RECONSTRUYA SU VCM 44 A1 CON
THE LEADER IN PIZZA DOUGH PRODUCTION
Ensuring your VCM 44A/1 Vertical Mixer is properly maintained is key to your day-to-day business. It helps extend the life of your machine, helps prevent unnecessary and avoidable repairs, and helps keep your business uninterrupted.
BASIC KEY POINTS ABOUT YOUR VCM 44 A/1 DOUGH MIXER:
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Functionality:
Your user-friendly dough machine is designed to quickly and efficiently chop, blend, mix, and puree various food products, from pizza dough to vegetables, cheese, and much more.
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Hygenic Design:
It features a large, tilting stainless steel bowl with a high-speed rotating cutter blade which creates a vortex action for thorough mixing and efficient limitless production variety.
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Power:
Typically powered by a robust German motor, allowing it to handle tough ingredients and large batch quantities.
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Attachments:
Two attachments are available for specialized tasks. The knife shaft assembly is for shredding or cutting specific textures. The knead shaft is used for kneading dough and other
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Cleaning:
The VCM 44 A/1 model is designed with easy-to-clean components and simple features for sanitation.
Follow the tips on the Equipment Check-Up Schedule below to get the maximum performance out of your mixer.
¡PIEZAS OEM STEPHAN!
Bi-Weekly: remove and inspect the bowl seal assembly. Wipe down the bowl seal to remove old grease and re-apply food grade grease. Click to download the guide.
Bi-Weekly: Inspect the inspection glass for cracks and check the gasket for tears or signs of wear
Bi-Weekly: Remove the lid seal from the rim of bowl. Wipe debris from bowl edge groove. Inspect lid seal for wear or cracks.
Bi-Weekly: Remove blind stopper from under the lid. Gently wipe off debris inside groove of lid. Inspect blind stopper for excessive wear, damage or cracked seal ring.
Bi-Weekly: Visually inspect each clear pushbutton cover for wear or cracks. This cover protects your start/stop buttons from fluids.
Bi-Weekly: Open the lid and note if it stays open. If the lid slams shut, perform service on the torsion spring immediately, to prevent bodily harm.
Bi-Weekly: Perform a quick visual inspection of your dough mixer. Listen for strange noises (loud buzzing, vibrations, etc.) coming from the machine. Contact a Stephan representative should you note anything unusual.
CLEANING, DISINFECTION & SANITATION
CLEANING YOUR VCM 44 A/1 DOUGH MIXER
The prerequisite for proper and qualitatively high-value production is the absolute cleanliness of the VCM 44 A/1 and the production environment.
Both at the commencement and termination of the production, bowls, covers and tools of the VCM 44 A/1 (as well as the production area) must be clean and free from germs.
The following steps must be carried out for optimal cleaning:
General cleaning instruction - rinsing with water and removing loosely stuck ingredients on surfaces
Chemical cleaning -the removal of visible and microscopically small residues, fats and proteins using food safe cleaning agents
Disinfection - use food-safe bacteriological cleaning products
Sterile cleaning -use food-safe products that kill all microorganisms
Using this in individual steps can ensure that no contamination occurs as a result of cleaning agents already used (such as sponges, brushes or rags) and that optimal cleaning and sterilization can be achieved