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JAC ECO+ Mode D'emploi page 11

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  • FRANÇAIS, page 18
A safety bar that stops the machine from operating when pressed
(optional) (EPB – EPBS – EPN – EPNS) (fig.9, n°22).
7
OPERATION
Braked castors must be locked while the machine is in operation (fig.1, n°13).
Switch on the power to the machine at the start of the day using the emergency stop
(fig.1, n°10).
Operating procedure
Select type of control using the ISC selector button (fig.4):
Auto: standard automatic control
Express: automatic control, optimised for high speed
Extra soft: automatic control, optimised for very soft or very fresh bread
A, A'. Place the loaf on the rear table (fig.3, n°16), between the blades and the moving section
(fig.5, fig.6).
B. Close the lid (fig.1, n°2) (fig.5). (EPK – EPKS – EPF – EPFS).
B'. Press the button (fig.1, n°11) (EPL ETL – EPLS ETL).
C, C'. Retrieve the loaf from the front table (fig.5) (fig.6).
For machines fitted with a photoelectric cell light curtain (option) (fig.8, n°21 ) (EPL – EPLS – EPM –
EPMS).
A'. Place the loaf on the rear table, between the blades and the moving section.
B'. The cutting cycle starts automatically after the bread has been placed on the table, as soon as
the operator's hand is no longer detected.
C'. Once the cutting process has finished, retrieve the sliced loaf from the front of the machine.
For machines fitted with a safety bar (option) (fig.9, n°22 ) (EPB – EPBS – EPN – EPNS).
A'. Place the loaf on the rear table, between the blades and the moving section.
B'. Press the button (fig.1, n°11) to start the cutting process.
C'. Once the cutting process has finished, retrieve the sliced loaf from the front of the machine.
OPTIONAL: To operate your blower (fig.7, n°19), press the white button located on the right-hand
side (fig.7, n°20).
At the end of the day, press the red emergency stop button (fig.1, n°10) to switch the power off to
the machine.
Tip: Have a qualified individual check blade tension after the first few days of operation.
Capacity: Number of loaves sliced per day: 6,000 (depending on the type of bread).
11
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