Fac HR 100, Use And Maintenance Manual

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10
EN
TECHNICAL DESCRIPTION
AND INTENDED USE
2
.1 - General description
The machine is essentially made up
from an anodised aluminium alloy base,
which supports a stainless steel tray
where the mince meat is placed in order
to be pressed. The manually-operated
lever will make a press descend, which
will compress the meat.
Practical operation is the HR device›s
best quality. It compresses the meat
just by pressing a lever, while the press
opens and the hamburger is extracted
on return of the same.
All machine components are in food-
grade polished and anodised aluminium
alloy, in stainless steel and plastic.
Rubber base, which ensures a good
grip on the work surface and therefore
safe operation.
2
.2 - Environmental conditions of
the machine use
• Temperature ..from -5 °C to + 40 °C
• Relative humidity ............ max 95%
2
.3 - Correct use of the hamburger
press
The hamburger press is intended only
for use with foodstuffs of the type and
within the dimensional limits indicated
in this instruction book.
2.3.a - Intended use
(Products that can be pressed)
Only the following products can be
compressed:
• All types of chopped and compatible
meats, cold cuts, fish and cheese
• Cooked and raw foodstuffs at a tem-
perature no lower than +3°C)
2.3.b - Unexpected or improper use
(Products that CANNOT be pressed)
The following products CANNOT be
compressed:
• Frozen food.
• Deep-frozen food.
• Food with bones (meat and fish).
• All types of foods and vegetables
• Every other compatible product but
not intended for foodstuffs.