GASER S1500-P, Руководство пользователя

Страница: 8 / 26

-8-
6. RECEIPT AND START-UP
6.1 Receipt
When you receive the machine, you must first check that it is in perfect conditions, without any
damage, dents or knocks.
If there is any problem, we advise you notify the distributor or INDUSTRIAS GASER S.L. directly.
6.2 Start-up
1. It is important that when it starts producing meatballs, the machine is completely clean to ensure it
works properly.
2. It must be connected to a compressed air network. Its normal operating pressure is 4 to 6 kg/cm
2
,
depending on how quickly you want it to operate.
3. The most appropriate mixtures are those that after being prepared or mixed are kept in the
conservation chamber for several hours at temperatures between 0 and 4 ºC.
4. These machines can be connected to any hydraulic piston sausage filler or any continuous
sausage filler.
5. The machine is connected to the sausage filler with a 30 mm diameter funnel connected to the
meat entry tube (Pos. 4, Overview)
Image 1, S1500-P with sausage filler