PSV groupe DRC-C10 User manual

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R
RE EF FR RI IG GE ER RA AT TE ED D M MI IN NC CE ER R
D
DR RC C - - C C1 10 0
U
Us se er r G Gu ui id de e
Usine du berre au Loup –RD147 –BP20 –95420 Genainville –France
Brand, patents and models registered in France and abroad R.C.S. Pontoise B 642
033443

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NEW EQUIPMENT COVERED BY THE DIRECTIVE
1. CEM 2014 / 30 / UE
2. BT 2014 / 35 / UE
3. MACHINE 2006 / 42 / CE
CERTIFICATE OF COMPLIANCE rules of the European
Community.
The Manufacturer hereby PSV Groupe, BP20 95420 Genainville
certifies that the new material designated below:
REFRIGERATED MINCER
TYPE : ………….
Serial number : ………….
Genainville, done on ………….
M. Michel PATUREL
CEO

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TABLE OF CONTENTS
1 / INTRODUCTION AND STANDARDS --------------------------------------------p.4
2 / INSTALLATION AND ELECTRICAL CONNECTION-------------------------p.5
3 / FEATURES AND SPECIFICATIONS---------------------------------------------p.6
4 / DESCRIPTION -------------------------------------------------------------------------p.8
A / INSTALLING THE BODY------------------------------------------------------------------------------ p.8
B / MOUNTING PLATES AND KNIVES --------------------------------------------------------------- p.9
5 / MAINTENANCE. -------------------------------------------------------------------- p.12
A / CLEANING THE MACHINE -------------------------------------------------------------------------p.12
B / PRELIMINARY CLEANING--------------------------------------------------------------------------p.12
C / DISINFECTION-----------------------------------------------------------------------------------------p.12
D / RINSE ----------------------------------------------------------------------------------------------------p.13
E / MAINTENANCE: ---------------------------------------------------------------------------------------p.13
6 / WARNING ----------------------------------------------------------------------------- p.14
7 / ACCESSORIES---------------------------------------------------------------------- p.14
8 / CUSTOMER SERVICE------------------------------------------------------------- p.14
9 / WARRANTY--------------------------------------------------------------------------- p.16
10/ INSTALLING THE STEAK RECONSTITUOR ---------------------------p.17-18
11/ USING THE STEAK RECONSTITUOR ---------------------------------- p.19/20
12/ EXPLODED VIEW of STEAK RECONSTITUOR ----------------------- p.22/23
13/ EXPLODED VIEW of MINCER -------------------------------------------------- p.24
14/ NOMENCLATURE OF MINCER -------------------------------------------- p.25/26
15/ EXPLODED VIEW GEAR BOX-------------------------------------------------- p.27
16/ EXPLODED VIEW BODY--------------------------------------------------------- p.28
17/ EXPLODED VIEW CONTROL PARTS---------------------------------------- p.29
18/ CONTROLS ------------------------------------------------------------------p.30/31/32
19/ ELECTRIC SCHEME -------------------------------------------------------------- p.33
20/ ISTALATION AND SETTINGS OF TERMOSTAMETRE-------------- p.34/35

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1/ INTRODUCTION
DRC H12 mincer can mincer all kinds of meat for the production of
hamburgers, meatballs, sausage, etc.. ...
It has Three cutting elements version UNGER 82 (2 plates and double
cutting knife).
STANDARDS
These devices meet the requirements of the decrees and safety
standards.
General hygiene and safety laid down in Articles 84 to R233-R233-
106, introduced in the Labour Decree No. 80543 of July 15, 1980.
French standard NF U66-062, Machine chopping meat, integrated
prevention.
The control devices and signage, exhibit a degree of protection IP54
as defined in standard NF 20-010.
All devices present a degree of protection IP245.
Continuous sound pressure level equivalent to the Workstation measured
according to standard NF S31 124 P <70 dB (A) empty and loaded

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2/ INSTALLATION
Position the machine on a stable and solid work surface.
See recommended height of sketches above.
ELECTRICAL CONNECTION
The electrical connection must be performed by qualified personnel and be
conducted in compliance with safety standards in force.

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The line of the power supply must be carried out using a cable
section adapted to the power of the machine and must include two
phase conductors and a grounding conductor (voltage machine
230v, 50 Hz) .
The power of the machine must be protected by a breaker.
Cooling system power is secured by a specific breaker Réf Ø5x20 / 2,5A.

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3/ FEATURES
TECHNICAL SHEET
DRC –C10
Specifications
DRC –C10
Dimensions (mm)
396,5 x 330 x 504
Weight
52kg
Packing (mm)
655x460x705
Théoritical flom
300 kg/h
Engine
1,5CV / 1,12 KW continu
Voltage
TRI - 400v - 50 HZ /
MONO - 230V - 50HZ
Gear Box
PSV
Cutting System
Double cut H82 SUPINOX

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Standard equipment
1 double knife, 1 cutting plate, 1
plateØ3
Gaz
R134A
4/ DESCRIPTION
A / INSTALLING THE BODY
Present the body in front of the machine.
Fit the body in its seat .
Tighten the nut until red ring can not been seen anymore.

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Be sure body is well tighten
B / MOUNTING PLATES AND KNIVES
1/ SYSTEM WITH 3 CUTTING ELEMENTS (UNGER).
NOTE : Disconnect the machine from the electricity grid for the
following:
Insert the A-helix (2) inside the body (1) with a slight twisting motion for a
good engagement with the hex output shaft engine.
B-Fit the knife plate (3).
C-Mount the blade (4).
D-Mount plate (5).
E-Assemble the ring (6).
F-mount stainless steel nut (7).
VERY IMPORTANT :
It is essential to follow the order of assembly
Do not mount the entire body / propeller and cutting system at
once.

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Installation should be done as described above in several
phases.
2/ PRECAUTIONS FOR INSTALLATION AND MAINTENANCE
SYSTEM UNGER
Make sure that the cutting system is mounted exactly as shown below.
Improper installation, including upside down, causing breakage of the
blades or plates.
The plate must be perfectly knife against the face of the body of the
chopper.
The nut stainless steel machine should not be tightened significantly.
Change the blades before they are flush with the branches of the knife.
To surface plates from wear. Plates prevent waste a perfect fit and cause
rapid wear of the blades.
A- PLATE A-KNIFE
B-DOUBLE FACE KNIFE (shoulder outlet plate side )
C-PLATE WITH HOLES

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C/ STARTING
Initialize coolign system 15 minutes before first mincing of the day
(settings of temperatures).
Cooling system must always be on, even for non-continuous mincing.
NF EN 12331+A2 2010-07 information reagrding temperature having
to be below 7°C inside the whole way for meat from tray to cuting
system. Meat should not be stored on the tray.
Digital temperature screen has to meanings : showing temperature and
regulating (thermostat) the cooling system.
Temperature of régulation is settled between 3°c and 4°c.
While working, regulations must not vary widely.
Do not minced frozen meat, juice, bones...
5/ MAINTENANCE
DISCONNECT BEFORE ANY WORK ON THE UNIT
A/ CLEANING THE MACHINE :
For obvious reasons of hygiene, meat mincing machines require extensive
and frequent cleanings. They must be kept perfectly clean and

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maintenance, disassembled, cleaned and disinfected after each half day of
work.
To do so, we recommend to use detergent (like dish soap or ammonia
products).
B/ Preliminary cleaning:
Remove visible dirt by brushing (body, propeller, screw, plates and knives).
C/ DISINFECTION
Immerse all removable parts in a bath of warm water (Temperature 45-55 °
C.) with a detergent-disinfectant appropriate.
For the plate and body wash in warm water with the same detergent-
disinfectant.
D/ FLUSH
Rinse the removable parts, rinse the plate, and the body.
Do not immerse the device. Do not clean the jet pressure
The brushes used must be cleaned in a detergent solution and rinsed.
The body of the chopper does not require special maintenance. Just use a
towel or disposable paper moistened.
Avoid using abrasive cleaners that will damage the steel. Sponges are
prohibited.
E/ MAINTENANCE
The gearbox requires no maintenance.
6/ WARNING
PROTECTION AGAINST THE RISK OF CUTS CAUSED BY KNIVES:
There is a serious risk when the operator can move the fingers through the

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plate of hash, as the knife rotates in contact with it.
When the holes have a diameter less than 4mm, the risk of introduction of
the fingers does not exist (CF NF E 09-010). It is the same for diameters
between 4 and 8mm included, provided that the plate has a thickness of
5mm.
For hole diameters greater than 8mm or specially shaped openings (in
beans for example), it is necessary to develop a device that prevents
access to the dangerous part.
7/ ACCESSORIES
Your device comes with a pestle in food.
8/ AFTER SALES SERVICE
After-sales service is performed by your dealer:
He will ensure the start and the possible restoration of your device and he
will provide spare parts and accessories.
9/ WARRANTY
As a manufacturer, we guarantee our equipment one year against any
manufacturing defect, the bill acting as a warranty.
IMPORTANT:
The electrical and electronic parts are excluded from the warranty.
LIMIT OF OUR GUARANTEE:
The warranty applies only to the purchaser and not to third parties to which
the material could be resold.
Our guarantee is limited to replacement or repair free of parts found
defective by us. In this case, the material is returned to us prepaid.
The port and the workforce are in all cases be borne by our distributor.
All comments and not misuse by special instructions, changes,
modifications, or repairs outside the workshop of an authorized dealer, and
the lack of identification plate, result in the cancellation of the guarantee.

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10/ INSTALLATION OF STEAK
RECONSTITUOR (OPTIONAL)
Place support Aon mincer nut and lock it with fork 7and with button 8.
Place the body of B.
Slide the Cplate inside the ray of the support.

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11/ USING OF STEAK
RECONSTITUOR
1/ Sélect reconstituor mode on control board, pages (31/32).
2/ push sélector to set weight.
3/ push against the body.

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4/ Press button to start mincing and form steack
5/ mincing stops automatically and burger can be realised by pulling the
device to the right.

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Using reconstituor in bulk mode :
Pull the plexi plate to the right.
Place the mouth in front of the plate of mincer so the met can go out
continously
EXPLODED AND NOMENCLATURE
HACHOIR –DRC-C10

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12/ EXPLODED VIEW OF
RECONSTITUOR

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Burger forming device spare parts
SCHEME
NB
DESCRIPTIONS
QUANTITY
PART
NUMBER
NET PRICE
€
1
BODY SCREW
1
104
124
2
SUPPORT TIROIR
1
1018
80
3
PIECE 1 SUPPORT
TIROIR
1
1019
30
4
PIECE 2 SUPPORT
TIROIR
1
1020
30
5
VIS TF
6
ZVIS062
6
AXE DE POIGNEE
1
186
7
FOURCHETTE
1
132
11
8
BOUTON DE
SERRAGE
1
133
2
9
CHASSIS TIROIR
1
1021
86
10
AXE GUIDAGE DEMI
EMPREINTE
1 // 2
200 //192
11
BUTEE A BILLE
2
189
6
12
AXE BUTEE TIROIR
1
178
12
13
DEMI EMPREINTE
TIROIR
1
1022
39
14
BUTEE DE DEMI
EMPREINTE
1
110
1
15
VIS TCL
1
ZVIS145
1
16
GLISSIERE DE
SUPPORT
SELECTEUR
1
1023
24
17
VIS SANS TETE SIX
PANS
1
ZVIS123
1
18
SELECTEUR
1
1024
27
19
GOUPILLE
1
203
3
20
GUIDE SELECTEUR
1
1025
32
21
SUPPORT
SELECTEUR
1
1026
44
22
ENTRETOISE RONDE
1
031
1
23
VIS TCL
1
ZVIS144
1
24
VIS TF
1
ZVIS066
1.1
25
SUPPORT ETIQUETTE
GRAMMAGE
1
131
6
26
VIS TCL
2
ZVIS146
1
27
RESSORTS
2
204 // 205
4 // 2
28
AXE DE RELANCE
CYCLE
1
194
9
29
BOUTON BORNE DE
RELANCE CYCLE
1
188
3
30
FENETRE
1
1027
51
31
ETIQUETTE
GRAMMAGE
1
179
2

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13/ EXPLODED MINCER DRC-C10