Inhaltsverzeichnis - JAC DIVIFORM Übersetzung Der Originalanleitung

Chute continuous cut slicer
1 BEFORE COMMISSIONING ......................................................................................................... 6
2 WARRANTY .................................................................................................................................. 6
3 WARNING ...................................................................................................................................... 7
4 TECHNICAL SPECIFICATIONS ................................................................................................... 8
4.1 Technical specifications .................................................................................................................... 8
4.2 Details of materials in direct contact with the bread. ...................................................................... 8
5 INSTALLATION AND COMMISSIONING ..................................................................................... 8
5.1 Unpacking the machine: .................................................................................................................... 8
5.2 Positioning: ..................................................................................... Erreur ! Le signet n'est pas défini.
5.3 Electrical connection: .................................................................... Erreur ! Le signet n'est pas défini.
5.4 Commissioning: ................................................................................................................................ 10
5.5 Danger: .............................................................................................................................................. 10
6 CONTROLS AND SAFETY FEATURES ..................................................................................... 10
6.1 Controls: ............................................................................................................................................ 10
6.2 Work area: ......................................................................................................................................... 10
6.3 Safety features: ................................................................................................................................. 10
7 OPERATION ................................................................................................................................ 11
8 MAINTENANCE ........................................................................................................................... 11
8.1 Daily, by a trained operator. ............................................................................................................ 11
8.2 Every 25,000 loaves and/or at least once a year, by an approved agent. ................................... 11
8.3 Blade replacement. ........................................................................................................................... 12
9 CONSUMABLES ......................................................................................................................... 12
9.1 List of CONSUMABLES .................................................................................................................... 12
10 MALFUNCTIONS ..................................................................................................................... 13
11 LIST OF COMPONENTS IN ILLUSTRATIONS ....................................................................... 14
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