5.1.5 Safety instructions for cleaning
– Before starting any cleaning work on the machine, the main current
supply has to be interrupted and to be secured against unintentional
reconnection.
– The knife box door may be opened only after the conveyor (if fitted) has
been dismounted.
– Always lay down the dismounted parts in safe places !
– Never permit the knife to protrude from the edge of the table !
– During the cleaning process, bear in mind especially that standing knives
may cause severe injuries as well !
– When working in the open cutting area and when cleaning the knife,
always wear cut-proof gloves, a cut-proof apron as well as non-slipping
and cut-proof shoes.
– During cleaning, always use the personal protective equipment stated in
the DIN Safety Data Sheets for the detergents and disinfectants !
– Check the safety stickers on the machine for completeness and legibility
after every cleaning process. (Abschnitt 5.2)
– If the seal on the knife shaft becomes damaged, a breeding ground for
bacteria may develop inside the machine. After every cleaning process,
inspect the knife shaft seal for visible damage. If it is damaged, have it
replaced by the TREIF service engineer immediately
5.1.6 Notes on maintenance and repair work
– Before starting any maintenance and repair work on the machine, the
main current supply has to be interrupted and to be secured against
unintentional reconnection.
– Spare parts or accessories supplied by, respectively expressedly appro-
ved off by TREIF may be replaced or screwed to the machine only.
This applies especially for contactors “K1M”, “K1S” and “K3" !
– Unauthorized rebuilding and modification of the machine which could
impair the safety is prohibited.
– Always clean the knife, before you sharpen it !
– Get hold of the knife only at its non-cutting edge.
– Always put dismantled knives away in a safe place !
– Carry out a performance test of the safety switches after every mainten-
ance and repair work (cf. chapter 8.2).
– When working in the open cutting area and when cleaning the knife,
always wear cut-proof gloves, a cut-proof apron as well as non-slipping
and cut-proof shoes.
Safety
Page 16 02/2005 123842-GB
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