Fama TV ÉLITE Manual De Instruccion página 35

CLEANING
It is forbidden to clean by hand the parts and the elements in movement.
All cleaning intervention must be started only and exclusively, after having unloaded the machine with the
food product in working and having insulated from the electric feeling source and from external
energy.
The machine, the electric equipment and the machine board components must not be ever washed using
water, and not in any kind of jets from and quantity; so, without "bucket" nor "rubber" nor "towel".
Don't put ever directly the machine in the sink or under the tap.
The machine hygiene level classification and the associated equipment, for the foreseen use, are 2 8two): machine that,
after a hygiene risk evaluation, is in conformance with the applicable international standards requirements, but requests a
programmed disassembly for the cleaning.
FREQUENCY PERSONNEL
At the end of every
shift work and
however before the
daily use
Operator All the surface and the machine parts destined to come in contact with the food product or
with the food zones (internal surface of the loading and unloading mouths, the pressure, the
pestle, the cutting zone, the rotating and fixed discs, the superior cover, the fixed shelters)
and the jets zones (machine external surface), must be cleaned and disinfected with the under
reported modalities. For the cutting group disassembly activities see the previous
descriptions.
 Scrape the surface from the possible food product residuals (for example with plastic
scrapers);
 Clean all the food zone surfaces and jets zone with a morbid dampened clothes (not
draining) with detergent diluted in hot water (also common soap for dishes is good).
Don't soak them. Use specific products for steel that must be liquids (not in cream or
pastries however abrasive) and above all must not contain chlorine. Against the fat
substances the denatured alcohol can be used.
 Rinse with cleaned hot water and successively dry all food zone surfaces and jets
zone with soft clothes that don't lose coats.
 The parts in stainless steel can be washed also in dishwater.
 The reassembly must happen only following working requirements, leave the pieces
wrapped up in soft dray clothes that don't lose coats.
PERIODS OF LONG INACTIVITY
 During the machine long inactivity periods provide to pass vigorously on all steel
surfaces (especially if stainless) a clothes soaked of Vaseline oil so that to spread a
protective veil.
THINGS NOT TO DO BEFORE OR DURING THE CLEANING:
 Enter towards the moving elements without to be previously checked of their stop;
 Enter towards the moving elements without have stopped it in guaranteed safety
(blockage in zero position of the electric feeding sectioning devices)
PRODUCTS NOT TO USE:
 Compressed air with jets towards the zones with flour warehouses and in general towards
the machine;
 Vapor equipment;
 Detergent that contains CHLORINE (also if diluted) or its compounds as: the bleach, the
muriatic acid, products to clear the drain, products for the marble cleaning, in general
decalcifying, etc, can attack the steel composition, staining and oxidizing it unavoidable.
The only above described products fumes can oxidize and in any case corrode the steel;
 Steel wool, brushes or abrasive discs produced with other metals or alloys (ex. Common
steel, aluminum, brass, etc...) or tools that have previously cleaned other metals or alloys,
that except to scratch the surface.
 Detergents in abrasive dust;
 Fuel, solvents or inflammable and/or corrosive fluids;
 Substances used to clean the silver.
MODALITY
ORIGINAL INSTRUCTIONS TRASLATION
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