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85
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3.3
OPERATING AND USE
The use of the machine is allowed to authorized and qualified personnel only, skilled and able to use
machines for bakery and pastry mixture, properly educated and trained about the correct and safe
use of the machine and informed on the risks concerned and the measures to take in order to
eliminate or reduce them accordingly.
An only one operator at a time is allowed and has to work at the machine.
The instructions contained in the present manual are sufficient and adequate; however, on specific request
and previous agreements, the Manufacturer can provide education and training , as well as information
required for a safe and correct use of the machine at its manufacturing facilities or at the principal’s/user’s.
It is under the user’s responsibility to choose and nominate the most suitable people to operate the machine,
inform and train them accordingly.
ATTENTION!
It is strictly forbidden to carry out operations on and/or through the machine without owing the
necessary skills required and described in this manual.
In compliance with the existing laws regarding health and safety at work place, the Company employer has
to carry out a suitable and adequate
information, education, training activity for the personnel
authorized
to the use of the machine and
implement any
any operational procedures suitable for reducing
as much as possible the exposure to any eventual residual risk ( see par. 5.2).
The manufacturing company declines any responsibility for damage to people, animals and things due to a
non-observance of the instructions described in this manual.
3.3.1
GENERAL INFORMATION ABOUT THE NORMAL USE
Before starting the normal user, the following important remarks are to be taken into consideration:
1.
At the beginning of each working day and/or shift,
check
the integrity and fixation of the protection
covers and the efficiency of the safety devices according to paragraph 5.2.3.
2.
To load the flour in the bowl,
do not
empty the flour sack quickly into it; instead, whenever possible,
lean
the
sack
,
possibly and already partially discharged
,
on the bottom of the bowl
, according to the
instructions given here below, and then open the sack at the bottom base and let the flour spill out
slowly in order to generate as few flour dust as possible;
each next sack, after lightening
according to
the following instruction,
is to be held slightly inclined, with the opening near the flour already
poured in; then let the flour go out slowly in order to limit the flour dust development as much as
possible
. During the mixing operations, do not scatter the flour on the dough by using the hands from
the above, through the cover openings; try instead to stop the machine, to lift up the cover and scatter the
flour in a due necessary quantity with the hands or by means of a bailer and staying as near as possible
to the dough and without any sudden movements.
CAUTION!
A manual handling of flour sacks may carry ergonomic risks causing possible muscle and skeletal
injuries; it is safer to unload the sack before, in removing as much flour as possible,
by means of
a
bailer
, and then when just a few kilograms of flour remain in the sack,
to lift it up manually and
pour it
into the bowl
, following the above mentioned instructions
.
3.The same procedure is to follow when water is to pour into the bowl; add just a few litres at once instead
of full and large recipients. If possible, install an automatic “water dispenser” system to implement nearby.
4. During the normal use of the machine in production, no particular IPD (individual protection devices) are
requested, except for particular requirements and specifications which may arise from the risk assessment
regarding the health and the safety of operators and that the company employer has to carry out in
compliance with the existing law regulations. If, for example, sacks of flours were poured quickly into the
bowl and/or from the edge of the bowl, despite the instructions mentioned above, this would cause a flour
dust dispersion wave in the air, with a consequent risk for the health of people exposed nearby, in case of
inhalation ( asthma, rhinitis, tearing etc.); in this case, besides the safety reinforced toe shoes, the operator
shall have to wear a respiratory apparatus protection mask with filtrating capacity suitable for the flour dust
granulometry (reported in the technical sheet of the flour, if available, or, in any case, to be defined and
measured by the company employer) and make sure that nobody is nearby before emptying the flour sack
into the bowl. It is responsibility of the company employer to identify further IPD to wear for different
purposes, as for ex. to preserve the hygiene of the food ingredients.