GASER L-80 Manual de usuario

PORTION CUTTING MACHINE FOR

FRESH SAUSAGES

Mod. L-80

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INDEX

1. INDUSTRIAS GASER............................................................................................3

2. EC DECLARATION OF CONFORMITY .................................................................4

3. HYGIENE CERTIFICATE.......................................................................................5

4. INTRODUCTION....................................................................................................6

4.1 Safety...............................................................................................................6

4.2 Hygiene............................................................................................................6

5. TECHNICAL SPECIFICATIONS.............................................................................7

6. RECEIPT AND START-UP.....................................................................................8

6.1 Receipt.............................................................................................................8

6.2 Start-up ............................................................................................................8

7. CLEANING...........................................................................................................11

8. MAINTENANCE...................................................................................................12

9. TROUBLESHOOTING .........................................................................................13

10. GENERAL DIASSEMBLY...................................................................................14

10.1 Overview......................................................................................................14

10.2 Clamp assembly...........................................................................................16

10.3 Crank assembly ...........................................................................................17

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1. INDUSTRIAS GASER

Since its foundation in 1969, INDUSTRIAS GASER has specialised in manufacturing a range of

stainless-steel machinery for the meat industry.

Since 1985 we have constantly developed technology for GASER-brand hamburger-forming

machines, developing a distinctive system based on a SIMPLER, MORE EFFECTIVE AND MORE

ECONOMICAL TECHNIQUE.

In the 1990s, INDUSTRIAS GASER expanded into markets in various countries around the world, and

not just in the hamburger sector.

We are aware that our work would be of no value without the trust of our existing clients and partners

or the interest shown by those who wish to join them.

We thank them all.

INDUSTRIAS GASER GASER EUROPA

Salt, Girona, SPAIN L’viv, UKRAINE

INDUSTRIAS GASER Ctra, Bescanó, 15, Pol. Torre Mirona 17190 Salt (Girona) - Spain

Tel. 34 972 23 65 72 | Fax 34 972 23 63 66 | Whatsapp: (34) 679 49 65 06

email: gaser@gaser.com

GASER EUROPA вул.Б.Лепкого,1 81160 смт.Щирець Пустомитівский р-н Львівська область

Украіна - Ukraine

Tel. 38 (03230) 67251/84

Fax 38 (03230) 67191

email: gasereuropa@gaser.com

For more information about the company and its products: www.gaser.com

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2. EC DECLARATION OF CONFORMITY

We declare under our responsibility that the following machine:

Brand: GASER

Model: L-80

Serial no.

Year of construction:

is in conformity with the following regulations

UNE-EN ISO 12100:2012

UNE-EN ISO 14120:2016

UNE-EN ISO 14121-1:2008

UNE-EN ISO 13849-1:2008/AC:2009

It is forbidden to make any change or modification to the machine without the prior written permission

of our technical department. Use of the machine in these conditions could cause accidents, in which

case INDUSTRIAS GASER S.L. accepts no liability for the improper use of the machine.

Salt,

CARLOS GARGANTA SERRAMITJA

TECHNICAL DIRECTOR INDUSTRIAS GASER S.L.

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3. HYGIENE CERTIFICATE

We declare the machine:

Brand: GASER

Model: L-80

Serial no.

Year of construction:

is in conformity with the following regulations

Regulation (EC) 1935/2004, materials and articles in contact with food, repealing Directives

80/590/EEC and 89/109/EEC.

This means that all of the types of steel and plastic from which the machine is constructed and which

are in contact with the meat comply with the hygiene rules and regulations in force.

* Plastic material: polyethylene terephthalate (PETP), white, density 1.37g/cm3,

Manufactured in accordance with DIN 50014.

* Stainless steel: AISI 304, manufactured in accordance with European regulations EN-10088,

Chemical composition: C≤0.07% Si≤0.75% Mn≤2% Cr=18-19% Ni=8-10%

AISI 316, manufactured in accordance with European regulations EN-10088,

Chemical composition: C≤0.03% Si≤1% Mn≤2% Cr=18.5-16.5% Ni=13-10%

Mo=2.5-2%

Salt,

CARLOS GARGANTA SERRAMITJA

TECHNICAL DIRECTOR INDUSTRIAS GASER S.L.

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4. INTRODUCTION

Before using or handling the machine, you must read this manual carefully. The instructions in this

document are, whenever possible, accompanied by illustrations to help with understanding of how to

start, use and clean the machine.

This manual is subject to amendment.

4.1 Safety

Making any change or modification to the machine without the prior written permission of our technical

department is forbidden. Use of the machine in these conditions could cause accidents, in the event of

which INDUSTRIAS GASER S.L. will accept no liability for improper use of the machine.

The machine has been designed for use with food products and must be used in the way described in

this manual. Any use other than the specified one will involve risk for the user and for the machine.

INDUSTRIAS GASER S.L. accepts no liability either for damage to the machine or personal injury or

injury to third parties that this use might cause.

4.2 Hygiene

All of the materials used in the manufacture of the machine and which come into contact with food

comply with Regulation 1935/2004. Consequently, the machine has the CE mark.

It is not recommended to use detergents containing chlorine, any of its derivatives or any other product

that could damage the construction materials of the machine.

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5. TECHNICAL SPECIFICATIONS

1. Twists and cuts fresh sausage

2. Produces 100 to 400 pieces/minute

3. Suitable for natural or artificial casing

4. Length of pieces with the standard L-80: 100, 120, 140, 160, 180 mm

5. Length of pieces with the special L-80: 160, 180, 200, 220, 240, 260, 280 mm

6. Sausage diameter from 10 to 35 mm.

7. Manual operation (5 pieces/rotation)

8. Tabletop machine

9. Made from stainless steel and non-toxic plastics (suitable for the meat industry)

10. Easy to maintain and clean

11. Measurements of the machine with packaging 570 × 510 × 240 mm

12. Weight of the machine 10 kg.

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6. RECEIPT AND START-UP

6.1 Receipt

When you receive the machine, you must first check that it is in perfect conditions, without any

damage, dents or knocks.

If there is any problem, we advise you to notify the distributor or INDUSTRIAS GASER S.L. directly.

6.2 Start-up

1. This machine basically comprises the following parts: the chassis, the blades, the eccentrics

and the crank

2. It is important that when you start to portion the product, the machine is completely clean to

ensure its correct functioning.

3. Depending on the length of the product to be prepared, the corresponding pair of eccentrics

will be used (Pos. 2 overview).

3.1. To change the eccentrics, loosen the 5 blade assemblies (page 16) using the knurled nuts

(Pos. 14 overview) and move them to the edge of the rotating plate (Pos. 1 overview) using the

slots. Remove the eccentric fixing knob (Pos. 7 overview) and replace the eccentrics.

Photo 1. Loosen the nuts and slide the

blades out of the way.

Photo 2. Remove the knob.

Photo 3. Remove the eccentrics.

3.2. To fit the eccentrics, tighten the eccentric fixing knob again. Take special care when

putting the blades back in place as the blades must be positioned according to the grooves on the

back face of the rotating plate. Each of these grooves corresponds to a 20 mm increase in the

length of the product. Note that when adjusting the blades, they must close completely when

passing over the widest point of the eccentric (Photos 6.1 and 6.2)

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Photo 4. Fit the eccentrics.

Photo 5. Fit the knob.

Photo 6.1. Adjust blades 1

Photo 6.2. Widest point on the eccentric

(indicated by horizontal mark)

3.3. Once you have adjusted the blades, you must also adjust the position of the sausage

support bars (Pos. 16 overview) so that a thread will pass tangential to them, as shown in Photo 7.

Photo 7.Adjust the sausage support bars

4. To start portioning, place the sausage so that a small amount is held by the clamps (Pos. 1,

Photo 8). You can then start portioning. The sausage will be guided helped by the sausage guide

bar (Pos 3. Overview).

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Photo 8. Positioning sausage

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