Janssen F Series, Руководство по эксплуатации

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11.8 Controller ....................................................................147
11.8.1 In case of defects or faults .....................................148
11.8.2 Documenting maintenance ....................................148
11.8.3 Space limits/
Safe installation/ Place of use ........................................148
11.8.4 Housing and seals ...................................................148
11.8.5 Wiring and components .........................................149
11.8.6 Protective earth.......................................................149
12 Cleaning after shutdown
12.1 Qualifications of personnel .......................................150
12.2 Requirements and safety ..........................................150
12.3 Required aids .............................................................151
12.4 Cleaning kit .................................................................151
12.5 Cleaning steps ............................................................152
12.6 Frequency of cleaning ...............................................152
12.7 Cleaning procedure ...................................................153
12.7.1 Cleaning the hopper ................................................153
12.7.2 Cleaning the rollers ................................................153
12.7.3 Cleaning the knife ...................................................154
12.7.4 Cleaning the crumb tray .........................................155
12.7.5 Cleaning the conveyor belt cartridge ...................156
12.7.6 Cleaning the sheet transport .................................158
12.7.7 Cleaning the machine interior ...............................159
12.7.8 Cleaning the heater .................................................160
12.7.9 Cleaning the housing .............................................. 161
12.7.10 Cleaning the base frame ...................................... 161
12.7.11 Cleaning the operating terminal .......................... 161
13 Repairs
13.1 Qualifications of personnel ....................................162
13.2 Requirements and safety ..........................................162
13.3 Required aids ..........................................................162
13.4 Required tools ..........................................................162
13.5 Repairing the machine .............................................162
14 Troubleshooting and fault rectification
14.1 Qualifications of personnel ...................................... 163
14.2 Safety .......................................................................... 163
14.3.1 General information about dough preparation .. 164
14.4 Troubleshooting and fault rectification ...................170
14.5 Sensor faults ..............................................................174
14.6 Conveyor belt faults ...................................................175
14.7 Safety device faults ....................................................176
15 Removing from service / Storage
15.1 Qualifications of personnel ....................................178
15.2 Requirements and safety ..........................................178
15.3 Required aids ..........................................................178
15.4 Required tools ..........................................................179
15.5 Removing from service and storage of the
machine ...............................................................................179
16 Dismantling and disposal
16.1 Qualifications of personnel ...................................... 180
16.2 Requirements and safety ......................................... 180
16.3 Required aids ............................................................. 180