15
5/ MAINTENANCE
DISCONNECT BEFORE ANY INTERVENTION
A/ CLEANING OF THE MACHINE :
For obvious hygiene reasons, the machines for mince meat need to be cleaned often
and correctly. Machines must be maintained in perfect conditions, cleaned,
dismounted, disinfected two times per day.
For cutting elements cleaning, it is necessary to dismount the whole body/helix and
the cutting element in the same time to avoid any failures (and following the
standard NF EN 12331:2013).
We recommend the use of detergents and disinfecting products.
B/ PRELIMINARY CLEANING :
Remove visible dirt by brushing (body, feed screw, nut, plates and knives).
C/ DISINFECTION :
Immerse all removable parts in a bath of warm water (T° 45 à 55°C), with an
appropriate detergent.
For the meat plate and the body wash in warm water with the same detergent.
D/ RINCE :
Rinse the removable parts
Rinse the plate and the body
Summary of Contents for DRC114
Page 8: ...8 Fit the body in its seats two blots through ...
Page 21: ...21 11 EXPLODED VIEW ...
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Page 25: ...25 12 ELECTRICAL SCHEME ...
Page 26: ...26 14 NOTES ...
Page 27: ...27 DISTRIBUTOR STAMP ...
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