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4. MAINTENANCE
4.1. ROUTINE MAINTENANCE
The information and instructions in this chapter are inten-
ded for all those who work with the machine: user, main-
tenance technician, as well as non-specialised personnel.
4.2. CLEANING THE CELL
Elementary safety Standards
•
•
•
•
To carry out cleaning and maintenance safely, we recall
the safety Standards in par. 1.5 (
Fig. 9) :
It is strictly prohibited to remove the guards and
safety devices to carry out routine maintenance. The
manufacturing company declines all liability for accidents
caused due to lack of compliance with this obligation.
Before starting the machine, the inside of the cell
must be cleaned well, as indicated in paragraph 4.2.
do not touch or operate the machine with wet or humid
hands or feet,
do not insert screwdrivers, kitchen utensils or anything
else between the guards and the moving parts
before carrying out cleaning or routine maintenance,
disconnect the machine from the power supply network,
turning off the master switch and pulling the plug.
do not pull the power cord to disconnect the machine
from the power supply network.
Fig. 9
Do not scrape the surfaces with sharp or abrasive
elements.
Do not use abrasives, solvents or thinners.
Do not use cleaning agents containing acetic acid
and derivatives or ammonia;
Do not use the blast chiller in direct contact with
products emanating acetic acid and derivatives
or ammonia
Always wear protective gloves during the following
operations.
The inside of the cell must be cleaned at the end of every
work day, in order to guarantee hygiene and to safeguard
the quality of the food products treated.
A weekly cleaning is recommended.
The conformation of the cell and of the internal compo-
nents allow them to be cleaned with a cloth or sponge.
Clean with water and non-abrasive neutral detergents.
Rinsing can be done with a cloth or sponge soaked in
water, or with a light water jet (not greater than the network
pressure).
Fig. 10
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