Kemper EVOLUTION LINE, Руководство по эксплуатации

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Cleaning and maintenance
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EVOLUTION LINE roll machine Emil Kemper GmbH
8.2 Cleaning and maintenance intervals
Note!
To ensure perfect operation of the line and to satisfy hygiene requirements
in the food industry, you must clean the line at least once a day.
Depending on the type of dough, you may have to clean the line at shorter
intervals, e.g. dough with high fruit or sugar content.
Also clean the line when there is a change of product.
8.2.1 Every 10 operating hours or daily
8.2.1.1 Basic module
Cleaning point Cleaning agent Comment
Collecting trays Vacuum cleaner,
clean cloth
Remove residual dough and flour.
Further explanations can be found in section "8.3.2 Basic module".
8.2.1.2 Roll-out station
Cleaning point Cleaning agent Comment
Collecting trays Vacuum cleaner,
clean cloth
Remove residual dough and flour.
Further explanations can be found in section "8.3.3 Roll-out station".
8.2.1.3 Centring unit
Cleaning point Cleaning agent Comment
Centring bar Clean cloth Remove residual dough and flour.
Maintenance point Lubricant Comment
Pneumatic
equipment
Check the pneumatic equipment for leaks and
the correct pressure setting.
Further explanations can be found in section "8.3.7 Centering unit".