Fama 10 kg, Manual

Page: 33 / 105

ORIGINAL INSTRUCTIONS TRANSLATION
Pag. di
16 17
TYPE POTENTIAL CAUSE/S MODALITY AND COMPARISONS
Presence of
evident water
drops or wire
drawings in the
machine superior
and/or inferior
surface
Drinking water flexible pipe unions not
screwed correctly to the tap or to the
machine
Worn transparent superior cover gasket
Worn discharge inferior door gasket
10-18 Kg versions
Water losses presence in the plastic
wrapping perimeter zone
Water splashes coming from the
flexible pipe or wire drawings Switch off the machine, insulate it from the external feeding sources and
tighten the pipe unions to the relative male joints. In the case the pipe union
thread is stripped or the gaskets are absent, contact directly the Authorized
Assistance Centre
Contact directly the Authorized Assistance Centre for the change
Contact directly the Authorized Assistance Centre for the change
Contact directly the Authorized Assistance Centre
Flexible pipe with holes or cracks, contact directly the Authorized Assistance
Centre for the change. Change the pipe at least every 3 years
EXTRAORDINARY MAINTENANCE
For the intervention of extraordinary maintenance , consequent to breaks or revisions or mechanical and electric damages
(for example the movement drive belts tensioning, etc…), it is necessary an intervention request directly to the Authorized
Assistance Center.
The instructions about the extraordinary maintenance don’t appear in the present instruction manual for the use and so
must be explicitly requested to the manufacturer.
CLEANING
It is forbidden to clean by hand the organs and the elements in motion .
All cleaning interventions must be started only and exclusively, after having unloaded the machine with the
food product in working and having insulated from the electric feeding source and from external energy.
The machine, the electric equipment and the machine board components
must not be ever washed utilizing
water, and not in any kind of jets form and quantity; so, without “bucket” nor “rubber” nor “towel ”.
Don’t put ever directly the machine in the sink or under the tap.
The machine hygiene level classification and the associated equipment, for the foreseen use, are 2 (two): machine that,
after a hygiene risk evaluation, is in conformance with applicable international standards requirements, but requests a
programmed disassembly for the cleaning.
FREQUENCY PERSONNEL MODALITY
At the end of
every shift work
and however
before the daily
use Operator All the surface and the machine parts destined to come in contact with the food product or with the food
zones ((basin internal surface, transparent superior cover, discharge lateral door, the flats) and the
splashes zones (machine external surface), must be cleaned with the following modalities and order:
1.
discharge all food products inside the basin,
2. close and block the transparent superior cover and the discharge lateral door and perform a cycle of
at least 10 seconds with the connected drinking water but without food products,
3. unblock and open the cover and the lateral door and remove both the basin bottom flat, both the
coating abrasive cloth of the basin internal surface,
4. the easy removal happens lifting the basin surface cloth before from the anterior zone in
correspondence of the discharge mouth, after from the other parts,
5. close and block the cover and the lateral door and perform a cycle of at least 10 seconds with the
connected drinking water but without food products,
6. unthread the steel sheet drawer from the keel bottom and empty the working dross. If the lateral
discharge is present, make the same with the filter connected with the discharge pipe,
7. wash the flat and the abrasive cloth under the drinking water jet,
8. The abrasive plate cannot be washed in the dishwasher
9. unblock and open the cover and the lateral door and:
 Scrape the surfaces from the possible food product residuals (for example with plastic scrapers);
 Clean all the food zone surfaces and jets zone with a morbid dampened clothes (not draining)
with detergent diluted in hot water (also common soap for dishes is good). Don’t soak them.
With a towel clean inside the grinding mouth. Use specific products for steel, which must be
liquids (not in cream or pastries however abrasive) and above all must not contain chlorine.
Against the fat substances the denatured alcohol.
 Rinse with cleaned hot water and successively dry all food zone surfaces and jets zone with
soft clothes that don’t lose coats.

The reassembly must happen only after a working requirement, leave the pieces wrapped in a dry
soft clothes that don’t lose coats
PERIODS OF LONG INACTIVITY
During the machine long inactivity periods provide to pass vigorously on all steel surfaces (especially if
stainless) a clothes soaked of Vaseline oil so that to spread a protective veil.
THINGS NOT TO DO BEFORE OR DURING THE CLEANING:
 Enter towards the moving elements without to be previously checked of their stop;

Enter towards the moving elements without have stopped it in safety stop (blockage in zero position of
the electric feeding sectioning devices)