8. CLEANING
8.1. GENERAL INFORMATION
Operators in charge of cleaning must wear hygienically sterile protective clothing that covers all parts of the body.
Cleaning and hygienization must be carried out in a room that is equipped in compliance with current hygiene
regulations.
Do not use cutting tools, knives, scrapers, etc. unless it’s specifically indicated..
We advise using hot water (50 °C), and avoiding where possible the use of detergents and
degreasing agents; carefully dry each component after cleaning. Washing the die elements at
high temperatures is not recommended.
MIMAC ITALIA is not liable for any damage and/or deformation that may be caused by
temperatures above 50 °C. If parts are washed in a part washer, wait until they cool or cool
them manually under cold running water.
8.1.1. FOOD HYGIENE REQUIREMENTS
The machine indicated in this manual is, legally, suitable for working with food at the date on which it is delivered by
the Manufacturer. It only remains suitable in time if care is taken with cleaning, which must be carried out daily, and
with machine maintenance and checks. Any machine part that comes into contact with an item of food (dough, flour,
water, margarine, etc.) has to be replaced if it appears altered, worn out or if it is no longer suitable for the correct
and hygienic treatment of food.
The Manufacturer is not liable for any damage caused if the machine is not cleaned, or if it is cleaned incorrectly,
and/or if maintenance is not carried out or is carried out incorrectly.
8.1.2. CLEANING OF PARTS WHICH DO NOT COME INTO CONTACT WITH FOOD
Frame, panels and in general all visible parts that do not come into direct contact with the product should be
cleaned daily at the end of the working day using a cloth and a degreasing and sanitizing detergent.
These operations can be carried out by unqualified staff, who nevertheless must be familiar with the possible
residual risks and with the cleaning methods.
Do not use water jets to clean the machine.
To clean steel surfaces use water or denatured alcohol, rub with a clean cloth, then pass over the cleaned area with
a jet of compressed air or a dry cloth.
To clean the control panel, touchscreen included, use a soft and dry cloth.
If it is necessary to clean electric or electronic parts use only a vacuum cleaner. Do not use compressed air and/or
water for any reason.
8.1.3. CLEANING OF PARTS WHICH COME INTO CONTACT WITH FOOD
A daily, thorough cleaning is mandatory, at the end of the work shift; this frequency is necessary because batter and
other products for filling can go off within a short period of time.
Cleaning operations, which require removal of parts, must only be carried out by qualified and authorized
technicians.
Unless otherwise indicated, cleaning must be carried out with the machine stopped and disconnected from the
mains.
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