4. Unscrew the nozzle nut (D) of the stuffer/filler as well as the locking nut (Q). Move this
locking nut
the left to be able to pull out the body (R) and wash the parts removed with
warm water, neutral soap and a sponge. Avoid using metal items during the cleaning
process (see fig. 5).
5. To clean
inside the nozzles, use the spiral brush (S) supplied with each machine (see fig.
6).
MAINTE
NANCE:
It is essential to always keep the ring (T) and the portioning piston (F) duly lubricated with
Food Contact Grade lubricant. (see fig. 7).
fig. 5
fig. 6
D
R
fig. 7
T U
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