SELMI Macchia, Руководство пользователя и обслуживания

Страница: 29 / 44

User and service manual
– MACCHIA – Hot chocolate dispenser 27
6.3. Cleaning external parts
Attention
The chocolate present inside the tank and inside
the machine must not come into contact with
water or other liquids: there is a risk of mould
formation leading to bacterial presence.
Attention
Use appropriate personal safety equipment while
carrying out the cleaning of the machine.
Clean persistent stains with dry and soft clothes that do
not fray or use flexible bristle brushes.
If the stains are incrusted and hard to remove with dry
clothes or brushes use a liquid solvent appropriate for
use in an alimentary environment. Avoid the use of
flammable or toxic solvents.
Clean the signalling plaques with a cloth, soap and
water or any other mild liquid; avoid using chemical
solvents.
Before beginning and at the end of every maintenance
operation it will be necessary to vacuum away the dust
and other residues, recurring to using appropriate
solvents if necessary but avoiding the use of
compressed air jets which can create zones of dirt
accumulation and may cause injury to the individuals
present in the area.
6.4. Emptying and cleaning the machine
6.4.1 Emptying the machine
To clean the parts of the machine in contact with or in
proximity of the product it will first be necessary to
completely empty the tank by following these steps:
1. remove the rear protective panel as described in
section 6.5.1 in order to access the chocolate
discharge point
2. start the machine and wait for the product to reach
the right temperature
3. turn on the mixer and the ascension pump motor
and drain from the nozzle as much chocolate as
possible till the tank is empty. Collect the chocolate
in a container suitable for foodstuffs
4. turn off the ascension pump motor and the mixer
motor
5. place a container suitable for foodstuffs underneath
the chocolate draining point making sure it is big
enough to contain all the product inside the
machine
6. open the tap of the discharge point and start the
mixer and wait for all the chocolate to exit the
machine
7. stop the machine by opening the top grill and check
that there is little residual product left;
8. use an alimentary grade spatula to move as much
product as possible towards the centre of the tank
9. once the residual product in the tank is at a
minimum, close the tap of the discharge point and
proceed with the removal of the mixer and wash it
in warm water
When there is a really minimum amount of product in
the tank, the mixer is removed and washed in hot
water.
Warning
To easily remove drops and traces of product
wait for the warming elements of the machine to
have cooled down.
6.5. Maintenance of mechanical parts
If detailed diagrams are not available take note of
every item and mark its location so as to avoid errors in
reassembling.
Always use spanners of the correct size.
Immediately replace screws or bolts which show signs
of wear on the threads and the heads. When screwing
and unscrewing do not use the spanners in conjunction
with
extensions to augment the torque. If
dynamometric spanners and special tools are used
verify that the calibration is appropriate for the
component.
Special care must be taken when using pneumatic or
hydraulic tools.
Before dismantling heavily oxidised components spray
them with deoxidising agents.
Before reassembling cover thinly with oil all the
coupled surfaces.
During reassembly pay particular attention to anti-slip
devices used by the manufacturer (flat washers, elastic
washers, etc.), always replacing the worn out
elements.
The ring nuts and anti-slip nuts with plastic blocking
rings must be replaced at every reassembly since the
fatigued material will deform and lose its functionality.
Attention
During maintenance procedures always use
appropriate personal protection equipment.
Use exclusively original SELMI spare parts.
The manufacturer will take no responsibility
for accidents or damages in the case o
fuse of non-original spare parts.