Machines for making pasta by extrusion INSTRUCTIONS FOR USE MACHINE MODEL TYPE N La Parmigiana S.r.l. Macchine e impianti per pasta - Pasta producing machines and plants 43036 FIDENZA (PARMA) ITALY - Via La Bionda,33 Tel. +39.524.52.86.88-52.90.04 - Fax +39.524.52.44.65 www.laparmigiana.com E-Mail: laparmigiana@laparmigiana.com
November 1997 Second edition November 1997 by La Parmigiana S.r.l. CERTIFICATION LA PARMIGIANA S.r.l. Via La Bionda, 33 43036 Fidenza (PR) as. In person: Mrs. Dina Giordani Sole Administrator DECLARES under its own responsibility that the machine for the production of alimentary pasta mod.... Serial no : to which this declaration refers is in Conformity with the legislative regulations with the following directives: Machinery directive 89/392 CEE and/or further modifications Machinery directive 98/37 Electro-magnetic compatibility directive 89/336 Low tension directive73/23 Date: Signature 2
November 1997 The instructions for use are an integral part of the machine which must accompany it throughout its working life until it is demolished. Always refer to the instructions for the carrying out of all operations. Do not allow the machine to be used by operators who are not familiar with the contents of the instruction manual. Keep the instructions in good, legible condition in a place which is easily accessible to operators. La Parmigiana S.r.l. does not accept responsibility for malfunctions, breakages, accidents etc. caused by failure to read or to follow the instructions contained in this manual. The same applies to modifications, variations and/or installation of accessories carried out without prior authorization. All rights reserved. No part of this manual may be reproduced, either partially or totally, without the prior written consent of La Parmigiana S.r.l.. 3
November 1997 Contents General Precaution... 5 Operator Safety... 7 Mechanical faults... 7 Hygiene and Cleaning... 8 Technical Characteristics... 9 Machine description... 10 Manufacturer... 11 Packing and transportation... 11 Use... 12 Environmental conditions... 12 Technical assistance... 12 Demolition... 12 Installation standards... 13 Checks... 14 Lifting and transportation... 14 Precautions... 14 Preliminary cleaning... 15 Starting up... 15 Production... 17 Ingredients... 18 Recipes... 18 Preparing the pasta dough... 19 Starting production... 20 Long pasta (Photo V)... 21 Short pasta (Photo T)... 22 Die substitution... 23 Cooling (see drawing)... 23 Cleaning and Maintenance... 25 Cleaning... 26 Precautions... 27 Periodical check-ups... 28 4 Spares... 31 Spare parts request form... 39 Guarantee... 40
November 1997 General Precautions Operations which could be potentially dangerous for machine operators are marked with the symbol shown in the margin. 5
November 1997 There are CAUTION stickers on the machine. Look at these carefully before use. (Their positions are indicated in the drawing). CAUTION stickers Oil Screw Sticker Oil Screw Sticker PRIMA DI METTERE IN FUNZIONE LA MACCHINA APRIRE IL COPERCHIO POSTERIORE E TOGLIERE LA VITE SUL BOLLINO BIANCO AUTOADESIVO DAL RIDUTTORE PER RIDURRE LA PRESSIONE BEFORE OPERATING THE MACHINE, OPEN THE BACK COVER AND REMOVE THE SCREW IN THE WHITE STICKER TO REDU- CE THE OIL PRESSURE First CAUTION Sticker ATTENZIONE NON INTRODURRE LE MANI NELLA VASCA IMPASTATRICE STACCARE LA SPINA, PRIMA DI PULIRE LA MACCHINA CAUTION DO NOT INTRODUCE YOUR HANDS INTO THE MIXING HOPPER UNPLUG THE MACHINE BEFORE CLEANING ATTENTION NE PAS INTRODUIRE LES MAINS DANS LA VASQUE DE MELANGE DETACHER LA FICHE AVANT DE NETTOYER LA MACHINE ACHTUNG DIE HANDE NICHT IN DIE KNETWANNE GEBEN BEVOR DER MASCHINENREINIGUNG, DEN STECKER HERAUSNEHMEN ATENCION NO INTRODUCIR LAS MANOS EN EL TANQUE MEZCLADOR DESCONECTAR EL ENCHUFE ANTES DE LIMPIAR LA MAQUINA 6 Second CAUTION Sticker ATTENZIONE NON USARE LA MACCHINA SENZA IL COPERCHIO DELLA VASCA IMPASTATRICE NON MANOMETTERE I DISPOSITIVI DI SICUREZZA CAUTION DO NOT USE THE MACHINE WITHOUT THE LID OF THE MIXING HOPPER DO NOT BYPASS THE SAFETY DEVICES ATTENTION NE PAS UTILIZER LA MACHINE SANS LE COUVERCLE DE LA VASQUE DE MELANGE NE PAS FORCER LES DISPOSITIFS DE SURETE ACHTUNG DIE MASCHINE NICHT OHNE KNETWANNENDECKEL BENUTZEN DIE SCHUTZVORRICHTUNGEN NICHT BERUHREN ATENCION NO USAR LA MAQUINA SIN LA TAPA DEL TANIQUE MEZCLADOR NO DESCONECTAR LOS DISPOSITIVOS DE SEGURIDAD
November 1997 Operator Safety Never tamper with the safety devices Keep this manual for future reference. Do not remove or modify the protective devices. Check that the microswitches (No. 1 photo C) on the basins are always in perfect working order; on opening a cover, the motor of the basin connected to it must always stop. In the event of malfunctioning, replace the broken components immediately and do not use the machine until this has been done. Always unplug the machine before cleaning it. Never use the machine in a potentially explosive environment. Keep fingers away from the pasta cutter blades. The machine must always be used by one operator only. The operator position is in front of the electric board. Always stop the d.c. motor of the pasta cutter before removing it from the metal rods of the die-holding ring nut. Look closely at drawing E143 on page 32 which illustrates the safety system of the basin covers in detail. While the machine is operating, the covers must always be closed. Do not tamper with the electrical system. Always lock the wheels before using the machine. Remove garments or personal accessories such as ties and bracelets, and roll up long sleeves. Dwg.2 Mechanical faults Ensure that the voltage of the electrical sockets corresponds to the voltage required by the machine. The plate on the electric board (No.3 Dwg.2) lists information such as: Photo C Machine model D55DV. Volts 380. Hz 50. Ph (phases) 3. Motor KW 1.65 No. of motors 2 3 7
November 1997 A heavy blow or vigorous push on the side of the machine could upset it. Always handle it carefully. Never leave the die fitted and pasta dough in the mixing basin when the machine is not being used. Failure to take this precaution could lead to serious mechanical faults due to the drying out of the pasta dough. Only fit the die when the pasta dough is ready to use. Any modifications made to the machine must be authorized by the company. Always switch on the pasta cutter before the press. Never vice versa. After use, the die and filter must always be soaked in water. Do not use a jet of water to clean the machine and never immerse the die-holding nut in water. Never fit a die or filter which has not been kept in water. For spare parts, contact La Parmigiana S.r.l. only original spares can guarantee the perfect working order and safety of the machine. The machine must only be used as described in this manual. Any other use is considered as improper. Hygiene and Cleaning Clean the new machine as described on page 15. Always clean the machine carefully after use. Put the machine in a place which is suitable for the making of pasta. All the dies must be kept soaked in water. Change the water twice a day. 8
November 1997 Technical Characteristics The machine has been constructed in conformity with the requirements of the following EEC Machine Directives: 89/392-91/386-93/44. La Parmigiana guarantees that its machine is in conformity with the above quoted directives and hereby affixes the marking CE on the machine itself. (see plate below). 9
November 1997 Machine description The La Parmigiana machine model D.55DV is a machine for making fresh pasta by extrusion. The D.55DV can make various types of pasta simply by changing the dies. The electrical system and the cover of the mixing basin are constructed in conformity with EEC Directives and IEC safety standards. The machine is equipped with: Detachable electric pasta-cutter 3 cutting knives (1 blade - 2 blades - 4 blades) 2 wooden trays with netting base Detachable die-holding ring nut Detachable worm screw Spanners (10/11-13/14-16/17) Brush with plastic bristles for cleaning purposes Lever for unscrewing ring nut Overall dimensions (in millimetres) The machine must always work with one operator only, even when it is being used in combination with the ravioli maker. The operator position is in front of the electric board (see drawing above). 10
November 1997 Manufacturer La Parmigiana S.r.l. Pasta-making Machines and Systems 43036 Fidenza (Parma) ITALY - Via La Bionda,33 Tel. +39 524 52.86.88-52.90.04 - Fax + 39 524 52.44.65 Machine model D55 DV Type N Year of Manufacture 1997 Output per hour 30/35 Kg Upper basin capacity 8kg Lower basin capacity 6.5 Kg Dimensions Width 65 cm Length 115 cm Height 143 cm Weight 185 Kg Number of motors 3 (power per motor 380/50/3) Power of upper motor 0.55 Kw Power of lower motor 1.1 Kw Power of pasta cutter motor 0.016 Kw Noise level 62.7 db Voltage...Volt/Hertz/Phases Electrical current...a Packing and transportation Please circulate these instructions to all personnel involved in the transportation and installation of the machine. The D55 DV machine is packed in wooden cases of suitable dimensions for palletizing. The case is stable in itself but, for safety reasons, it should be fastened to the flatbed or to the body sides of the transport vehicle to ensure against toppling. A packed machine weighs approx. 200 kg. Use a forklift truck to handle the machine, taking care not to accelerate or brake abruptly. Do not place it on top of other packages but directly on the flatbed of the transport vehicle, securing it with belts, or similar, to the body sides. 11
November 1997 Use The machine model D55 DV has been designed, built and protected for the making of pasta by extrusion obtained from raw materials such as common and durum wheat flour to which water and/or eggs are added. Any use other than that described above, is considered as improper use and can damage the machine and render the guarantee null and void. Environmental conditions The machine works correctly in the following environmental conditions: Temperature ranging from +20 to +30 C Humidity ranging from 40% to 50% Technical assistance La Parmigiana S.r.l. places its Fidenza plant technicians at the complete disposal of its Clientele for the resolving of any problems which might arise regarding the use and maintenance of the machine. For servicing, repairs or technical instructions on premises other than those of La Parmigiana S.r.l., contact the Technical Department directly. The Technical Department, which can be reached by telephoning +39.524/528688-529004 during office hours 8.30-12.00 and 14.00-17.30, can also give you the names of the authorized maintenance technicians in your area so as to ensure quicker service. Demolition Dispose of the various materials of which the machine is constructed in suitable dumps. Do not pollute the environment with the oil contained in the speed reducer. Keep yourself informed and always observe the laws in force. 12
November 1997 Installation standards 13
November 1997 Checks On receiving the machine, check that it has not been damaged during transportation. Check that the microswitches on the mixing basins are working correctly and that the box containing the electrical system is undamaged. If the machine has been damaged during transportation, follow the procedure laid down in the sales agreement for reimbursement. The cost of the repair is charged to the party which caused the damage. Remove any objects which have been placed in the mixing basin for packing purposes. Lifting and transportation Use a mechanical lift, placing the machine on its supports. A heavy blow or vigorous push on the side of the machine could upset it. Always handle it carefully. After putting the machine in its place, always lock the front wheels by pressing down the locking pedal. (See Dwg. 3) The minimum space required for the machine in production is illustrated in Dwg. 4. Precautions Before starting up the machine, check that the voltage of the electric board corresponds to that of the mains (No.3 Dwg.2). Ensure that the machine is stable. Remove the screw on the reducer inside the machine. Take off the rear housing first - this screw can be easily identified by its white sticker. (Photo No. 4) Dwg.4 Dwg.2 3 Dwg.3 press Please remember that the screw on the reducer prevents oil from spilling out during transportation and must be removed to stop pressure from building up inside the reducer while the machine is operating. Failure to remove this screw will cause oil to leak through the O rings. The screw must always be replaced when the machine is tilted or transported. Photo B 14
November 1997 Preliminary cleaning The machine and, in particular, the mixing basins and extrusion channel are dusty and dirty with various substances. La Parmigiana cleans the components which come into contact with the pasta in a preliminary manner by making a test pasta dough. The worm screw and extrusion channel are then greased with protective oil. When the machine is new, the mixing basins, extrusion channel and worm screw should be cleaned with a damp cloth; then a pasta dough with 5 kg of flour should be made and extruded through all the dies purchased. (The pasta produced is not suitable for human consumption and must therefore be used for other purposes). For safety reasons, it is advisable to repeat this operation twice over. Photo D Starting up The machine does not have a plug for connecting it to the mains socket. It is therefore the responsibility of the user to fit a plug suitable for his particular electrical system. (La Parmigiana S.r.l. refuses to accept responsibility for faulty connections or plugs which are not suitable for the electrical system). Photo C Connect the plug to the mains socket, ensuring that the safety covers (No.2 Photo C) of the basins are well closed. Start up the machine by turning the main switch to position 1(No.7 Photo D) and by pressing the green pushbutton which starts the hopper (No.9 Photo D) or that of the press (No.8 Photo D). 15
November 1997 After starting up the machine, ensure that the blades (No.11 Photo R page 16) fitted inside the basins are turning in the direction shown by the arrow (No.12 Photo R page 16) on the front of the mixing basin and on the side of the hopper (No.12 Photo C). If they are not turning in the right direction, it is sufficient (for threephase motors) to change the position of two of the three phase wires in the electrical plug (as illustrated in the diagram on the right) leaving the yellow-green earth wire in the same position. In the case of single-phase motors, the adjustment requires an electrician. Photo R To stop the machine, press the red button on the electric board. In the event of emergency, turn off the main safety switch (No.7 Photo D). Photo D 16
Production For maximum safety in the use of the machine, the operator must stand in the position described on page 10. 17
Ingredients The machine can operate with any kind of flour: common wheat, durum wheat, graded, special, wholemeal etc. flour. The last type of flour must, however, be sieved in order to eliminate any bran flakes. The quantity of flour poured into the basin must always be weighed so as to be able to gauge exactly how much liquid is to be added in order to obtain the correct consistency of the pasta dough. The eggs must be broken in a separate container so that the die does not become clogged with fragments of eggshell. The eggs, moreover, must be beaten so that the yolks and the whites are well mixed. Recipes Unfilled durum wheat pasta 100% durum wheat flour 310-350 cl. water per kilogram. Unfilled egg pasta Pasta dough -a- 100% 00 type common wheat flour 4/6 eggs per kilogram of flour Water until 310-350 cl. of total liquid per kilogram of flour is reached Pasta dough -b- 50/70% 00 type common wheat flour 30/50% durum wheat flour 3/5 eggs per kilogram of flour Water until 310-350 cl. of total liquid per kilogram of flour is reached Sheets for filled pasta (such as ravioli) Pasta dough -a- 100% 00 type common wheat flour. 3/4 eggs per kilogram of flour (it is advisable not to add all the egg whites, so that the pasta sheet is more elastic and hence easier to work with). Slightly more water than that used for the normal pasta dough, so that the consistency is crumbly but with larger granules. Pasta dough -b- 70/80% 00 type common wheat flour. 20/30% durum wheat flour. 2-3 eggs per kilogram of flour (better without the whites). Slightly more water than that used for the normal pasta dough, so that the consistency is crumbly but with larger granules. 18
Pasta with wholemeal flour 100% sieved wholemeal flour. 33% water. If the consistency of the product is not satisfactory, a small amount of 00 type common wheat flour (10/20%) can be added and/or 2-3 eggs so that it maintains a firm consistency when cooked. Suggestions The percentage of liquid might have to be varied depending on the type of flour used. The pasta dough can also be affected by atmospheric conditions. Avoid working in: - strong draughts - temperatures below or above 20-30 C - humidity below or above 40-50%. If a lot of eggs are used, the pasta will have a better consistency when cooked, but the dough will be less elastic (and hence more difficult to work with). Preparing the pasta dough Preliminary steps Immerse the die chosen in hot water (40-50 C). Keep the filter (No.18 Photo K) and the die-holding ring nut (No.16 Photo K), already clean and dry, to hand. Do not fit any of these components onto the machine before making the pasta dough. Handle them with care to avoid dropping them on your feet. The weight of the components is as follows: Photo K Worm screw (No.14) Die (No.17) Ring nut (No.16) 1.8 Kg 1.6 Kg 2.5 Kg 19
Starting production The pasta dough is always made, and can only be made, in the upper basin (hopper). Photo F Do not pour common or durum wheat flour in the lower basin (press). If this should happen accidentally, empty the basin carefully (take off the die if it has already been fitted) and remove all traces of dry flour which can interfere with the kneading of the pasta dough). 20 Open the cover (No.2 Photo F), pour in the required quantity of the common or durum wheat flour, close the cover and start the machine. Pour the liquid through the grid on the cover (Photo G) in the quantity indicated according to the recipe being followed; pour it slowly to allow the flour to absorb it. The pasta dough must be kneaded for 10/15 minutes, until it becomes granulous (No. 6 Photo C1), the granules being approximately the size of coffee beans. It must be crumbly to the touch (and easy to compact when you press it between your hands) but must not leave traces of flour on your palms. When the pasta dough is ready, insert the worm screw (No. 14 Photo K page 21) into the pasta outlet channel (No. 37 Photo K) and fit it into place at the end of the channel. The worm screw is correctly engaged if it rotates when the machine is started. Open the basin covers (No. 2 Photo C page 19), pull the locking knob (No. 15 Photo C page 21) and turn the hopper over. Transfer the pasta dough manually to the basin below. Lift the hopper, bringing it back to its original position and close the press cover. Start the motor so that the first handful of pasta comes out of the channel (Photo L page 21) in order to remove any dry traces of dough from previous operations, which could interfere with procedures. Photo G Photo C1
Stop the motor, then fit the dry die (No. 17 Photo K) and the filter (No. 18 Photo K), in this order, into the die-holding ring nut (No. 16 Photo K). Photo K Screw the ring nut right down onto the channel in a clockwise direction (No. 37 Photo K) ensuring that the rods (No. 22 Photo V) are kept horizontal. Fit the two trays (No.23 Photo V) into the guides located on the machine casing. The base of the trays is made of net to allow the pasta to be continuously ventilated. If this feature is not required, fit the air protection (supplied with the ravioli making machine) immediately under the lower tray. Start the machine up again and throw away the first pasta produced, which serves to clean the die. Photo C Photo L Now production can begin. Long pasta (Photo V) Spaghetti, tagliatelle, bucatini The above described machine can produce long pasta. Photo V Let the pasta fall onto the trays (No. 23 Photo V) and cut it to the required length, keeping a distance of 30-40 cm between the cutting point and the die so that the pasta can be wellventilated by the fan incorporated in the machine. 21
Short pasta (Photo T) Short pasta is produced by using an electric dough- cutter with an electronic speed variator (No.25 Photo T). Photo T Insert the knife (No. 21 Photo Q) into the pin of the pasta cutter motor until it strikes home, fitting it into the groove. Check that the cutting side of the blade is facing the die. Insert the pasta-cutter unit (blade and motor) on the rods (No.22 Photo Q) of the die-holding nut, centering the two washers with your fingers (No. 26 Photo Q). When the pasta-cutter comes into contact with the rod striker, release the washers, which will automatically fit into the notches, thus locking the pasta-cutter. Fit the motor plug into the socket located on the side of the casing (No. 28 Photo Q) and turn on the switch (No. 29 Photo D). The cutting speed, and therefore the pasta length, can be adjusted by using the potentiometer knob (No. 30 Photo D) or by changing the three knives provided. Photo Q Photo D Always start the pasta-cutter first and then the press, never viceversa, as the knife could get damaged. Always turn the pasta-cutter motor off before removing it from the rods of the die-holding nut. 22
Die substitution Stop the machine by pressing the push-button (No.8 Photo D page 14). Photo J Switch the pasta-cutter motor off and remove it. Then place it on the special supports located on the left side of the machine (Photo J). To unscrew the die-holding ring nut, insert the special lever provided (No. 32 Photo S) into the holes (No. 33 Photo S) located on the dieholding ring nut. After removing the die and the filter, clean the threads of the ring nut (No. 16 Photo U) and the channel (No. 37 Photo U) by means of the special brush (No. 34 Photo U). Then fit another die. After use, always keep the dies soaked in water. Photo S Cooling (see drawing) After the machine has been operating for 25-30 minutes, cooling is necessary to maintain the right dough extrusion temperature and increase the output by 20-30%. Connect a suitably-sized hose to the water mains and the water inlet and a second hose to the outlet and the clarified water discharge. Open the mains tap to let out a trickle of water. Photo U 23
24
Cleaning and Maintenance All cleaning and maintenance operations must be carried out with the main switch off. 25
Cleaning Photo K Turn the main switch off (No. 7 Photo D page 15). Remove the die-holding ring nut (No. 16 Photo K) by inserting the special lever (No. 32 Photo S) in the holes (No. 33 Photo S) and levering upwards. Remove the die and the filter (Nos. 17-18 Photo K), leaving the worm screw fitted. The two basins, the hopper (Photo T1) and the press (Photo R page 27) are equipped with detachable mixing shafts (No. 11 Photo R-T1) to enable thorough cleaning of the parts in contact with the pasta dough. PhotoS In order to facilitate the disassembling of the lower basin shaft, check that the knife blade near the front wall of the basin is facing upwards. If it is not, switch the machine on and let the blade-holding shaft rotate until it is in position. In order to disassemble the various shafts, loosen the lock nuts (No. 40 Photo T1) and unscrew the ring nuts (No. 38 Photo T1) until the blade-holding shafts are completely free. Clean the hopper inside with a sponge or a damp cloth; if necessary, rotate it to remove any traces of dry pasta. Photo T1 Clean the press in the same way and push all the scraps through the pasta outlet. Turn the main switch on and rotate the worm screw for a few seconds so that all the scraps area discharged. Turn the main switch off again. 26 Remove the worm screw (No. 14 Photo W page 27) and clean inside the channel (No. 37 Photo W) with a sponge or a damp cloth; particular care must be taken in cleaning the grooves, using a special tool (No. 32 Photo W) in order to remove all pasta scraps.
Wash the worm screw and fit it back into the channel. Photo F The worm screw might become scratched during operation; this does not cause any damage in itself, but it is however advisable to smooth the surface as much as possible by using sand paper or a fine file. Re-assemble both mixing shafts, tighten the ring-nut (No.38 Photo T1 page 26) but not too much, then secure it with the lock nut (No. 40 Photo T1). Clean the external thread of the channel (No. 37 Photo U) and the internal thread of the die-holding ring nut (No. 16 Photo U), and lubricate them with vaseline oil. Photo W After use, keep the die and the filter soaked in water in order to prevent the dough remaining in the holes from drying. Keep all dies, even those which are seldom used, soaked in water and remember to change it at least twice a day. Precautions Do not use a jet of water to clean the machine and never immerse the die-holding ring nut (No. 16 Photo U) in water. Photo U Never fit a die or a filter that have not been soaked in water, because they might contain dried pasta dough. If this occurs, boil them before use until the dough softens again. 27
Periodical check-ups Check daily that the safety system connected to the mixing basin covers, the microswitch and the control wheel (Drawing E 143, page 29) is operating correctly. Periodically check (every 100 working hours) the motor belt (No. 6 Photo X) tensioning and, should they be loose, adjust the screw located under the motor base (No. 35 Photo X). Photo X Photo B Every 2/3 months disconnect the electric plug, remove the rear cover and grease the chain (No. 5 Photo B). Check monthly or every 200 hours of work the bolts locking that fix the reducer to the structure of the machine. The concerned bolts ane indicated in the picture B1, two of them are on the right side and the other two on the left side of the structure. Photo B1 Check that there are no oil leaks between the extrusion channel flange and the casing or inside the extrusion channel itself. If an oil leak is detected, replace the sealing ring (No. 28 drawing 6). CAUTION: This operation should be carried out by a skilled technician. To replace the seal ring, remove the screws securing the extrusion channel to the mixing basin. Remove the nuts securing the extrusion channel to the casing, then extract the extrusion channel. Dwg. 6 At this point, remove the sealing ring from the reduction gear flange (No. 32 drawing 6) by levering it off with a screwdriver. Put a new ring on, then fit on the extrusion channel firmly tightening the screws and nuts. 28
Safety cover Drawing E143 shows in detail the safety system which comes into operation whenever one of the mixing basin covers moves. This system must always be in perfect working order, it therefore requires daily checks. Check that disc 2 is firmly secured by nut 5 and washer 4 and that rotates at the same time as the cover. Check that the contact pin of limit switch 7 is operating correctly (it must slide smoothly and a click must be heard when it makes contact). Check that the disc is aligned with the contact pin of limit switch 7 (drawing 1). Do not tamper with the safety system. Never operate the machine if the safety system is not in perfect working order. Dwg 1 Dwg E143 29
30
Spares For piece replacement always use Original Spares. Do not wait for the pieces to be worn out. Replacing a piece at the right time means improving machine performance and avoiding worse damage. 31
Table E143 Safety cover 2 Camme in alluminio 3 Rosetta 8x24 4 Rosetta 6x18 5 Dado cieco M6 6 Vite M4x20 7 Fine corsa 8 Raccordo 9 Guaina 10x14 10 Raccordo 11 Ghiera 1/4 Gas 12 Dado autobloccante M8 13 Rosetta 8,4x17 14 Vite M8x15 32
QS1 TC KM1 KM2 FR1 FR2 SB0 SA1 SB2 SB4 SB1-HL1 Diagram E 171 Sezionatore SB3-HL2 Trasformatore HLO Contattore pressa UF1 Contattore tramoggia UF1 Relè Termico Pressa XA Relè Termico Tramoggia XP Pulsante Emergenza SQ1 Selettore SQ2 Pulsan. arresto pressa M1 Pulsan. arresto tramoggia M2 Pulsan. luminoso marcia pressa M3 Pulsan. luminoso marcia tramoggia Segnale Luminoso Bianco Regolatore Velocità Manopola Morsettiera Connettore Finecorsa Vasca Inferiore Finecorsa Vasca Superiore Motore Pressa Motore Tramoggia Motore Tagliapasta 33
QS1 TC KM1 KM2 FR1 FR2 SB0 SA1 SB2 SB4 SB1-HL1 Sezionatore Trasformatore Contattore pressa Contattore tramoggia Relè Termico Pressa Relè Termico Tramoggia Pulsante Emergenza Selettore Pulsan. arresto pressa Pulsan. arresto tramoggia Pulsan. luminoso marcia pressa Diagram E 171 SB3-HL2 HLO UF1 UF1 XA XP SQ1 SQ2 M1 M2 M3 Pulsan. luminoso marcia tramoggia Segnale Luminoso Bianco Regolatore Velocità Manopola Morsettiera Connettore Finecorsa Vasca Inferiore Finecorsa Vasca Superiore Motore Pressa Motore Tramoggia Motore Tagliapasta 34
Table E49 Frame 1 Telaio per Pasta 5 Perno fissaggio Vasca 6 Sostegni Tagliapasta 7 Carcassa 10 Ventola 12 Motore 15 Puleggia Motore 19 Cinghia A53 20 Coperchio posteriore 26 Vite M8x90 27 Perno Piano Motore 28 Ruota normale 29 Piano Motore 33 Ruota con Freno 35 Pomolo bloccaggio Vasca 40 Coperchio superiore 52 Presa di Corrente 35
Table E66 Reductor 3 Coperchio 4 Guarnizione 5 Ruota dentata z=174 6 Chiavetta 6x6x18 7 Vite M4x6 8 Ghiera 9 Cuscinetto 6004 10 Flangia Alluminio 11 Tendicatena 13 Puleggia D=267 16 Pignone z=12 17 Paraolio 22x38x7 18 Chiavetta 6x5x18 19 Flangia forata 20 Cuscinetto 62/22 2RS 21 Ingranaggio elicoidale z=19 22 Scatola Riduttore 24 Cuscinetto 7204 BEP 25 Flangia ghisa 28 Paraolio 50x65x8 29 Perno con Innesto 30 Cuscinetto 51306 32 Flangia reggispinta 33 Cuscinetto 6006 42 Anello di guida 36
Table E37/51 Extruder and Lower Basin 1 Cavo completo 2 Copritaglierino 4 Motore Taglierino 5 Supporto Motore 6 Cuscinetto 6004 7 Anello 8 Perno curvo 10 Perno scorrevole 11 Molla 12 Ghiera 14 Rosetta di blocco 17 Coltello 1 lama 18 Coltello 4 lame 20 Dado portatrafile 21 Coltello 2 lame 22 Vite coclea 23 Vite prigioniera 24 Canale di estrusione 27 Bocchettone per acqua 28 Copriflangia 30 Salvatrafile 31 Trafila 38 Flangia tagliapasta 40 Coperchio carter 104 Coperchio 106 Ghiera 107 Controghiera 108 Albero con pale 109 Paraolio 30x52x7 110 Perno con Innesto 112 Corona z=75 113 Cuscinetto 6205-2RS 114 Boccola 116 Cuscinetto 7205-2RS 117 Testa di Perno 122 Flangia anteriore 123 Vasca 125 Perno filettato 126 Bussola di guida 128 Supporto interno 129 Maglia di giunzione 130 Catena 3/8 37
Table E46-02 Upper Basin 1 Perno filettato 4 Motore 5 Motoriduttore 1:28 9 Antiurto per Vasca 11 Maniglia Ribaltamento 12 Cuscinetto 6205 14 Paraolio 30x42x7 15 Supporto Motoriduttore 16 Perno trasmissione 17 Bussola di guida 18 Ghiera 19 Controghiera 20 Albero impastatore 21 Vasca impastatrice 24 Pomolo di chiusura Coperchio 29 Coperchio Vasca 30 Boccola 32 Molla ribaltamento 33 Flangia sinistra 34 Testa bloccaperno 38
Spare parts request form (module M1-e) Photocopy this, fill out and send it by Post of Fax to: LA PARMIGIANA s.r.l. Technical assistance service Via La Bionda, 33 43036 Fidenza (PR) ITALY Tel.0524/528688-529004 Fax 0524/524465 laparmigiana@laparmigiana.com Customer...E.G. Reg. no... street... no... City... Postal code... Country...Tel...Fax... e-mail... Machine Model...D55dv... Type...N... Date acquisition of year..... Serial number (on one side of the machine)... Voltage...Volt Frequency...Hz No. of Phases... (Refer to the relevant drawings and diagrams) No Drawing Position cod. Article Description Quantity Under Guarantee (Yes/No) Date (Stamp and Signature)...... XII-03 39
GUARANTEE CERTIFICATE LA PARMIGIANA La Parmigiana s.r.l. guarantees the product from eventual manufacturing defects of all parts for a period of 1 (one) year from the date shown on the purchasing receipt. The guarantee applies only for the replacements of the defective parts. The guarantee can be applied when the defective part is handed over to La Parmigiana s.r.l. Via La Bionda,33 43036 Fidenza (PR) ITALY together with a copy of the purchasing receipt of the machine and the declaration form (last page of the instruction manual) which has to be completed by the buyer. La Parmigiana reserves the right to replace the part or repair it. The guarantee does not cover the following : - eventual defects resulting from operations carried out on the machine by the client without prior authorisation by La Parmigiana; - periodic maintenance and repairs or replacements of parts used normally or which are worn out; - transportation costs of the part from the client to La Parmigiana and vice versa, and the relative risks; - labour costs related to the defective part; - coverage of any damages, direct or indirect, due to breakdown of the machine itself (inclusive but not limited to the fact if the machine is used for other purposes than those foreseen: incorrect handling and disregarding instructions in the manual of La Parmigiana relating to its use and maintenance, installation and non-adherence to technical and safety instructions, incorrect installation of software), and repairs carried out by the client to defective plants or equipment to which the machine has been connected, and other conditions and causes not attributed to La Parmigiana; - in any case the guarantee is not valid if the machine is handled by persons not authorised by La Parmigiana. La Parmigiana s.r.l. Fidenza 40