22
CHAP. 6 - ROUTINE CLEANING
6.1 - GENERALITIES
•
•
Cleaning the machine must be carried out at least once a day or, if necessary, more
frequently .
All the parts of the slicer that come in direct or indirect contact with the food to be cut must
be
scrupulously cleaned.
The slicer must not be cleaned with water cleaning machines or water jets, but with the
product
provided and/or with neutral detergents (pH 7). The use of any other detergent is
prohibited.
Utensils, brushes and whatever else could damage the machine surface must
not be used.
Before carrying out any cleaning operation it is necessary to:
1.
disconnect the plug from the electrical network to completely isolate the machine from the
rest of
the system;
2.
Bring the graduated hand grip which regulates the thickness gauge to “0”.
WARNING: Be careful of residual risks from sharp and/or pointed parts.
6.2 - CLEANING THE MACHINE
6.2.1 - Cleaning the goods holder plate
easily
The trolley (plate + arm + stem) is
transportable:
-
-
bring the graduated hand grip to “0” (1 Fig.
n°
47);
bring the trolley (2) to the end of its run (a)
from the controls side; completely unscrew
the
plate lock hand grip (3), pull the trolley
towards
the operator, lift the trolley up (b
Fig. n°47);
-
having taken off the trolley, the goods
holder plate can be carefully cleaned with
warm water, the equipped detergent or
neutral detergent (pH 7).
6.2.2 - Cleaning the blade, the bladeguard and the ring
WARNING: a pair of metallic gloves must be
worn while cleaning the blade (1) (Fig. n°49)
and a damp cloth must be used.
Unscrew the
hand grip from the bladeguard tie rod (3) and
extract the bladeguard (2) using the proper grip
to hold it (Fig. n°49). At thid point it is possible to
clean the blade (Fig. n°50).
To clean the surfaces opposite the blade and
the ring, the blade must be extracted in
Fig. n°47
2
1
a
3
b
pH
Fig. n°48
3
1
2
Fig. n°49
