Omcan BE-IT-710-CSS, Instruction Manual

Page: 14 / 28

14
Maintenance
If not otherwise specified, the maintenance operations described here can be deemed to be part of routine
maintenance; the operations not described here, on the other hand, are considered to constitute special/
extraordinary maintenance; contact the manufacturer in case of doubt.
ATTENTION!
Unless otherwise indicated, all maintenance and cleaning operations must be done only after:
• Pressing the emergency stop button.
• Cutting off the main circuit breaker (turn it to O - OFF).
• Pulling out the plug from the electricity socket (the disconnected plug should remain well in sight so that it
is always possible to make sure that the machine is not powered) in order to ensure that the machine or its
parts cannot be started by others.
If it is necessary to remove a guard or deactivate a safety device, take appropriate measures to ensure that
others are not exposed to risks (e.g. delimit the zone of operation with chains or white-red color tapes and
display signs and/or messages to inform people of the risks present); put back the guards and lock them using
the envisaged means of fastening and reactivate the safety devices as soon as the reasons that rendered the
temporary removal/deactivation necessary have ceased to exist.
Anyone who causes direct or indirect damage to persons, animals or property as a result of failure to observe
this manual and/or improper or non-compliant use of the machine shall assume full responsibility for it.
MAINTENANCE AND PERIODICAL CONTROLS
Implement the safety measures before starting any operation.
• Do thorough cleaning of the machine at the end of the day or work shift.
• Check the integrity and efficiency of safety guards and devices at the start of each day or work shift.
ADJUSTING BELT TENSION AND CENTRING
In order to ensure optimum performance of the sheeter, the tension of both belts must be adjusted correctly in
order to guarantee fluid and uniform movement of the dough during the various rolling passes; any variations
of the speed of one or both belts, including very small ones, could cause anomalous stress in the dough
being rolled with inevitable deterioration of the quality of the sheet, or even make it impossible to produce;
this problem would become all the more evident the lower the thickness of the pastry. Belt tension must be
controlled and adjusted whenever unevenness in the movement of the same is noted. Turn the nuts on each
side of the worktable in order move the roller forward/back by means of the threaded rods. Stretch the belts
just enough (or just a little more) so that their speed is uniform both when unloaded and loaded; excessive
tension would not give any advantage, while it could cause fast, anomalous wear. The centring of the belt on
the worktable can be adjusted with the same devices; it is necessary in this regard to remember that when a
belt is in movement it tends to shift towards the side on which the tension is lower, so that it is very important to
ensure that the tensioning is equal at the sides of the belt.
CHANGING THE BELTS
The belts must be replaced when they are so worn and/or deformed and/or contaminated that they can no
longer guarantee sufficiently reliable operation and a sufficient level of safety in hygiene terms. Only use the