General Cleaning - CHEFOOK CHFORM33B Manual De Instrucciónes, Uso Y Manutención

At the end of the compression the bottom disc moves down to the initial home position. At the end of the cycle
the dough will have become flat and circular, ready to be taken with the spatula.
If, during the working phase, it is necessary to interrupt the ascent of the bottom disc and move it
back into the home position, open the protection and press push button E.
Before proceeding with working phases, check the status of the various safety devices. These are in a good
state when:
- the machine stops when the front protection is lifted;
SHUT-DOWN PHASE
To shut down the forming machine turn the main switch knob A or the position "0".
4 MAINTENANCE AND CLEANING
SAFETY PRECAUTIONS
Before performing any maintenance operations, including cleaning, take the following precautions:
- make certain that the main switch is disinserted;
- make certain that the electrical power cannot be accidentally reinserted. Disconnect the plug from the
electrical power socket;
- use individual protection devices in compliance with the directive 89/391/CEE;
- always operate using appropriate maintenance tools;
- once maintenance and repairs are finished, before starting up the forming machine, reinstall all of the
protection devices and reactivate all of the safety devices.
ORDINARY MAINTENANCE FOR THE USER
The forming machine requires simple, frequent and careful cleaning to ensure efficient, regular functioning.

GENERAL CLEANING

The machine must be cleaned at the end of each use, in compliance with the hygiene regulations and to
safeguard machine operation.
With the aid of a suitable brush, proceed with a first pass to remove flour and dough residuals. Clean the
machine and in particular the surfaces of the discs that come into contact with the dough using a sponge or
cloth dampened with water and detergent. If the latter is used, rinse to ensure its complete removal. Dry with
kitchen paper and then first go over the surfaces in contact with the dough and then the whole machine with a
soft, clean cloth soaked with a disinfectant specific for foodgrade machines.
It is recommended to never use chemical products which are not specific for food preparation areas,
abrasives or corrosives for any reason. Avoid by all means using water jets, tools, rough or abrasive
instruments, such as steel wool, brillo sponges or any other item which could damage the surface of the
machine, and especially those that could compromise health safety.
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