GASER L-80 Manuel utilisateur
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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