Frymaster SINBAD II, Инструкция по установке и эксплуатации

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SinBaD
II
SINGLE BASKET DISPENSER
CHAPTER 3: MAINTENANCE & OPERATOR TROUBLESHOOTING
3-1
3.1 Cleaning and Maintenance
Routine cleaning in accordance with the following steps is the only operator maintenance required for your
SinBaD unit.
1. Put the unit in STANDBY mode. Place a container beneath
the dispensing chute and press the CLEAN Switch. The
indicator in the switch will light. The dispensing chute door
will open and the drum will rotate, transferring fries from the
hopper to the container. Press the CLEAN Switch again to
stop transferring. To transfer more fries, press the CLEAN
Switch again. When the hopper is empty, press the RUN
Switch once to return to the STANDBY mode. The dis-
pensing chute door will remain open.
2. Place the ON/OFF Rocker Switch in the OFF position.
3. Remove the hopper lid and the metal deflector. Lift up on
the hopper while carefully pulling it toward you. This will
disengage the hopper from its retainer, allowing it to slide
forward for removal.
Remove the dispensing chute by lifting it up from the load
cell arms and carefully sliding it out toward you.
These components
shown separated from
cabinet to reveal load
cell arms.
Dispense
Chute
Load Cell Arms
WARNING
NEVER REMOVE THE ALUMINUM LOAD CELL ARMS FROM YOUR UNIT! DOING SO CAN CAUSE
SERIOUS DAMAGE TO YOUR UNIT.
4. Clean all components in accordance with the prescribed sanitary procedures of your organization.
Completely dry all components before reassembling the unit by reversing the disassembly process.
DANGER!
Do not use a water jet to clean this appliance. The hopper, deflector, crumb pan, dispense chute, etc.
may be cleaned with a water jet if removed from the unit .
CAUTION
When replacing the dispensing chute, ensure that the door hinge screws are to the right as you face
the unit.
3.2 Operator Troubleshooting
The operator troubleshooting guides found on the following pages are intended to help operators resolve
routine problems that may be encountered during operation of the unit.