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CHAPTER 5. MAINTENANCE
ATTENTION: Before you start clearing or servicing the machine, verify that power has been turned off.
In any case of malfunctioning or damage of the machine you must apply for authorized
assistance from the manufacturer.
Maintenance is divided into two categories: ordinary maintenance and programmed maintenance
5.1 ORDINARY MAINTENANCE
For ordinary maintenance we intend all the operations that can be done by the operator only after having read
carefully the instructions given in this section.
5.1.1 CLEANING THE MACHINE
Cleaning the machine at the end of each operating cycle is highly recommended.
For the good functioning of the machine and for hygienic purposes, it is necessary to remove the dough crusts
from the bowl, the guard, the central column and the spiral by means of a cleaning cloths soaked in water or
appropriate detergent. If needed, try to remove the hardest remains by means of a plastic paddle.
ATTENTION: During the cleaning operations some dusts can be determined (for example flour dust); it's
recommended to use an extractor.
ATTENTION: Never use steel wool, compressed air jets or abrasive products to clean the machine.
ATTENTION: Do not use water jets to clean both the control panel and the electric board.
5.2 PROGRAMMED MAINTENANCE
Ordinary maintenance operations must only be carried out by qualified personnel.
These are periodic inspections in order to prevent any future failure and to maintain the machines security
standards
Particular attention must be paid to the belts tensioning.
The tension and general condition of the belt should therefore be checked at least monthly
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