MEFE CAT 68 10N User manual

MEFE—Mitchell Engineering Food Equipment Pty Ltd
23 Storie Street Clontarf QLD 4019 Australia
www.mefe.com.au | [email protected]
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Instrucon Manual
Knife Steriliser
CAT 68 10N
Revision 7

MEFE—Mitchell Engineering Food Equipment Pty Ltd
23 Storie Street Clontarf QLD 4019 Australia
www.mefe.com.au | [email protected]
Page 2
[phone]
Free AU 1800 669 006
Contents
1. Product Descripon ..................................................................................................3-4
1.1 General Funcons and Fields of Applicaon, Intended Use.................................. 3
1.2 Technical Specicaons ......................................................................................... 3
1.3 Ambient Condions ............................................................................................... 3
1.4 Security Informaon ........................................................................................... 3-4
2. Preparatory Steps for Operaon................................................................................. 4
2.1 Unpacking............................................................................................................... 4
2.2 Installaon.............................................................................................................. 4
3. Operaon Instrucons................................................................................................. 4
3.1 Precondions for Safe Operaon .......................................................................... 4
3.2 Regular Funcon .................................................................................................4-5
3.3 Inial Startup.......................................................................................................... 5
3.4 Operator Safety...................................................................................................... 5
4. Closing Down and Restarng....................................................................................... 6
4.1 Closing Down.......................................................................................................... 6
4.2 Restarng............................................................................................................... 6
5. Cleaning and Maintenance .......................................................................................... 6
5.1 Safety Precauons.................................................................................................. 6
5.2 Cleaning and Maintenance by Qualied Personnel............................................6-7
5.3 Necessary Maintenance Work............................................................................... 7
5.4 Corrosion................................................................................................................ 8
5.5 Maintenance and Cleaning ................................................................................. 8-9
6. List of Spare Parts....................................................................................................... 10
6.2 Final Closing Down............................................................................................... 10
7. Annex.....................................................................................................................11-12

MEFE—Mitchell Engineering Food Equipment Pty Ltd
23 Storie Street Clontarf QLD 4019 Australia
www.mefe.com.au | [email protected]
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[phone]
Free AU 1800 669 006
1. Product Descripon
1.1 General Funcons and Fields of Applicaon, Intended Use
Before starng the Sterilizer, read this manual thoroughly in order to become familiar with all the requirements and charac-
teriscs when handling this unit.
The Sterilizer is designed to solely disinfect knife blades with an overall length of 22cm max.
It is purpose-designed for commercial use in all hygienic and sanitary areas in the food processing industry.
It is not suitable to heat liquids for food manufacture and/or to prepare food.
Any other improper use is not regarded as being in accordance with the intended purpose of applicaon.
We do not take any liability for damages resulng thereof!
1.2 Technical Specicaons
1.3 Ambient Condions
The sterilizer is designed for in-house, staonary use.
Moreover, the installaon oor and/or wall should have a slip-resistant and easy-to-clean surface.
The lighng on site must comply with the guidelines for workplaces.
1.4 Security Informaon
Use the knife sterilizaon unit solely in accordance with the security guidelines. Pay aenon to possible causes of accidents
and risks for machine and operang sta.
Installaon and repair work must be carried out by qualied personnel only!
In case of closing down or dismantling this piece of equipment, all parts which can cause risks must be removed.
This manual only informs about possible dangers when using the Knife Sterilizer. It is the buyer and his personnel who are
responsible for avoiding them!
The buyer/user of this machine is obliged to make his sta familiar with all operang instrucons as well as with the corre-
sponding accident prevenon regulaons and all other regulaons for operaonal safety.
The Knife Sterilizer is suitable solely for the purpose as described herein.
Take care that nobody can come into contact with the electrical power. The Knife Sterilizaon unit is to be operated with the
voltage indicated in this manual only. Prior to any repair or maintenance work the unit must be disconnected from the electri-
cal mains!
Each failure has to be immediately reported to the superior. If part or all of the safety system is missing or does not work the
unit must not be started. Moreover, observe all maintenance intervals.
Never start the knife sterilizaon unit without water!
Mains Connecon 240V / 50Hz
Cable Connecon Connecon pipe 3 x 15mm² with protected plug
Basin Heang Unit 1000W
Fresh Water Connecon Tube Ø10mm, a ball valve or similar piece of equipment is to be provided on site.
Waste Water Connecon Pipe 25mm

MEFE—Mitchell Engineering Food Equipment Pty Ltd
23 Storie Street Clontarf QLD 4019 Australia
www.mefe.com.au | [email protected]
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1.4 Security Informaon Connued
Never start the knife sterilizaon unit without water!
MEFE does not take any liability for damages resulng from improper handling or non-compliance with the instrucons of this
manual.
In case of quesons regarding funcon, handling and spare parts delivery please contact your supplier.
2. Preparatory Steps for Operaon
2.1 Unpacking
Unpack the unit and dispose of the waste material appropriately.
2.2 Installaon
When installing the Knife Sterilizer strictly observe the pernent naonal regulaons.
The unit must be installed by qualied persons only.
Prior to installing the unit all necessary supply and waste connecons (electrical power, water, waste water) must be provided
on site.
Fasten the Knife Sterilizer with four screws at the wall of the selected place of operaon in the vicinity of an electrical socket
or mains connecon unit. The feeder cable is approx. 1.5m long.
The fresh water supply pipe on site must be equipped with a shut-o valve (ball valve).
The Knife Sterilizer itself is connected via a terminal piece (10mm).
Connect the water outlet adequately to your drain system.
Aenon: In case of very fay waste water, install an integrated fat separator on site.
The outlet pipe comes with a diameter of 25 mm.
3. Operaon Instrucons
3.1 Precondions for Safe Operaon
Disregarding or oming the instrucons of this operaon manual can lead to serious personal injuries.
The machine must be used solely by persons which have been made familiar by their superiors with all its funcons and
modes of operaon prior to handling it. Any funconal irregularies must be immediately reported to the superior!
All maintenance and repair work must be carried out by qualied personnel only, which are acquainted with the operaonal
safety regulaons.
The direct connecon of the unit to the electrical mains on site as well as all maintenance work at the electrical appliances
must be carried out by correspondingly trained personnel with electro technical qualicaons only.
3.2 Regular Funcon
The Knife Sterilizer unit is made of a double-walled insulated basin of stainless steel grade 304.
The water is heated electrically via a heater element as soon as the unit is connected with the electrical mains.

MEFE—Mitchell Engineering Food Equipment Pty Ltd
23 Storie Street Clontarf QLD 4019 Australia
www.mefe.com.au | [email protected]
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3.2 Regular Funcon Connued
The water temperature is controlled by a thermostat. This thermostat is set to 85° C. Moreover, the thermostat comes
equipped with a temperature limit controller which funcons as a dry-run protecon appliance. If the heater element is
heang although there is no water in the basin, the heater element is shut o automacally when reaching a temperature of
approx. 135° C.
In this case the safety fuse in the temperature limit controller is acvated and pops out. In order to restart the unit the fuse
buon has to be pushed down again (see picture Below)
3.3 Inial Start Up
To inially start the Knife Sterilizer proceed as follows:
- Open the water in-feed valve and ll the basin up to the top edge of the stand pipe.
- Plug-in the electrical cable or switch on the mains.
- The water in the basin is heated to a temperature of 85°C. The me needed to reach this temperature depends on the tem-
perature of the fed-in water (at a temp. of 20°C this will take approx. 30 min.).
In compliance with the regulaons of hygiene and sanitaon, the fresh water supply must remain open to a degree allowing
fat and meat parcles as well as other dirt parcles to be constantly rinsed o through the stand pipe during operaon.
3.4 Operator Safety
The unit must be operated by instructed personnel only.
It is solely purpose-designed to sterilize knife blades and is not allowed to be used for any other purposes.
This unit must never be used by children unless aended by an adult.
Fuse buon of the temperature limit controller

MEFE—Mitchell Engineering Food Equipment Pty Ltd
23 Storie Street Clontarf QLD 4019 Australia
www.mefe.com.au | [email protected]
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4. Closing Down and Restarng
4.1 Closing Down
Close down the unit as follows:
- Disconnect it from the electrical mains via the main switch or plug.
- Shut o the water supply and let the water in the basin ow o. For this purpose remove the stand pipe from the basin.
- Then remove the knife holder and the cover of the heater element.
- Then clean the unit as described in chapter 5.
4.2 Restarng
Restart the unit as follows:
- At rst reinsert the cover of the heater element and the knife holder as well as the stand pipe.
- Then open the water supply.
- Finally reconnect the unit to the electrical mains by the main switch or plug.
5. Cleaning and Maintenance
5.1 Safety Precauons
In order to grant a safe cleaning the unit must be disconnected from the water and electrical supply net (main switch/plug).
5.2 Cleaning and Maintenance by Qualied Personnel
The unit is to be cleaned by qualied personnel only!
For reasons of hygiene and sanitaon, daily cleaning is absolutely necessary.
To clean the unit, proceed as follows:
- Shut o the water supply and disconnect the unit from the electrical mains (main switch/plug).
- Remove the stand pipe in order let the water in the basin ow out.
- Then remove the cover of the heater element as well as the knife holder from the basin.
- Now the coarse dirt can be removed by hand.
- Then check the waste water outlet for free passage and rinse the basin.
Knife Holder Stand Pipe Cover of the Heater Element

MEFE—Mitchell Engineering Food Equipment Pty Ltd
23 Storie Street Clontarf QLD 4019 Australia
www.mefe.com.au | [email protected]
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5.2 Cleaning and Maintenance by Qualied Personnel Connued
- We recommend to clean the unit’s surface with a suitable stainless steel cleaning detergent.
- If necessary repeat the cleaning steps unl all soiling's are removed.
- Aer the cleaning process, reinsert the stand pipe, the cover for the heater element as well as the knife holder.
- Finally reconnect the unit to all supply pipes.
Note! Never clean the unit with a high-pressure cleaner and/or chlorine containing detergents! Use food-grade detergents
only!
5.3 Necessary Maintenance Work
All maintenance work must be carried out by qualied sta only! During all maintenance work the unit must be disconnected
from the electrical mains!
Only use original spare parts when exchanging damaged components.
When making technical changes at the machine, be it adding or removing components or altering components without our
explicit approval, the CE conformity declaraon as well as our liability for warranty claims will be expired!
Aer cleaning regularly check all parts for wear or damage, funcon and durability.
Repair and inspecon work must be carried out by trained expert personnel only.
Decalcify the Knife Sterilizer with usual decalcies approx. every 150 operang hours.
Thermostat with Sensor Temperature limit control

MEFE—Mitchell Engineering Food Equipment Pty Ltd
23 Storie Street Clontarf QLD 4019 Australia
www.mefe.com.au | [email protected]
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5.4 Corrosion
Although, the passive layer is formed on stainless steel surfaces, there are cases when it corrodes due to the following condi-
ons:
- Inuence of hydrochloric acid and chlorine,
- No ongoing maintenance which leads to the formaon of strong acid soluons on steel walls (water evaporates and an acid
soluon remains),
- An environment more aggressive than the steel provided for it;
- Contaminaon during installaon and manufacture (lime, cement, foreign metallic inclusions as a result of using angle grind-
ers nearby or unsuitable assembly tools),
- Contact with normal carbon steel (scratching with black steel during transportaon or storage),
-Insucient room venlaon or even their absence in aggressive environments (there must always be an air ow in venla-
on ducts).
Symptoms of stainless steel corrosion are dierent. One can noce that corrosion appears usually on various types of internal
(non-metallic inclusions, separaons, deformaons) and external (edges, scratches, dents, residues of scale, sediments, etc.)
surfaces, while smooth and homogenous surfaces are much more resistant to corrosion. Therefore, it is necessary to ensure
proper pickling and passivaon of a surface.
The mechanism of destrucon and the type of corrosion depend on a specic environment and steel aected by it. The fol-
lowing types of corrosion may occur depending on the environment and stainless steel:
- Surface (uniform), Ping, Intergranular, Stress, Crevice.
Ping corrosion is the most frequently occurring corrosion caused by inappropriate stainless steel maintenance, more speci-
cally due to the use of chlorinated cleaning agents.
Ping corrosion is a form of a localised environmental aack leading to local losses (pits) in material. It is caused by the inu-
ence of galvanic cells formed between a passivated steel surface and clearly localised non-passivaon areas laying on it. Oxy-
gen or oxidising substances in a cathodic cell areas (passivated) are required for ping corrosion to occur. If they are absent,
cathodic areas polarize and the cell stops funconing.
Soluons which cause ping corrosion of stainless steels most frequently are chlorine soluons. For this type of corrosion,
condion of a steel surface is very important. The smoother and cleaner the surface, the smaller the intensity of said corro-
sion.
A quality assessment of the eects of this type corrosion is dicult, since damage can be very serious at a minor weight loss. It
is assumed that an average number of pits per area unit and their greatest depth can serve as some indicators.
5.5 Maintenance and Cleaning
When using stainless steel furniture and equipment, a layer of chromium oxide present on the steel surface must be taken
care of. Compounds used in food industry which disturb the passive layer (chromium oxide) include compounds containing
chlorides – salt, disinfectants and acids (water from sauerkraut, cucumbers, acid juices, vinegar, etc.). Water is the most eec-
ve neutraliser of chlorides and weak acids.
Stainless steel is not an excepon to this rule and each user must be aware that regular cleaning and maintenance of stainless
products is required.

MEFE—Mitchell Engineering Food Equipment Pty Ltd
23 Storie Street Clontarf QLD 4019 Australia
www.mefe.com.au | [email protected]
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5.5 Maintenance and Cleaning Connued
Cleaning should remove dirt and sediments, which le for too long on a stainless steel surface may iniate corrosion and tar-
nishing of the surface. In a highly contaminated or aggressive environment (seaside towns, rooms of increased humidity and
temperature, rooms requiring frequent use of disinfectants, in parcular containing chloride compounds), cleaning should be
done more frequently. The frequency of cleaning should be empirically determined.
In order to prevent a surface of stainless steel equipment from being destroyed due to inappropriate maintenance, the follow-
ing guidelines should be complied with:
The following should not be used: agents containing chlorides and bleach or – under any circumstances - silver cleaners.
- Steel wool, sand paper, rough cleaners, scouring, grinding and polishing powders, etc. are not to be used as they scratch the
surface.
Steel pads for scouring or wire brushes can not be used – they can leave sediments of carbon steel on the surface which will
eventually lead to material rusng.
First discolouraon and dusts appearing during material use can be removed with a regular piece of cloth, chamois leather or
a nylon sponge in case of higher contaminaons.
If iron parcles generated during installaon, etc. appear on stainless steel components, they should be immediately re-
moved. Such parcles corrode, thus they can break the passive layer protecng stainless steel, leading to corrosion as a result.
Such sediments should be removed mechanically or with stainless steel cleaning agents.
- If there are pits on a component, they should be pickled with acid or removed mechanically.
- Local discolouraon, grease marks – if small, they can be removed with soap water.
- Products for cleaning stainless steel and alcohol-based preparaons can be used for cleaning – they do not pose a threat
to the corrosion properes of stainless steel.
- Aer cleaning, it is always recommended to polish the surface with a dry piece of cloth.
The table below presents the most frequent types of contaminaons and methods of handling:
The frequency of cleaning components made of stainless steel is individual – it all depends on the degree of wear and contam-
inaon. It should be done in frequent intervals so as to reduce the risk of stainless steel component rusng. The frequency of
cleaning of stainless steel devices is analogous to the frequency of cleaning household sinks, stainless steel.
Contaminaons: Cleaners:
Finger Marks Water with soap and detergent
Glass cleaning agents without chlorides
Lime Sediment Vinegar-water soluon
Oil and Grease Alcohol based agents (only with methyl alcohol, isopropyl alcohol)
Solvents, e.g. acetone
Paints Agents for removing paint coang, based on alkaline compounds / solvents
Cement and Mortar Solvent containing a small amount of phosphoric acid, then water
Iron Parcles - from tools / structural steel con-
tact
At an early stage—mechanically
If pits appear—with pickling and passivang pastes

MEFE—Mitchell Engineering Food Equipment Pty Ltd
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6. List of Spare Parts
6.2 Final closing down
When nally closing down and disposing of the unit take care to regard the correct waste disposal of the
various unit components.
Item Descripon Number Qty
Heater Element CAT 66 10N 1
Heater Element CAT 66 10A 1
Thermostat with Sensor CAT 64 10N 1
Temperature limit Controller CAT 64 10NC 1
Cover of the Heater Element 6810N1 1
Knife Holder 6810N2 1
Stand Pipe 6810N3 1
Control Valve CAT 66 101 Oponal
Elbow Coupling 10mm CAT 66 102 Oponal