JAC DIVIFORM, Translation Of Original User Instructions, Page: 5 / 100

English
5
Chute continuous cut slicer
1 BEFORE COMMISSIONING ......................................................................................................... 6
2 WARRANTY .................................................................................................................................. 6
3 WARNING ...................................................................................................................................... 7
4 TECHNICAL SPECIFICATIONS ................................................................................................... 8
4.1 Technical specifications .................................................................................................................... 8
4.2 Details of materials in direct contact with dough. ........................................................................... 8
4.3 Shaped grid: Polyoxymethyl Details of materials in direct contact with the bread. ..... 8
5 INSTALLATION AND COMMISSIONING ..................................................................................... 8
5.1 Unpacking the machine: .................................................................................................................... 8
5.2 Positioning: ......................................................................................................................................... 9
5.3 Electrical connection: ........................................................................................................................ 9
5.4 Commissioning: .................................................................................................................................. 9
5.5 Commissioning: ................................................................................................................................ 10
5.6 Danger: .............................................................................................................................................. 10
6 CONTROLS AND SAFETY FEATURES ..................................................................................... 10
6.1 Controls: ............................................................................................................................................ 10
6.2 Work area: ......................................................................................................................................... 10
6.3 Safety features: ................................................................................................................................. 10
7 OPERATION ................................................................................................................................ 11
8 MAINTENANCE ........................................................................................................................... 12
8.1 Daily, by a trained operator. ............................................................................................................ 12
8.2 Every 25,000 loaves and/or at least once a year, by an approved agent. ................................... 12
8.3 Blade replacement. ........................................................................................................................... 12
9 CONSUMABLES ......................................................................................................................... 13
9.1 List of CONSUMABLES .................................................................................................................... 13
10 MALFUNCTIONS ..................................................................................................................... 14
11 LIST OF COMPONENTS IN ILLUSTRATIONS ....................................................................... 15