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Idiomas disponibles
Idiomas disponibles
4. MAINTENANCE
4.1. ORDINARY MAINTENANCE
The information and instructions contained in this chapter
are intended for all personnel who work with the machine:
t h e u s e r , t h e m a i n t e n a n c e t e c h n i c i a n , a n d a l s o
non-specialised personnel.
Basic safety guidelines
To perform cleaning and maintenance in complete safety,
please refer to the standards of safety in par. 1.5 ( Fig.23):
•
do not touch or work with the machine with damp hands
or feet
•
do not insert screwdrivers, kitchen utensils or other
objects between the guards and moving parts
•
before cleaning or carrying out routine maintenance,
disconnect the machine from the mains by turning the
main switch off and removing the plug
do not pull on the power cord to disconnect the machine
•
from the power supply
It is strictly forbidden to remove guards and safety
devices to effect routine maintenance operations. The
manufacturer declines any responsibility for accidents
caused by not observing the instructions above.
Before putting the machine in operation, it is neces-
sary to carefully clean the inside of the cell as indicated in
paragraph 4.2.
4.2. CELL CLEANING
To ensure hygiene and to protect the quality of the foods,
the inside of the cell must be cleaned frequently, based on
the types of conserved foods.
We recommend weekly cleaning.
The shape of the cell and of the interior components
make it possible to clean it using a cloth or sponge.
Use water and neutral, non-abrasive detergents.
The cell can be rinsed using a cloth or sponge dipped in
water or a moderate jet of water (having a pressure that
does not exceed the pressure of the system).
Do not scrape the surface using sharp or abrasive objects.
Do not use abrasive products, solvents or thinners.
When cleaning, always wear protective gloves.
All manuals and user guides at all-guides.com
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Fig. 23
Fig. 24
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