Doyon AEF 035, Руководство пользователя

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AEF-A.DOC 02/2003 17
CHAPTER 5
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
1. When the machine is new, you should, before starting production, try it with some
dough. This way, it will remove some lubricator’s residuum, resultant of the
manufacture.
2. After the 1
st
working month, you have to check the belts tension:
a) The transmission’s belts of the spiral may be examined by opening the cover of the
machine.
b) The transmission’s belts of the bowl may 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 the finger in the middle of the belt,
and if the looseness is superior to ½ in.(1 cm), there is a need to stretch it.
3. The electric equipment can be checked by lifting the cover of the machine and opening
the electric board.
4.
The motor can be checked by removing 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.