PSV groupe DRC114 User Manual
1
FFLLO
O
O
O
R
R
STT
S
A
A
D
D
N
N
R
R
DII
D
C
C
1
1
N
N
1
1
G
G
4
4
MII
M
N
N
C
C
E
E
R
R
Uss
U
Usine du berre au Loup – RD147 – BP20 – 95420 Genainville – France
Marques, brevets et modèles déposés France et étranger. R.C.S. Pontoise B 642 033443
« Original manual »
err
e
G
G
uii
u
d
d
e
e
2
Certificate of Conformity to rules of the European Community
The manufacturer hereby GROUPE PSV, BP20 95420 GENAINVILLE
NEW EQUIPMENT COVERED BY FOLLOWING DIRECTIVES
MACHINE 2006 / 42 / CE
CEM 2014 / 30 /UE
BT 2014 / 35 / UE
MODELE : TRADITIONAL MINCER
TYPE : DRC114CS
SERIAL NUMBER :
M. Dominique VILLA
CEO
3
TABLE OF CONTENTS
1/ INTRODUCTION AND NORMALISATION ………………… p.4
2/ INSTALLATION AND ELECTRICAL CONNECTION …… p.5
3/ CHARACTERISTICS AND TECHNICAL SHEET………. p.6
4/ DESCRIPTION ……………………………………………... p.8
A/ INSTALLING THE BODY ………………………………… p.8
B/ PLATES AND KNIVES MOUNTING ………..……… p.9
2/ SYSTEM WITH 3 CUTTING ELEMENTS……………… p.10
3/ SYSTEM WITH 5 CUTTING ELEMENTS……………. p.11
C/ PRECAUTIONS………………………………………. p.12
1/ MOUNTING & MAINTENANCE OF UNGER SYSTEM p.12
2/ UTILISATION DES BOUTONS DE COMMANDE p.13
3/ PRODUCT PUSHER USING ……………………………. p.14
5/ MAINTENANCE…………………………………………........ p.15
A/ CLEANNING OF THE MACHINE…. ..……………….. p.15
B/ PRELIMINARY CLEANNING ………………………… p.15
C/ DISINFECTION…………………. ……………………. p.15
D/ RINSE… …………………………………………………. p.16
E/ MAINTENANCE …………………………………………... p.16
6/ WARNING…….…………………………………………… p.17
7/ ACCESSORIES ……………………………………………… p.17
8/ AFTER SALES SERVICE ………………………………….. p.17
9/ WARRANTY CONDITIONS…. …………………………… p.18
10/ NOMENCLATURE DRC 114………………………….. p.19/20
11/ EXPLODED VIEW DRC 114 …………………………... p.21/22/23/24
12/ ELECTRICAL SCHEME …………………………………. p. 25
4
1/ INTRODUCTION
The mincer DRC 114 can mince all kinds of meat for the production of
hamburgers, meatballs, sausage…
The mincer can be equipped with 3 or 5 cutting elements UNGER.
(See on page 10/11)
The mincer 114 is equipped of one or two knife double side with removable blades.
NORMALISATION
These devices meet the requirements of the decrees and safety standards.
General hygiene and safety laid down in Articles 84 to R233-R233-106, introduced
in the Labour Decree No. 80543 of July 15, 1980.
French standard NF U66-062, Machine chopping meat, integrated
prevention.
The control devices and signage, exhibit a degree of protection IP54 as defined in
standard NF 20-010.
All devices present a degree of protection IP245.
Continuous sound pressure level equivalent to the Workstation measured according
to standard NF S31 124 P <70 dB (A) empty and loaded
The hand-protection plate is mandatory and should never be disconnected from
the board.
5
2/ INSTALLATION
Place the machine on a stable and solid floor
ELECTRICAL CONNECTION
Electrical plug in must be preformed by qualified personnel and be conduced in
compliance with safety standards.
The line of the power supply must be carried out using a cable section adapted to the
power of the machine and must include three phase conductors and a grounding
conductor (voltage machine 400v, 50 Hz) or two phase conductors and a grounding
conductor (voltage machine 230v, 50 Hz) .
Electrical plug in must be protected by a circuit-breaker.
6
TECHNICAL CHARACTERISTICS
DRC 114
Dimensions
1000 x 760 x 1250
Weight
129 kg
Packing dimensions
1200 X 800 X 1350
Débit théorique
900 Kg/h
Motor
5,5 CV / 4,1 KW
Tension
3 PHASES - 400v - 50 HZ
Gear box
PSV gear box
Cutting system
3 or 5 cutting elements UNGER
Standard equipment
1 knife, 1 plate Ø5, 1plate / knife
3/ CHARACTERISTICS
TECHNICAL SHEET DRC 114
7
4/ DESCRIPTION
A/ BODY MOUNTING
Rotate the safety guard to place the body
Place the body in front of the machine
8
Fit the body in its seats (two blots through).
9
Tighten the two clamp handles setting the body on the machine
Make sure that the body is properly applied against the front
Loading...