MEFE CAT 68 20N 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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Free AU 1800 669 006
Instrucon Manual
Knife Steriliser
CAT 68 20N
Revision 1

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
Contents
1. Product Descripon ..................................................................................................3-4
1.1 General Funcons and elds of applicaon, intended use ................................... 3
1.2 Technical Specicaons ......................................................................................... 3
1.3 Dimensions and weight.......................................................................................... 3
1.4 Ambient Condions ............................................................................................... 3
1.5 Security Informaon ........................................................................................... 3-4
2. Preparatory Steps for Operaon..............................................................................4-5
2.1 Unpacking............................................................................................................... 4
2.2 Installaon.............................................................................................................. 4
2.3 Closing down and restarng .................................................................................. 5
2.3.1 Closing Down.................................................................................................. 5
2.3.2 Restarng ....................................................................................................... 5
3. Operaon Instrucons..............................................................................................5-6
3.1 Precondions for safe operaon ........................................................................... 5
3.2 Regular Funcon .................................................................................................... 5
3.3 Inial Start Up ........................................................................................................ 6
3.4 Operator Safety...................................................................................................... 6
4. Cleaning and Maintenance .......................................................................................6-9
4.1 Safety Precauons.................................................................................................. 6
4.2 Cleaning and maintenance by qualied personnel ............................................6-7
4.3 Necessary Maintenance work................................................................................ 7
4.4 Corrosion................................................................................................................ 8
4.5 Cleaning Guide ....................................................................................................... 9
4.6 Repacking............................................................................................................. 10
4.7 List of spare parts................................................................................................. 10
5. Final closing down...................................................................................................... 10
6. Annex.....................................................................................................................11-15

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. Product Descripon
1.1 General Funcons and elds of applicaon, intended use
Before starng this Steriliser, read this manual thoroughly in order to become familiar with all requirements and
characteriscs when handling this unit.
The Steriliser is designed to solely disinfect knife blades with an overall length of 22cm max. (8.6”)
It is purpose-designed for commercial use in all hygienic and sanitary areas in the food processing industry.
It not suitable to heat liquids for food manufacture and/or to prepare food.
Any other or 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
Mains Connecon: 400V / 50Hz
Basin Heang Unit: 3000W
Fresh Water Connecon: Tube Ø 10mm, a ball valve or similar piece of equipment is to be provided on site
Waste Water Connecon: Pipe Ø 25mm
1.3 Dimensions and Weight
For dimensions please see annex
This steriliser weighs approx. 15kg.
1.4 Ambient Condions
The steriliser is designed for in-house, staonary use.
Moreover, the installaon oor should have a slip-resistant and easy-to-clean surface.
The lightning on site must comply with the guidelines for workplaces.
1.5 Security Informaon
Use the knife sterilisa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 CAT 68 20N. 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 corresponding accident prevenon regulaons and all other regulaons for operaonal safety.
The CAT 68 20N is suitable solely for the purpose as described herein.

MEFE—Mitchell Engineering Food Equipment Pty Ltd
23 Storie Street Clontarf QLD 4019 Australia
www.mefe.com.au | [email protected]
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1.5 Security Informaon Connued -
Take care that nobody can come into contact with the electrical power! The knife disinfecon unit is to be operated
with the voltage indicated on the type tag only! Prior to any repair or maintenance work the unit must be discon-
nected from the electrical mains!
Unplug it before opening!
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 disinfec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 steriliser strictly observe the pernent naonal regulaons.
The unit must be installed by correspondingly 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 steriliser 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 Steriliser 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 25mm.

MEFE—Mitchell Engineering Food Equipment Pty Ltd
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2.3 Closing Down and Restarng
2.3.1 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.
− The clean the unit as described in chapter 4.
2.3.2 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.
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 su-
perior!
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 ap-
pliances must be carried out by correspondingly trained personnel with electrotechnical qualicaons only.
3.2 Regular Funcon
The knife disinfecon 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.
The water temperature is controlled by a thermostat. This thermostat is set by the manufacturer to 85°C. Moreo-
ver, 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.
Knife Holder Stand Pipe Cover of Heater Element

MEFE—Mitchell Engineering Food Equipment Pty Ltd
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3.2 Regular Funcon Connued
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).
Fuse buon of the temperature limit controller
3.3 Inial Start Up
To inially start the Steriliser 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 need to reach this temperature depends
on the temperature 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 dur-
ing operaon.
3.4 Operator Safety
The unit must be operated by instructed personnel only.
It is solely purpose-designed to disinfect knife blades and is not allowed to be used for other purposes.
Besides that the unit must never be used by children while unaended by an adult.
4. Cleaning and Maintenance
4.1 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).
4.2 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 a daily cleaning is absolutely necessary.

MEFE—Mitchell Engineering Food Equipment Pty Ltd
23 Storie Street Clontarf QLD 4019 Australia
www.mefe.com.au | [email protected]
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4.2 Cleaning and Maintenance by Qualied Personnel Connued
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 o.
- 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.
- 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 and the knife holder.
- Finally reconnect the unit to all supply pipes.
Aenon! Never clean the unit with a high-pressure cleaner and/or chlorine containing detergents! Use food-grade
detergents only!
4.3 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 ex-
pired!
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 steriliser with usual decalciers approx. every 150 operang hours.
Thermostat with Sensor Temperature limit control

MEFE—Mitchell Engineering Food Equipment Pty Ltd
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4.4 Corrosion
Although, the passive layer is formed on stainless steel surfaces, there are cases when it corrodes due to the follow-
ing 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 evapo
rates 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 grinders 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 following 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uence of galvanic cells formed between a passivated steel surface and clearly localised non-passivaon are-
as laying on it. Oxygen 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 in-
tensity of said corrosion.
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.

MEFE—Mitchell Engineering Food Equipment Pty Ltd
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4.5 Cleaning Guide
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 com-
pounds 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.
Cleaning should remove dirt and sediments, which le for too long on a stainless steel surface may iniate corro-
sion and tarnishing 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 chlo-
ride compounds), cleaning should be done more frequently.
In order to prevent a surface of stainless steel equipment from being destroyed due to inappropriate maintenance,
the following 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 immediate-
ly removed. Such parcles corrode, thus they can break the passive layer protecng stainless steel, leading to cor-
rosion 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:
Contaminaons Cleaners
Finger marks Water with soap and detergent
Glass cleaning agents without chlorides
Lime sediment Vinegar-water soluon
Oil and greases Alcohol-based agents (only with methyl alcohol, isopropyl alcohol)
Solvents, e.g. acetone
Paints Agents for removing paint coang, based on alkaline compounds or solvents.
Cement and mortar Solvent containing a small amount of phosphoric acid, then water
Iron parcles 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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4.5 Repacking
When returning the unit, it must be packed in a carton and be suciently padded with packing material in order to
protect it against transport damage.
4.6 List of Spare and Wear Parts
6. 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.
Image Descripon No. Qty
Heater Element CAT 66 10N 1
Heater Element CAT 66 10A 1
Thermostat with
Sensor
CAT 64 10N 1
Temperature
Controller
CAT 64 10NC 1
Cover of the
Heater Element
6820N1 1
Image Descripon No. Qty
Knife Holder 6820N2 1
Stand Pipe 6810N 3 1
Control Valve CAT 66 101 Opt.
Elbow Coupling
10mm
CAT 66 102 Opt.