Products and oils

Bread slicer MRH-180V. Desktop type machine with individual drive. It is intended for cutting of bread 5-20 mm thick.

Machine MRG-300A desktop type is used for cutting, sausages, cheeses, hams, rolls and fish gastronomy slices of different thicknesses at an angle of 30-90°.

Machine MRGU-370 is designed for cutting and stacking gastronomic products.

Manual butter divider RDM-5 is designed for portioning butter.

Dishwashing machines. Dishwasher MMU-1000 is a universal conveyor machine designed for washing various tableware with detergents.

Dishwasher MMU-2000 is similar to the MMU-1000 machine, but differs from it in large overall dimensions and productivity. Minor design differences are due to the fact that it is designed for use in enterprises with hot water supply.

The MMU-500 dishwasher is installed at small catering establishments with cold and hot water supply. The car is universal, periodic action. Designed for washing dishes, glasses and cutlery using detergents.

The machine for washing cutlery MMP-4000 is designed for washing, rinsing and drying cutlery made of stainless steel. It is installed in the washing department of cafes, restaurants and catering shops.

Table24

Technical characteristics of machines for mixing and whipping

The technical characteristics of dishwashers are given in Table. 25.

Table 25

Technical characteristics of dishwashers

General rules for the operation of mechanical equipment. Persons who are well acquainted with their device, operating rules and who have been instructed in safety are allowed to use machines and mechanisms. Getting started, you need to make sure that the equipment is in good sanitary condition:

1. Visually check the chassis grounding (grounding
the wire must be firmly tightened at one end with a bolt labeled "Earth", and the other end must be securely connected to the ground loop);

2. Make sure that there are guards, removable parts of the machine, good sanitary condition of the working chamber;

3. Check the serviceability of the starting equipment, engine and gearbox by turning on the machine to idle. At the same time, attention should be paid to the absence of increased engine hum (which indicates phase failure), extraneous noise and knocking in the gearbox (which indicates breakage of gear teeth, old grease). In case of any malfunction, the machine is turned off and a mechanic is called;

4. For universal drives, check the direction of rotation of the shaft with the direction of the arrow on the housing. If the drive is in good condition, then it is necessary to check the correct assembly and the sanitary condition of the replaceable mechanism and firmly fix it in the neck of the drive;

5. In dough sheeters, bread slicers, cutters, check the serviceability of the electric lock by raising the grate (lid) by 5-6 °. If the engine turns off, the lock is good;

6. Adjust the machines for the thickness of the cut, the thickness of the rolling, the degree of grinding, set the rotation speed of the drive shaft, etc.;

7. Prepare raw materials and containers for the processed product;

8. Machines can only be loaded on the move so as not to overload the engine and cause it to fail (with the exception of beaters, cutters, dough mixers, batch dishwashers);

9. During the operation of the equipment, it is forbidden to leave the machine unattended; until the engine stops completely - remove replacement parts, troubleshoot, remove a jammed product; violate the terms for changing the lubricant in the gearbox, motor bearings, which can cause the gearbox to shift and burn the windings; push the product with your hands, lower your hands into the camera;

10. When sanitizing washing, cleaning, sulphating and other machines, water must not be allowed to enter the electric motor, as this may cause short circuit;

11. Using the KNA-600M continuous potato peeler, it is necessary to periodically update the working surface of the rollers with a special brush;

12. Strictly monitor the cleanliness of the body of the sulphation machine, as the sodium bisulfite solution corrodes the paint and lining,

13. In vegetable cutting machines and mechanisms, having adjusted the thickness of the cut, you must first install the working body on the shaft, and then attach the loading device. (The exception is two vegetable cutters - MRO-400-1000, in which the drum with the rotor is first attached, and then the necessary knife block, and MS-28-100, where the working chamber with the loading pipe is first installed on the guides, then the knife grill and everything is fixed nuts). Using the MOP-11-1 vegetable cutter for cutting raw vegetables, the drive must be turned on to the second speed, and for boiled vegetables - to the first;

14. Be careful when operating vegetable cutters, meat grinders, rippers, mashers and other machines so that your hands do not get under knives, milling cutters or other rotating tools;

15. When using meat grinders, it is necessary to monitor the correct and timely sharpening of knives, lapping of knives and grates and the degree of their pressing when screwing the nut (after assembling the meat grinder, unscrew the nut half a turn, then, turning on the engine, manually tighten it until it stops);

16. When working on the beaters, you must not take samples on the go, add products (if there is no cover with a tray), remove tanks or a beater, change the speed of the working shaft (if there is no variator or blocking);

17. Strictly observe the bowl loading rate so as not to damage the electric motor: when kneading tough dough, the bowl is loaded by 50%, and when kneading batter - by 80%. You can’t roll the bowl on the go, add food and take samples;

18. During the operation of dishwashers, do not open the doors of the working chamber, so as not to burn yourself with steam. When sanitizing machines, it is necessary to clean and rinse hot water nozzles for washing and rinsing showers, filter trays and pump filters;

19. After work, any machine should be turned off, disassembled, cleaned of the product, and working tools and the chamber should be washed with hot water (except for grinding mechanisms), dried and collected. The body of the machine should be wiped with a damp cloth;

20. During the operation of the equipment, it is necessary to sharpen working tools in a timely manner, change the lubricant in gearboxes and bearings (according to the instructions), check the tension of drive chains and belts, fix loose threaded connections, change various seals, monitor the serviceability of valves and control devices.

Chapter 7

EQUIPMENT FOR CUTTING BREAD AND GASTRONOMICAL PRODUCTS

BREAD CUTTING MACHINES

Bread slicers are designed for cutting bread into slices of a given thickness. Currently, catering establishments use machines for cutting bread MPX-200 and XPM-300M.

Bread-cutting machine MRH-200(Fig. 7.1) consists of the following parts and mechanisms: a frame, a body 4, a drive, a loading 5 and a receiving 1 tray, a cutting mechanism 6, feed mechanisms, cutting thickness control, a grinding device 2 and a push-button panel 3. circular knife equipped with a counterweight. In the lower part of the case on both sides there are two windows: for feeding bread to the knife and for exiting sliced ​​bread slices.

The drive of the machine consists of an electric motor, V-belt and chain drives. It provides the planetary movement of the knife and the supply of bread to the zone of its rotation. For manual control of the knife, the machine is equipped with a special handle mounted on the left side of the body.

The feed mechanism consists of a running shaft and a carriage with needle grippers for bread. During operation of the machine, the running shaft with the help of a connecting rod and a coupling rotates only in one direction, ensuring that the carriage with bread is fed to the left, into the zone of rotation of the knife.

The cut thickness mechanism consists of a disc with divisions of the cut thickness and a shaped fastening nut. The cutting mechanism is a knife disk that has a planetary motion, as it rotates around its own axis.

Rice. 7.1. Bread-cutting machine MRH-200:

1 - receiving tray; 2 - grinding device; 3 - push-button panel; 4 - body; 5 - loading tray; 6 - cutting mechanism

The machine is equipped with a grinding device, which serves to sharpen the knife disk and consists of two carborundum grinding disks.

The sharpening device is located in the upper outer part of the bread slicer. There are also two buttons connected to two scrapers, which are placed inside the machine body. When you press the buttons, the scrapers are pressed on both sides of the knife disk and clean it of adhering bread.

When the machine stops, the braking device is automatically activated, which dampens the inertial moment of the disc knife after the machine is turned off.

An electric lock turns off the machine after the end of cutting bread and an open protective grill and if the receiving tray is not in the right extreme position. To turn on and stop the machine, a push-button switch with "Start" and "Stop" buttons is installed.

The principle of operation of the MRH-200 bread-cutting machine. When the machine is turned on, the rotation from the electric motor through the V-belt and chain transmission is transmitted to the main shaft, and from it to the running shaft and the disk knife. When cutting bread, the knife disk makes planetary motion. The running shaft transmits intermittently progressive motion to the carriage, in which, with the help of a needle gripper, the bread is fed to the knife. Thus, the bread is fed to the knife at the moment when it is in the upper position. During cutting, the bread is stationary. The cut pieces are collected in the receiving tray and then fed into the prepared container.

Specifications bread cutting machine MPX-200

The XPM-300M bread-slicing machine differs from the MPX-200 machine in that it does not have a protective grill and a safety device on the loading and unloading trays.

Rules for the operation of the bread-cutting machine MPX-200. The bread cutting machine is installed on the desktop and connected to the mains using a plug connector. Before starting work, the machine is inspected, its condition is checked and the engine shaft is released by turning the brake handle counterclockwise until it stops. Then they check the machine at idle and set the thickness of the sliced ​​bread, for which they loosen the shaped nut and turn the dial with divisions to the desired size of the thickness of the slices of bread. After that, tighten the shaped nut. As a rule, a slice thickness of 15 ... 16 mm is used for bread. Then, opening the protective grille and moving the carriage to the right position, fix the bread on it, lower the protective grille, press the "Start" button. After the machine is turned on, bread is cut and, as soon as the carriage with bread takes the leftmost position, the carriage travel limiter will press the “Stop” button, the machine’s engine will turn off and the electric brake will turn on at the same time. After stopping the machine, raise the guard rail, move the carriage to the right along the tray, put in the bread, close the grill and continue cutting bread. When working on the machine, you must follow safety precautions, do not push the bread with your hand through the window and do not speed up the unloading of bread, as you can injure hands of attendants.

Table 7.1. Possible malfunctions of sky cutting machines, their causes and solutions

The quality of cutting bread depends on the condition of the blade disc. Blunting it or sticking pieces of bread to it worsens the quality of cutting and increases product losses. Therefore, the circular knife is sharpened or cleaned daily from the remnants of bread. For sharpening, the circular knife is set to the upper position, the counterweight is fixed with a locking screw and the grinding device is rotated 180 ° so that its grinding wheels are located on both sides of the knife.

Then, the knife manual control handle is released from the machine body, rotating it in the direction of the arrow indicated on the machine body, the circular knife is sharpened.

To periodically clean the knife from bread, you need to simultaneously press the two scraper control buttons while rotating the handle of the disk knife. The scrapers, pressing against the rotating knife disk from both sides, will clean it from the adhering crumb of bread.

After finishing work on the machine, it is turned off and disconnected from the mains, cleaned of bread crumbs with a special tool and wiped with a dry cloth.

Some possible faults arising during the operation of machines for cutting bread, their causes and remedies are presented in Table. 7.1.

In the arsenal of bakeries and catering establishments, even the smallest ones and cafeterias, there are always various electrical and mechanical equipment necessary to facilitate the work of personnel and accelerate production process.

One of these devices, which is suitable for canteens, fast food chains, cafes, restaurants, snack bars, bakeries and bakeries, is a bread slicer.

Industrial bread slicers are electromechanical devices for cutting into pieces of the same thickness of any kind and variety of bread and bakery products.

• cut into soft warm bread or bread with a crust in equal slices 6-15 mm thick in 5-6 seconds;
• quickly make blanks for toast or crackers;
• facilitate and streamline the work of bakers and cooks.

Main types

There are two types of industrial bread slicers: desktop and floor. Models differ in technical and design features, as well as additional functions.