FLAMIC S.R.L. 5 Via dell’Artigianato, 36035 Marano Vicentino (Vicenza) - Italy
34
Dough sheeter SF450 - SF500 - SF600 Operation and maintenance manual (translation of original instructions) – Ed. 10/2016
Rev.02 10/2017
All rights reserved. Reproduction in whole or in part of this manual is prohibited.
3.12 PUTTING THE MACHINE TEMPORARILY OUT OF SERVICE AND STORING IT
When you do not expect to use the machine for a long time:
- clean it thoroughly (section 4.10)
- take it (leaving the tables lowered) to the position in which you wish to store it
- for the machines in which the tables are designed to be folded (Belt length ≤ 1400 mm), and only if necessary
to do so, fold the tables into a secure upright position as shown in Figure 28, by following the instructions in
section 3.6.
Figure 28 - Machine with benches raised
3.13 TRAINING OF PERSONNEL ASSIGNED TO THE MACHINE
As already stated several times in this manual, the employer must provide employees with adequate information
and training, including practical training, regarding the proper and safe use of the machine (it must be simple
and understandable according to the perspicacity that can reasonably be expected from those involved).
The following table provides a minimum list of topics that must be covered in terms of information, training and
practical training. For greater clarity we have provided the following definitions:
information: the transfer of information, knowledge etc. without verifying that it has been learnt
training: the transfer of information, knowledge etc. on specific topics and verifying that the topics
covered were understood but without practical tests
practical training: the transfer of information, knowledge etc. with a practical demonstration of the application
of the topics and specific subjects and verifying that the topics covered were understood
through their practical application.
Subject
Information Training
Practical
training
Chapter /
Section
Machine hazards and relative risks X 5.2
Limitations to use and the intended use of the
machine.
Permitted and non-permitted uses
X 2.1, 2.6, 3.11
Handling the machine X X 3.2
Assembly and installation X X 3 - 4
Using the controls X X 2.4, 2.5, 3.11
Possible faults and relative solutions. X 4.11
How to load the dough X 3.11.1
Cleaning and maintenance X X X 4
The use of PPE X X 3, 4, 5.2
Residual risks and measures to be taken to
limit them
X X 3.11, 5.2.4
Machine noise level X 5.2.5
Risks related to ergonomics X
3.4, 3.6, 3.10
3.11, 4, 5.2.4
Risks related to flour dust X 3.11, 5.2.4
Safety devices check X 5.2.3
Safety signs X X 5.3
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