Bedienungsanleitung Hendi 282007 (Seite 16 von 164) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Polnisch)

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4.6. Cleaning

It is forbidden to clean by hand the organs and the

elements in motion.

All cleaning interventions must be started only

and exclusively, after having unloaded the ma-

chine with the food product in working and having

insulated from the electric feeding source and

from external energy.

The machine, the electric equipment and the

machine board components must not be ever

washed utilizing water, and not in any kind of

jets form and quantity; so, without “bucket” nor

“rubber” nor “towel”. Don’t put ever directly the

machine in the sink or under the tap.

The machine hygiene level classiﬁcation and the

associated equipment, for the foreseen use, is 2

(two): machine that, after an hygiene risk evalu-

ation, is in conformance with applicable interna-

tional standards requirements, but requests a pro-

grammed disassembly for the cleaning.

FREQUENCY PERSONNEL MODALITY

At the end of every

shift work and

however before

the daily use

Operator All the surface and the machine parts destined to come in contact with the

food product or with the food zones (hopper internal surface, machine neck

and the grinding group, the pestle) and the jets zones (machine external

surface) must be cleaned and disinfected with the under reported modalities.

For the grinding group disassembly activities see the previous descriptions.

• Scrape the surfaces from the possible food product residuals (for example

with plastic scrapers);

• Clean all the food zone surfaces and jets zone with soft dampened clothes

(not draining) with detergent diluted in hot water (also common soap for

dishes is good). Don’t soak them. With a towel clean inside the grinding

mouth. Use speciﬁc products for steel,or for the aluminum: which must be

liquids (not in cream or pastries however abrasive) and above all must not

contain chlorine. Against the fat substances the denatured alcohol.

• Rinse with cleaned hot water and successively dry all food zone surfaces

and jets zone with soft clothes that don’t lose coats.

• Only the STAINLESS steel parts of the mincer group can be washed also in

dishwasher, while the aluminum ones or in cast iron showed in the following

table, cannot be washed in dishwasher.

• The grinding group re assembly must happen only after a working

requirement, leave the pieces wrapped in a dry soft clothes that doesn’t

lose coats.

DISINFECTION

• Use detergents with PH neutral not oxidizing

• If the hot water is used (> 60°C) use exclusively demineralised water.

• If other products are used, these ones must be adequate to the material type.

• For the machines with aluminium parts or in cast iron (see following table)

it is possible to use peracetic acid products.

PERIODS OF LONG INACTIVITY

During the machine long inactivity periods provide to pass vigorously on all

steel surfaces (especially if stainless) a clothes soaked of Vaseline oil so that

to spread a protective veil.

THINGS NOT TO DO BEFORE OR WHILE CLEANING

• Enter towards the moving elements without to be previously checked of

their stop;

• Enter towards the moving elements without have stopped it in safety stop

(blockage in zero position of the electric feeding sectioning devices)

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Hendi 282007 Seite 16

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