Skymsen PSP-98M Manual de usuario
Metalúrgica Skymsen Ltda
Rodovia Ivo Silveira 9525
Volta Grande
88355-202 Brusque/SC/Brasil
CNPJ: 82.983.032/0001-19
www.skymsen.com – Fone: +55 47 3211 6000
701204 - INGLÊS / ESPANHOL
Data de Revisão: 06/09/2023
INSTRUCTION MANUAL
MANUAL DE INSTRUCCIONES
THE INFORMATION CONTAINED IN THE PRESENT INSTRUCTION MANUAL MAY BE MODIFIED WITHOUT PREVIOUS NOTICE.
MEAT GRINDER STAINLESS STEEL, BARREL 98
MOLINO DE CARNE 98, INOXIDABLE
MODEL/MODELO
PSP-98M/T
2
SUMARY
1. INTRODUCTION ............................2
1.1 Safety .........................................2
2. COMPONENTS AND TECHNICAL
CHARACTERISTICS ............................3
3. INSTALLATION AND PRE-OPERATION
.........................................................3
..................................3
...................3
.............................3
4. OPERATION...................................4
.......................................4
..............4
5. CLEANING.....................................5
6. MAINTENANCE .............................6
7. PROBLEM SOLVING.......................6
8. ELECTRICAL DIAGRAM..................8
1. INTRODUCTION
1.1 Safety
This equipment is suitable to grind meat without bones
and defrosted and if not correctly used it may be potenally
DANGEREOUS. Maintenance, cleaning or any other service
are to be done by a qualied person with the machine
unpluged.
To avoid accidents, injures and damages to the equipment,
follow the below instrucons :
1,1,1 Read carefully the complete instrucons
1.1.2 To avoid the risk of electric shock and damage to the
equipment never use the equipment with wet clothes or
wet feet, nor on a wet oor, never dip the equipment or
spray water or any other liquid on it.
1.1.3 When in use the equipment must always be watched ,
specially when children might be near.
1.1.4 Unplug the equipment from electric network when not
in use, before to clean it, before to place or remove any
accessory, during maintenance or any other kind of service
1.1.5 Do not use any equipment having a damaged cord or
plug.
Make sure the cord not to lean on a table edge, nor to touch
a hot surface.
1.1.6 If the equipment has fall, is damaged or do not switch
on take it to a Technical Assistance to be checked, repaired
or adjusted.
1.1.7 Do not use accessories not recommended by the
manufacturer.
1.1.8 Keep your hands or any tool away from the parts in
movement to avoid corporal injures or equipment damage.
1.1.9 Never use clothes with wide sleeves during operaon.
1.1.10 Make sure the equipment voltage is the same as the
network voltage and that the equipment is duly grounded.
1.1.11 Before to start the equipment, make sure the
Barrel# 02 (Pic 01) Is rm in its posion and all its internal
components are correctly assembled, see Picture 02.
1.1.12 This equipment has been developed for commercial
operaon, it is used for instance in restaurants, fast foods,
hospitals, bakeries, butchers and similar.
It is not recommended to use it
- For connuous industrial producon
- A working ambient having a corrosive or explosive
atmosphere, or contaminated with water vapour, dust or
gas.
3
2. COMPONENTS AND TECHNICAL CHARACTERISTICS
All components are made with carefully selected materials,
in accordance with Skymsen experience and standard
tesng procedures.
The Barrel # 02 (Pic.01) and the Worm # 03 (Pic.02) receive a
supercial treatment to isolate and facilitate cleaning.
Knife and plates are made of hardened material to provide a
long life cung quality.
05
03
01
04
02
06
PICTURE 01
1 - Stumper
2 - Pan
3 – Barrel
4 - Locking Ring
5 - Motor Hopusing
6 – ON/OFF Switch
TABLE 01
CHARACTERISTICS UNIT PSP-98M PSP-98M PSP-98M PSP-98T
Average Producon kg/h up to 450 up to 450 up to 450 up to 450
Voltagev V 110 220 220 220 or 230
Frequency Hz 60 60 50 50
Power Rang CV 2 2 2 2
Height mm 585 585 585 585
Width mm 400 400 400 400
Depth mm 850 850 850 850
Net Weight kg 62,1 62,1 62,1 62,1
Gross Weight kg 77,5 77,5 77,5 77,5
3. INSTALLATION AND PRE-OPERATION
3.1 Posioning
The Meat Grinder must be placed onto a level and stable
surface, preferably 850mm high from oor.
850 mm
Recommended area for installaon
900mm
450mm
Installaon
Area
FRONT
3.2 Electrical Installaon
These equipments has been designed for 110, 220
or 230 V (single voltage according to the equipment
purchased). When receiving the equipment check the
voltage indicated on the cord label.
The cord has a plug with three pins, the middle one
is ground. It is mandatory the three pins to be duly
connected before to start the machine.
Before using your equipment, should you wash all parts
that come into contact with the product to be processed,
with water and neutral SOAP (see item 3.4 cleaning).
Verify that the equipment this rm in your workplace.
4
The assembly of the machine mouth must be done so that
the pin ts ghtly into the box cover as shown in Pincture 03.
Tighten the knob so that the mouth is completely xed.
The assembly of the internal components must be carried
out in reverse.
MOUTH PIN
KNOB
MOUTH
GUIDE HOLE
PICTURE 03
4. OPERATION
4.1
Make sure that the constuent Assembly of the mouth, is in
the correct sequence, as shown in (g. 03)
The ring is done as described below:
1-put the plug of the equipment in electric power socket.
2-check that the safety Tray N° 04 (g. 01) is properly
posioned in its place of work;
3-Press the on/o switch N° 06 (g. 01) to the posion “I”
making that call equipment.
The meat mincer is an equipment that works at high speed
and to do so requires that the power supply is also fast.
To feed him, put the meat on the tray N° 04 Security (Pic.
01), and drive the same with hands unl the entry of the
power nozzle. With the help of the socket number 01 (Pic.
01) push them to the inside of the mouth, where they will be
pulled by the worm screw.
This equipment has a safety system that prevents the device
from restarng automacally when the power is restored
aer a temporary disconnecon.
The feeding nozzle has a xed physical protecon No. 01
(Picture 04) that prevents the access of the lower limbs to
the risk zone.
PICTURE 04
01
The discharge nozzle has a physical protecon that prevents
access to danger areas.
The No. 01 auger, the No. 02 disk and the No. 03 knife form
a single set, as shown in Picture 05. To access the risk area,
the set needs to be pulled, disconnecng the set from the
motor source.
Single Set
PICTURE 05
03
01
02
5
To assemble or disassemble the Barrel internal components
follow the below sequence:
PICTURE 02
01- Barrel
02- Fiber Washer
03- Worm
04- Worm Pin
05- Knife
06- Plates 5 mm (oponal 3
mm or 8 mm)
07- Locking Ring
06
08
07
01
02
03
04
05
PICTURE 03
01 - Barrel
02 - Fiber Washer
03 - Worm
04 - Worm Pin
05 - Knife
06 - Plates 5 mm (oponal
3 mm or 8 mm)
07 - Locking Ring
08 - Pre-Cuer Plate
5. CLEANING
The equipment shall be totally cleaned and sanized :
- Before to be used rst me
- Aer every day’s operaon
-When it willl not be used during a long me
- Before to operate it aer a long period unused
Some parts of the equipment may be removed for cleaning
, such:
- Stumper
- Pan
- Locking Ring
- Barrel and its internal components (see item 3.3 )
Procedure to remove the Barrel internal components:
- Remove the Stumper # 01 (Pic.01) and the Pan # 04 (Pic.01)
- Remove the Locking Ring # 03 (Pic 01)
- Remove the Barrel # 02 (Pic.01) , hold the barrel, but
before, loosen the handle on the le side of the equipment,
then move the Barrel le to right and forward .
- Remove the Barrel internal components.
Wash all the parts that might be in contact with the product
using water and neutral soap, then dry them with a clean
cloth.
To reassemble the Barrel internal components follow item
3.3 instrucons.
Use Your QR Code Reader to access more
informaon regarding the cares needed
when handling stainless Steel.
6
6. MAINTENANCE
Maintenance must be considered a set of procedures
with the purpose to keep the equipment best operang
condions, therefore increasing the equipment life and
safety.
* Cleaning – check item 3 4 Cleaning.
* Wiring – Check all wires regarding deteriorate condions as
well as all electric contacts (terminals) regarding ghtening
and corrosion.
*Contacts – ON/OFF switch, emergency buon, reset
buon, electronic circuits etc, check the equipment in order
to assure that all components are correctly working and the
equipment operaon is normal.
* Installaon – make sure the installaon followed item 2.1
instrucons.
* Equipment life span – 2 years assuming a normal day
working hours.
1 – Each month check:
- Check the electrical installaon
- Measure the voltage at the socket
- Measure the working current and match it with the
nominal current
- Check the ghtening of all electric terminals to avoid bad
contacts
- Check electric motor sha clearance
- Check the wiring for overeang , insulaon failures and
mechanical damages.
2 – Each three month checks:
- Check electrical components such as ON/OFF switch,
emergency buon, reset buon, electronic electric circuits,
overeang, insulaon failings, or mechanical damages
- Check bearings clearances
- Check retainers, O’rings, V’rings and other seals
Use Your QR Code Reader to access
more informaon regarding safety and
maintenance.
7. PROBLEM SOLVING
The Meat Grinders were designed to operate with the need
of minimum maintenance but the natural wearing caused by
longer use of the equipment may occasionally cause some
malfuncons.
If such problem occurs with your Meat Grinder refer to the
below Table in which the most common situaons are listed
with recommended soluons.
7.2.1 Plate and knife sharpening
Well-sharpened plates and knife will make machine to work
with less eort and consequently all components will last
longer. Therefore call your nearest technical assistant to
sharpen plates and knife periodically.
7.2.2 Gear Box
The Meat Grinders have a gear box lubricated with oil.
To keep your machine in good condions for a long me
check oil level at every 5.000 hours of use. Take your
machine to the nearest technical assistant to do this job.
The gear box oil capacity is 250 ml. The following oils are
recommended: UNITRON 140-CASTROL or similar having a
viscosity (SAE140, APIGL-4 or ANP1006).
7
TABLE 02
PROBLEMS CAUSES SOLUTIONS
The machine does not start
Electricity shortage
Worn out or broken gears
Problems with the electric circuits
Check electricity supply
Call Technical assistance
Call Technical assistance
Smoke or burnt smell Problems with the electric circuits Call Technical assistance
The machine starts but the worm
does not turn or turn too slow
Worn out or broken gears
Problems with the motor
Call Technical assistance
Call Technical assistance
The cord is damaged Damages during transportaon Call Technical assistance
Strange noise Damaged bearings Call Technical Assistance
The processed meat comes out
smashed
One of the internal components of
the Barrel is missing or assembled
incorrectly
Plate or knife are blunt
Check the internal components
assembling see Pic. 02
See item 5.2.1
The worm stops during operaon
Electricity shortage
Problems with the electric circuits
Worn out or broken gears
Check if the plug is in the socket
and possible electricity shortage
Call Technical Assistance
Call Technical Assistance
Oil leaking through the gear box Damaged seal Call Technical Assistance
8
8. ELECTRIC DIAGRAM
9
10
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