Diamond CHEF Series User Manual

15
INDEX
PAGE
1. INFORMATION ON SAFETIES
1.1
GENERAL PRECAUTIONS
16
1.2
MECHANICAL SAFETIES
16
1.3
ELECTRICAL SAFETIES
16
2. TECHNICAL FEATURES
2.1
TABLE OF WEIGHTS AND MEASURES - NOISE
17
2.2
SUPPLY CONDITIONS AND DISPOSAL OF PACKINGS
17
3. INSTALLATION
3.1
SETTING THE MACHINE
17
3.2
ELECTRIC CONNECTIONS
17
3.3
SAFETY MEASURES AND TRAINING THE FINAL USER
18
4. USE OF THE EQUIPMENT
4.1
CONTROLS
18
4.2
SETTING THE DISCS ON THE MACHINE
18
4.3
SETTING THE FOOD FOR CUTTING
18
4.4
REMOVAL AND REPLACEMENT OF DISCS
19
5. CLEANING AND MAINTENANCE
5.1
GENERALITIES AND PRODUCTS FOR CLEANING
19
5.2
OPERATIONS IN THE CASE OF FAILURES
19
5.3
MACHINE IDLE FOR A LONG TIME
19
6. ACCESSORIES UPON REQUEST
6.1
"D" SERIES DICE CUTTING DISCS
20
6.2
"B" SERIES STICK CUTTING DISCS
20
6.3
"E" SERIES SLICING DISCS
20
6.4
"H" SERIES MATCH-LIKE CUTTING DISCS
20
6.5
"Z-V" SERIES SLITTER DISCS AND GRATING DISCS
20
ALLEGATI
FIGURE
35-36-37
ELECTRIC DIAGRAM
38-39-40
DESIGN AND TECHNICAL DETAILS CAN BE CHANGED ALSO WITHOUT NOTI
CE.

Diamond CHEF Series Specifications

General

Brand	Diamond
Model	CHEF Series
Category	Commercial Food Equipment
Language	English