3
1. INTRODUCTION .................................................................................4
1.1 Safety .................................................................................................................... 4
1.2 Main Components ................................................................................................ 5
ϭϯdĞĐŚŶŝĐĂůŚĂƌĂĐƚĞƌŝƐƟĐƐ ........................................................................................ 6
2. INSTALLATION AND PRE-OPERATION..................................................6
Ϯϭ/ŶƐƚĂůĂƟŽŶ ............................................................................................................. 6
ϮϮWƌĞKƉĞƌĂƟŽŶ ........................................................................................................ 7
2.3 How to Introduce the Meat.................................................................................... 8
3. OPERATION........................................................................................8
ϯϭ^ƚĂƌƟŶŐ.................................................................................................................. 8
ϯϮZĞŵŽǀŝŶŐĂŶĚƌĞƉůĂĐŝŶŐƚŚĞZŽůůĞƌƐĂŶĚƚŚĞŽŵďƐ ............................................... 8
ϯϯůĞĂŶŝŶŐ................................................................................................................. 9
4. GENERAL SAFETY PRACTICES............................................................ 11
ϰϭĂƐŝĐKƉĞƌĂƟŽŶWƌĂĐƟĐĞƐ......................................................................................11
ϰϯZŽƵƟŶĞ/ŶƐƉĞĐƟŽŶ................................................................................................12
ϰϮ^ĂĨĞƚLJWƌŽĐĞĚƵƌĞƐĂŶĚEŽƚĞƐďĞĨŽƌĞ^ǁŝƚĐŚŝŶŐƚŚĞDĂĐŚŝŶĞKE ...........................12
ϰϰKƉĞƌĂƟŽŶ .............................................................................................................13
ϰϱŌĞƌ&ŝŶŝƐŚŝŶŐdŚĞtŽƌŬ.......................................................................................13
4.6 Maintenance ........................................................................................................13
ϰϳtĂƌŶŝŶŐ................................................................................................................14
5. PROBLEMS ANALYSIS and SOLUTIONS.............................................. 15
ϱϭWƌŽďůĞŵƐĂƵƐĞƐĂŶĚ^ŽůƵƟŽŶƐ............................................................................15
6. GENERAL ADVICES ........................................................................... 17
7. ELECTRIC DIAGRAM ......................................................................... 18
SUMMARY
38
Equipment LLC
Warranty Registration
User Details
Product Details
* Contact Person:
IMPORTANT:
Only for products of the trademark: by and
Web page:
Fax:*Phone:
*City:
*Address:
*Company Name:
* Purchased From:
* Purchased On: ( mm / dd / yyyy )
* Product Commercial Item:
The Product Commercial Item can be found on the machine Product Identication Label.
* Indicates required eld. ** Indicates required eld, not mandatory by Fax.
This information, the Product Serial Number, can also be found on the machine Product Identication Label.
Company Name
* Serial Number:
*Business type:
Bakery and Bagel Operations
Lodging
Hospital
Government
Food Store
Delicatessen (Chain / Restaurant)
Delicatessen (Independent and Non-Restaurant)
Country Club
Convenience Store
Supermarket / Grocery
Stadiums / Coliseum
School
Restaurants (Independent / Chain)
Other Business that prepares or serves food
Other Business that sells but doesn’t serve food
Pizza (Dine In / Carry Out)
Wholesale Baking Operation (Non-Institutional)
Warehouse Clubs
Vineyard / Winery
University / College
Theme Park
Meat Packer and Purveyor
Mass Merchandiser with Grocery
Mass Merchandiser with NO Grocery
Club Stores
Catering
Butcher
Business and Industry In-House Feeding
Bowling Center
Bakery (Associated with Restaurant)
I would like to join the Mail List. I would like to join the E-mail List.
Yes
No
*Zip Code:*State:
* Conrm Serial Number:
* Proof of Purchase:
Questions about how to complete this form?
Call 1-800-503-7534 / 305-868-1603
Return completed form to:
SKYFOOD EQUIPMENT LLC
11900 Biscayne Blvd. Suite 512
North Miami, FL 33181 - USA
Or fax form to:
305-866-2704
** E-mail:
