Cleaning And Maintenance Intervals; Every 10 Operating Hours Or Daily; Basic Module; Roll-Out Station - Kemper EVOLUTION LINE Operating Manual

8.2 Cleaning and maintenance intervals

8.2.1 Every 10 operating hours or daily

8.2.1.1 Basic module

Cleaning point
Collecting trays
Further explanations can be found in section "8.3.2 Basic module".

8.2.1.2 Roll-out station

Cleaning point
Collecting trays
Further explanations can be found in section "8.3.3 Roll-out station".

8.2.1.3 Centring unit

Cleaning point
Centring bar
Maintenance point Lubricant
Pneumatic
equipment
Further explanations can be found in section "8.3.7 Centering unit".
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Note!
To ensure perfect operation of the line and to satisfy hygiene requirements
in the food industry, you must clean the line at least once a day.
Depending on the type of dough, you may have to clean the line at shorter
intervals, e.g. dough with high fruit or sugar content.
Also clean the line when there is a change of product.
Cleaning agent
Vacuum cleaner,
clean cloth
Cleaning agent
Vacuum cleaner,
clean cloth
Cleaning agent
Clean cloth
EVOLUTION LINE roll machine
Cleaning and maintenance
Comment
Remove residual dough and flour.
Comment
Remove residual dough and flour.
Comment
Remove residual dough and flour.
Comment
Check the pneumatic equipment for leaks and
the correct pressure setting.
Emil Kemper GmbH