Skymsen SI-282HD Manual De Instrucciones página 9

This product will be replaced or repaired under warrant y, for a period of (1) year,
beginning from the date of purchase by the original purchaser/user ("End User"), or
eighteen (18) months from the da te of shipment from SKYFOOD's ware house,
whichever expires first.
Accessories wil l be re placed o r repaired under wa rranty, for a period of (30) days,
beginning from the da te of purcha se by th e original purchaser/user ("En d User"), or
eighteen (18) months from the date of shipment from SKYFOOD's wa rehouse, whichever
expire s first.
This warranty shall not take effect until a properly completed and executed WARRANTY
REGISTRATION form has been received by SKYFOOD EQUIP MENT, LLC, within thirty
(30) days from the da te of purch ase. The WARRANTY REGISTRATION is available either
in the Instruction Manual of every Product or at SKYFOOD's website www.skyfood .us. The
End User must fill out the WARRANTY REGISTRATION form and send it to SK YFOOD
according to the instructions p osted on the referred website. Failure to do so will VOID
the warranty.
No extended warranties for third party products. There are no other express
warranties or conditions othe r than the one offered by each manufacturer for
products sold by SKYFOOD, not under the FLEETWOOD by SKYMSEN and
SKY MSEN brand.
For questions or assistance, do not return the p roduct or accessories to the store, please
call Toll Free 1-800-503-7534, or visit the Customer Service section at www.skyfood.us.
For faster service please have th e items name , serial number, and proof of purchase for
the operator to assist you.
SKY FOOD reserve s the right to change the term s of its limited warranty at any time
without any prior notice. It also reserves the right to change the design and
specifications of its equipment or any related documentation at any time. The e nd
user is not entitled to upgrades or refunds resulting from these changes.
Updates
These Terms and Conditions were last updated on January 14
(Pct.01) handle counter clockwise and take the Blade off the Wheels.
The Lower Wheel is not removable.
meat hanging on the saw Doors . Use a plastic brush to remove it and to clean .
Check the Blade position. The right position is with its teeth towards the front
side of the Band Saw, and bent down .
3.2.8 Cautions with Stainless Steel:
EXTERNAL AGENTS, especially when the cleaning or sanitization is not constant and
appropriate.
presence of chrome, which in contact with oxygen allows the formation of a very thin
protective coat. This protective coat is formed through the whole surface of the steel,
blocking the action of external corrosive agents.
th
, 2014.
possible to avoid it by means of constant and adequate cleaning.
For such end, use water, neutral soap or detergent, and clean the equipment with a soft
cloth or a nylon sponge. Then rinse it with plain running water, and dry immediately with a
soft cloth, this way avoiding humidity on surfaces and especially on gaps.
stains and corrosion from arising.
(hypochlorites, tetravalent ammonia salts, iodine compounds, nitric acid and
others), must be AVOIDED, once it cannot remain for long in contact with the
stainless steel:
3. 2. 1 Remove the Upper Door # 02 (Pct.01), to do so, vertically lift the door .
3. 2. 2 Remove the Lower Door # 04 (Pct.01), to do so, vertically lift the door.
3. 2. 3 The Blade # 09(Pct 01) Loose the Blade , turning the Blade Tension Regulator # 01
3. 2. 4 The upper Wheel # 07 (Pct 01) Take the Upper Wheel away, pulling it out to the front.
3. 2. 5 Wash all the parts with water and neutral soap, then dry them .
3. 2. 6 Never use hard or sharp objects such as: KNIVES, HOOKS, or similar, to clean the
3. 2. 7 To assemble the several parts removed, proceed the inverse path as above described.
IMPORTANT
The Stainless Steel may present rust signs, which ARE ALWAYS CAUSED BY
The Stainless Steel resistance towards corrosion is mainly due to the
When the protective coat is broken, the corrosion process begins, being
Cleaning must always be done immediately after using the equipment.
The rinsing and drying processes are extremely important to prevent
IMPORTANT
Acid solutions, salty solutions, disinfectants and some sterilizing solutions
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