Publicidad
Idiomas disponibles
Idiomas disponibles
CLEANING THE EQUIPMENT
l
CAUTION! HAZARD
Before every operating cycle always check that the removable
parts are well locked to the machine. Lock the pan by rotating
anti-clockwise the lower flange.
4
Cleaning the equipment
l
CAUTION! ELECTRICAL HAZARD
Before carrying out any cleaning, always make sure the equip-
ment is disconnected from the power supply.
l
WARNING
– All cleaning operations must be carried out by qualified per-
sonnel who have read this manual and been trained in the
equipment's operation.
– Only use suitable cleaning products. Never use corrosive or
flammable cleaning products or products containing sub-
stances harmful to human health. Do not use substances de-
signed for cleaning and polishing silver, brass or other unap-
proved products.
– Do not wash the equipment using a pressurised, spray or im-
mersion device.
– Do not use steam utensils to clean the equipment.
– Do not use sponges, abrasive pads or utensils previously
used to clean metals or metal alloys.
– Ensure the equipment is completely empty before cleaning.
– How often the equipment is cleaned depends on the use en-
vironment and the type of foodstuff processed.
4.1
Cleaning at the end of the process
At the end of each process the equipment must be properly cleaned to remove any
food residue from its surfaces.
The outer surfaces can be wiped with a soft damp cloth or sponge.
Clean the work surface and all surrounding areas thoroughly.
IT
EN
FR
DE
ES
PT
RU
AR
19
Publicidad
