Sirman TC 32 - 5.2 Check for the presence and effectiveness of guards and safeties; 5.3 Check the efficiency of the stop button; 5.4 Starting the machine; 5.5 Stopping the machine

17
English
5.2 - Check for the presence and effectiveness of guards and safeties
- Th out
let feed of the product. Make sure that the outlet feed of the product has holes
with a diameter of less than 8 mm.
- H nd guard protection. The hopper must have hand guard protection
- Stai less steel hopper. The stainless steel hopper is solidly attached to the loading feed
5.3 -
Check the efficiency of the stop button (fig. 5.3.1)
With the machine connected to the grid and the utensils
in m
otion, press the stop button (2). The machine must
stop.
5.4 - Starting the machine (fig. 5.3.1)
"1" Figure 5.3.1, after having properly connec
ted the plug to the electric mains supply and the
machine is activated.
5.5 - Stopping the machine (fig. 5.3.1)
To stop the machine, press the stop button, "2" Fig 5.3.1 and the machine stops
6 - Using the machine
6.1 - Requirements
Requirements! Only authorized personnel can service the machine.
Before starting use the operator is required to ensure that all the guards are in place and that
the safety devices are in place and effective.
Otherwise, turn off the machine and contact the maintenance manager.
The product to be ground must be cut up to a size that can fit into the loading feed and must be
pr
essed with the aid of the special pusher (pestle) NEVER USE YOUR HANDS FOR THIS.
The machine is not designed to operate inside a cold room: this could seriously damage
t
he electrical components sensitive to condensate (which forms at low temperatures)
and also alter the viscosity of the grease and/or lubricating oil in the gearbox housed
inside it, jeopardising the machine’s correct operation and causing potential failures.
6.2 - Preparation of the output f
eed
The machine can be set to us
e three different meat cutting units: A -
Enterprise or normal
B - Partial UNGER
C -
Total UNGER
-
The system -C- (total UNGER),
includes: a AISI 304 s
tainless steel rotor "1"
to transport the meat,
a AISI 430 steel fringer plate
"2", a first knife "3" and the related perforated
plate "4" both in AISI 430 steel, a second
knife "5" with
the final perforated plate "6" both in AISI 430
steel, a spacer "7" in AISI 304 stainless steel.
Fig. 6.2.1
Fig. 5.3.1
To start the machine, just press the start button
1 2