Periodical Maintenance Table; Ordinary Maintenance - Bartscher PIZZAFORM 100.959 Manual De Usuario

11.3

PERIODICAL MAINTENANCE TABLE

Frequency
Plates cleaning
(done by the user)
Belt stress check
Plates parallelism check
Electrical installation check
11.4

ORDINARY MAINTENANCE

11.4.1 CLEANING
A453;
Every day at the end of the work it is necessary to carry out a general cleaning of the machine;
either for hygiene purposes or to assure its correct working.
Particularly, it is necessary to carry out the following cleaning operations:
D
WARNING : Use adequate products to the cleaning of surfaces intended to come into
contact with foodstuffs.
Plates cleaning
The cleaning of the plates must be done at the end of every working shift, when the plates are
cold and by using suitable products.
The cleaning of the plates must be done to make the sliding of the dough on them easier.
In fact, if remains of dough are left on the plate, they can create a thin pellicle that in time, hinders
the dough from sliding even if the plates temperature is well adjusted and the relative parallelism
is guaranteed.
D
WARNING : Use a degreasing dish detergent not too aggressive for the chromium
plating. Products for stainless steel could damage the chromium plating.
Cleaning the hood
The cleaning of the inter-blocked mobile hood and the side fixed protections made of Plexiglas
must be done at the end of each working shift, when the plates are cold and by using suitable
products.
D
WARNING : Do not use degreasing products which could damage the Plexiglas
protections.
General cleaning of the machine and its support
A general cleaning of the machine and its support to eliminate flour and dough residue must to
be done at the end of each working shift.
11.0
2
Daily after 3 months
X
X
X
every 12 months
X
X
X X