19
N.B.: Do not carry on the deburring operation for more than 3/4 sec. to
avoid the
damaging bending of the blade edge.
CHAP. 6 - ROUTINE CLEANING
6.1 - GENERALITIES
•
•
Cleaning the machine must be carried out at least once a day or, if necessary,
more frequently .
All the parts of the slicer that come in direct or indirect contact with the food to
be cut must be
scrupulously cleaned.
•
The slicer must not be cleaned with water cleaning machines or water jets, but
with the product
provided and/or with neutral detergents (pH 7), the sanitizer
concentration shall comply with
Section 4-501.114, Manual and Mechanical
Warewashing Equipment, Chemical Sanitization –
Temperature, pH, Concen-tration, and Hardness of the FDA Food Code.
The use of any other
detergent
is prohibited.
Utensils, brushes and whatever else could damage the machine
surface
must not be used.
•
If a chemical sanitizer other than chlorine, iodine or quaternary ammonium is
used, it shall be
applied in accordante with the EPA-registered label use in-struction.
•
This machine shall be cleaned and saitized at intervals to comply with National/state or local
health code.
Fig. n°43
3
2
9. once the operation is finished,
replace the sharpening device in its
original
position, doing the procedure
in reverse.
Before carrying out any cleaning operation it
is necessary to:
1. disconnect the plug from the electrical
network to completely isolate the machine
from the rest of the system;
2. Bring the graduated handgrip which
regulates the thickness gauge to “0”.
WARNING
:
Be careful of residual risks from sharp and/or
pointed parts.
6.2 - CLEANING THE MACHINE
6.2.1
- Cleaning the goods holder plate
The
trolley (plate + arm + stem) is easily tilting
(
Fig. n° 45
):
-
bring the graduated handgrip to “0” (1
Fig. n°44
);
Fig. n°45
1
a
3
2
Fig. n°44
b
