Chocolate enrobing machine 200 mm

This manual is designed for study the main technical characteristics, operating principle and rules of technical operation of a chocolate enrobing machine 200 mm. Improper use of the equipment can be a source of danger. By starting work with the device you confirm that you are fully acquainted with this manual and understood the rules of operation of the device. Chocolate enrobing machine 200 mm is designed for full or partial enrobing of various products, it works in conjunction with automatic tempering machines 20 and 30 kg.

Tray for finished products — 1 pc. Manual — 1 pc.

4.1. Enrobing machine is an electric appliance with a certain danger potential. When connecting the device to the electric grid, take all necessary precautions to avoid electric shock. 4.2. Enrobing machine must be connected to the power supply and operated only by trained personnel. 4.3. It is not allowed to operate an enrobing machine in the absence of electrical grounding («E» wire). 4.4. Enrobing machine should be used only for its intended purpose. 4.5. Use and store enrobing machine in a place out of reach of children 4.6. Do not leave the enrobing machine switched on without supervision...

4.12. Repair or disassembly of enrobing machine may only be provided with the assistance of qualified personnel of KADZAMA Ltd. 2 — Feeding conveyor mesh 3 — Belt speed regulator

7 — Pull-out bars (for tray) 8 — Mechanical vibration controller 10 — Equipment for creating gate 6.2. Set up the enrobing machine by aligning the grooves with the pins on the automatic tempering machine. 6.3. Make sure that the distance from the body and the engine to the nearest objects and walls is at least 10 cm. 6.4. Secure the wheels with wheel stoppers. 6.5. Connect the power cable to the corresponding socket on the automatic tempering machine. IMPORTANT! Make sure that components and moving parts move freely. If there is residual mass, the conveyor mesh must be preheated before starting....

7.2. The belt speed is controlled manually using the regulator (3). 7.3. To increase or decrease the vibration strength, use the mechanical vibration control (8). 7.4. Before starting work, set the airflow (9) in the desired position, as well as additional equipment (for example, to create a gate (10)). 7.5. After completion of operation, it is necessary to clean the equipment from any remaining mass and turn off the power. 8 — Maintenance and care 8.1. During the operation keep the enrobing machine clean. 8.2. It is allowed to wipe the body with a damp cloth, after disconnecting the machine...

10 — Certificate of acceptance Chocolate enrobing machine 200 mm complies with stated specifications and is recognized as serviceable. kadzama.com [email protected] ——— Meets certification requiremen