Automatic Divider-rounder model Syncro
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Use and maintenance manual (translation of the original instructions) - MASA6_en_2 of 23/03/2021
3. For routine use of the machine (standard production), no specific PPE is required, unless the need arises
following the assessment of the risks for the health and safety of workers carried out by the employer. If, for
example, despite the indications in point1, flour is spread carelessly over the dough, a cloud of flour may be
created with the above-mentioned consequential risks of inhalation; in this case, without prejudice to the fact
that similar behaviours are prohibited, the operator will have to wear at least a mask to protect their
respiratory airways (with a filtering capacity adequate for the granulometry of the dust, as indicated in the
flour technical specifications or, in any case, to be defined or measured under the employer's responsibility),
and ensure that no one is in the vicinity. It is the responsibility of the employer to identify other potential PPE
to be worn (for example, because they are indicated in technical specifications of the products used, or to
guarantee the hygiene of the food).
4. For cleaning operations, always wear the PPE indicated in par. 4.4.
5. IMPORTANT! Check often that the cooling fans of the exchanger - installed in the rear section of the
machine - rotate regularly while the machine is operating; the fan is visible from the outside and
does not require the disassembly of any guards.
6. Do not salvage residues of dough and/or flour deposited on parts of the machine or, even worse, on the
floor; they could contaminate the food with consequential risks for the health of consumers.
7. To execute a standard shut down, use the STOP control identified with ref. 8 in Figure 4 e ref. 12 Figure 5.
8. When the emergency stop push-button ref. 2 Figure 4 and ref. 2 Figure 5 is pressed, the machine stops very
quickly (fractions of a second) and the power to the actuators is cut off. To restart the machine, first reset the
emergency push-button and then press the “RESET” button ref. 1 Figure 4. The emergency push-button
should be used only if absolutely necessary. 10.The same result can be obtained by activating a safety
device (interlocked guard, etc.).
9. To shut down the machine in standard conditions do not use the emergency push-button or the safety
devices; instead use the STOP control, identified with ref. 8 in Figure 4 of par. 2.4 and ref. 12 of Figure 5, to
ensure the efficiency of the safety systems for as long as possible.
10. At the end of each working day, clean the machine thoroughly following the instructions in par. 4.4. If for
some reason this is not done (this must never become a routine!), at the beginning of the next working day
start up the machine for a few minutes before loading new dough into the hopper to allow the residue of the
previous production to be expelled from the inner parts of the machine; in any case, similar situations are to
be avoided because the longer the dough residue remains on the part, the more difficult it is to remove,
eventually leading to build-up so difficult to remove that it may cause damage and abrasions. It is important
clean the heat exchanger using the methods and frequency indicated in par.4.4.4 .
11. The adjustment devices must be accessed only by trained persons; the employer is responsible for
designating them and informing the other workers that they must contact them if needed.
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