Automatic Divider-rounder model Syncro
52/79
Use and maintenance manual (translation of the original instructions) - MASA6_en_2 of 23/03/2021
4.3.2 REPLACEMENT OF FLEXIBLE HOSES (extraordinary/special / maintenance)
Before beginning, activate the safety measures indicated in par. 4.1, and read the safety data sheet of
the oil used in the oil-hydraulic circuit and meticulously observe the indications provided.
Wear waterproof oil-resistant gloves, footwear with reinforced toes and non-slip outsoles, full goggles
or visor, helmet and any other PPE indicated in the data sheet of the oil.
Given the sensitivity of the operation, both for the safety of people and for the efficiency of the machine, the
replacement of the flexible hoses must be carried out only and exclusively by a technician specialized in
mechanical assembly and oil hydraulic systems on board the machine.
All hoses must be replaced with identical new hoses at least every 2 years, unless a visual inspection requires
an earlier replacement (for example, due to the presence of noticeable abrasions on the outside of the pipes).
The machine is equipped with two types of flexible hoses:
- 3/8 '' EN853 SAE100R1AT hose, 180 bar, 18 MPa, 2610 psi
- 1/4 '' EN853 SAE100R1AT hose, 180 bar, 18 MPa, 2610 psi.
To order spare hoses complete with end connections, refer to the spare parts list attached with relative
illustrations; specific and detailed instructions for assembly will also be provided with the hoses.
4.4 ROUTINE CLEANING OPERATIONS
Unless otherwise indicated, cleaning operations can be carried out by the operator who uses the machine
routinely (standard production activity) provided they have been previously informed on the risk involved and to
which they may be exposed, as well as instructed and trained to carry out the work correctly and safely, in
particular regarding the precautions to be taken to minimise said risks as much as possible.
Ensure that the machine is in perfect hygienic conditions: clean it carefully at the end of every day and/or every
shift or, if the product requires it, even every time there is a production change.
Before beginning, activate the safety measures indicated in par. 4.1.
A thorough and accurate cleaning must be performed every time the machine is not in operation for
more than eight consecutive hours to prevent the occurrence of biological risks due to mould, bacteria,
etc.
Before cleaning the machine it is necessary to remove all the dough, as illustrated in par. 3.11 and par. 4.4.
Wear a protective mask against the inhalation of dust (the filtering capacity must be in keeping with the
granulometry of the flour dust) and full protection goggles; ventilate the room during operations and for at
least 15 minutes after their completion. Check that no one is in the vicinity.
Use a suction device with a thin tube to remove every part of the flour dust build-up and any dough scraps,
lumps, etc.; if necessary, try to remove more stubborn residues with a plastic spatula and/or a brush with
medium-consistency synthetic bristles. Before using the suction device and only if strictly necessary , use
short bursts of compressed air to loosen the residues from hard-to-reach areas.
Use a rag that has been soaked in drinking water (but not dripping) to clean every surface that comes into
contact with food products, even indirectly (for example, the inside of the hopper, the outside of the dividing unit,
etc.). Finally, dry each part thoroughly with a clean cloth.
Clean the rest of the machine by wiping it down with a clean, dry cloth to eliminate residual dust that may have
deposited; eliminate any dirty spots with a cloth slightly dampened with drinking water.
Never use high-pressure water or steam sprays and/or jets or other sprays/jets.
Do not use aggressive products, detergents, or other products to avoid damaging the surfaces (in particular the
Teflon coating of the inner surfaces of the hopper), but only and exclusively clean cloths dampened with
drinking water.
Carry out a complete cleaning of the machine at the end of each working day and before any prolonged stop
(more than eight hours); at each production change, if the new product requires it.
4.4.1 CLEANING THE HOPPER
Before beginning, activate the safety measures indicated in par. 4.1.
Wear abrasion-resistant gloves, shoes with reinforced toe and non-slip outsole, and protective goggles.
To clean the hopper, the operator must use simple but adequate tools, such as rods fitted with brushes at the
end, scrapers, cloths, etc., which allow reaching all areas of the hopper without effort, while standing on the
elevated platform. without having to extend beyond the parapet, or weighing on the safety devices (sensitive
ring, spacer ring). These tools must be made of a material that is sufficiently hard and rigid to remove residues
and encrustations, but not such as to streak, scratch, etc. the surfaces (special care must be taken in the case
of Teflon-coated hoppers); use a sponge dampened with clean drinking water to soften any dry and / or difficult
to remove residues in advance.
In any case, it is absolutely prohibited to lean on the edge of the hopper to avoid damaging the safety systems
and compromising their correct operation, which would entail a high risk for the operator's safety. In case of
damage, do not use the machine, unplug it from the mains, and contact Artezen or the supplier for spare parts
or necessary interventions.
4.4.2 CLEANING THE ROUNDING CUPS UNIT
The rounding cups unit consists of:
o The cup conveyor Figure 1 ref. 6;
To Next Page
Loading...