Hendi 231845, User Instructions

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EN
16
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 in-
tervention request directly to the Authorized Assis- tance Centre.
The instructions about the extraordinary mainte-
nance don’t appear in the present instruction manu-
al for the use and so must be explicitly requested to
the manufacturer.
CLEANING
It is forbidden to clean by hand the parts and the
elements in movement.
All cleaning intervention must be started only and
exclusively,
after having unloaded the machine with
the food product in working and having insulated
from the electric feeling source and from external
energy
.
The machine, the electric equipment and the ma-
chine board components
must not be ever washed
using water, and not in any kind of jets from and
quantity; so, without “bucket” nor “rubber” nor
“towel”
.
Don’t put ever directly the machine in the sink or un-
der 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 the 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 (internal surface of the
loading and unloading mouths, the pressure, the pestle, the cutting
zone, the rotating and fixed discs, the superior cover, the fixed shel-
ters) and the
jets zones (machine external surface), must be
cleaned and disinfected with the under reported modalities. For the
cutting group disassembly activities see the previous descriptions.
•
Scrape the surface 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. Use specific products for steel that must be liq-
uids (not in cream or pastries however abrasive) and above all
must not contain chlorine. Against the fat substances the dena-
tured alcohol can be used.
• Rinse with cleaned hot water and successively dry all food zone
surfaces and jets zone
with soft clothes that don’t lose coats.
• The parts in stainless steel can be washed also in dishwater .
• The reassembly must happen only following working require-
ments, leave the pieces wrapped up in soft dray clothes that don’t
lose coats.
PERIODS OF LONG INACTIVITY
• During the machine long inactivity periods provide to pass vigo-
rously on all steel surfaces (especially if stainless) a clothes
soaked of Vaseline oil so that to spread a protective veil.