Skyfood ABI Instruction Manual
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Skyfood ABI Instruction Manual

Meat tenderizer
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INSTRUCTION MANUAL
MANUAL DE INSTRUCCIONES
OFFICE
1-800-503-7534 | 305-868-1603
MEAT TENDERIZER
ABLANADOR DE CARNE
ABI
www.skyfood.us

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  • Page 1 INSTRUCTION MANUAL MANUAL DE INSTRUCCIONES OFFICE 1-800-503-7534 | 305-868-1603 MEAT TENDERIZER ABLANADOR DE CARNE www.skyfood.us...
  • Page 2 ___________________________________________________________ INDEX ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ENGLISH ....................3 ___________________________________________________________ ___________________________________________________________ ESPAÑOL....................21 ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________...

  • Page 3: Table Of Contents

    Questions about how to complete this form? Warranty Registration Call 1-800-503-7534 / 305-868-1603 Return completed form to: 1. INTRODUCTION ................. 4 SKYFOOD EQUIPMENT LLC Equipment LLC 11900 Biscayne Blvd. Suite 512 IMPORTANT: 1.1 Safety ........................4 North Miami, FL 33181 - USA...

  • Page 4: Introduction

    1. INTRODUCTION 1.1 Safety REGISTRATION Failure to do so will VOID the warranty. Updates These...

  • Page 5: Main Components

    SKYFOOD EQUIPMENT LLC - SERVICE 1.2 Main Components and SKYMSEN 1-800-503-7534 and SKYMSEN PICTURE 01 PICTURE 02 VOID. PICTURE 03 PICTURE 04 Electrical components are OF MERCHANTABILITY AND FITNESS FOR PARTICULAR PURPOSE.

  • Page 6: Installation And Pre-Operation

    7. DIAGRAMA ELECTRICO RED ELECTRICA TABLE 01 110V / 60Hz Unit LLAVE PRENDE/DESLIGA Inches Width Inches Inches 2. INSTALLATION AND PRE-OPERATION ROJO NEGRO/BLANCO AZUL/AMARILLO AZUL...
  • Page 7 6 CONSEJOS GENERALES PICTURE 05 850 mm IMPORTANT PICTURE 06...

  • Page 8: How To Introduce The Meat

    2.3 How to Introduce the Meat TABLE 02 PROBLEMA CAUSA SOLUCIÓN IMPORTANT PICTURE 07 3. OPERATION IMPORTANT...
  • Page 9 5 ANÁLISIS Y SOLUCIÓN DE PROBLEMAS PICTURE 08 PICTURE 09 IMPORTANT...
  • Page 10 IMPORTANT 4.4 Operación 4.6 Manutención IMPORTANTE 4.7 Aviso...

  • Page 11: General Safety Practices

    4. GENERAL SAFETY PRACTICES IMPORTANT IMPORTANTE...
  • Page 12 4. NOCIONES GENERALES DE SEGURIDAD IMPORTANTE IMPORTANT...

  • Page 13: Maintenance

    IMPORTANTE 4.6 Maintenance IMPORTANT...
  • Page 14 Colocación de los Rodetes y Peines FIGURA 08 FIGURA 09 3.3 Limpieza IMPORTANTE...

  • Page 15: Problems Analysis And Solutions

    2.3 Procedimiento para la Alimentación 5. PROBLEMS ANALYSIS and SOLUTIONS ATENCIÓN FIGURA 07 3. OPERACIÓN 3.1 Accionamento IMPORTANTE...
  • Page 16 TABLE 02 FIGURA 05 PROBLEM CAUSES SOLUTIONS Altura recomendada 850 mm 2.2 Pre Operación IMPORTANTE FIGURA 06...

  • Page 17: General Advices

    6. GENERAL ADVICES TABLA 01 Unidad Potencia Altura Ancho Profundidad Peso Bruto 2.1 Instalación...

  • Page 18: Electric Diagram

    7. ELECTRIC DIAGRAM 1.2 Componentes Principales ELECTRIC NETWORK 110V / 60Hz FIGURA 01 FIGURA 02 ON/OFF SWITCH FIGURA 03 FIGURA 04 BLACK/WHITE BLUE/YELLOW BLUE...
  • Page 19 ___________________________________________________________ 1. INTRODUCCTION ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________...
  • Page 20 ___________________________________________________________ INDICE ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ 1. INTRODUCCTION ................22 ___________________________________________________________ ......................22 ___________________________________________________________ 1.2 Componentes Principales ..................23 ___________________________________________________________ ..................24 ___________________________________________________________ ___________________________________________________________ ..........24 ___________________________________________________________ 2.1 Instalación ......................24 ___________________________________________________________ 2.2 Pre Operación .......................25 ___________________________________________________________ ___________________________________________________________ 2.3 Procedimiento para la Alimentación ..............26 ___________________________________________________________ ___________________________________________________________ 3.

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