neck cutter

8/9/2019 Neck Cutter

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Neck cutter

Meyn Food Processing Technology B.V., Noordeinde 68, 1511 AE Oostzaan, the Netherlands,P.O. Box 16, 1510 AA Oostzaan, the Netherlands,

Phone: +31 (0) 75 684 3355, Fax:+31 (0) 75 684 4150,

E-mail: [email protected], Website: www.meyn.nl,

Chamber of Commerce Zaandam nr. 35015165

User- and Maintenance manual

Manual: 2001120319 (714489) Version: 1GB


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Table of Contents

Meyn Food Processing Technology B.V. 1

Table of ContentsForword................................................................................................................................. 3This manual............................................................................................................................ 3

1 Introduction..................................................................................................................... 51.1 Technical specification ...................................................................................................... 51.2 General arrangement drawing........................................................................................... 61.3 What is a Neck cutter ........................................................................................................ 71.4 The end product ................................................................................................................ 7

1.5 The neck cutter technical................................................................................................... 8

1.6 Performance of the machine ............................................................................................. 8

2 Safety............................................................................................................................... 92.1 The most important safety risks......................................................................................... 9

2.2 Safety devices ................................................................................................................. 102.3 Safety measures to be taken........................................................................................... 11

2.3.1 Preparing for safe operation................................................................................ 112.3.2 Safety measures during operation ...................................................................... 11

2.4 Know the pictograms ....................................................................................................... 12

3 Installation..................................................................................................................... 133.1 Installing the Neck cutter ................................................................................................. 13

3.1.1 Required floor area.............................................................................................. 13

3.2 The connection of the Neck cutter................................................................................... 144 Operation....................................................................................................................... 15

4.1 The manual controls ........................................................................................................ 15

4.1.1 Functions of the manual controls ........................................................................ 154.2 The start-up mode ........................................................................................................... 154.3 In production.................................................................................................................... 164.4 The stop mode................................................................................................................. 16

4.5 The emergency stopping device...................................................................................... 16

5 Cleaning ........................................................................................................................ 175.1 Cleaning preparation ....................................................................................................... 17

5.2 General cleaning schedule .............................................................................................. 175.2.1 High-pressure water cleaning.............................................................................. 18

5.2.2 Alkaline foam cleaning ........................................................................................ 195.2.3 Disinfection.......................................................................................................... 205.2.4 Acid foam cleaning .............................................................................................. 21

5.3 Advising cleaning chemicals............................................................................................ 22


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Table of Contents

2 Meyn Food Processing Technology B.V.

6 Maintenance and trouble shooting table.................................................................... 236.1 Lubricants ........................................................................................................................ 23

6.2 Electric motor................................................................................................................... 236.3 Sharpening the dished cutter........................................................................................... 246.4 Direction of rotation of the knives .................................................................................... 25

6.5 Checklist .......................................................................................................................... 256.6 Lubrication-point list......................................................................................................... 25

6.7 Trouble shooting table ..................................................................................................... 26

7 Disassembly/assembly and adjustments................................................................... 277.1 Basic adjustments ........................................................................................................... 27

7.2 Adjustments with machine not running............................................................................ 28

7.2.1 Dished cutter ....................................................................................................... 287.2.2 The electric motor................................................................................................ 297.2.3 Left -hand entry guide ......................................................................................... 307.2.4 Height adjustment ............................................................................................... 31

Appendix A: Drawings and part list.............................................................................. 33

Appendix B: Replacement parts ................................................................................... 39

Appendix C: Information about components .............................................................. 41

Appendix D: Order form................................................................................................. 43


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Foreword


ForewordMeyn Food Processing Technology B.V. is one of the worlds leading manufacturersof stand-alone machines and complete systems for the poultry-processing, further-processing and waste-water treatment. Meyn is represented throughout the world by

a network of branches and agents. By concentrating on all-in solutions and turnkey

systems based on the requirements of its customers Meyn is able to deliver high qual-ity machines and a guaranteed aftersales service.

No part of the contents of this service manual may be reproduced or duplicated with-out the prior written permission of Meyn Food Processing Technology B.V.

This manual

This manual is intended for the operator(s) of this machine. Its a means for informa-

tion and instruction, so you can use the machine correctly and safely. The manual con-sists of 7 chapters and a few appendices:

Chapter:1. Introduction, includes general information about the machine and thesupplier.

Chapter:2. Safety, includes a description of the most important safety aspects as-sociated with the use of the machine.

Chapter:3. Installation and set-up, includes a description of the actions that mustbe performed before the machine can be used.

Chapter:4. Operation, the actions that must be performed during normal operation.

Chapter:5. Cleaning, includes a description of the cleaning activities that must becarried out to keep the machine in good condition and to facilitate safeand hygienic operation.

Chapter:6. Maintenance, includes a description of the maintenance activities that

are necessary to keep the machine in good condition and to facilitatesafe operation.

Chapter:7. Disassembly/assembly and adjustments describes the disassemblyand assembly of parts needed by reinstallation of the machine to an-other place or environment and to ensure that the machine performs

safely and efficiently.Appendix:. Appendices, includes aspects/details for the machine.


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Foreword



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Introduction


1 IntroductionThis chapter contains technical data about the machine and gives a description of the

goal and working of the machine.

1.1 Technical specification

Figure 1.1 neck cutter.

Table 1.1 Specifications.

Specifications:

Capacity 6000 BPH Nett weight 45 kg.

Weight of chicken (live) 1500- 4500 g. Noise level Less than 70 dB(A).

Number of cutting units 1 Motor type Emod TM90L4

Hook pitch 12 inch. Motor speed 1440 t/m.

Length (L) 655 mm. Cutting blade speed 1440 t/m.

width (W) 378-390 mm. Motor capacity 1 kW B14.

Height from underside ofmotor (H)

350 mm. Voltage 230/ 440 V.

Cutting blade diameter 300 mm. Frequency 50-60 Hz.

W

H

L


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Introduction


1.2 General arrangement drawing

Figure 1.2 Neck cutter.


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Introduction


1.3 What is a Neck cutterThe neck cutter has been developed for installation in a so-called cut-up line. The cut-

up line consists of a series of cutting machines. The chickens are transported throughthe machines on an overhead conveyor.

Each machine cuts off a separate part of the chicken. These cut-up are collected,packaged and dispatched. Depending on the product received, the cut-up may requirefurther processing.

The neck cutter cuts the neck off the chicken. In the cut-up line, the neck cutter is in-stalled after the wing processing machines.

The chicken hangs vertically by the legs on the hooks of the overhead conveyor sothat it enters the machine back first. The guide and the cutter ensure the neck of thechicken is held firmly between them and is then cut off. The cut-off part falls into a box

or crate via a chute installed under the machine. Another option is to have the productfall onto a conveyor belt that then transports it away.

The neck cutter is designed to function independently and has an electric motor which

drives the circular cutter via a coupling shaft.

1.4 The end product

Figure 1.3 End product.

The machine is designed to make an an-atomical cut. This means that the neck is

cut off at the point where it meets the

back. The machine makes a consistentlyaccurate cut, which adds to product qual-ity.

The end product of the neck cutter con-sists of two parts the neck and the partof the chicken that remains on the hook.


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Introduction


1.5 The neck cutter technicalThe neck cutter is made of stainless steel and consists of the following main compo-

nents:

Frame.

Suspension plate. Dished cutter. Electric motor.

The machine is operated from the cut-up line central switch box, on which the start/stop push button for the neck cutter is mounted. The neck cutter is mounted on a frame

that forms part of the overhead conveyor. The height of the frame can be adjustedmanually. This enables the height of the neck cutter to be set correctly in relation tothe overhead conveyor. The frame on which the neck cutter is mounted is pneumati-

cally controlled and this ensures that the machine is placed automatically in the lowposition when it is switched off. For more information on this, see the cut-up Line

manual.

1.6 Performance of the machine

The machine has a maximum capacity of 6000 broilers per hour. The basic settings ofthe machine is based on an average living weight from the broilers of 2000 gram. The

machine is suitable to put in an poultry processing plant where broilers can be pro-cessed with an average living weight rang of 1500 to 4500 gram.


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Safety


2 SafetyThis chapter contains a description of all the safety aspects relating to the machine. It

is particularly important that you are fully aware of the contents of this section. TheMeyn Food Processing Technology B.V. has taken all possible steps to provide youwith all the necessary information concerning any dangers that may exist when themachine is used. You are responsible for understanding and applying these safetyrules.

2.1 The most important safety risks

Figure 2.1 safety risks

The neck cutter has a dished cutter(A), which can cause injury.

The electric motor (B) can deliver anelectric shock if used incorrectly.

During use, and for some time after-

wards, the motor will be hot. Touchingthe motor can cause burns.

If any of these aspects are not clear, please ask the manufacturer for anexplanation.

A

B


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Safety


2.4 Know the pictogramsMachines manufactured by Meyn Food Processing Technology B.V. are provided with

safety and protective devices. Even so, it is important to be careful when you are per-forming any operation on the machine. The following pictograms indicate possible

dangers. The pictograms are applied to the machine and are also printed in this hand-book at those places where risky activities are described.

Check regularly to ensure that all the pictograms are still in the correct positions

on the machine. If any pictogram has become detached or unreadable, apply anew one immediately.

DangerMoving parts

DangerSharp parts

DangerWarning

DangerHigh Voltage


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Installation


3 InstallationThis chapter gives a description of the actions that must be performed before the ma-

chine can be used.

3.1 Installing the Neck cutter

When the machine is delivered, the adjustment of the movable parts of the machinehas already been done at the factory. In chapter 7, Disassembly/assembly and adjust-

ments, is given the information about disassembly and assembly of parts you must doto ensure that the machine performs optimal.

Figure 3.1 Installation.

The proper functioning of the machine is

dependent on correct positioning of the

neck cutter in relation to the overheadconveyor. The centreline of the V shapeof the neck cutter guides must be vertical-ly aligned with the centreline of the over-

head conveyor (A).

The neck cutter is hung and clamped in the frame using the suspension plate (B). Theheight at which the machine must be set depends on the height at which the chickenapproaches the machine. The whole of the chicken neck must be securely held by theguide and the cutter, after which it is cut off.

3.1.1 Required floor area

Floor area required: The surface area occupied by the machine is given in section 1.1,Technical specification, (LB). Nevertheless, it is desirable to install the machine on a

floor area that makes it easy to clean and maintain it. Meyn advises you to keep a clear

space of 1 m on all sides of the machine.

A

B


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Installation


3.2 The connection of the Neck cutterAfter installation in the cut-up line, the electric motor and air pressure connection must

be connected.

Figure 3.2 Air pressure connection.

Sluit de perslucht slang () aan bij (A).

Het is ook mogelijk om een () leiding aan

te sluiten.

Draai wartel (B) los. Plaats de slang.

Draai de wartel stevig vast.

Before connecting the machine, check to see if the voltage and frequency are

the same as those stated on the type plate

A

B


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Operation


4 OperationThis chapter gives a description of the actions that must be under taken during normal

operation.

4.1 The manual controls

1. On/off switch.2. Thermical overload protection.

3. Emercency stop switch. This is a function for the whole line.4. Safety switch for every motor. Meyn doesnt deliver the safety switch. You must in-

stall it yourself.

5. Cleaning switch. This is a function for the whole line.

4.1.1 Functions of the manual controls

The list below gives a short description about the functions of the manual controls.The sequence corresponds to the numbering used in section 4.1.

1. If you put the switch on, a green lamp is on. The machine is working now.2. The thermal alarm is a safety for the motor. When the motor become overheated

ore during a short circuit a central red lamp goes on.

3. In case of an emergency you must used the emergency stop switch. The emergen-cy stop switch stops the whole line. The machine will stay in the last position. A cen-tral red lamp is on.

4. Before starting maintenance and service works on the machine you must operate

this switch.5. You must operate this switch before cleaning the machine.

4.2 The start-up mode

The machine is part of the conveyor system. This is controlled from the main switchbox. Here you can find the start/stop switch of the machine.

The switch is a selection switch; 1= Start, 0 = Stop. After selecting 1 the machinestarts running and is ready for production.


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Operation


4.3 In productionWhen the machine is correctly adjusted it will continue to function independently. How-

ever, it is important to follow the cleaning procedures and make any adjustments nec-essary for different size and weight of broilers.

4.4 The stop mode

The start/stop switches of the machine is located on the central switch box of the line.Before stopping the machine it is advised to stop the supply of broilers and to transportthe present broilers away. Rotate the start/stop switch to 0 to stop the machine.

4.5 The emergency stopping device

For use in emergency situations, emergency stop switches are mounted on the line.

This red pushbuttons stop immediately the whole line within the conveyor track and allthe machines. The emergency stop switches may only be used in case of an emer-gency. For re-starting the machine after using an emergency stop switch you must first

check if the emergency situation is cleared. After this you must unbolt\ reset the emer-gency stop switches. The procedure is as follows.

Reset the machine on the local place. This means, the swithes are pulled out and

rotated clockwise at the same time. Reset the emergency switchcircuit of the whole line. The emergency stop switches may be equipped with a little button on the side. In

this case you must first push this button.

After this you can restart the machine.


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Cleaning


5 CleaningThis chapter gives a discription of the cleaning activities that must be carried out to

keep the machine in good condition and to facilitate safe and hygienic operation.

5.1 Cleaning preparation

During cleaning you are advised to wear detergent- and disinfectant proof clothing.Protect your eyes and skin.

Ventilate the room in which you are working After production, all products should be removed from the room in which the

machine is installed. Remove coarse dirt by means of a wiper.

5.2 General cleaning schedule

Table 5.1 The cleaning schedule of the machine.

*) or as often as necessary.

Clean the machine from top to bottom. During cleaning, pay extra attention to:

The dished cutter and the guide holder with guard. During cleaning, never point the high-pressure water jet to the control panel or

motor.

For proper functioning, after cleaning the moving parts of the machine should besprayed with a vegetable oil.

During breaks Daily after production Monthly *

High-pressure water clean-ing.

High-pressure water cleaning.Alkaline foam cleaning. High-pressure water cleaning. Des-

infection. High-pressure watercleaning.

Acid foam cleaning.

Switch off the main switch of the machine before cleaning/adjustments.


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Cleaning


5.2.1 High-pressure water cleaningWith high-pressure water cleaning nearly all visible dirt will be sprayed off themachine. This cleaning is a preparation for the daily foam cleaning and disinfection.

Furthermore, a high-pressure water jet can be used for localized cleaning duringproduction breaks.

High-pressure water cleaning should always be performed as close to the machineas possible. Stop the machine before starting the high-pressure water cleaning

Prevent people from getting in the way of the high-pressure jet. Always hold thespray gun with both hands.

For high-pressure cleaning use the following equipment:

A fixed piping system, delivering water-pressure with a minimum of 3,000 kPa and

a maximum of 6,000 kPa and with a water temperature of approx. 55C. at thespray-mouth

A spray lance with a downward bent nozzle. Such a spray lance has the advantageof not spouting the dirt upwards

A spray nozzle of the flat-jet type with a spray-angle of 15 to 25 and a water

consumption of 800 to 1000 litres/hour at a water pressure af 6,000 kPa

A water temperature of 55C is advised, since a higher temperature may cause

sticking of proteins and with a lower temperature the fat will not be removed properly.

The pressure should not be too high, to avoid unnecessary mist, and to protect e.g.bearings.

The unit kPa (kilopascal) is SI standard for pressure:

Table 5.2 SI.

New Old

100 kPa 1 bar

3000 kPa 30 bar

10000 kPa 100 bar


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Cleaning


5.2.3 DisinfectionAlkaline foam cleaning alone does not lead to a complete killing and removal ofbacteria, fungi, viruses, algae and yeasts. For that purpose a seperate disinfectant is

needed. Disinfect the machine daily, after the alkaline foam cleaning.

Disinfection only makes sense when the surfaces are visibly clean after the alkaline

foam cleaning. Spray the disinfectant onto the machine and surrounding area. When disinfecting,

it is difficult to judge just how thorough you have been. We advise you to disinfect the machine and the area immediately surrounding it in

an established pattern.

After applying, the remaining foam rests should be removed by means of high-pressure water jet, refer to paragraph 5.2.1.

For disinfection use the following equipment:

A fixed piping system. A spray lance with downward-bent top A spray nozzle of the flat-jet type, with a spray angle of 15to 25

The used disinfectant should not affect the materials which it will contact. Consult

your detergent supplier to know which detergents will fulfill these specificrequirements and which cleaning directions to follow. Obey these instructions.Incorrect application may be dangerous.

Damage may be caused by not thoroughly rinsing the disinfectant.Evaporation of chlorous drops will lead to a very high concentration of chlorine.

In combination with long contact-times can cause corrosion to metals.


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Cleaning


5.2.4 Acid foam cleaning"Hard" water causes calcium and rust deposits on the machine. In order to removethese, a regularly performed acid foam cleaning is necessary. Depending on the

hardness of the water this may be either once a month or more often if necessary.

Foam the machine from top to bottom. Foaming may be performed while the

machine is running, provided sufficient distance is kept from the moving parts of themachine. Mind the other machines and the overhead conveyor.

After affecting, the dirt and foam residue should be removed thoroughly by meansof the high-pressure water jet, refer to paragraph 5.2.1.

For acid foam cleaning use the following equipment:

A fixed piping system for foam supplying.

A large spray-nozzle of the flat-jet type, that distributes the foam equally along the

surface.

The used acid foam detergent should not affect the materials with which it comesinto contact. Consult your detergent supplier which detergents fulfil these specificconditions and the concerning directions for opertation. Obey these instructions

carefully. An incorrect application may be dangerous.

It is advisable not to use springwater for the production of foam; this water may contain

a high degree of chloride. Tap water reduces the chance of rust.

Contact between acids and chlorous products results in a poisonous gas.

Ensure that these products do not come in contact with each other.Ventilate the room in which you are working.


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Cleaning


5.3 Advising cleaning chemicalsCustomers sometimes ask Meyn Food Technology B.V. to advise them about

cleaning chemicals and desinfection chemicals. As a result of these questions somerecommandations are as follows as stated below.

We recommend:

To contact the major manufacturers or suppliers of these chemicals, like Henkel,

Diversey etc.. These companies have a good knowledge of cleaning chemicals andtheir corrosive or destructive properties on materials.

Do not buy unknow (cheap) products.

To follow all user instructions carefully. Meyn F.P.T. does not recommend use specific cleaning chemicals, because: we

do not know which chemicals are available in each specific country. We can not

know the (secret, complex) composition of the products. Besides this, Meyn F.P.T.does not accept any responsibility for any damage caused by wrong application of

cleaning chemicals. The above mentioned can only be avoided by a direct contact between user and

supplier of cleaning chemicals.


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Maintenance and trouble shooting table


6.3 Sharpening the dished cutterThe cutters must be sharpened in the following manner:

1. Sharpen the main phase (A) at an angle of 25to a final width of 3 mm. Make surethat adequate cooling is provided. If the steel becomes too hot, its properties will

be changed. Overheating of the cutting edge will result in the steel becoming brittle.Indicator: at no time during sharpening should the steel become brown in colour.

2. Remove any burrs from the cutting edge.

Note!The cutters must be replaced when, after sharpening, the diameter has been reduced

to 275 mm.

Figure 6.1 Sharpening dimensions.

The steel should never become too hot.

- Ensure adequate cooling.- Sharpen slowly.

25

3

20

A

C


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6.4 Direction of rotation of the knives

6.5 Checklist

Table 6.1 Checklist.

6.6 Lubrication-point list

There are no specific greasing points.

Part Check

Daily, the dished cutter The cutter must be sharp. The cutting edge must notbe damaged and should not show any waviness.

Daily, the end result. Check the machine for correct operation. If neces-sary, adjust the guide.

Product flowDirection

of rotation

Check the direction of the cutting blade. The cutting blade must be rotate in the

direction as show in the figure below.


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6.7 Trouble shooting table

Table 6.2 Trouble shooting table.

Failure Cause Solution

Neck or neck skindoes not fall but flies

off.

Play between cutter andguide.

Set guide higher, against thecutter.

Neck not removed ornot cut right through.

Dished cutter is notsharp.

Replace the dished cutter.


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Disassembly/assembly and adjustments


7 Disassembly/assembly and adjustmentsThis chapter will describe how to disassemble, assemble and adjust components of

the machine after maintenance and/or replacement of parts.

7.1 Basic adjustments

The basic adjustments of the various parts of the units in view of each other are al-ready done in the factory. However, as a result of the changing of certain parts, c.q.

local circumstances, it may be necessary to re-insert, c.q. readjust these basic adjust-ments.

Disconnect the motors from the mains before cleaning/adjusting.

Place warning signs with the control panels of the machine and the overheadconveyor.

Basic settings of the machine, performed by MEYN are for birds weighing (alive)

approx. 2,000 gram.

Put marks on the parts to be readjusted before changing the basic settings.

This will save you a lot of time and annoyance.

Tip!


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7.2 Adjustments with machine not running

7.2.1 Dished cutter

The neck cutter is fitted with a 300 mm diameter dished cutter. The cutter must besharp and must therefore be sharpened periodically. For sharpening, the cutter must

be removed from the machine. To do this, a special peg spanner is supplied. Using a

long open-ended spanner, the cutter holder is held in position while the locking nut isunscrewed using the peg spanner.

Figure 7.1 Dished cutter

Fit the peg spanner (A) on the locking nut in the holes provided.

Fit the open-ended spanner on the flat section of the coupling shaft (B) under thecutter.

Unscrew the cutter. Carefully remove the cutter.

Refit the components in the reverse order.

A

B


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Disassembly/assembly a nd adjustments


7.2.2 The electric motorThe electric motor drives the dished cutter via the coupling shaft. The motor is boltedto the frame. Before the motor can be detached, the dished cutter must be removed.

Figure 7.2 Electric motor

Disconnect the motor from the power supply.

Remove the cutter as described in section 7.2.1. Unscrew the four M8 bolts (A).

Remove the motor. Caution: the upper part of the machine is now also unfastened.

Refit the components in the reverse order.

A A A


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7.2.3 Left -hand entry guide

There are two entry guides, one left-hand and one right-hand guide. These receive theneck of the chicken and centre it in relation to the dished cutter. It is important for the

entry guides to be correctly adjusted. If these guides are not properly adjusted, thenecks will not be transported away in a controlled manner or may not be cut off at all.

The position of the left-hand entry guide is adjustable both in height and in depth.

Figure 7.3 The entry-guide

Depth adjustment

As a reference setting, adjust the guide so that the dished cutter overlaps the guidesby between 4 and 8 mm (d).

Slacken the two locking nuts (A). Move the entry guide to the desired position (b). Re-tighten the nuts.

Caution: when making adjustments, ensure that the two tap bolts (B) are never un-screwed.

d

left-hand entry guide

right-hand entry guide

A

b

AB

Detail


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Disassembly/assembly a nd adjustments


7.2.4 Height adjustment

As a basic setting for the height, the distances a and b are taken as 32 mm and 55mm respectively. The left-hand entry guide should be in contact with the cutter. The

height of the right-hand entry guide must be adjusted so that the guide is just free of

the cutter.

Figure 7.4 Height adjustment

Adjusting the height of the left-hand entry guide

Disassemble the dished cutter as described in section 7.2.1. Slacken the M8 securing bolts (A) a little more. Slacken the three locking nuts (B) a little more.

Rotate the adjusting pillars (C). Depending on the direction of rotation, the entry position will be moved up or down.

Make sure that the guard is horizontal.

Stop rotating when the entry guide has reached the desired position. After making the adjustment, tighten all the securing bolts (A) and locking nuts (B).

If the first pillar only (C1) is rotated, the guide will be placed at an angle, so that thecutter comes into contact with it. This is a fine adjustment.

Adjusting the height of the right-hand entry guide

Slacken the locking nuts (D). Adjust the entry guide to the desired position. The entry guide must not come into contact with the cutter; the distance between

them should be approximately 1 mm. After this, tighten the locking nuts (D).

a

b

B B

C C

A

A

D

C1

right-hand entry guide

left-hand entry guide


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Drawings and part list revisie 1


Appendix A: Drawings and part listIn this appendix the most important parts of the Meyn machine are described. Partscan be ordered by specifying both part number and serial number. The serial number

is punched into the machine identification plate, wich also shows the year of construc-tion.

in order to facilitate the ordering of spare parts, a special spare part order sheet hasbeen added at the end of this manual. Please use this order sheet or a copy when or-dering spare sparts, not only with written but also when ordering by telephone.

Address your orders to:

Meyn Food Processing Technology B.V.P.O. box 161510 AA Oostzaan

The Netherlands

Telephone: (+31)(0)75 684 3355

Fax: (+31)(0)75 684 1290E-mail: [email protected]: www.meyn.nl.


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Neck cutter physic revisie 1


FC-0240-E

2

1


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A.2: Neck cutter physic

Drawing 0146.D122.000.00

Order number Description Qty.

1 0146.0122.000.01 Frame 1

2 0990.IDC2.003.00 Dished cutter 1

3 0128.0030.001.03 Knife holder 1

4 0146.0122.000.06 Coupling shaft 1


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0146.D122.000.00

3,42

1


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Appendix B: Replacement parts


Appendix B: Replacement partsThis appendix contains a list of those parts that are subject to wear or that require reg-ular replacement (for instance during maintenance). MEYN Food Processing Technol-

ogy B.V. recommends that you use only original spare parts for its products. Theseparts can be obtained directly from the manufacturer. Appendix D of this manual is anorder-form for components and parts.

The quantities of parts that need to be held in stock depend entirely on the locationand the country where the customer is situated.


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Appendix B: Replacement parts


B.1: Replacement parts

The drawing number in the table below refer to the drawing in Appendix A:Drawings and spare list.

Part number Description Qty. Drawing Nr.

89.3201.904.0080 Motor 0.55 kW B14 1 FC-0240-E 2

0990.IDC2.003.00 Dished cutter 300x17 1 0146.D122.000.00 2


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Appendix C: Information about components


Appendix C: Information about componentsIn this appendix you will find the information about components in the machine.

This machine has:

The electric motor.


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Appendix C: Information about components



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Appendix D: Order form



Replacement order form

Customer information

Company:

Address:

Phone:

Fax:

E-mail:

Ordered by:

Machine specification

Machine type:

Serial number:


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Parts specification

Order number Description Qty.

neck cutter

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