Table Des Matières - Berkel RED LINE 220 Mode D'emploi

EN
INDEX
1. INTRODUCTION
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1.1 Purpose of the manual
1.2 Conservation of the manual
1.3 Intended use of the machine
2. GENERAL
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2.1 Limits of use of the machine, safety regulations
2.1.1 Environmental conditions of use of the machine
2.1.2 General safety regulations
2.2 Warranty and responsibility of the manufacturer
2.3 Responsibilities of the user
2.4 Marking - Tags
3. TECHNICAL CHARACTERISTICS
3.1. Operating Space Dimensions
3.2. Included components and accessories
3.3. Products which can be sliced
3.4. Products which cannot be sliced
4. DESCRIPTION
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4.1 Opening the packaging
4.2 Main components
4.3 General description
4.3.1 Safety
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4.3.2 Residual risks
5 INSTALLATION
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5.1 Installation of the machine
5.2 Description of commands
5.2.1 Start and stop buttons
5.2.2 Slice thickness adjustment knob
5.3. Electrical hook UP
6. USE OF THE SLICER
6.1 Loading products onto the plate and cutting
6.2. Cleaning the slicer
6.2.1. General information
6.2.2. Dismantling the machine for cleaning
6.2.3. Cleaning of the machine body and the removed parts
6.2.4. Instructions for removal of the blade
6.2.5. Reassembung the slicer
7. MAINTENANCE AND REPAIR
7.1. General
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7.2 Blade sharpener
7.2.1 Sharpening
7.3. Lubrication of meat table support arm
carriage sliding guides (weekly)
7.4. Lubrication of the rod and transversal sliding of
the plate and product holder (weekly)
8. TROUBLESHOOTING
9. DEMOLITION OF THE SLICER
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