thompson meat machinery

thompson meat machinery
THOMPSON MEAT MACHINERY
FOREWORD
To our valued Customer,
This Operation and Maintenance Manual makes it easy for you to get to know
the Thompson Meat Machinery 3000 MIXER GRINDER and how to use it
properly. This manual contains important information and instructions that
when followed make it possible to operate the 3000 MIXER GRINDER
safely, correctly, and economically. It is essential that you become familiar
with the contents of this manual to avoid potential hazards, as well as
extending the reliability and life-expectancy of the machine.
Only authorized and trained personnel should install, operate, clean and
maintain the Thompson Meat Machinery 3000 MIXER GRINDER. The
machine should only be operated in a fully maintained and safe condition.
The warranty as stated in our terms and conditions of sale will become null
and void where regular maintenance cannot be substantiated. Only original
Thompson
Meat
Machinery
spare
parts
guarantee
quality
and
exchangeability. We draw your attention to the fact that we assume no
liability for damage or operational disturbances resulting from failure to
comply with the guidelines and instructions set out in this Operation and
Maintenance Manual.
Should you have any questions which you believe are not sufficiently
answered by this manual, please contact our Customer Service Division or
your local Thompson Meat Machinery authorised agent.
Prior to operating the machine:
It is necessary to become familiar with and comply with all local statutory
regulations and industry codes of practice, as well as the safety requirements
outlined in Section 2 of this manual. The following laws, rules, and
regulations are a minimum guideline to meeting your obligations:
All other commonly valid laws and associated regulations concerning accident
prevention and environmental protection must be complied with. Such duties
could for example, concern the handling of hazardous materials or the
availability and wearing of personal protective equipment.
When the Thompson Meat Machinery 3000 MIXER GRINDER is turned off
for cleaning and maintenance work, it MUST be electrically isolated from the
mains supply either by unplugging the machine from the mains or by
TURNING OFF and locking a suitably installed electrical ISOLATOR.
Refer – Appendix D – Illustration B
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 1
Always check that the machine is turned off and locked out prior to
starting any cleaning or maintenance tasks. Any removed protective
equipment installations must be replaced and tested prior to operating.
The operator is to safeguard against all unauthorised access to the
machine.
In the event of changes in the safety or performance of the machine, the
operator MUST immediately stop and isolate the machine and report the
problem to the responsible person(s).
No changes, additions or reconstruction of any type that may
interfere with the safety or operation of the machine are allowed
without the manufacturer’s authorisation in writing.
Only qualified persons or authorised persons under their guidance are
allowed to service the electrical equipment of the Thompson Meat Machinery
3000 MIXER GRINDER.
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 2
THOMPSON MEAT MACHINERY
Safety notes
Please read prior to installation OR operation
Pages 4&5
Section 1
Installation
Page 6
Section 2
Safety Instructions
Page 9
Section 3
Machine Assembly
Page 11
Section 4
Operation
Page 13
Section 5
Maintenance
Page 16
Section 6
Standard Wear Parts
Page 19
Section 7
Conclusion
Page 20
Section 8
Options
Page 21
Section 9
Specifications
Page 22
Section 10
Risk Assessment Procedure
Page 23
Section 11
Copyright
Page 24
Section 12
Trouble - Shooting Guide
Page 25
Appendix A
C.E. Declaration
Page 28
Appendix B
Independent Risk Assessment
Page 30
Appendix C
Safety Data Specs
Page 37
Cleaning Agents
Lubricants
Page 37
Page 44
Appendix D
Photographic Illustrations
Page 50
Appendix E
Spare Parts drawings & listing
Page 57
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 3
PLEASE READ PRIOR TO INSTALLATION
TO AVOID SERIOUS INJURY AND / OR MACHINE DAMAGE
FOLLOW THESE SAFETY GUIDELINES BEFORE INSTALLATION
AND PRIOR TO COMMENCING OPERATION.
1)
THE MACHINE MUST BE INSTALLED BY A SUITABLY QUALIFIED
PERSON.
2)
THE MACHINE MUST BE ON SOLID LEVEL SUPPORT.
3)
GUARDS, WHERE FITTED, MUST BE SECURELY IN PLACE OTHERWISE
THE MACHINE WILL NOT START.
4)
NEVER OPERATE THE MACHINE WITHOUT TRAINING AND
AUTHORISATION BY YOUR SUPERVISOR.
5.
NEVER TAMPER WITH THE SAFETY DEVICES BUILT INTO THE
MACHINE.
(Test daily that the machine will not operate with the lid open,
EXERCISE CAUTION).
5)
ONLY USE THE ATTACHMENTS PROVIDED BY THE MANUFACTURER.
7)
KEEP HANDS, ARMS, HAIR AND LOOSE CLOTHING CLEAR OF ALL
MOVING PARTS.
8)
ALWAYS USE QUALITY EAR AND EYE PROTECTION AS A MINIMUM.
9)
NEVER TOUCH ROTATING KNIVES.
10)
ALWAYS USE A FOOD PUSHER, NEVER YOUR HAND.
11)
SHOULD MACHINE JAM, TURN THE MACHINE OFF, LOCK-OUT
ON/OFF SWITCH AND IF POSSIBLE REMOVE PLUG FROM POWER
SOURCE, BEFORE CLEARING OBSTRUCTION.
12)
ISOLATE THE MACHINE FROM THE ELECTRICAL POWER SOURCE
BEFORE CLEANING, SANITIZING OR SERVICING.
13)
ALWAYS EXERCISE CARE WHEN HANDLING THE CUTTING KNIVES.
THESE CAN BE VERY SHARP AND IF HANDLED INCORRECTLY MAY
CAUSE PERSONAL INJURY.
(IT IS RECOMMENDED THAT STEEL MESH GLOVES BE WORN WHEN
CHANGING OR SERVICING THE KNIVES).
- contd;
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 4
The construction of the MINCER has been designed and built with
Safety as a premium concern.
However the machine can be dangerous if it is used by untrained
personnel or for uses other than its intended purpose.
It is recommended that any person who is involved in the
installation, operation or maintaining and cleaning of the machine,
will have read this manual prior.
Particularly the SAFETY instructions – Section 2 of this manual.
CAUTION
NEVER use a mincing plate with holes larger than 8mm in diameter
UNLESS the mincer is fitted with the protective guard and safety cut
out switch option.
Which is fitted STANDARD on CE Machines.
Refer Appendix D, Illustration C and D – pages 48 and 49.
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 5
Section 1 - INSTALLATION
NOTE: INSTALLATION MUST ONLY BE CARRIED OUT BY
COMPETENTLY TRAINED PERSONNEL AND A SUITABLY
QUALIFIED ELECTRICIAN.
IMPORTANT NOTICE;
Fuse protection and electrical isolation.
Work on the electrical equipment may only be performed by an
electrically qualified person.
!
NOTE: The machine is not supplied with an electrical
connection plug. This must be supplied and fitted in
accordance with the local electrical standards by a suitably
qualified electrician.
(The plug and socket system is the isolation device with which it is possible
to achieve a visible and reliable discontinuity in the power supply circuits.
It shall be provided with a device permitting it to be locked in the open or
OFF position, e.g. by padlocks. The supply disconnecting device(s) shall
disconnect all active conductors of the power supply circuit.)
Machines with a mains ISOLATOR switch.
No fuse protection is supplied for the electrical equipment.
Suitable provision must therefore be made on-site in the vicinity of the
machine.
Machines without a main ISOLATOR switch.
No fuse protection or isolation is supplied for electrical equipment. Suitable
provision must therefore be made on-site in the vicinity of the machine.
The handle of the isolating or disconnecting device shall be located within
close proximity to the machine easily accessible and located between 0.6
metres and 1.9 metres above the floor or above the servicing level.
(check with local electrical regulations !)
NOTE: INSTALLATION MUST BE CARRIED OUT BY A COMPETENT
TRAINED PERSON (S).
1.1
Ensure that the lifting facilities are appropriate and adequate.
NOTE: Refer Section 9 – page 20, Specifications for shipping mass.
1.2
Move machine to designated area (exercise CAUTION on sloping,
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 6
uneven or wet surfaces).
1.3
Remove transportation crate. Please dispose of crate in an
environmentally friendly manner.
1.4
Ensure the Feedscrew, Mincing Knives and Plates are NOT
FITTED. Plug the machine into the appropriate power source.
(Refer – Page 20, Section 9, Specifications – Max Rated
Current, + outlet with curve 1 circuit breaker).
1.5
CHECK FOR DIRECTION OF ROTATION. Without Mincing
Feedscrew, Knives and Plates fitted, start the Mixer Mincer (mixmince button) and check direction of rotation. The mincer
feedscrew shaft MUST rotate in an Anti-Clockwise Direction as
indicated by the Directional Arrow On the Barrel Flange.
Refer Appendix D, Illustration A – page 46.
If the direction of rotation is incorrect have a qualified and
authorised person change the phase rotation of the machine at the
power source in order to correct the direction.
NOTE: Should the machine be plugged into another power outlet
other than the original outlet in which the direction was checked, it
is essential that the direction of rotation be checked again.
1.6
TEST RUN ALL OPERATING FUNCTIONS. Ensure lid is in the closed
position.
(The machine lid is fitted with an electrical safety switch that prevents
operation if the lid is opened). Refer - Appendix D, Illustration B,
page 47.
1.61 The Mixing Paddle incorporates Automatic Forward and Reverse
Mixing functions, rotation should be set between 22-25 seconds in
each direction. Refer – Appendix E, Drawings 3000 CONTROL PANEL
– CE, & 3000 CONTROL PANEL USA.
- contd;
• NOTE: To change from the Mix Cycle to Mix and Mince Cycle:
• PRESS the STOP button.
• When rotation has STOPPED, PRESS the Mix and Mince button.
NOTE: It is important when changing from the MIX only cycle to the MIXMINCE cycle, that you PRESS the STOP button and allow for a 5 second
delay prior to PRESSING the MIX-MINCE button. This is necessary to
prevent potential damage to contactors from over-current and shock loading
to the MIX gearbox.
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 7
Refer – Appendix E, Drawings 3000 CONTROL PANEL – CE, & 3000
CONTROL PANEL USA.
1.62 HAND CONTROL OPERATION.
Refer – Appendix E, Drawings 3000 CONTROL PANEL – CE, & 3000
CONTROL PANEL USA.
•
PRESS MIX button - only the Mixing Paddle will operate.
•
PRESS MIX-MINCE button - the Mixing Paddle and
Feedscrew drive shaft will operate in the anti-clockwise
direction.
•
LIFT Lid slightly to check safety cut-out EXERCISE CAUTION !
Both Mixing Paddle and Mincer Drive Shaft will stop.
When satisfied that all safety features are functioning the
machine should now be electrically isolated and the machine cleaned
and sanitised prior to being placed into production.
(See Section 5 – article 5.3 / page 15 - for cleaning instructions).
Although the machine is now ready for operation
PLEASE READ THE SAFETY INSTRUCTIONS FIRST!
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 8
Section 2 – SAFETY INSTRUCTIONS
Mincers are by nature potentially dangerous machines.
2.1
Before installing or operating the Mincer, the operator
MUST follow these instructions:-
!
• REMOVE all jewelry from wrists and fingers.
• TURN BACK and secure cuffs and loose clothing.
• EXERCISE CARE when handling the cutting knives. These can be
very sharp and if handled incorrectly may cause personal injury. It is
recommended that steel mesh gloves be worn when handling cutting
knives.
• CHECK that the knives and plates are assembled correctly.
• CHECK that the locking ring is tensioned correctly.
• CHECK that the rotation of the feed screw is anti-clockwise.
(Refer Installation, Section 1 Item 1.6)
2.2
2.3
DO NOT INSTALL THE FEEDSCREW ON INITIAL START-UP.
(Refer Installation, Section 1 Item 1.5 & 1.6)
The Operator MUST :• WEAR eye and ear protection at all times, as a minimum.
• NEVER leave machine unattended whilst in operation.
• ISOLATE the machine from the electrical supply before leaving the
machine.
• ISOLATE and LOCK OUT the machine from the electrical supply
before removing any covers or making any adjustments. (All operator
serviceable components are located externally.)
• REPORT all machine or equipment faults immediately to a
responsible person or your supervisor.
2.4
Passers-by should never talk to and/or distract the operator
whilst the machine is operating
2.5
It is recommended that Mincers should only be operated by
authorised persons over the legal age who have been properly trained
and made aware of the relevant dangers and safety precautions. It is
advised to post a notice to this effect and also advise other people of
the dangers of distraction to the operator. A suggested notice is
illustrated at Item 2.8, Section 2.
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 9
!
!
2.6 DISCLAIMER
Use of this machine for other than its intended purpose will void all
warranties and liabilities held by the manufacturer, unless prior
approval, in writing, has been obtained from THOMPSON MEAT
MACHINERY.
2.7
WARNINGS
Failure to follow these operating instructions may result in severe
injuries being sustained by the operator or attendant.
• Severing of limbs or other injuries may occur if trapped
between the Mixing Paddle and Bowl.
• Severing of fingers may occur if inserted into Plate Holes when
installed in the Mixer Mincer.
• Serious injuries may be sustained should the Mixer Mincer
topple over and strike or trap the operator or attendant if
moved unsafely.
2.8
OPERATING INSTRUCTIONS
THIS MACHINE SHOULD ONLY BE OPERATED BY SUITABLY TRAINED
PERSONNEL, OF THE REQUIRED LEGAL AGE OR BY PERSONNEL WHO
HAVE DEMONSTRATED RECOGNISED PRIOR TRAINING.
DO NOT DISTRACT THE OPERATOR !
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 10
!
Section 3 – MACHINE ASSEMBLY
Mincer Assembly;
3.1
Single Cut System
• Insert Mixer Grinder Feed Screw.
• Insert Knife and Plate.
• Fit Lock Ring and rotate in a clockwise direction until HAND TIGHT
only.
• DO NOT Over tighten Lock Ring. Over tightening WILL cause
premature wear and tear and damage the Knife and Plates.
3.2
Double Cut System
•
•
•
•
•
3.3
Insert Mixer Mincer Feed Screw.
Insert Pre-break Plate. (Scalloped side of plate facing feedscrew)
Insert secondary Knife and Plate.
Fit Lock Ring and twist in clockwise direction until HAND TIGHT.
DO NOT Over tighten Lock Ring. Over tightening WILL cause
premature wear and tear, and damage the Knife And Plates.
Knives and Plates
To achieve trouble free performance from your Thompson Mixer
Mincer, it is of the utmost importance that the following
recommendations are carefully followed :-
• The Plates should be re-ground when necessary according to the
amount of usage. Worn Plates prevent a clean cut and may cause
damage to the Knife and Plate.
• Knives MUST be changed before wearing down to the level of the knife
holder.
NOTE: Knife manufacturers instructions regarding correct
fitting must be followed.
• Vibration from the machine's operation will cause the screws holding
the Blades on the Knives to loosen. It is advised that they be checked
and tightened each time the machine is stripped and cleaned.
• DO NOT process Deep Frozen, Bone or Hard Gristle through the Mixer
Mincer as this will cause damage to the machine and cutting set.
-
contd;
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 11
Mixer Assembly;
3.4
•
•
•
•
•
3.5
•
Ribbon or Paddle installation
To remove the ribbon or paddle – refer Illustration I, page 52.
Remove the “end float assembly” from the machine by unscrewing the
knurled lock screw, - item A, Illustration I, page 52. - and rotating
the whole assembly anti-clockwise – item B, illustration I, page 52.
Then pull the end float assembly off the ribbon or paddle shaft.
Pull the ribbon or paddle back from the locating drive socket, back
through the hole for the “end float assembly”.
Then tilt the paddle or ribbon through approx 45° and pull the paddle
or ribbon upward from the mixing bowl.
To install the ribbon or paddle – reverse of above.
Place ribbon or paddle in to mixing bowl at approx 45° installing in to
the end float assembly hole first.
•
Then lower the ribbon or paddle in to the horizontal position and locate
in to the slotted drive socket.
•
Replace the end float assembly on to the ribbon or paddle shaft – push
in to place on shaft and rotate clockwise to end stops.
Lock in to place by the knurled locking screw.
•
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 12
Section 4 – Operation
The 3000 Mixer Mincer is designed to mince fresh or thawed portions of meat
to a maximum weight per portion of approximately 3kg (6.6lbs) through an
8mm hole plate with subsequent processing down to a 3mm hole plate. The
same machine also allows for mixing of processed meat and required meat
additives prior to further mincing.
NOTE: DURING THE MIXING OPERATION THE PADDLE ALTERNATES
DIRECTION OF ROTATION.
4.1
•
•
•
•
STARTING – Refer Appendix E, Drawings 3000 CONTROL PANEL – CE
& 3000 CONTROL PANEL USA.
Ensure that ALL safety checks have been carried out. – Section
2, page 8.
Ensure that the Feedscrew is rotating in the ANTI-CLOCKWISE
direction – refer item 1.5, page 6.
Ensure that the Knife and Plate are inserted correctly.
Ensure that the ribbon or paddle is correctly inserted.
4.2
The Thompson Mixer Mincer offers two (2) starting
alternatives.
• MIXING
Will mix contents of bowl which may include meat and other additives. The
Thompson 3000 Series Mixer Mincers incorporates a cyclic timer on the
mixing operation. The Mixing Paddle will automatically change direction and
cycle times in each direction are variable, - changed and set via the timer in
the electrical cabinet. – Refer Appendix E, Electrical enclosure drawings CE
& USA, Item(s) 4 & 7.
NOTE: It is important when changing from the MIX only cycle to the MIXMINCE cycle, that you PRESS the STOP button and allow for a 5 second
delay prior to PRESSING the MIX-MINCE button. This is necessary to
prevent potential damage to contactors from over-current and shock loading
to the MIX gearbox. – Refer Appendix E, 3000 CONTROL PANEL CE & USA.
• MIXING - MINCING
This activates both the Mixing Paddle and Feedscrew
simultaneously.
- contd;
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 13
4.3 THE LOCK RING
CAUTION: NEVER ATTEMPT TO REMOVE THE LOCK RING WHEN THE
MACHINE IS IN OPERATION. SERIOUS PERSONAL INJURY AND/OR MACHINE
DAMAGE MAY RESULT.
DO NOT USE A HAMMER TO HIT THE LUGS, AS THIS WILL CAUSE DAMAGE
TO THE LOCK RING AND BARREL.
A tightening spanner is available as an OPTIONAL extra.
!
4.41 OPERATING INSTRUCTIONS
THIS MACHINE SHOULD ONLY BE OPERATED BY SUITABLY TRAINED
PERSONNEL, OF THE REQUIRED LEGAL AGE OR BY PERSONNEL WHO
HAVE DEMONSTRATED RECOGNISED PRIOR TRAINING.
4.42 TO ISOLATE THE MACHINE
from all energy sources, ensure power supply is turned off at the wall and
disconnected (unplugged).
If the machine cannot be unplugged the machine should be fitted with a
suitable electrical Isolator.
ON THE CE machine, a lockable Isolator is fitted as a standard item.
Turn the machine's electrical isolating switch to the OFF position, then fit a
padlock to the padlock receiver in the isolating switch, holding the keys to
the padlock yourself whilst servicing the machine.
Should a padlock not be available it is suggested that a "SAFETY TAG" be
fitted to the electrical isolating switch padlock receiver.
In the case of non CE machines no Lockable Isolator is present, in
this instance it is RECOMMENDED as an Option.
Ensure the machine and all components have been Sanitised.
(See Item 5.3, page 15 for recommended cleaning procedure).
4.42 Insert the Mixing Paddle. – (Refer Items 3.5 page 11 - & Appendix D,
Illustration I, page 52).
4.43 Insert the Feedscrew.
4.44 Insert the Knife taking care that the insert is fitted as per the knife
manufacturers fitting instructions.
4.45 Select Hole Plate and position into barrel. NOTE Use only 8mm hole
size maximum, unless the guarding option has been fitted.
Refer – Appendix D, Illustration C & D, pages 48 & 49.
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 14
4.46 Screw Barrel Locking Ring into position – DO NOT over tighten.
4.47 Connect and turn the power supply ON. Test operation of the safety
cut-out switch by lifting lid slightly. Exercise caution when doing this
test. If a plate with holes larger than 8mm is to be used, check guard
is fitted and safety cut-out switch is functioning.
4.48 Ensure product is clear of all foreign materials, i.e. metals, etc.
FROZEN PRODUCT MUST NOT BE PROCESSED. (TEMPERED AND
FRESH ONLY, TEMPERATURE APPROXIMATELY –1 TO +4° CELSIUS).
Load food product into the machine.
NOTE: DO NOT exceed the maximum capacity of the machine.
4.49 PRESS the required operation button on the control panel. For MIXING
only, press the Mix button. Press the MIX-MINCE button for Mixing
and Discharge from the machine.
Refer Appendix E, 3000 CONTROL PANEL DRAWINGS CE & USA.
4.5
REPORT ANY FAULT(s) IMMEDIATELY TO AN AUTHORISED
PERSON FOR RECTIFICATION.
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 15
Section 5 – MAINTENANCE
5.1
GEAR UNIT MAINTENANCE
Every 3000 Machine hours or every 6 months
Minimum every 3 years
Minimum every 3 years
Check the Oil
Change the oil
Replace the anti-friction bearing
5.2 MAINTENANCE OF THE ELECTRICAL SYSTEM
CAUTION: Only trained and qualified persons are permitted to carry
out maintenance work on the Thompson machine.
Suitable trade qualifications should include but not be limited to
electrical, pneumatic, hydraulic and mechanical engineering.
To avoid warranties becoming VOID it is strongly recommended
that only Thompson Meat Machinery or their autorised dealer
undertake maintenance work on the Thompson machine(s).
Any other person(s) should have written authorisation from
Thompson Meat Machinery prior to undertaking the service or repair
work.
MAINTENANCE MUST ALWAYS BE CARRIED OUT WITH THE POWER
SOURCE DISCONNECTED.
CAUTION: Only qualified and authorised persons are permitted to work on
electrical drive control and safety circuits or any electrical operated part of
the machine.
(refer – Appendix E, electrical Wiring Diagrams)
!
!
When testing, repairing or carrying out any adjustment to the
electrical system it is necessary to isolate the machine electrically
and work only in accordance with the electrical ordinances
prevailing.
(refer - Appendix D, Illustration B)
WARNING: Safety circuits and /or fittings are not to be by-passed or
rendered ineffective. All safety circuits must be tested for completed
operational performance and only after that these safety circuits have been
tested may the machine be placed in operation.
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 16
!
5.3 A GUIDE TO A PREVENTATIVE MAINTENANCE SCHEDULE IS
LISTED BELOW BUT IN NO WAY SUGGESTS THAT IS SHOULD BE
LIMITED TO THESE MAINTENANCE STEPS ONLY !
Recommended Maintenance Task
Recommended Frequency
Daily
Clean machine
•
Check the STOP / START buttons are
functioning correctly
•
Check correct feedscrew rotation
Check safety limit switches are operating
correctly – if FITTED TO REMOVABLE
CHUTE DESIGN
•
•
Check Knives are sharp and seating
correctly on an evenly ground plate
•
Check knives & Plates are installed
correctly and lubricated
•
Check worm pin and plate wear
Check feedscrew & barrel wear
Weekly
Monthly or
annually
•
Every 12 months
(can be increased by worn worm pin)
Check plate key wear in cutting head
refer appendix D – Illustration H
Every 3 months
Check & maintain or replace if necessary
Taper roller bearing on MINCE drive
refer appendix E – Dwg 51ELAS-05
Every 12 months
Check oil quality of gearbox – replace if
necessary
Every 12 months
Check & replace if necessary RUBBER
boots on the stop / start push buttons
5.1
Monthly
GEAR UNIT MAINTENANCE
Every 3000 Machine hours or every 6 months
Minimum every 3 years
Minimum every 3 years
Check the Oil
Change the oil
Replace the anti-friction bearing
5.2 MAINTENANCE OF THE ELECTRICAL SYSTEM
CAUTION: Only qualified and authorised persons are permitted to work on
electrical drive control and safety circuits or any electrical operated part of
the machine.
(Refer – Appendix E, Electrical Enclosure Drawings CE & USA, and Wiring
Diagrams – CE / USA / Aus (Australia).
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 17
When testing, repairing or carrying out any adjustment to the electrical
system it is necessary to isolate the machine electrically and work only in
accordance with the electrical ordinances prevailing.
(Refer - Appendix E, 3000 CONTROL PANEL drawing – CE Machine, Item
10).
WARNING: Safety circuits and /or fittings are not to be by-passed or
rendered ineffective. All safety circuits must be tested for completed
operational performance and only after that these safety circuits have been
tested may the machine be placed in operation.
!
5.3
CLEANING AND DISINFECTION
5.4
BEFORE ANY CLEANING PROCEDURE IS UNDERTAKEN
Electrically isolate the machine from the electrical power
Source !
CAUTION: TAKE CARE WITH HOT WATER TO PREVENT INJURY TO
SELF OR OTHERS.
CAUTION: Strictly follow the cleaning and disinfectant chemical
manufactures directions with regards to chemical concentrations and
preventative measures to observe when making up the solutions.
CAUTION: It is strongly recommended that protective gloves be worn when
using cleaning detergents, disinfectants and during the whole cleaning
process.
5.31 Remove the Lock Ring, Knives, Plates, Paddle and Feedscrew and wash
thoroughly using an approved detergent, hot potable water and scrubbing
brush. Ensure all product has been removed from the mincing plate holes
and other orifices or apertures.
RINSE thoroughly using hot potable water (50-60 deg. C) and hang to dry.
(Refer Appendix D, Illustrations E, F, G, H)
5.32 Using an approved detergent, scrubbing brush and hot potable water,
scrub the Mixing Bowl, Barrel and external surfaces thoroughly ensuring all
product residue has been removed.
RINSE thoroughly using hot potable water (50-60 deg. C).
Using an approved sterilized cloth dry all surfaces thoroughly.
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 18
Section 6 – STANDARD WEAR PARTS
Apart from keeping the Knives and Plates sharp to ensure clean cutting,
there are other areas that require periodic checking and replacing as follows:
6.1
The Feedscrew Pin will wear through constant running and can be
replaced by unscrewing the pin anti-clockwise.
6.2
The Barrel Plate Pin, which stops the Plates from rotating, will need
replacing when worn. To do this, use a 4mm hexagon key.
6.3
The end float adjustment screw - refer Item B, illustration I, page
52 & Appendix E, drawing “900E end float parts”.
This will need to be check for normal wear and adjusted accordingly.
6.4
The paddle support bush – refer Item 2, drawing “900E end float
parts” - will need to be replaced when worn.
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 19
Section 7 – CONCLUSION
7.1 Your Thompson Mixer Mincer is a precision built machine, designed
to give many years of trouble free service. If these instructions are followed
your machine will give you little trouble, if any. If you are in any doubt about
any aspect of your Thompson Mixer Mincer, contact your agent or phone
us direct.
7.2 NEVER sit or stand on any part of the Mixer Mincer.
NEVER use the Mixer Mincer for anything other than its intended purpose.
7.3 The manufacturer / deliverer will not be held responsible for
any injury or damage resulting from the improper use of the
machine. The operator assumes all risk.
It should be noted that European regulations state that machinery with a
loading height of up to 1.4 meters may be loaded by one person, by hand, up
to a maximum of one (1) tonne of product per day, in batches not exceeding
20 kg.
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 20
Section 8 – OPTIONS for the 3000 Series Mixer Mincers
8.1
51 Series MINCER BARREL, LOCK RING AND FEED SCREW.
8.2
100kg (220lbs) – AUTOMATIC LOADING HOIST.
8.3
STAINLESS STEEL MEAT CARTON STAND – DISCHARGE.
8.4
REMOVABLE / VARYING HEIGHT LEGS.
8.5
DE-BONE / GRISTLE ATTACHMENT.
8.6
LUG RING SPANNER.
8.7
Gemini connection – to various machines.
Refer Appendix E, 3000-900E Gemini drawing.
Safety conscious RECOMMENDED Spare parts;
8.7
DISCHARGE GUARD - when using plates with grind holes
greater than 8 mm diameter.
(Refer - Appendix D, Illustration D, page 49)
8.8
FEEDSCREW EJECTOR.
(Refer – Appendix D, Illustration E, F, G & H,
8.9
pages 50 & 51)
MAINS POWER ISOLATOR SWITCH.
(Refer - Appendix E, Drawing 3000 CONTROL PANEL – CE).
Items - 8.7, 8.8, & 8.9 are fitted as STANDARD items on all CE
Machines.
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 21
Section 9 – 3000 SPECIFICATIONS - USA
9.1
General Parameters
Bowl Capacity:
Loading Height:
Height including lid:
Width:
Width including barrel:
Length:
Height to centre of barrel:
Mincer motor:
Mixer motor:
Drive mix / mince:
Mass (weight):
Shipping mass (weight):
Shipping crate dimensions:
9.2
300 lbs
45 inches
53 inches
29 inches
40 inches
43 inches
21 inches
12 Hp 2 pole 230V
1.45 Hp 2 pole 220V
Direct Drive Gearbox
880 lbs
1015 lbs
50 x 48 x 61 inches
Electrical Specifications 200 or 230V 60 Hz
Connected Load (kW)
Max. Rated Current
(A)
Operating Freq. (Hz, +/-2%)
Operating Voltage(V,+/-5%)
Control Voltage
Power Supply
Protective System
13.45Hp
60A (230V)
60 Hz
230V
24V A.C.
3Phase and Earth.
IP.56
9.3 Lubrication System Specifications.
Lubrication Fluid Capacity
Rossi Mixing Motor Gearbox
Rossi Mincing Motor Gearbox
9.4
0.14 gallons (US)
0.51 gallons (US)
The following lubricants are used in Thompson Meat Machinery
manufactured equipment:-
SHELL CANNERY GREASE
Used to pack bearings and non product contact seals.
VALVOLINE EPG680 Industrial Gear Oil
Used to fill gearboxes and drive gear housings.
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 22
Section 10 – RISK ASSESSMENT PROCEDURE
Independent Risk Assessment – Appendix B
The risk of injury through continuous use of this machine can be
minimized by adherence to the safety instructions contained within
this manual.
The Thompson machine has been methodically designed to maximise
operator safety without comprimising the machines endurance.
Thompson Meat Machinery continually uses Research to improve the
contents of our manuals and futher develop our machines.
Aspects of our research are;
• independent assessment of hazards and risks.
(Risk assessment attached as appendix B)
• intensive in house testing and continuous audit of all aspects
of design and manufacture.
• on site testing and audit of systems.
• Research for development has been received from:o
o
o
o
Operators.
End users (management and owners).
Suppliers and agents.
Independent and experienced people within the industry.
As a part of occupational & health procedures within a workplace
it is also necessary for you as the owner or operator to conduct and
record your own risk assessment prior to using this machine.
This machine has been designed and constructed to provide many
years of safe and trouble-free operation.
Adherence to the contents of this manual will ensure the above is
achieved.
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 23
!
SECTION 11 - COPYRIGHT
All users of this specification and the drawings exhibited hereafter
are reminded that copyright exists in all Thompson Meat Machinery
publications. Except where the Copyright Act otherwise allows, no
part of this publication may be reproduced, stored in a retrieval
system in any form or transmitted by any means without prior
permission in writing from Thompson Meat Machinery.
Requests for permission should be directed to Thompson Meat
Machinery or a registered agent. Where such requests relate to the
reproduction of the whole or a substantial part of any Drawing,
permission will be conditional on the appropriate documentation
being submitted.
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 24
Section 12 – TROUBLE SHOOTING GUIDE
PROBLEM
Machine will not start using the push button.
POSSIBLE CAUSES
REMEDIES
1. Safety switch open.
1. Check the machine lid &/or safety guard are
Closed.
2. Connect if disconnected.
3. Reset Breaker.
4. Replace main supply fuses.
5. Replace safety switch.
6. Ensure switch is in the off position.
2.
3.
4.
5.
6.
Check incoming power supply.
Main circuit breaker open.
Control circuit fuse blown.
Safety switch faulty.
Foot control switch on.
Feedscrew stops during processing.
1. Contactor overload.
2. Unsuitable product (i.e. No frozen
Product to be used).
3. Unsuitable hole plate or product size.
1. Machine will reset after a few minutes.
2. Thaw product.
3. Change hole plate or reduce product
size.
Mixing paddle operates in one direction only.
1. Timer relay faulty.
1. Change timer (electrician required).
Mixing paddle stops during processing.
1. Contactor overload
2. Unsuitable product (ie. No frozen
Product to be used).
3. Bowl capacity exceeded.
1. Will reset after a few minutes.
2. Thaw product.
Ingredients are not mixing thoroughly.
1. Insufficient mixing time.
2. Not following suppliers recommendations
1. Allow more time.
2. Follow suppliers instructions.
Product appearance not visually pleasing.
1. Cutting knife blunt.
2. Mincing hole plate worn.
3. Knife and plate set incorrectly fitted.
1. Change Blade(s).
2. Sharpen hole plate.
3. Refit knife and plate set correctly.
Knife and/or plates wearing excessively
1. Lock ring too tight.
1. Loosen lock ring.
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
3. Remove some product.
Page 25
Section 12 – TROUBLE SHOOTING GUIDE
PROBLEM
Machine will not start using the push button.
POSSIBLE CAUSES
REMEDIES
1. Safety switch open. (IF FITTED)
1. Check that the safety interlocked chute is
correctly fitted.
2. Connect if disconnected.
3. Reset Breaker.
4. Replace main supply fuses. (electrician reqd)
5. Replace safety switch. (electrician reqd)
6. Ensure switch is in the off position.
2.
3.
4.
5.
6.
Check incoming power supply.
Main circuit breaker open.
Control circuit fuse blown.
Safety switch faulty. (IF FITTED)
Foot control switch on. (IF FITTED)
Feedscrew stops during processing.
1. Contactor overload.
2. Unsuitable product (i.e. No frozen
Product to be used).
3. Unsuitable hole plate or product size.
1. Machine will reset after a few minutes.
2. Thaw product.
3. Change hole plate or reduce product
size.
Mixing paddle operates in one direction only.
1. Timer relay faulty.
1. Change timer (electrician required)
Mixing paddle stops during processing.
1. Contactor overload
2. Unsuitable product (ie. No frozen
Product to be used).
3. Bowl capacity exceeded.
4. Faulty relay or contactor.
5. Paddle is overloaded in Mixing.
1. Will reset after a few minutes.
2. Thaw product.
Ingredients are not mixing thoroughly.
1. Insufficient mixing time.
2. Cycle time set too long in each direction.
2. Not following suppliers recommendations
1. Allow more time.
2. Reduce cycle time. (technician reqd)
2. Follow suppliers instructions.
Product appearance not visually pleasing.
1. Cutting knife blunt.
2. Mincing hole plate worn.
3. Knife and plate set incorrectly fitted.
1. Change Blade(s).
2. Sharpen hole plate.
3. Refit knife and plate set correctly.
Knife and/or plates wearing excessively
1. Lock ring too tight.
1. Loosen lock ring.
Foot control will not operate. (IF FITTED)
1. Control switch in OFF position.
2. Foot pad punctured.
3. Air switch faulty.
1. Ensure switch is in the ON position.
2. Replace foot pad. (technician reqd)
3. Replace air switch. (electrician required)
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
3. Remove some product.
4. Circuit should be checked by electrician
5. Reduce cycle time on mixing.
Page 26
Appendix A – CE Declaration
THOMPSON MEAT MACHINERY
Declaration of C E Conformity:
THOMPSON 3000 Series MINCER MIXER including:
DISCHARGE GUARD.
CE 99
Manufacturers Authorised Representative:
Rodney Charles Sammon,
Chief Executive,
Thompson Meat Machinery,
134 Magnesium Drive,
Crestmead,
Brisbane,
Queensland,
Australia,
4132.
Declares that the product:
THOMPSON 3000 Series MINCER MIXER, c/w DISCHARGE GUARD.
Complies with the requirements of the Low Voltage Directive 73/23/EEC,
93/68/EEC.
Complies with the requirements of the Electromagnetic Compatibility
Directive 89/336/EEC, 92/31/EEC.
The product complies with the following European standards:MACHINERY DIRECTIVE 98/37/EC
EN 12331
Food Processing Machinery, Mincing/Mixing Machines.
EN55014:1993
Including Amendment 1:1997. Category 1 device.
EN55014.2.2:1997
Category 1 device, Clause 4.1
EN55014.2.2:1997
Category 11 device, Clause 4.2
EN55014.2.2:1997
Category 111 device, Clause 4.4
EN55014.2.2:1997
Category 1V device,
All other apparatus covered by the scope of this standard.
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 28
EN55014.2:1997
Electromagnetic Compatibility:
Part 2: Immunity-Product family standard.
IEC 1000.4.2:1995
Electromagnetic Compatibility-Part 4: Section 2:
Electrostatic discharge immunity test.
IEC 1000-4.3:1995
Electromagnetic Compatibility- Part 4-Section 3:
Radiated, radio-frequency, electromagnetic field immunity test.
IEC 1000-4-4:1995
Electromagnetic Compatibility- Part 4: Section 4:
Electrical fast transient burst immunity test.
IEC 1000-4-5:1995
Surge immunity test.
Electromagnetic Compatibility-Part 4: Section 5:
IEC 1000-4-6:1996
Electromagnetic Compatibility- Part 4: Section 6:
Immunity to conduct disturbances induced by radio-frequency fields.
IEC 1000-4-11:1994
Electromagnetic Compatibility- Part 4: Section 11:
Voltage dips, short interruptions and voltage variations immunity test.
EN60529:1991
pressure.
P rating preventing the ingress of water under
EN 1037:1995
Isolation of energy.
EN 1050:1996
Risk assessment.
Signed:
Rodney C. Sammon,
Chief Executive,
Thompson Meat Machinery,
134 Magnesium Drive,
Crestmead,
Brisbane, Queensland,
Australia,
4132
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 29
Appendix B – Independent Risk Assessment
Risk Assessment Report
For
Thompson Meat Machinery
On
3000 Series Mincer Mixer
“ TOTAL QUALITY LIFT INSPECTION/TESTING/AUDITING
RISK MANAGEMENT SUPPORT SERVICES.”
A & R.M.S. Pty Ltd (A.C.N. 086 562 950)
PO Box 910
Springwood Qld 4127
Phone: (07) 3252 9709
Fax: (07) 3808 5529
Date Printed: 20 August, 2009
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 30
TABLE OF CONTENTS
SUMMARY
32
INTRODUCTION
32
Hazard Identification
28
Risk assessment after control
28
Risk Control
28
ASSESSMENT OF Thompson Mincer Mixer 900E series
and Optional Lifting Hoist
29
Hazard List
29
RISK ASSESSMENTS
30
Noise
Operation
30
31
Risk Definition and Classification
32
Consequence or Impact
32
Level of Risk
32
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 31
Summary
This analysis has been done for a class of plant identified as Thompson
Mincer Mixer 3000 series in order to determine if it can be provided for use in
compliance with relevant legislation.
This analysis indicates that the risks associated with the class of Mixer Mincer
(plant) complying with Australian Standard and State Wiring Regulations and
known as Thompson Mincer Mixer 3000 series are acceptable.
Introduction
Hazard Identification
Generic hazards as mentioned have been considered for all the locations
associated with this type of Machine.
In addition to the hazard identification done here, it is worth noting that the
technical assessor has studied the various accidents possible with this
machine and analysed the risks for each component that may be
incorporated into a complete machine. (Refer Risk Assessments.)
The rules have been drawn up according to their risk assessments with the
objective of protecting from damage; users, service & inspection personnel,
people outside the machine. They have also taken into account that; users
have to be safeguarded against their own negligence and unwitting
carelessness. (Refer Risk Assessments.)
Regulation resulting from the technical assessor’s hazard identification and
risk assessment are important to consider in addition to the assessments
done here.
Risk assessment after control
A Thompson Mincer Mixer 3000 series is a well-defined machine with many
risk controls automatically applied. In this assessment risk is assessed after
the control has been applied.
Risk Control
The Risks associated with Mincer Mixer are controlled mainly by complying
with well-defined standards or rules. Organisations may also choose to apply
design policy requirements in addition to the standard. Other risk controls
may be; limiting access to skilled people, and ensuring that those people use
systems of work in a way that reduces risk from hazards.
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 32
The main basis of risk control in this analysis is compliance with Australian
Standards and ISO standards and where practical with Australian Standards
and ISO standards.
Risk must be controlled by design as far as is practicable with regards to;
-Severity of the hazard
-Knowledge of the hazard or risk
-Availability of ways to remove the hazard or risk
-Cost of removing the hazard or risk
Beyond this, other means are required.
ASSESSMENT OF Thompson Mincer Mixer 3000 series
Hazard List
Machine Hazards
1. Contact or entanglement with machinery
2. Trapped between machine and material or fixed structure
3. Contact with material in motion
4. Being struck by ejected parts of machinery
5. Being struck by material ejected from machine
6. Release of potential energy
7. Noise
. –(Refer Risk Assessment enclosed)
Risk Assessments
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 33
FUNCTION Noise
REF
The Risk
What Can happen and
how can it happen
1. Person operating Machine
Hazard
Noise exposure within 1
meter of machine is 82db
2. Person operating Machine
Hazard
Noise exposure between
1 meter and 2 meters
from machine is 79db
3. Person operating Machine
Hazard
Noise exposure over 2
meters from machine is
72db
The Consequences of an
event happening
Adequacy
of
existing
controls
Likelihood
Rating
Consequence
Rating
Level
of
Risk
Risk
Priority
Likelihood
Rare
Consequences
Minor
N/A
E
2
L
30
Rare
Minor
N/A
E
2
L
25
Rare
Minor
N/A
E
2
L
20
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 34
FUNCTION Operation
REF
1
2
3
4
5
6
The Risk
What Can happen and
how can it happen
Open top cover as
mixer is operating, it
Stops
Cutters on mincer
under 8mm
Cutters on mincer
greater 8mm
Manual Handling of
product into Mincer at
1300mm high
Manual Handling of
product into Mincer
with lifting hoist
Removal of product
from mixer at 950 mm
from floor
The Consequences of an
event happening
Adequacy
of
existing
controls
Likelihood
Rating
Consequence
Rating
Level
of
Risk
Risk
Priority
Likelihood
Rare
Consequences
Moderate
N/A
E
3
M
30
Rare
Minor
N/A
E
2
L
15
Likely
Major
N/A
B
4
H
300
Unlikely
Moderate
N/A
D
3
M
85
Rare
Moderate
N/A
E
3
M
30
Unlikely
Moderate
N/A
D
3
M
60
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 35
Risk Definition and Classification
Level
A
B
C
D
E
Descriptor
Almost certain
Likely
Moderate
Unlikely
Rare
Description
The event is expected to occur in most circumstances
The event will probably occur in most circumstances
The event should occur at some time
The event could occur at some time
The event may occur only in exceptional circumstances
Consequence or Impact
Level
1
2
Descriptor
Insignificant
Minor
3
Moderate
4
Major
5
Catastrophic
Example detail description
No injuries, low financial loss
First aid treatment, on-site release immediately contained,
medium financial loss
Medical treatment required, on-site release contained with
outside assistance, high financial loss
Extensive injuries, loss of production capability, off-site
release with no detrimental effects, major financial loss
Death, toxic release off-site with detrimental effects, huge
financial loss
Level of Risk
Consequence
H – high risk
S - significant risk
M - moderate risk
L – low risk
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Level
300 - 500
100 - 300
30 -100
0 - 30
Page 36
APPENDIX C: - Material Safety Data Sheets
Detergents & Disinfectants Cleaning Agent Specifications
Safety data sheet - per 91/155/EEC
Printed: 01. 11. 1994
1
Revised: 01. 11. 1994
Designation of material, preparation and company
• Particulars of product:
• Commercial name: KK 5-D
• Manufacturer/supplier
•
•
Kurt Kalle GmbH
Ahrentaler Strasse 47
53489 Sinzig
Phone: 02642144523
Fax: 0264216439
Information available from: Product Safety Department
Emergency information:
See above
2
Composition/constituents
•
Chemical description:
•
Description: aqueous preparation based on hydrochloric acid; preparation contains
nonionic surfactants, solvents and additives.
•
Dangerous constituents:
CAS-No.
Designation
%
Code letter R sets
7647-01-0
Hydrochloric acid
>25 %
C
34-37
111-76-2
Butyiglycol
Xn
20/21/22-37
Ethoxylate of fatty alcohol
Xn
36138-22
110-65-6
But-2-in-1,4-diol
T
25-34
3
Possible hazards
Designation of hazard: n.a.
Special remarks on hazards for personnel and the environment: none
Classification system:
The classification conforms to current EC lists but has been supplemented by
information from the specialist literature and corporate information.
4
First aid
General instructions: Immediately remove clothing splashed by the product. - No special
action necessary.
•
After inhalation: Supply fresh air; consult a doctor in the event of complaints.
•
After skin contact: Immediately wash off with soap and water and rinse thoroughly.
•
After eye contact: Rinse open eye(s) under a flowing tap for several minutes. Consult
a doctor in the event of persistent complaints.
•
After ingestion: Consult a doctor in the event of persistent complaints.
5
Fire fighting Suitable extinguishing agents: C02, powder extinguisher or water spray.
Larger fires to be fought with water spray jet or alcohol-resistant foam.
•
Special safety equipment: - No special action required.
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 37
6.
Action in the case of spillages:
Personnel-related precautions: None necessary.
Action to protect the environment:
Dilute with plenty of water.
Do not allow large amounts to enter drains, surface waters and groundwater.
•
Additional remarks: No hazardous substances released.
•
Clean up/absorption methods:
Absorb with liquid absorbents (sand, diatomite, acid binders, universal binders, sawdust).
•
•
7.
Handling and storage
•
Instructions for safe handling: No special precautions required.
•
Fire and explosion prevention instructions: No special precautions required.
•
Requirements on store rooms and tanks: No special precautions required.
•
Instructions on mixed storage: Unnecessary
•
Further information relating to storage: Container/tank to be kept closed.
•
Storage class: n. a.
•
VbF class:
8.
Exposure limits and personal safety equipment
•
Additional notes for the design of technical facilities:
No further information, see point 7.
•
Constituents whose workplace concentrations require monitoring:
CAS No.
7647-01-0
•
•
•
•
Designation of substance
Hydrochloric acid
%
> 25 %
Kind
MWC
Value
7
5
Unit
mg/m3
ml/m3
Additional remarks: Based on lists applicable at time of generation.
Personal safety equipment:
General safety and hygiene precautions: Immediately remove dirty or soaked
clothing.
Respiratory protection: Unnecessary
Gloves: Safety gloves
Eye safety: Goggles recommended during handling.
9. Physical and chemical properties
•
State:
liquid
•
Colour: see product designation
•
Odour: characteristic
•
•
•
•
•
•
Value/Range Method
Change in state:
•
Melting point or range:
Not ascertained
•
Boiling point or range:
80°C
•
Flash point:
n.a.
Spontaneous combustibility: The product is not spontaneously combustible.
Explosion hazards: The product is not explosive.
Vapour pressure:
at 20 'C - 23 mbar
Density:
at 20 'C - 1.044g/cm'
Solubility/miscibility in;
Water: - fully miscible
•
ph value: (10 g/1) at 20 'C - 1.6
10 Stability and reactivity
•
Thermal decomposition/conditions to be avoided: No decomposition if used per
instructions.
•
Dangerous reactions: No dangerous reactions known.
•
Dangerous decomposition products: None known.
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 38
11 Toxicological information
•
Acute toxicity:
•
LD/LC50 values relevant for classification:
Constituent
Kind
Value
Species
Butyiglycol
oral
1480 mg/kg
rat
dermal
400 mg/kg
rat
•
Primary irritant effect on the skin: No irritant effect
•
On the eyes: No irritant effect
•
Sensitization: No sensitizing effect known.
•
Additional toxicological notes: The product does not require special markings due to
the calculation method in the last valid version of the EC General Classification
Guideline of Preparations. Our experience and the information at our disposal
shows that the product causes no harmful effects if properly handled and used
per instructions.
12 Ecological information
•
General remarks:
Class 1 water pollutant (own assessment): weak water pollution effect. Not to be allowed
to enter groundwater, surface waters or drains without dilution or in large quantities.
•
Disposal instructions
•
Product:
•
Recommendation:
Small quantities can be disposed of with domestic waste.
•
Contaminated packaging:
•
Recommendation: To be disposed of as specified by authorities.
13 Transport information
•
Land transport ADR/RID und GGVSIGGVE (cross-border domestic):
•
Remarks: not dangerous goods
•
Sea transport IMDG/GGV See:
•
IMDG/GGV See class:
•
Air transport ICAO-TI and IATA-DGR:
•
ICA0/IATA class:
14 Regulations
•
Marking as per EEC guidelines:
The normal precautions needed for handling chemicals are to be taken.
The product need not be specially marked under EC guidelines or the German dangerous
goods ordinance.
15 Storage principles
1/2
Store in locked rooms out of reach of children.
26
In the event of eye contact, rinse thoroughly with water and
consult a doctor.
45
Immediately contact a doctor in the event of accidents or indisposition (show this
label if possible).
46
Immediately consult a doctor and show the package or label if product is
swallowed.
•
National regulations:
•
Classification under VbF: n.a.
•
Water pollutant class: WGK 1 (self-assessment): weak water pollutant
16. Other information:
The information here reflects the current state of knowledge and investigation results, but
is no assurance of specific product properties and establishes no contractual legal
relationship.
• Data sheet issued by: Product Safety Department
• Contact partner:
Christoph Kalle
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 39
Safety data sheet - per 91/155/EEC
DIN safety data sheet
1
Designation of material, preparation and company
• Particulars of product:
• Commercial name: KK 2002
• Manufacturer/supplier
Kurt Kalle GmbH
Ahrentaler Strasse 47
53489 Sinzig
Phone: 02642144523
Fax: 0264216439
• Information available from: Product Safety Department
• Emergency information:
See above
1.1
Chemical description:
Constituents per EC guideline 88/379
1 - 5 % anionic surfactants, 1 - 5 % non-ionic surfactants, 1 - 5 % complexing
agents,
1- 5 %water-soluble solvents, less than 1 % alkalis, pigments and aromas.
1.2
State: liquid 1.3 Colour: clear, yellow 1.4 Odour: lemon-like
2.
Physical safety-related information
Tested as per:
2.1
Change of state: Boiling point:
100 OC
2.2
(20 -C)
2.3
Density
Bulk density
Vapour pressure
2.4
2.5
Viscosity
Water solubility
( deg.C)
( deg.C)
(
deg.C)
( deg.C) in all proportions
2.6
ph value
(at 100g11 H20) (20 'C) about 12
2.7
2.8
2.9
2.10
2.11
2.12
2.13
Flash point
n.a.
( deg.C)
Ignition temperature n.a.
( deg.C)
Explosion limits
min.:Thermal decomposition
none
Dangerous decomposition products none
Dangerous reactions none
Further information none
3.
Transport GGVSee/IMG Code:
GGVE/GGVS: Other information: -
UN No:
RID/ADR:
1.07 g/cml
kg /m3
mbar
mbar
thin
g/l
max.:
ICA0/IATA-DGR:
ADNR:
4.
Regulations
Product not subject to work substance ordinance
R 22:
: Harmful to health when swallowed
R 36/38:
:Eye and skin irritant (in concentrate form)
S½
:To be kept in locked rooms our of reach of children.
S20/21
:No eating, drinking or smoking during work.
S25
:Avoid contact with eyes.
S37/39: Wear suitable safety gloves and safety goggles during work (when handling concentrate).
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 40
5
5.1
5.2
5.3
5.4
5.5
5.6
5.7
Safety precautions, storage and handling
Technical precautions none
Personal Respirator:
Eye protection: safety goggles
Safety equipment:
Hands: Rubber gloves when handling concentrate
Other
Hygiene at work: remove soaked clothing
Fire and explosion protection: n.a.
Disposal:
Completely use cleaning agent for any of numerous purposes.
Waste disposal code: (concentrate) 59402 (used) 52404
6.
Action in the case of accidents and fires
6.1
6.2
After spillages or escape of gas: Flush into drains with copious water.
Suitable extinguishing agent: n.a.
Not to be used: n.a.
First aid:
Consult doctor if swallowed.
Rinse with copious water after eye and/or skin contact.
Further information
None
6.3
6.4
7.
Toxicological information:
No harm to be expected if used per instructions.
8.
Ecological information
According to the OECD screening test, the surfactants used are biologically
degradable to over 90%.
According to the degradation test specified in DIN 38412 Part 25, the total
product is over 90 % biologically degradable class 1 water pollutant.
9.
Further information
UBA 11440001
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
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Safety data sheet - per 91/155/EEC
DIN Safety Data Sheet
1
Designation of material, preparation and company
• Particulars of product:
• Commercial name: KK 5-D
• Manufacturer/supplier
Kurt Kalle GmbH
Ahrentaler Strasse 47
53489 Sinzig
Phone: 02642144523
Fax: 0264216439
• Information available from: Product Safety Department
• Emergency information:
See above
1.1
Chemical description:
Combination of water with cationic detergents, non-ionic surfactants and alcohol
1.2
1.3
1.4
State: Liquid
Colour: Clear
Odour: Alcoholic
2
Physical and Safety-related Information:
Tested as per:
2.1
2.2
2.3
2.4
2.5
2.6
2.7
2.8
2.9
2.10
2.11
2.12
2.13
Change of state Boiling point:
Density
Bulk density
Vapour pressure
about 99 deg. C
20 deg. C
1,05 g/cml
kg/m3
20 deg. C
about 5 mbar
deg. C
mbar
Viscosity
20 deg. C
thin
Water solubility
20 deg. C in all proportions g/lin
Ph value
at 100 g/I H20
20 deg. C
about 10
Flash point
about 81 deg. C Abel-Pensky c.c.
deg. C
Ignition temperature none
deg. C
Explosion limits
min.:
max.: none
Thermal decomposition none
Dangerous decomposition products - none
Dangerous reactions
none
Further information
none
3
Transport GGVSee/IMG Code:
GGVE/GGVS: n.a.
Other information: none
UN-Nr:
RID/ADR:
ICA0/IATA-DGR:
ADNR:
4
Regulations
XI:
Irritant
R36/38: Eye and skin irritant
S26:
Thoroughly rinse with water and consult a doctor after eye contact.
- contd;
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
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5
5.1
5.2
5.3
5.4
5.5
6
6.1
6.2
6.3
Safety precautions, Storage and Handling
Technical precautions
Keep container closed.
Personal Safety Equipment
Respirator:
Eye safety: safety goggles
Hands: Rubber gloves Other:
Hygiene at work: Remove soaked clothing.
Fire and explosion prevention Keep away from naked lights; no smoking.
Disposal Use product up completely or incinerate in suitable plant.
Action in the case of accidents and/or fire
After spillages escape of gas
Small amounts to be flushed into drains with copious amounts of water.
Larger amounts to be soaked up with adsorbents.
Suitable extinguishing agents: Dry foam extinguishing agents
Do not use:
First aid
Eyes: Rinse off splashes thoroughly with copious water.
Skin:
Wash with soap and water.
Intake: Rinse mouth and consult a doctor; drink milk or water.
7
Toxicological information
No harm is to be expected if used per instructions.
LD 50 (oral, rat): about 3900 mg/kg (calculated from constituents)
8
Ecological information
The product meets the requirements of the German Detergent and Cleaning Agent Act.
The total product is over 90 % biodegradable as defined in DIN 38412 Part 25.
Class 1 water pollutant (self-assessment as proposed in VCI conception).
Not to be allowed to drain into flowing waters.
9
Further information
None
DIN 52900
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 43
MATERIAL SAFETY DATA SHEETS - LUBRICANTS
Safety data sheet - per 91/155/EEC
Shell Material Safety Data Sheet
Infosafe No.
CV7LY
Issue Date: September 1998
ISSUED by: SHELL
Product Name: FOOD GRADE BEARING GREASE
Not Classified as Hazardous according to criteria of Worksafe Australia
COMPANY DETAILS
Company Name
Shell Company of Australia Ltd. (ACN 004 610 459)
Address
1 Spring Street NIE:-BCURNE VIC 3000
Emergency Tel.
1800 651 818
Tel/Fax
Ph: 03 9666 5449 Fax.
PRODUCT IDENTIFICATION
Product Code
03649
Product Name
FOOD BEARING GREASE
Proper Shipping Name
Not Applicable
Other Names
None Listed
UN Number
None Allocated
DG Class
None Allocated
Packing Group
None Allocated
Hazchem Code
None Allocated
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
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Safety data sheet - per 91/155/EEC
Shell Material Safety Data Sheet - FOOD GRADE BEARING GREASE - cont’d
Infosafe No.
CV7LY
Issue Date: September 1998
ISSUED by: SHELL
Poisons Schedule
Not Scheduled
Product Use
Bearings of canning machinery with superior resistance to washout by steam, water and
corrosion.
Physical Data
Appearance
Opaque white semi-solid grease. Mineral oil odour.
Melting Point
Not Available
Boiling Point
IBP: Not Available FB.: Not Available
Vapour Pressure
Not Available
Specific Gravity
0.91 & 15 'C
Flash Point
Base oil >228 'C
Flamm. Limit LEL
Not Available
Flamm. Limit UEL
Not Available
Solubility in Water
Insoluble
Other Properties
Volatile Component
Not Available
Auto ignition Temp.
Not Available
Evaporation Rate
Not Available
Vapour Density
>1
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
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Safety data sheet - per 91/155/EEC
Shell Material Safety Data Sheet - FOOD GRADE BEARING GREASE -cont’d
Ingredients
Name
refined Mineral Oil (Complex)
mixture of paraffinic,
napthenic and aromatic
hydrocarbons)
Lithium soap
Zinc oxide
Additives
CAS
Proportion
mixture
60 00-100.00%
mixture
1314-13-2
mixture
0-,0.00%
0-10.00%
0-,!0.00%
HEALTH HAZARD INFORMATION
Health Effects
Acute - Swallowed
May cause mild gastric irritation if swallowed.
Acute - Eye
Product may cause slight to moderate irritation to the eyes.
Acute - Skin
Mildly irritating the skin.
Acute - Inhaled
Inhalation of the vapours (generated at elevated temperatures) or mists can cause irritation to
the nose and throat.
Chronic
Prolonged and repeated skin contact may cause dermatitis due to defatting effect.
First Aid
Swallowed
If swallowed, do NOT induce vomiting, seek medical advice.
Eye
Flood eyes with copious amount of water for 20 minutes, holding eyelids open. if irritation
occurs seek medical advice.
Skin
Remove contaminated clothing and wash skin thoroughly with soap and water.
Inhaled
Remove affected person from contaminated area and seek medical advice. !f not breathing
apply artificial respiration and seek urgent medical advice.
First Aid Facilities
Eye wash fountains and safety showers should be available for emergency use.
Advice to Doctor
Treat symptomatically
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 46
Safety data sheet - per 91/155/EEC
Shell Material Safety Data Sheet - FOOD GRADE BEARING GREASE -cont’d
Other Health Hazards Information
PRECAUTIONS FOR USE
Exposure Limits
Worksafe Exposure Standard:- time weighted average (TWA) 5 mg/m3 (oil mist) short
term exposure limit (STEL) 10mg/m3 (oil mist)
Engineering Controls
Special ventilation is not normally required due to the low volatility of the product at normal
temperatures. However, in the operation of certain equipment or at elevated temperatures,
mists or vapour may be generated and exhaust ventilation should be provided to maintain
airborne concentration levels below the exposure standard or where no exposure
standard is allocated, as low as is reasonably practicable,
Personal Protection
Protective Equipment
Avoid contact with the skin and eyes, and avoid breathing vapours or mists. When exposure
is likely, personal protective equipment in a combination appropriate to the degree
and nature of exposure, should be selected from the following list:
(1) Eye protection
(2) PVC gloves
(3) PVC apron and sleeves, or full PVC covering
(4) PVC or rubber boots
Where the concentration of vapour or mist is expected to approach the exposure limit, the
following additional equipment is recommended:
(1) Short elevated exposures, e.g. spillage - goggles and correct respiratory protection should be
worn. NB. If the vapour/mist concentrations exceed the exposure. Limit by more than 10
times, air supplied apparatus should be used.
(2) For prolonged elevated exposures - Full face air supplied or self contained breathing apparatus
should be worn.
CONTAMINATION
If contamination occurs, change clothing and discard internally contaminated gloves and footwear.
Launder contaminated clothing before reuse.
Observe good personal hygiene.
Flammability
Fire Hazards
Combustible substance. Will not burn unless preheated.
SAFE HANDLING INFORMATION
Storage Precautions
Store in a well ventilated place away from ignition sources, oxidising agents, foodstuffs and
Clothing. Keep containers closed when not in use.
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 47
Safety data sheet - per 91/155/EEC
Shell Material Safety Data Sheet - FOOD GRADE BEARING GREASE -cont’d
Transport
Not classified as a Dangerous Good according to the Australian Code for the transport of
Dangerous Goods by Road and Rail.
Proper Shipping Name
Not Applicable
Spills and Disposal
Remove all sources of ignition and prevent further leakage if safe to do so. Scoop up excess
material and place in suitable labeled sealed containers for disposal.
Disposal
Dispose of according to local and state authority regulations and guidelines.
Clean contaminated area with water and detergent. Do not allow product to enter drains,
sewers or water courses, inform the local authorities if this occurs.
Fire/Explosion hazard
Combustible. Keep storage tanks, pipelines, fire exposed surfaces etc cool with water spray.
Shut off any leak if safe to do so and remove sources of re-ignition.
Hazardous Combustion Products
Combustion products include oxides of carbon.
Extinguishing Media
Use foam, C02 or dry powder to extinguish fire.
Hazardous Reaction
Stable. Reacts with oxidising agents.
Hazchem Code
None Allocated
OTHER INFORMATION
Toxicology
OTHER INFORMATION
Long term animal experiments have shown that any health risks are associated with the level
of aromatic and polycyclic constituents in the product. These constituents are removed
during the manufacturing process to a level at which no health risks are expected as a result
of normal handling.
As supplied this product does not exhibit flash point, vapour pressure,
vapour density or explosive limits. figures quoted are for the mineral oil and additive
components.
REFERENCES
For detailed advice on Personal Protective equipment, refer to the
following Australian Standards : HB 9 (Handbook 9) Manual of industrial personal protection.
AS 1337
Eye protectors for industrial applications.
AS 1715
Selection, use and maintenance of respiratory
protective devices.
AS 1716
Respiratory protective devices.
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 48
Safety data sheet - per 91/155/EEC
Shell Material Safety Data Sheet - FOOD GRADE BEARING GREASE -cont’d
Addresses of lubricant suppliers:
Deutsche Shell Aktiengesellschaft, Hamburg
Distrubtion centers:
Deutsche Shell AG
Uberseering 35
22297 Hamburg
Telefon: (040) 6324 0
Telefax: (040) 6321 051
Shell Schmierstoffvertrieb GmbH
Beyschlagstr. 24
PF 201153
06110 Halle
Telefon: (0345) 5001 0
Telefax: (0345) 5001 55
Outside of Germany contact the nearest Shell representative.
Mobil Oil AG in Germany
CSC-Industrie
Steinstr. 5
20095 Hamburg
Telefon: (040) 3002 0
Telefax: (040) 3002 2356
ELKALUB International
Chemie-Technik GmbH
Robert-Koch Str. 19
72189 Vohringen
Telefon: (07454) 2016 12017
Telefax: (07454) 2023
ESSO AG
Bereich Schmierstoffe
Moorburger Bogen 12
21079 Hamburg
Telefon: (040) 77175 0
Telefax: (040) 77175 404
Kluber Lubrication Munchen KG
Kluber Lubrication Munchen KG
Geisenhausener Str. 7
81379 MOnchen
PF 70 10 47
81310 Munchen
Telefon: (089)7876 0
Telefax: (089)7876 333
Technisches Buro Frankfurt
Gutleutstr.298
60327 Frankfurt
Telefon: (069) 251 043 1251 143
Telefax: (069) 230431
Technisches Buro West
Carl-Sonnenschein-Str. 124
47809 Krefeld
Telefon: (02151) 5229 40 15229 50
Telefax: (02151) 5229 29
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 49
Appendix D - Illustrations
Directional Arrow
for correct rotation of Feedscrew
Illustration A
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 50
SAFETY SENSORS
Location of Magnetic Safety Sensors
Illustration B
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 51
“WARNING” LABEL
ON ALL MIXER MINCERS - REGARDING RISK TO FINGERS.
Illustration C
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 52
OPTIONAL - DISCHARGE GUARD , WITH SAFETY CUT OUT
Standard on CE Machines.
Illustration D
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 53
FEEDSCREW
Ejection Actuator & install / removal of screw
Feedscrew Ejector - Standard on CE Machines
Reciprocating Actuator
Illustration E
Feedscrew in running
position.
Illustration F
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 54
FEEDSCREW - (cont’d)
Feedscrew in forward
position
Illustration G
Pusher rod in extended
position
Illustration H
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 55
REMOVABLE RIBBON / PADDLE
END FLOAT ASSEMBLY
A
B
Illustration I
Operation and Maintenance Manual – 3000 Series
© COPYRIGHT – Thompson Meat Machinery 11/2001
Page 56
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