SIMPLER, MORE EFFECTIVE AND MORE ECONOMICAL TECHNIQUE. In the 1990s, INDUSTRIAS GASER expanded into markets in various countries around the world, and not just in the hamburger sector. We are aware that our work would be of no value without the trust of our existing clients and partners or the interest shown by those who wish to join them.
It is forbidden to make any change or modification to the machine without the prior written permission of our technical department. Use of the machine in these conditions could cause accidents, in which case INDUSTRIAS GASER S.L. accepts no liability for the improper use of the machine. Salt, CARLOS GARGANTA SERRAMITJA TECHNICAL DIRECTOR INDUSTRIAS GASER S.L.
* Plastic material: polyethylene terephthalate (PETP), white, density 1.37 g/cm Manufactured in accordance with DIN 50014. * Stainless steel: AISI 304, manufactured in accordance with European regulations EN-10088, Chemical composition: C≤0.07% Si≤0.75% Mn≤2% Cr=18-19% Ni=8-10% Salt, CARLOS GARGANTA SERRAMITJA TECHNICAL DIRECTOR INDUSTRIAS GASER S.L.
Any use other than the specified one will involve risk for the user and for the machine. INDUSTRIAS GASER S.L. accepts no liability either for damage to the machine or personal injury or injury to third parties that this use might cause.
5. TECHNICAL SPECIFICATIONS Type of tying: continuous thread Uses bobbins of thread (mounted on a cone) Pneumatic operation (4-6 kg/cm No electricity supply required. Uses air at normal velocity (80 litres/minute) Knee-operated control with attachment for automatic tying 54 mm inlet Adjustable choking Speed adjustable from 50 to 140 operations/minute Tying with three turns of the thread...
When you receive the machine, you must first check that it is in perfect conditions, without any damage, dents or knocks. If there is any problem, we advise you notify the distributor or INDUSTRIAS GASER S.L. directly. 6.2 Start-up 1. It is important that when starting to tie cured meat products, the machine is completely clean to ensure it works properly.
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Load the thread bobbin on to the articulated shaft (Pos. 2, Tying machine gears with tying tube overview), turning it to the right to tighten and screw it on. Image 2, Loading bobbin on shaft Pass the thread through the hole in the blades Image 3, Passing thread through hole in blades Pass the thread through the brake (Pos.
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Do the operation twice by activating the knee-operated control (Pos. 31, overview) without moving the meat forwards so that the thread is fixed. Image 5, Operating knee control 5. On the right of the machine there is an air-flow control. By turning it, you can adjust the air flow and consequently the speed of work.
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8. If you want to work continuously, insert the lever fixing shaft (Pos. 32, overview). Image 7, Inserting lever fixing shaft 9. During operation, it is necessary to ensure that the bobbin does not come off its support. -11-...
7. CLEANING When finishing production, the machine must be cleaned. No parts of the machine need to be dismantled to do this: 1. Lift the upper protection (Pos. 27, overview) using the knob (Pos. 29, overview). Image 8, Opening the lid 2.
8. MAINTENANCE 1. Lubricate the three lubrication points with thin food-grade oil. Two of them are located on the right- hand side of the machine and the other in the twisting mechanism. To be able to lubricate the twisting mechanism, release the air pressure and give the twisting mechanism half a turn until the thread bobbin is at the bottom and the lubrication point at the top.
9. TROUBLESHOOTING Problem Cause Solution Machine unplugged See manual “6.2. Start-up”, point 2 The machine does not start Set the flow to its minimum See manual “6.2. Start-up”, point 6 Pneumatic fault See manual “8. Maintenance”, point 4 Insufficient inlet air pressure See manual “6.2.
10.8. Filter regulator with pressure gauge unit Ref. 77550000 Number Description Reference Units FILTER REGULATOR 1/4” NE0215FR08B14 PRESSURE GAUGE NE0215M12B40 Figure 11. Filter regulator with pressure gauge unit -25-...
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