06
07
3.3 Starting
The Meat Grinders Models PCP-10L and PCP-22L are relatively fast machines,
therefore they need equally be fed.
To feed the Meat Grinders place pieces of meat on the Pan Nº04 (Pic.01) and drive
them with your hand towards the feeding throat entry only, then use the Stumper Nº01 (Pic.01) to
push them into the feeding throat where they will be sucked in.
IMPORTANT
The machine will start only if Pan is in its right position.
IMPORTANT
Do not store the Grinding Device with food inside.
Be sure that the Barrel internal components are assembled correctly as per order
indicated on Picture – 02.
The machine is activated by pushing the ON/OFF Switch Nº06 (Pic.01) located on
the Motor Housing right hand side.
3.4 Cleaning
To do cleaning proceed as follows:
3.4.1
Switch the machine off and unplug the machine from power supply
source.
3.4.2
Remove the Locking Ring Nº07 (Pic.02) and all the Barrel internal
components.
3.4.3
Loosen locking knob located on the right side of the Barrel Nº01 (Pic.01).
3.4.4
Wash all components with running warm water and neutral soap.
3.4.5
To assemble the Grinding Device follow the above sequence inversely.
IMPORTANT
Always switch the machine off before removing the Grinding Device. The machine
is silent. Do not leave utensils such as: knives, forks and similar on the Pan.
3.4.1 Cautions with Stainless Steel:
The Stainless Steel may present rust signs, which ARE ALWAYS CAUSED
BY EXTERNAL AGENTS, especially when the cleaning or sanitization is not
constant and appropriate.
The Stainless Steel resistance towards corrosion is mainly due to the
presence of chrome, which in contact with oxygen allows the formation of a very
thin protective coat. This protective coat is formed through the whole surface of the
steel, blocking the action of external corrosive agents.
When the protective coat is broken, the corrosion process begins, being
possible to avoid it by means of constant and adequate cleaning.
Cleaning must always be done immediately after using the equipment. For
such end, use water, neutral soap or detergent, and clean the equipment with a soft
cloth or a nylon sponge. Then rinse it with plain running water, and dry immediately
with a soft cloth, this way avoiding humidity on surfaces and especially on gaps.
The rinsing and drying processes are extremely important to prevent stains
and corrosion from arising.
IMPORTANT
Acid solutions, salty solutions, disinfectants and some sterilizing solutions
(hypochlorites, tetravalent ammonia salts, iodine compounds, nitric acid
and others), must be AVOIDED, once it cannot remain for long in contact
with the stainless steel:
These substances attack the stainless steel due to the CHLORINE on its
composition, causing corrosion spots (pitting).
Even detergents used in domestic cleaning must not remain in contact with
the stainless steel longer than the necessary, being mandatory to remove it with plain
water and then dry the surface completely.
Use of abrasives:
Sponges or steel wool and carbon steel brushes, besides scratching the
surface and compromising the stainless steel protection, leave particles that rust and
react contaminating the stainless steel. That is why such products must not be used
for cleaning and sanitization. Scrapings made with sharp instruments or similar must
also be avoided.
Main substances that cause stainless steel corrosion:
Dust, grease, acid solutions such as vinegar, fruit juices, etc., saltern
solutions (brine), blood, detergents (except for the neutral ones), common steel
particles, residue of sponges or common steel wool, and also other abrasives.
Содержание PCP-10L
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