AEF-A.DOC
11/2011
17
CHAPTER 5
OPERATOR MAINTENANCE AND CLEANING
Attention: Before doing maintenance and cleaning, switch off the machine with the main
switch and unplug it, some operations might be dangerous.
If you need to remove some protections, do not start working without them.
5.1. – WHEN THE MACHINE IS NEW
•
When the machine is new, you should, before starting the production, try it with some
dough. This way, it will remove some lubricator’s residuum, resultant of manufacture.
•
After the 1st working month, you have to check the belts tension
:
a)
The transmission’s belts of the spiral can be examined by opening the cover of the
machine.
b)
The transmission’s belts of the bowl can be examined by removing the access panel on
the bottom side of the machine.
c)
To verify if the belt needs to be stretched, press a finger in the middle of the belt, and if
the looseness is superior to ½" (1 cm), there is a need to stretch it.
d)
To stretch it, it is necessary to call an authorised technician.
•
To check the electric equipment, it is necessary lift the cover of the machine and opening
the electric board.
•
To check the motor, it is necessary to remove the access panel in the back of the machine.
5.2. - EVERY DAY
5.2.1. - MACHINE’S CLEANING
The machine must be cleaned every day, especially in the areas that have contact with the
dough (bowl, spiral, side board).
To clean the machine do not use knives, sandpaper, metallic objects, hard brushes or any tool
that may damage its surface. You may use plastic tools or soft sponges.
Do not use: toxic products, solvents, abrading agents or any products that may damage the
surfaces or the dough’s composition.
