7
FIG. n°1 - Vue générale de la trancheuse
1.3.3 - Composition de la machine
LEGENDE:
1. Protège-lame interne
2. Protège-main
3. Plaque de butée
4. Interrupteur
5. Molette graduée
6. Pieds de support
7. Poignée de blocage du chariot
8. Jambe
9. Poussoir à produit
10. Support pour produit
11. Aiguisoir (petit capot)
12. Poignée de réglage de l'aigui-
soir
13. Tirant du protège-lame
14. Câble d'alimentation
15. Base
16. Plaque technique - n° de série
17. Support de la plaque de buttée
18. Lame
19. Protège-tranche
20. Poignée du poussoir
21. Demi-cercle de protection
11
12
13
14
15
16
17
18
19
20
4
1
2
3
5
6
7
8
10
21
9
14
CHAP. 6 - REGULAR CLEANING
6.1 - GENERAL
x
Cleaning the machine should be done once per day or, if necessary, more
frequently.
x
Cleaning all parts of the machine which come into direct or indirect contact with food
must be done scrupulously.
x
The food slicer must not be cleaned with a pressure jet cleaner, but with water and
neutral detergent (PH 7).
Every other type of detergent is prohibited.
Do not use
utensils, brushes, etc., because they can damage the surface of the machine.
Before carrying out any cleaning operation, it is necessary to:
1) detach the power cord from the power supply to completely separate the machine
from the electrical system;
2) turn the food guide knob to “0” position;
WARNING:
Beware of the residual risks caused by the cutting and barbed
components of the machine.
6.2 - CLEANING THE MACHINE
6.2.1 - cleaning the carriage plate
(
Fig. n°10
)
The carriage (plate + arm + carriage holder) is easily removable:
-
with the knob at “0” position (1);
-
with the carriage (2) at the end of a stroke (a) on the side of the controls;
-
unscrew the carriage plate blocking knob (3) and pull the carriage upwards
(b);
-
once removed, the carriage plate can be cleaned properly with warm water
and neutral detergent (PH7).
3
a
1
2
b
FIG. n°10 - Unfasten the carriage
pH
7
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