PSV groupe DRC - H22, User Manual

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5.1 Cleanning the machine
For obvious reasons of hygiene, meat mincing machines
require extensive and frequent cleanings. They must be kept
perfectly clean and maintenance, disassembled, cleaned
and disinfected after each half day of work.
To do so, we recommend to use detergent (like dish soap or
ammonia products).
5.2 Preliminary cleanning
Remove visible dirt by brushing (body, propeller, screw, plates
and knives).
5.3 Disinfection
Immerse all removable parts in a bath of warm water
(Temperature 45-55 ° C.) with a detergent-disinfectant
appropriate.
For the plate and body wash in warm water with the
same detergent-disinfectant.
5.4 Rinse
Rinse the removable parts, rinse the plate, and the body.
Do not immerse the device. Do not clean the jet pressure
The brushes used must be cleaned in a detergent solution
and rinsed.
The body of the chopper does not require special maintenance.
Just use a towel or disposable paper moistened.
Avoid using abrasive cleaners that will damage the
steel. Sponges are prohibited.
5.5 Maintenance
The gearbox requires no maintenance.
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