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Bisky_en_03TOC.fm
Bisky
6.2 Operators qualification........................................................................................ 61
6.3 Working area ...................................................................................................... 61
6.4 Functioning methods .......................................................................................... 62
6.5 Starting of the machine....................................................................................... 62
6.6 Starting of the machine....................................................................................... 63
6.7 Emergency stop.................................................................................................. 63
6.8 The re-starting of the machine after an emergency has been activated............. 63
6.9 Description of the procedures............................................................................. 64
6.10 Recipe management pages................................................................................ 68
6.11 Switching off the machine................................................................................... 72
6.12 Introduction of the tray........................................................................................ 72
6.13 Introduction of the rotary, fixed or wire cut plates ............................................... 73
6.14 Wire cut optional................................................................................................. 74
6.15 Dismantling the hopper....................................................................................... 77
Chapter 7 Maintenance...................................................................................................... 81
7.1 Hygienic regulations to respect during the machine cleaning and washing of the
machine. 81
7.2 Standard maintenance........................................................................................ 81
7.3 Cleaning method................................................................................................. 86
7.4 Programmed maintenance ................................................................................. 87
7.5 Dismantling of the conveyor belts....................................................................... 89
7.6 Scrapping and disposing of the machine............................................................ 90
Chapter 8 Adjusting the height of the dough extrusion table....................................... 93
8.1 Height adjustment............................................................................................... 93
Chapter 20 Attached list of documents.............................................................................. 95
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