Safe operation warning
In order to ensure the safe and effective use of the equipment, we recommend that everyone involved in the installation, commissioning, operation and maintenance of this machine must carefully read and understand this manual.
- To ensure safety, the machine can only be operated by trained personnel.
- The node must have a protective ground.
- It is strictly forbidden to touch the heated parts and electrical components such as the box and the cover when the machine is in normal operation.
- It is forbidden to dry the electric heating tube: Before starting the electric appliance, it is necessary to inject oil into the pot body so that the oil is completely immersed in the electric heating tube to prevent the electric heating tube from being burnt.
- The user should control the oil temperature according to the characteristics of the oil. The oil temperature cannot be adjusted too high to prevent the cooking oil from spontaneous combustion. The machine generally has a high control temperature of 250 °C.
- At least two operators should be present when the equipment is turned on and working. The equipment should be used to ensure that people do not leave the aircraft.
- Before cleaning the equipment, the heating system must be turned off, and the heating should be stopped for at least 20 minutes to raise or drain the belt. Wait for 1 hour (or the oil temperature is lower than 80 °C) before cleaning.
- All electric heating tubes must be cleaned every time the cleaning is done to remove the frying and charring residue.
- The hood and mesh belt must be lifted to the predetermined position for cleaning and maintenance of the pot body and mesh belt.
- Equipment used in the workshop should have the necessary fire-fighting equipment, and it is forbidden to place flammable and explosive materials around the equipment.
- All electrical components must be cut off during the welding operation and there is no residual oil in the pan.
- Operation and maintenance personnel should wear protective boots as required.
- The operator should strictly follow the operation manual and prohibit non-operators from turning the machine on and off.
- Pay close attention to the warning signs on the equipment to prevent accidents.
- Inject water and oil in strict accordance with the position of the oil-water interface line, so as to avoid the occurrence of oil spills during work due to the high water level.
- The filtered water in the pot body is guaranteed to be replaced once a day to avoid deterioration due to excessive ambient temperature, and the bottom residue is cleaned in time. In order to prevent the deterioration of the edible oil residue in the water to cause odor, a small amount of preservative or edible salt may be added to the water inside the pot according to food safety requirements.
- The oil renewal rate is strictly implemented in accordance with the local national standards, and the new oil is replaced in time to avoid the oil aging and the products produced by the aging fried foods.
- Avoid using the equipment to directly melt the solid oil, and then melt the solid oil before adding the frying line. After the work is completed, the oil is released before the oil has solidified.
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