To reduce risk of shock or
accidental startup, always
disconnect machine from
power before adjustments,
maintenance, or service.
Saw blades are very sharp
and can quickly cause cut-
ting injuries. Always wear
heavy-leather gloves when
handling saw blades.
-24-
Model T31681 (Mfd. Since 12/19)
SECTION 7: MAINTENANCE
Lubrication
Maintain the blade and table top with a thin film
of
food-grade lubricant that will NOT support
bacterial growth or become rancid.
Note: DO NOT use food-grade oils typically used
for cooking (vegetable oil, olive oil, etc.) that can
become rancid over time and may cause illness.
Make sure the product you use is specifically
designed for protecting food processing machin-
ery, such as 100% food-grade mineral oil certi-
fied by the NSF (National Science Foundation).
Always follow the manufacturer's recommenda-
tions when using their products.
The wheel bearings are shielded and lubricated,
and require no maintenance throughout their
lifespan.
Schedule
For optimum performance from this machine, this
maintenance schedule must be strictly followed.
Ongoing
To minimize your risk of injury and maintain proper
machine operation, shut down the machine imme-
diately if you ever observe any of the items below,
and fix the problem before continuing operations:
•
Loose mounting bolts.
•
Damaged saw blade.
•
Worn or damaged wires.
•
Any other unsafe condition.
Daily Maintenance
•
Clean and sanitize machine before and after
every use.
•
Lubricate entire blade and table top.
•
Cover machine with a clean, dry cloth until
next use.
Monthly Check
•
Under normal conditions, replace saw blade
after sawing 4400 lbs. of meat or bone.
Thoroughly clean and sanitize the saw as directed
in
CLEANING & SANITIZING on Page 20 before
and after every use. Get in the habit of properly
cleaning and sanitizing the saw daily to avoid con-
tamination and illness.
All surfaces of the saw that are exposed to the
cutting process must be properly cleaned and
sanitized. Cleaning the food debris and residue
away is only half of the process. These surfaces
must also be disinfected with solutions that will
remove bacteria and other micro-organisms.
Cleaning &
Sanitizing
Summary of Contents for T31681
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