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4. MAINTENANCE
4.1. ROUTINE MAINTENANCE:
The information and the instructions in this chapter are
intended for all staff operating the machine: the user, the
maintenance technician and the unskilled staff.
4.2. CLEANING THE CELL
Elementary Safety Standards
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•
•
•
To carry out routine cleaning and maintenance safely,
follow the safety regulations of (
Fig.23) :
It is prohibited to remove the protections and safety
devices in order to perform routine maintenance. The
Manufacturer declines any liability for accidents caused by
failure to comply with the aforementioned obligation.
Before starting the machine, clean the inside of the
cell thoroughly, as indicated in paragraph 4.2.
do not touch and operate the machine with humid or
wet hands or feet,
do not insert screwdrivers, kitchen tools or any other
object between the protections and moving parts
before performing any cleaning or routine maintenance
operation, disconnect the machine from the electrical
power supply by turning the main switch off and remo-
ving the plug.
do not pull the power supply cable to disconnect the
machine from the power supply mains.
Fig. 23
In order to guarantee hygiene and protection of the quality
of the foodstuffs treated, the internal cleaning of the cell
must be performed frequently, depending on the type of
food preserved.
Weekly cleaning is recommended.
The conformation of the cell and the internal components
can be washed using a cloth or sponge.
Clean using water and non-abrasive neutral detergents.
Rinsing can be done with a cloth or sponge soaked in
water, or with a
moderate jet of water (not exceeding the mains pressure).
Fig. 24
Do not scrape the surfaces with sharp or abrasive
bodies.
Do not use cleaning agents containing acetic acid
and derivatives or ammonia;
Do not use the holding cabinet in direct contact with
products emanating acetic acid and derivatives or
ammonia
Always wear protective gloves during the
cleaning operations.
Do not use abrasives or solvents and thinners.