PIZZAFORM
Maintenance
GB - 20
FIG. 1
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6.1 - ROUTINE AND PLANNED MAINTENANCE
6.1.a- IN GENERAL
DANGER
The routine and planned maintenance works should
be performed when the machine is stopped and the
main switch is in position "
" OFF.
The routine maintenance w orks have been divided in
two types:
• ROUTINE MAINTENANCE:
It includes all the maintenance works to be made on
the machine everyday.
• PLANNED MAINTENANCE:
It includes all the maintenance w orks to be made
according to a maintenance plan in order to ensure a
correct working of the machine.
6.1.b - ROUTINE MAINTENANCE
6.1.b.a - Cleaning machine (Fig. 1)
Before star ting an y work shift, the machine shall be
cleaned in order to assure a proper machine functioning
and cleanliness, as well.
WARNING
To clean the mac hine do NO T utiliz e c hemical
detergents, metal wool or iron brushes and do not
clean the machine by water jets.
DANGER
The machine shall be cleaned when the dishes are
cold.
The machine shall be cleaned by using a cloth soaked
with water or sponges having metal (not iron) wool and
mild dish detergent, the dishes (1) and (2), the outer
body (3), the niche (4) housing the dish (2) shall be
cleaned in a particularly careful way, possible residues
of flour, dough or oil shall be removed.
The top (5) shall only be cleaned by using a cloth soaked
with water or special non-toxic detergent.
Chapter 6
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