10 MAINTENANCE
In below section there are reference to specific position numbers, which can be found in the
technical manual. If you do not have a technical manual, please ask your dealer.
10.1 Cleaning
Always turn the power switch to “0” and unplug the power connector before starting any
kind of maintenance.
Never clean the machine with water. The use of water will cause oxidation and electrical
problems.
Only qualified employees may clean the machine. Other persons should keep some
distance.
Daily:
- Clean all used rounding plates (do not forget to clean the bottom as well!) with cold to
lukewarm water.
- Do not store the rounding plates in the machine, but hang them on the bracket at the side of
the machine.
- Clean the topside of the rounding table.
Make sure that there are no dough rests between the rounding table and the plate,
because this will cause damage to the knife crown and the rounding plate while working.
Weekly:
- Clean the working area of the dividing disc, the dividing knife and the pressing ring (see
chapter 9.2)
Monthly:
- Grease all moving parts of the head. Pay special attention to the two support shafts (figure
D1, 46) , the knife release lever (figure D1, 23) and the two brass guide blocks (figure D1, 9).
- After having cleaned the area below the rounding table (figure DA, 1) (see also chapter 9.3)
also grease all moving parts. Pay special attention to the running surface of the rounding
table, the plastic sliding ring (figure DA, 2) and the bearing of the cross bearing (figure DA,
10).
- Check the tension of the V-belt and if necessary tighten it with help of the bolt (figure 2-3) at
the right side of the machine.
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