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2. Technical Characteristics
2.1 Main Components
For the equipment described in this manual, safety in use, cleaning, maintenance and
maximum hygiene are guaranteed by the design and special design of all parts, as well as the use of
stainless steel and other materials suitable for contact with the foods.
The equipment was designed with the following characteristics:
•
Structure
made of stainless steel, which has higher corrosion resistance than other steels. It is a
material resistant to attack by various corrosive agents;
•
Blades
they are made of 420 or 430 stainless steel, having a superficial treatment that increases the
hardness of the material and its resistance to wear. Withstands little aggressive agents, such as fruit
and vegetable juices, some mild acids and alkalis, contaminated water vapor, etc.
•
Lid
made of PET-G (polyethylene terephthalate), non-toxic plastic, impact resistant, excellent
transparency and finish;
•
Base
plastic in ABS material, of high resistance and with non-slip feet;
•
Bowl
made of stainless steel, which resists the attack of several corrosive agents, such as most
organic acids, organic substances in general, alkalis, oxy-salts, etc.
Note: Stainless steel is attacked by sulfuric acid, and also cannot withstand hydrochloric acid, dilute
sulfuric acid, chlorides and halides in general.
Below are the main components of the equipment:
Note
: for the exploded view with
the spare parts list, check the
annexes.
