resto italia RTF, Инструкция по эксплуатации

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SPIRAL MIXER SK - RTF - RTS
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6.8. CLEANING
BEFORE ANY CLEANING OPERATION, MAKE SURE THAT THE EQUIPMENT IS NOT CONNECTED TO THE POWER SUPPLY
It is prohibited to clean the machine with components in motion.
All cleaning operations must be carried out only after having removed the food product from the machine and having deactivated
the power supply line.
Do not use detergents or tools to clean the machine that may scratch or damage the surfaces. Do not use abrasive sponges or
aggressive/corrosive products. Avoid using foam products, i.e. self-cleaning products for ovens.
Do not clean the equipment with water or pressurised steam jets, as they may damage the electrical system. Use commercial and
approved products. Comply with the use methods and use suitable personal protective equipment.
IMPORTANT
The machine must be cleaned upon every work shift. All the surfaces and machine parts intended to come into contact with the
food product, i.e. food areas (internal surface of the tank and of the mobile guard, tool, kneader rod, and front part of the machine)
and external surface of the machine must be cleaned and disinfected.
CLEANING DIAGRAM
• Clean the surfaces from any residue of food product with plastic scrapers;
• Suction the residue of flour or food products with a suction device;
• Clean the food surfaces and spray areas with a soft and damp cloth;
• Clean inside the tools with a sponge. Use liquid products specific for steel. Do not use abrasive, cream or paste products or
products containing chlorine. Use denatured alcohol to clean greasy substances.
IMPORTANT
Once the stainless steel products, especially the external surfaces of the appliance, are fully dry, they must be protected with prod-
ucts commonly available on the market (i.e. Vaseline oil), which eliminate various halos, restoring the shine to steel and preventing
humidity and dirt, which are causes of corrosion, from penetrating.
USEFUL TIPS WHEN PERFORMING MAINTENANCE ON STAINLESS STEEL COMPONENTS
Stainless steel is resistant to corrosion because it has a thin oxide protective filmwhich forms on the surface at a molecular level and it
is caused by oxygen being absorbed by the metal after exposure to air.
It is clear that any external cause (such as foreign material placed on it, residue of food or salts, etc.), which prevents this film from
forming and its prolonged presence on the surface, reduces its resistance against corrosion.