p. 108 Esmach S.p.A. Grisignano di Zocco (VI) - I
SPI 30-200 F
Instructions for use
and maintenance
Picture 25 – Spiral Disassembly/Assembly
4.7
ELECTRICAL MAINTENANCE
Due to the high risk and the seriousness of the damage in case of accident,
any
even simple
operation
( for
ex.: a fuse replacement ) involving directly or indirectly the electrical equipment of the machine,
is to be
carried out by
qualified and expressely authorised technicians only
, owing the due skills in terms of
technical knowledge and law regulations to carry out a well done work and on safety conditions; for this
reasons they have to read carefully this manual before.
4.8
CLEANING
Before starting any operation, carry out the safety measures described in par 4.1.
Ensure the perfect hygienical conditions of the machine: clean it carefully at the end of each work day and/
or shift
. A complete and accurate cleaning is to be carried out each time a machine stop is expected
to exceed twelve hours in order to avoid any biologic risk due to moulds, bacteria etc.
The machine
cleaning is to be carried out as follows
:
- make sure that nobody is near the machine,
-
wear a protection mask against dust inhalation
( the filtering capacity is to be compared to the
granulometry of the flour dust )
and full protection glasses; ventilate the room during the operations
for 15 minutes at least after their completion;
if possible carry out the cleaning in an open space,
- by means of an extractor fan remove any flour dust and any dried dough lumps or remains etc from the
inside bowl, flour guard and bowl cover ( for the grid covers use an extractor fan with a thin lip); if needed,
try to remove the hardest remains by means of a plastic paddle and, in particular a middle size synthetic
bristle brush for the “grid” cover. Before using the extractor fan
and
if strictly requested
only
, use short
air compressed blows to remove the remains from those parts difficult to reach,
- by means of a clean and drinking water wet tissue, clean all surfaces designed to enter in contact with the
ingredients ; in particular, the internal and the upper edge of the bowl, the flour guard, the central column
and the spiral arm. If needed, disassemble the spiral ( se instructions at par.4.6) ; it can be cleaned through
drinking water and eventually by using a neutral washing-up liquid for kitchenware, however on condition
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