PIZZA GROUP IF17 VS, Manual

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- use individual protection devices in compliance with
the directive 89/391/CEE;
- always operate using appropriate maintenance tools;
- once maintenance and repairs are finished, before
starting up the kneading machine, reinstall all of the
protection devices and reactivate all of the safety
devices.
7.2 ORDINARY MAINTENANCE FOR THE USER
The kneading machine requires simple, frequent and
careful cleaning to ensure efficient, regular functioning,
7.2.1 General cleaning
The machine must be cleaned at the end of each use,
in compliance with the hygiene regulations and to
safeguard machine operation.
Using a wooden or plastic spatula, proceed by
removing dough residues, and then thoroughly clean
the tank, spiral, dough breaker and mobile protection
using a soft sponge and warm water. Dry with paper
towels, and then pass over all of the aforementioned
parts and the entire machine with a soft cloth and a
disinfectant solution for use in food preparation areas.
It is recommended to never use chemical products
which are not specific for food preparation areas,
abrasives or corrosives for any reason. Avoid by all
means using water jets, tools, rough or abrasive
instruments, such as steel wool, brillo sponges or any
other item which could damage the surface of the
machine, and especially those that could compromise
health safety.