SELMI TOP EX, Руководство пользователя и обслуживания

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Maintenance section
User and service manual
– TOP EX – Continuous tempering machine
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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.