27
CHAPTER
6
ROUTINE
CLEANING
Before starting the chapter, it is important to make a clarification:
the CE range of professional slicing machines complies with regulatory
measures for electrical and mechanical protection devices both during
operation and during cleaning and maintenance. There do, however, exist
RESIDUAL RISKS
(Machinery Directive 2006/42/EC) which cannot be
eliminated completely, and which are mentioned in this manual marked by the
word
CAUTION!
.
These concern the danger of cutting resulting from
handling the blade during cleaning and maintenance.
6.1
GENERAL INFORMATION
•
The machine must be cleaned at least once a day or, if necessary, more
frequently.
•
All parts of the slicing machine that come into direct or indirect contact with
the food to be cut must be thoroughly cleaned.
•
The slicing machine must be cleaned with pressure washers, high pressure
water jets, and tools, brushes or anything else that could damage the surface
of the machine must not be used.
Before performing any cleaning, it is necessary to:
1.
disconnect the plug from the mains to completely isolate the machine from
the rest of the system;
2.
set the graduated dial that adjusts the ribbing to “0”;
3.
remove the carriage.
6.2
HOW TO CLEAN THE SLICING MACHINE
CAUTION!:
use only mild detergent (pH 7) with water for cleaning.
6.2.1
CLEANING THE PRODUCT HOLDER TRAY
The unit (tray + arm + shank) is easy
to remove:
1.
set the graduated dial (1) to “0”;
2.
unscrew the knob (2);
3.
attach the tray by sliding the
unit until the end of the run in
the direction of the arrow (A);
4.
raise the unit upwards following
the direction of the arrow (B);
5.
by removing the unit in this way,
it is possible to clean it
thoroughly.
Figure 19 - Carriage view
Summary of Contents for CROMATIC 250
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