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4. MAINTENANCE
4.1. ROUTINE MAINTENANCE
The information and instructions in this chapter are intended
for all those who work with the machine: user, maintenance
technician, as well as non-specialised personnel.
4.2. CLEANING THE CELL
Elementary safety Standards
•
•
•
•
To carry out cleaning and maintenance safely, we recall
the safety Standards in par. 1.5 (
8
Fig.16):
It is strictly prohibited to remove the guards and safety
devices to carry out routine maintenance. The manufacturing
company declines all liability for accidents caused due to
lack of compliance with this obligation.
Before starting the machine, the inside of the cell
must be cleaned well, as indicated in paragraph 4.2.
do not touch or operate the machine with wet or humid
hands or feet,
do not insert screwdrivers, kitchen utensils or anything
else between the guards and the moving parts
before carrying out cleaning or routine maintenance,
disconnect the machine from the power supply network,
turning off the master switch and pulling the plug.
do not pull the power cord to disconnect the machine
from the power supply network.
Fig. 16
Do not scrape the surfaces with sharp or abrasive
elements.
Do not use abrasives, solvents or thinners.
Always wear protective gloves while cleaning.
The inside of the cell must be cleaned at the end of every
work day, in order to guarantee hygiene and to safeguard
the quality of the food products treated.
A weekly cleaning is recommended.
The conformation of the cell and of the internal compo-
nents allow them to be cleaned with a cloth or sponge.
Clean with water and non-abrasive neutral detergents.
Rinsing can be done with a cloth or sponge soaked in water, or
with a light water jet (not greater than the network pressure).
Fig. 17
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