12
Maintenance
the knives and plates, the shaft of the worm, and the shaft of the cabinet. If necessary, the removable throat’s
thread and the key pin with its corresponding holding screw should be cleaned with a brush.
•
AVOID getting water into the machine’s interior; NEVER use a pressurized stream of water to clean the
machine.
• ALWAYS use appropriate protection (latex gloves, plastic apron, etc.) when manually cleaning the machine.
•
ALWAYS rinse the machine thoroughly after using any detergent or disinfectant to prevent contamination of
the meat.
IMPORTANT WARNINGS!
•
ALWAYS disconnect the machine from the power source before proceeding with its cleaning.
• Removal of the loading pan during cleaning is STRICTLY PROHIBITED in order to avoid accidents.
•
NEVER use bleach or any abrasive cleaners which might damage the stainless steel. Use of abrasive
cleaners will void the warranty!
GENERAL CLEANING RECOMMENDATIONS
Steps
Products
Method
Tools
Observations
Superficial cleaning.
Manual. Spatula.
Remove large pieces of food
residue; dismantle smaller
parts, if necessary.
Extensive cleaning. Mild detergent.
Manual. Brush, bucket.
Allow the product to work
approximately 15 minutes.
Rinsing.
Warm water.
Manual. Sponge, bucket.
The warm water should be 40
to 50° C.
Inspection.
Visual.
Visually examine all critical
components, especially those
subject to stress and wear.
Disinfecting.
Disinfectants;
NEVER use bleach.
Manual. Sponge, cleaning
cloth.
Disinfect after completing all
other cleaning operations.
Rinsing.
Drinking water.
Manual. Sponge, bucket.
ALWAYS rinse the machine
thoroughly after using
detergents and disinfectants.
Drying.
Manual. Cleaning cloth.
Be sure to completely dry all
cleaned components.
Maintenance.
Lubricating oil.
Manual. Cleaning cloth.
Only external machine parts.
