Omcan PM-IT-0080, Instruction Manual

Page: 13 / 32

13
Maintenance
MIXER SUPPORT (FIG.34)
Use registered fats for foods (USDA-H1) (in case of requirement contact your local dealer); perform
maintenance daily.
PUSH-BEARING SUPPORT (FIG.35 A) AND CHAIN (FIG.36 A)
Use mineral grease type SAE MR3; maintenance needs to be carried out every six months. When controlling,
grease the chains with as much oil as required.
REDUCER FOR EXTRUSION SHAFT (FIG.37)
Change oil after the first 500 - 1000 functioning hours, letting the carter oil drain out completely from the cap
(Fig.37 A), afterwards, change the oil every 2000 working hours. To check level, see transparent cap positioned
on the left-hand side of the pan (Fig.37 B). Pour the oil through the oil filler cap (Fig.37 C).
BELT STRETCHING
When performing the above mentioned maintenance or when the machine is not working properly, (loss of
rounds) check the correct stretching of the transmission belt (Fig.36 B). For this reason, disassemble the
left-hand side panel (Fig.36 C) from the machine and make sure that the belt is tight enough. If necessary,
use the regulating system, by moving the motor and therefore, putting tension on the belt, without of course
exaggerating. When finished, reset the panel.
Never use the machine with any missing, disassembled or open guards and shields.
If servicing operations require repairs to the electrical system and/or replacement of bearings or
mechanical components, call an expert technician or your local dealer.
Troubleshooting
Problem Cause Solution
Machine operation Failure Disconnected plug. Connect plug.
Plug leads not correctly connected. Check lead connections.
Trip switch adjusted for insufficient
values.
Adjust trip switch accordingly.
Unsuitable trip switch. Replace trip switch.
Fuses burnt out. Replace fuse.
Safety rod on pool cover not
properly inserted
Position rod at end of stroke.
The product gets stuck when being
poured out.
Too humid dough is used. Reduce the quantity of water
used for the dough respecting the
abovementioned percentage.