BIMG METVISA DPRC.30 User manual

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2
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.

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IMPORTANT
This equipment is not intended to be immersed in water for cleaning.
Follow the instructions below to learn the parts that can be immersed and what special care
is taken with the other parts.
The detachable part (only the tray) must be removed from the equipment and washed with hot
water and neutral soap. Clean the corners well, removing residue from the dough.
The rest of the equipment must be cleaned as many times as possible, to prevent dough
residues from drying and sticking to the parts. For cleaning, dilute the soap or neutral detergent in
warm water and apply with a soft cloth. With a cloth dampened with water, rinse and then dry the
parts with a soft, dry cloth.
Never use abrasive products or sponges for cleaning, as they can scratch or damage the
surface of the parts.
ATTENTION!
Take care when cleaning the blades as they are sharp. Use only a damp cloth, handling the
blades with care, otherwise accidents may occur. The same precautions apply to any other
sharp component of the equipment. It is extremely important that the products used for
cleaning ensure maximum hygiene and that they are non-toxic.
IMPORTANTE
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.
5.2 Breakdown Maintenance and Procedures
The operator must be instructed to carry out routine inspections, making small adjustments,
cleaning and observing signs of breakdowns that may occur. Examples include: checking for strange
noises; loose parts; lack of lubrication of counterweight, rack and guides; the non-execution by the
equipment to the service to which it is proposed; among others. Actions like these are indispensable
to guarantee a longer equipment life.
It is recommended that each 6 months be made preventive maintenance, checking and
adjusting the loose, cleaning the internal parts, and others. Detecting broke parts or without the
correct functionality the worker needs to exchange the parts, always using original parts only.
ATTENTION!
Never let your equipment work without lubrication, as it will cause damage to your equipment.
It is recommended to lubricate the parts every 6 months of use or 800 hours worked.
This equipment uses Food Grade Non-Toxic White Grease on the rack, counterweight and
press base guides (rods).

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By carrying out preventive maintenance, the inconvenience of having the equipment stopped
when it is most needed is eliminated, the cost of maintenance is reduced and the risk of accidents is
reduced.
ATTENTION!
The preventive maintenance must be made by a capacity person.
Always that some item referred to safety be removed from the equipment (for example, for
cleaning or maintenance), replace it in place and confirm that it is performing its function
correctly.
Detecting broke parts or without the correct functionality, please contact the nearest
authorized service center.

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6. ANEXXES
Exploded View Drawing

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Exploded View Drawing –CVT033 (Feet)

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Spare Parts List
Position
Code
Description
Quantit
y
Model
1
MSA009
Welded Table
01
DPRC.30
MSA011
Welded Table
01
DPRM.30
2
CRM001
Rack
01
*
3
MAC051
Rack Bearing
01
*
4
CJT674
Welded Press Base Guide
02
*
5
TRT014
Rod
04
*
6
BAS137
Mounted Press Base
01
*
6.1
BAS136
Press Base Plate
01
*
6.2
CJT116
Blade
01
*
6.3
HAT062
Plastic Presser Stick Rod
30
*
6.4
TCM006
Plastic Presser 65 mm
04
*
6.5
TCM007
Plastic Presser 53 mm
10
*
6.6
TCM008
Plastic Presser 50 mm
16
*
6.7
SBT345
Press Base Shim
01
*
6.8
PRS004
Hex Screw
21
*
6.9
PRC032
Flat Machine Screw
11
*
6.10
PCC001
Cylindrical Machine Screw
30
*
7
TRV025
Blade Lock
01
*
8
BDJ007
Welded Tray
01
*
9
ETR092
Column
02
*
10
ETR091
Counterweight
01
*
11
SBT517
Blade Support
01
*
12
CVT033
Complete Feet - DPC.30
01
DPRC.30
12.1
BAS091
Upper Base
01
DPRC.30
12.2
CAN100
Feet
02
DPRC.30
12.3
BAS092
Lower Base
01
DPRC.30
12.4
PEP028
Rubber Foot
04
DPRC.30
12.5
ARL007
Flat Washer 5/16"
27
DPRC.30
12.6
PRS336
Hex Screw M8
12
DPRC.30
12.7
POS153
Hexagon Nut M8
15
DPRC.30
12.8
CAN138
Side Column
01
DPRC.30
12.9
FRG919
Star Wrench M8
02
DPRC.30
13
PRT004
Allen Screw with Head
02
*
14
CJT117
Structure
01
*
15
ARL009
Flat Washer
01
*
16
ARE001
Tin Flat Washer
01
*
17
PRS008
Hex Screw
01
*
18
EIX015
Counterweight Axis
01
*
19
HAT010
Handle
01
*
20
PRN002
Allen Screw
01
*
21
ARL002
Flat Washer
08
*
22
POC015
Stainless Hat Nut
04
*
23
POS003
Hexagon Nut
04
*
24
PRN001
Allen Screw S/C
02
*
25
PNL006
Elastic Pin
04
*
26
ARL004
Flat Washer
12
*
27
PRT006
Allen Screw with Head
02
*
28
ARL003
Flat Washer
12
*
29
PRS006
Hex Screw
04
*
30
PRS010
Hex Screw
06
*
31
PRS007
Hex Screw
04
*
32
POS004
Hexagon Nut
04
*
33
CRC031
Back of the Tray
01
*
34
SBT165
Welded Lock Support
01
*
35
ARL005
Flat Washer
01
*
36
PRS014
Hex Screw
01
*
*Item applied to all models of feet bread divisors.

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Spare Parts List
Position
Code
Description
Quantit
y
Model
37
POS005
Hexagon Nut
02
*
38
EIX161
Lock Shaft
01
*
39
BGT040
Lock Shaft Bushing
01
*
40
MOL024
Spring
01
*
41
MNL011
Internal Thread Handle
01
*
42
PRA004
Drilling Hex Screw
06
DPRM.30
43
PEP004
Rubber Foot
06
DPRM.30
* Item applied to all models of feet bread divisors.

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Notes

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IMG BRASIL Gastronomy Machinery Industry Ltda.
CNPJ 11.193.347/0001-14 -CREA 131726-3
Road. Antônio Heil - KM 23 Nº 5825 - Neighborhood: Limoeiro
ZIP CODE 88352-502 - Brusque - SC - Brazil
Phone/fax. [phone] - Web Site: www.metvisa.com.br
Mail: [email protected] - [email protected]