Table of Contents
Related Manuals for MEFE CAT 68 10N
Summary of Contents for MEFE CAT 68 10N
- Page 1 Instruc on Manual Knife Steriliser CAT 68 10N Revision 8 MEFE—Mitchell Engineering Food Equipment Pty Ltd Page 1 23 Storie Street Clontarf QLD 4019 Australia +617 3283 4536 www.mefe.com.au | info@mefe.com.au Free AU 1800 669 006 ...
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Page 2: Table Of Contents
5. Cleaning and Maintenance .................. 6 5.1 Safety Precau ons .................... 6 5.2 Cleaning and Maintenance by Qualified Personnel .......... 6‐7 5.3 Necessary Maintenance Work ................ 7 5.4 Corrosion ........................ 8 5.5 Maintenance and Cleaning ................. 8‐9 6. List of Spare Parts ....................... 10 6.2 Final Closing Down .................... 10 7. Annex ........................ 11‐12 MEFE—Mitchell Engineering Food Equipment Pty Ltd Page 2 23 Storie Street Clontarf QLD 4019 Australia +617 3283 4536 www.mefe.com.au | info@mefe.com.au Free AU 1800 669 006 ... -
Page 3: Product Descrip On
The ligh ng on site must comply with the guidelines for workplaces. Security Informa on Use the knife steriliza on unit solely in accordance with the security guidelines. Pay a en on to possible causes of accidents and risks for machine and opera ng staff. Installa on and repair work must be carried out by qualified personnel only! In case of closing down or dismantling this piece of equipment, all parts which can cause risks must be removed. This manual only informs about possible dangers when using the Knife Sterilizer. It is the buyer and his personnel who are responsible for avoiding them! The buyer/user of this machine is obliged to make his staff familiar with all opera ng instruc ons as well as with the corre‐ sponding accident preven on regula ons and all other regula ons for opera onal safety. The Knife Sterilizer is suitable solely for the purpose as described herein. Take care that nobody can come into contact with the electrical power. The Knife Steriliza on unit is to be operated with the voltage indicated in this manual only. Prior to any repair or maintenance work the unit must be disconnected from the electri‐ cal mains! Each failure has to be immediately reported to the superior. If part or all of the safety system is missing or does not work the unit must not be started. Moreover, observe all maintenance intervals. Never start the knife steriliza on unit without water! MEFE—Mitchell Engineering Food Equipment Pty Ltd Page 3 23 Storie Street Clontarf QLD 4019 Australia +617 3283 4536 www.mefe.com.au | info@mefe.com.au Free AU 1800 669 006 ... -
Page 4: Preparatory Steps For Opera On
Security Informa on Con nued Never start the knife steriliza on unit without water! MEFE does not take any liability for damages resul ng from improper handling or non‐compliance with the instruc ons of this manual. In case of ques ons regarding func on, handling and spare parts delivery please contact your supplier. Preparatory Steps for Opera on Unpacking Unpack the unit and dispose of the waste material appropriately. 2.2 Installa on When installing the Knife Sterilizer strictly observe the per nent na onal regula ons. The unit must be installed by qualified persons only. Prior to installing the unit all necessary supply and waste connec ons (electrical power, water, waste water) must be provided on site. Fasten the Knife Sterilizer with four screws at the wall of the selected place of opera on in the vicinity of an electrical socket or mains connec on unit. The feeder cable is approx. 1.5m long. The fresh water supply pipe on site must be equipped with a shut‐off valve (ball valve). ... -
Page 5: Ini Al Startup
Fuse bu on of the temperature limit controller Ini al Start Up To ini ally start the Knife Sterilizer proceed as follows: ‐ Open the water in‐feed valve and fill the basin up to the top edge of the stand pipe. ‐ Plug‐in the electrical cable or switch on the mains. ‐ The water in the basin is heated to a temperature of 85°C. The me needed to reach this temperature depends on the tem‐ perature of the fed‐in water (at a temp. of 20°C this will take approx. 30 min.). In compliance with the regula ons of hygiene and sanita on, the fresh water supply must remain open to a degree allowing fat and meat par cles as well as other dirt par cles to be constantly rinsed off through the stand pipe during opera on. 3.4 Operator Safety The unit must be operated by instructed personnel only. It is solely purpose‐designed to sterilize knife blades and is not allowed to be used for any other purposes. This unit must never be used by children unless a ended by an adult. MEFE—Mitchell Engineering Food Equipment Pty Ltd Page 5 23 Storie Street Clontarf QLD 4019 Australia +617 3283 4536 www.mefe.com.au | info@mefe.com.au Free AU 1800 669 006 ... -
Page 6: Closing Down And Restar Ng
Knife Holder Stand Pipe Cover of the Heater Element 5. Cleaning and Maintenance Safety Precau ons In order to grant a safe cleaning the unit must be disconnected from the water and electrical supply net (main switch/plug). Cleaning and Maintenance by Qualified Personnel The unit is to be cleaned by qualified personnel only! For reasons of hygiene and sanita on, daily cleaning is absolutely necessary. To clean the unit, proceed as follows: ‐ Shut off the water supply and disconnect the unit from the electrical mains (main switch/plug). ‐ Remove the stand pipe in order let the water in the basin flow out. ‐ Then remove the cover of the heater element as well as the knife holder from the basin. ‐ Now the coarse dirt can be removed by hand. ‐ Then check the waste water outlet for free passage and rinse the basin. MEFE—Mitchell Engineering Food Equipment Pty Ltd Page 6 23 Storie Street Clontarf QLD 4019 Australia +617 3283 4536 www.mefe.com.au | info@mefe.com.au Free AU 1800 669 006 ... -
Page 7: Necessary Maintenance Work
Note! Never clean the unit with a high‐pressure cleaner and/or chlorine containing detergents! Use food‐grade detergents only! Necessary Maintenance Work All maintenance work must be carried out by qualified staff only! During all maintenance work the unit must be disconnected from the electrical mains! Only use original spare parts when exchanging damaged components. When making technical changes at the machine, be it adding or removing components or altering components without our explicit approval, the CE conformity declara on as well as our liability for warranty claims will be expired! A er cleaning regularly check all parts for wear or damage, func on and durability. Repair and inspec on work must be carried out by trained expert personnel only. Decalcify the Knife Sterilizer with usual decalcifies approx. every 150 opera ng hours. Temperature limit control Thermostat with Sensor MEFE—Mitchell Engineering Food Equipment Pty Ltd Page 7 23 Storie Street Clontarf QLD 4019 Australia +617 3283 4536 www.mefe.com.au | info@mefe.com.au Free AU 1800 669 006 ... -
Page 8: Corrosion
‐ Surface (uniform), Pi ng, Intergranular, Stress, Crevice. Pi ng corrosion is the most frequently occurring corrosion caused by inappropriate stainless steel maintenance, more specifi‐ cally due to the use of chlorinated cleaning agents. Pi ng corrosion is a form of a localised environmental a ack leading to local losses (pits) in material. It is caused by the influ‐ ence of galvanic cells formed between a passivated steel surface and clearly localised non‐passiva on areas laying on it. Oxy‐ gen or oxidising substances in a cathodic cell areas (passivated) are required for pi ng corrosion to occur. If they are absent, cathodic areas polarize and the cell stops func oning. Solu ons which cause pi ng corrosion of stainless steels most frequently are chlorine solu ons. For this type of corrosion, condi on of a steel surface is very important. The smoother and cleaner the surface, the smaller the intensity of said corro‐ sion. A quality assessment of the effects of this type corrosion is difficult, since damage can be very serious at a minor weight loss. It is assumed that an average number of pits per area unit and their greatest depth can serve as some indicators. Maintenance and Cleaning When using stainless steel furniture and equipment, a layer of chromium oxide present on the steel surface must be taken care of. Compounds used in food industry which disturb the passive layer (chromium oxide) include compounds containing chlorides – salt, disinfectants and acids (water from sauerkraut, cucumbers, acid juices, vinegar, etc.). Water is the most effec‐ ve neutraliser of chlorides and weak acids. Stainless steel is not an excep on to this rule and each user must be aware that regular cleaning and maintenance of stainless products is required. MEFE—Mitchell Engineering Food Equipment Pty Ltd Page 8 23 Storie Street Clontarf QLD 4019 Australia +617 3283 4536 www.mefe.com.au | info@mefe.com.au Free AU 1800 669 006 ... - Page 9 ‐ A er cleaning, it is always recommended to polish the surface with a dry piece of cloth. The table below presents the most frequent types of contamina ons and methods of handling: Contamina ons: Cleaners: Finger Marks Water with soap and detergent Lime Sediment Vinegar‐water solu on Oil and Grease Alcohol based agents (only with methyl alcohol, isopropyl alcohol) Paints Agents for removing paint coa ng, based on alkaline compounds / solvents Cement and Mortar Solvent containing a small amount of phosphoric acid, then water Iron Par cles ‐ from tools / structural steel con‐ At an early stage—mechanically The frequency of cleaning components made of stainless steel is individual – it all depends on the degree of wear and contam‐ ina on. It should be done in frequent intervals so as to reduce the risk of stainless steel component rus ng. The frequency of cleaning of stainless steel devices is analogous to the frequency of cleaning household sinks, stainless steel. MEFE—Mitchell Engineering Food Equipment Pty Ltd Page 9 23 Storie Street Clontarf QLD 4019 Australia +617 3283 4536 www.mefe.com.au | info@mefe.com.au Free AU 1800 669 006 ...
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Page 10: List Of Spare Parts
CAT 64 10N 1 Temperature limit Controller CAT 64 10NC 1 Cover of the Heater Element 6810N1 1 Knife Holder 6810N2 1 Stand Pipe 6810N3 1 Control Valve CAT 66 101 Op onal Elbow Coupling 10mm CAT 66 102 Op onal Final closing down When finally closing down and disposing of the unit take care to regard the correct waste disposal of the various unit components. MEFE—Mitchell Engineering Food Equipment Pty Ltd Page 10 23 Storie Street Clontarf QLD 4019 Australia +617 3283 4536 www.mefe.com.au | info@mefe.com.au Free AU 1800 669 006 ... -
Page 11: Annex
Annex 7.2. Side view 7.1. Top view 7.3. Front view 7.4. Rear view MEFE—Mitchell Engineering Food Equipment Pty Ltd Page 11 23 Storie Street Clontarf QLD 4019 Australia +617 3283 4536 www.mefe.com.au | info@mefe.com.au Free AU 1800 669 006 ... - Page 12 MEFE—Mitchell Engineering Food Equipment Pty Ltd Page 12 23 Storie Street Clontarf QLD 4019 Australia +617 3283 4536 www.mefe.com.au | info@mefe.com.au Free AU 1800 669 006 ...
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