8. CLEANING
27
SYNTHESIS E
8. CLEANING
Cleaning should be carried out with the equipment turned off
and at room temperature having taken the precaution of
disconnecting the electricity supply.
Weekly maintenance can be carried out by the equipment’s operator
given that they observe the safety procedures set out in this manual. A
simple but regular and careful clearing guarantees efficient performance
and the normal functioning of this equipment.
Always use person protection gear and always use tools that are
appropriate for maintenance.
Do not direct jets of water onto the equipment for clearing as these
can penetrate through to and damage the electrical system with the
consequent risk of electrocution and the equipment starting up
unexpectedly.
Do not use steam cleaners.
Do not use abrasive tools (abrasive sponges, etc.) because these
will cause the stainless steel and glass parts to become opaque and will,
quite quickly, remove the protective layer of aluminum coated sheet steel,
at which point it will start to rust.
Do not use detergents containing chlorine.
After the maintenance operation or repair has been carried out,
reinstall all physical protection and reactivate all safety devices
before putting the machine back into service.
8.1. Cleaning removable parts
To avoid that at some points accumulate dirt or detergent residue
that may contaminate processed products, help with tools not sharp or
small brushes.
It is advisable to wash the various removable parts before food residues
on them dry and go hard.
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