BIMG METVISA DPRC.30 User manual

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INDEX
1. Safety Information......................................................................................................................... 3
1.1 General Warnings...................................................................................................................... 3
2. Technical Characteristics............................................................................................................. 4
2.1 Main Components...................................................................................................................... 4
2.2 Technical Data........................................................................................................................... 5
3. Installation..................................................................................................................................... 5
3.1 Equipment Layout...................................................................................................................... 5
4. Equipment Use.............................................................................................................................. 8
4.1 Utility.......................................................................................................................................... 8
4.2 Manual Use ............................................................................................................................... 8
4.3 Operating Procedures................................................................................................................ 9
5. Cleaning and Maintenance ......................................................................................................... 10
5.1 Cleaning Procedures and Products Used................................................................................ 10
5.2 Breakdown Maintenance and Procedures................................................................................ 11
6. ANEXXES..................................................................................................................................... 13
Exploded View Drawing................................................................................................................. 13
Spare Parts List............................................................................................................................. 15
ATTENTION!
The characteristics, pictures and figures presented in this manual should be considered for
information. IMG BRASIL reserves the right to make such modifications as may be deemed
necessary without prior notice.
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1. Safety Information
1.1 General Warnings
• Cautions / precautions must be observed when installing, using, maintaining and discontinuing use
of this equipment;
• Before carrying out any operation (assembly, use, maintenance and reuse after prolonged use of the
equipment), read the manual carefully;
• The equipment must be used by trained personnel familiar with the use and safety regulations
described in this manual;
• This equipment is not intended for use by persons (including children) with reduced physical,
sensory or mental capacities, or people with lack of experience and knowledge, unless they have
received instructions regarding the use of the appliance or are under the supervision of a person
responsible for their safety.
• It is recommended that children be supervised to ensure that they are not playing with the
equipment;
• In case of rotation of the personnel that will work with the equipment, the new operator must be
educated about the standards and the operation of the same one;
• The operator must use the Adequate PPE (Personal Protective Equipment). As for example: use a
hair cap to prevent it from getting stuck in the moving parts of the equipment;
• The operator must always be aware of situations that can cause a risk of accidents and avoid them.
For example: avoid working with loose uniform sleeves, where they can lock in moving parts, causing
accidents;
• After reading and clarifying all doubts, this manual should be carefully stored in an easily accessible
location, known to all persons who will operate the equipment and make it available to those who will
carry out maintenance for any inquiries. Whenever any questions arise, be sure to check the manual.
Do not operate the equipment in any way with doubts;
• In the installation, it is essential to make this manual available to the professionals who will do the
same;
• Insert only specific products for which the equipment is intended and never put your hands, fingers
or objects inside the tray, on the blades or on moving parts (rack, counterweight, etc).
ATTENTION!
Do not perform repairs on your own. Refer servicing to qualified service personnel. Only use
original parts in your equipment.

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2. Technical Characteristics
2.1 Main Components
For the equipment described in this manual, safety in use, cleaning, maintenance and
maximum hygiene are guaranteed by the design and special project of all parts and also by using
stainless steel and other materials suitable for contact with dough.
The equipment was built with the following characteristics:
• Rack and counterweight in cast iron. The handle, columns, feet and blade lock are made of carbon
steel. Both parts are coated with epoxy electrostatic paint, an excellent anti-corrosion protection;
• Non-toxic plastic press (ABS), material that is easy to maintain, hygienic and resistant to corrosion;
• Tray made of aluminum. It is a lightweight material, durable and resistant to the attack of corrosive
agents.
• Structure, blades and table in stainless steel, which resists the attack of various corrosive agents,
such as most organic acids, organic substances in general, alkalis, oxy-salts, etc.
Note: Stainless steel is attacked by sulfuric acid, and it is also not resistant to hydrochloric
acid, dilute sulfuric acid, chlorides and halides in general.
See below the main components of the equipment:
Note: For exploded drawing with
spare parts list, see annexes.

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2.2 Technical Data
Model
Nominal Measures in Use
Width x Height x Depth
(mm)
Net
Weight
(kg)
Production
Capacity
Divisions
Capacity
Approx. Ready
Dough (kg)**
DPRC30
380x1760*x810
33,7
30
2,0
DPRM30
380x1065*x760
27,3
30
2,0
* Height measurement was considered with the handle raised.
** Approximate capacity of ready dough (raw) for the production of French type bread.
ATTENTION!
Features like: model, serial number and weight of the equipment are provided on the label (figure
below).
3. Installation
3.1 Equipment Layout
When installing, it is essential to make this manual available to the professionals who will
carry it out.
To facilitate transport, the model DPRC.30 is packed with the handle and feet dismantled.
Fixing the feet parts must be done with screws, washers and nuts using a star wrench. All
items mentioned come with the equipment.

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Following are the mounting positions and description of the feet parts:
No.
Code
Description
Quant.
1
BAS091
Upper Base
01
2
CAN100
Feet
02
3
BAS092
Lower Base
01
4
PEP028
Rubber Foot
04
5
ARL007
Flat Washer 5/16"
27
6
PRS336
Hexagonal Screw M8
12
7
POS153
Hexagonal Nut M8
15
8
CAN138
Side Structure
01
9
FRG919
Star Wrench M8
02
After assembling the feet, the tie rods, located at the bottom of the equipment table, must be
fitted onto the feet and fixed using the washers (M8 - Code ARL007) and nuts (M8 - Code POS153)
as shown in the image below.
To mount the handle (image below), fit the side of the handle with the fixing hole in the
counterweight. Fix the handle with the screw (Allen screw s/c 5/16” - Code PRN002) that comes with
the equipment.

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If the equipment (model DPRC.30) is not secure, it may not have been assembled correctly.
In this case, repeat the operation and if unsuccessful, contact technical assistance.
To ensure correct operation and safety, the equipment must be positioned in an airy
environment and on a sufficiently large, well-leveled, dry and stable support surface, away from
sources of heat and water taps, and in a place where there is no there is heavy traffic of people.
Install your equipment leaving a distance of at least 50 cm around it.
The DPRC.30 model (with feet) can be supported directly on the floor, while the DPRM.30
(table model) must be installed on a bench with an average height of 80 cm and reserve an area
above the bench with at least 1.20 m high, so that it has enough space for inspection, maintenance,
cleaning and use.

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ATTENTION!
The installation and the place where the equipment will be placed must be in accordance
with the Rules for the Prevention of Risks at Work and Safety at Work in Machines and
Equipment (Regulatory Norm in each country).
The manufacturer does not take responsibility for possible direct or indirect damage caused
by failure to comply with said standards and other instructions presented in this manual.
4. Equipment Use
4.1 Utility
Equipment used exclusively for dividing bread dough into equal parts.
4.2 Manual Use
The equipment consists of a handle, rack lock and blade lock, located on the front of the
equipment.
See description of each command below:
• Handle –used to move the press base where the blades are located.
• Rack Lock –to lock the rack, simply push the handle up to the end of the stroke. The lock is
intended to prevent the handle from dropping suddenly. To unlock, hold the handle with one hand and
pull the handle releasing the handle for movement.
• Blade Lock –locks and unlocks the blades. When pushing the lock, the blades will be unable to
move. Keep the lock in this position to press the dough. To unlock the blades, pull the lock. In this
way it is possible to divide the dough.

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4.3 Operating Procedures
Before operating your equipment, clean the components that will come into contact with the
dough (tray, table, blades, etc.). Follow the cleaning instructions in item 5 of this manual.
• Operation: Before using the equipment, make sure that all the parts are properly fitted (feet
and handle in DPRC.30 models) and check the correct arrangement of the equipment as instructed in
item 3.1 (Equipment Layout).
Follow the equipment operation procedure below:
1. First, lift the handle to the end of its stroke and make sure it has been locked with the rack lock;
2. Evenly distribute the already weighed dough on the tray (see capacity table in item 2.2 Technical
Data);
3. Check that the blades are locked by pushing the blade lock inwards;
4. Place the tray under the press base until it hits the back of the tray;
5. Lower the handle to press the dough and then raise it;
6. Pull the blade lock to unlock the blades;
7. Lower the handle to divide the dough;
8. Raise the handle to the end of its stroke and make sure it is locked with the rack lock. Remove
the tray and place the dough on a bench to separate the pieces. After that, forward the dough to
the IMG bread molder.

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9. After the end of the equipment operation, perform the cleaning according to the instructions in
item 5 (Cleaning and Maintenance).
ATTENTION!
If you notice that the equipment cannot make the cut, check that the blades are unlocked
and that the amount of dough is in accordance with the capacity of each equipment (see
table in item 2.2).
Never use instruments that are not part of the equipment to assist in the operation.
Do not lower the handle with the tray out of position and do not insert non-dough products
into the tray.
Failure to comply with these guidelines will be considered an unsafe act and abusive use of
the equipment.
IMPORTANT
The operator must use the appropriate PPE (personal protective equipment). For example:
wearing hair caps to prevent them from getting stuck in the moving parts of the equipment
and appropriate gloves that, in addition to ensuring hygiene in handling the dough, protect
the operator during food processing.
IMPORTANT
The manufacturer does not take responsibility for possible direct or indirect damage caused
by failure to comply with said standards and other instructions presented in this manual.
5. Cleaning and Maintenance
5.1 Cleaning Procedures and Products Used
Your equipment was built with first-line materials, so use it properly and you will obtain great
satisfaction. Always keep your equipment clean and well-cared for, which will make it much more
durable.
Daily cleaning of the equipment must be carried out for good operation and durability.
Preventing the accumulation of bacteria which can cause contamination in food.
ATTENTION!
Do not use water jet to clean the equipment.