FMCG AQUA MBW Manual Boot Washer Instruction Manual

: June 13, 2024
: FMCG

Table of Contents

Important notes
Manual boot washer
OHS rules
Utilization
Final remarks
Guarantee
Manufacturer
References
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OPERATION AND MAINTENANCE MANUAL
AQUA MANUAL BOOT WASHER
AQUA MBW FMCG AQUA MBW Manual Boot Washer

Important notes

1.1. Explanation of pictograms
It is essential to follow the safety instructions and warnings contained in this manual!

| Danger!
Threat to human life and health
---|---
| Warning!
Possible damage to the machine
| Tip!
Draws attention to the use, eg. during startup and other useful information.
| Low shoes washing
| Medium shoes washing
| High shoes washing

1.2. General remarks
Before beginning operations related to transport, installation, commissioning, cleaning, maintenance and repair of the device, read this instruction manual. All persons involved in the execution of these tasks, must observe this manual. To protect the people and things you should follow all safety rules contained in this document.
Compliance with the information and recommendations contained in this document, safety rules and instructions for startup and any other instruction is necessary in order to avoid hazards and damage.
It is required that all work related to transportation, assembly, installation (connection to water and sewage networks), commissioning, cleaning, maintenance and repairs performed by qualified personnel with the appropriate permissions. Qualified personnel are persons who, because of their education, experience and training as well as knowledge of relevant standards, accident prevention regulations and operating conditions are authorized to perform the tasks required for mobilization of equipment hygiene.
In carrying out the above mentioned operations should be observed first of all technical data and information about permissible use, assembly, connected, ambient conditions and operation described in the product documentation.
In order to avoid malfunctions, the recommended maintenance and inspections should be performed by trained personnel.

1.3. Packaging, transportation, storage
PACKAGING
The manufacturer sends the device protected by two layers of foil:

outer layer – foil stretch,
inner layer – foil technology (not applicable to devices with surface polished ceramic).

Before installation steps should be removed from the machine stretch foil and check if the device has not been damaged during transport.
WARNING!
It is prohibited to install and run devices damaged.
If in doubt, contact the service.
f not detected any damage to the device, you can remove the foil technology.
TRANSPORTATION
During transport device should be prevented from slipping, falling over, strong shocks and other mechanical damage.
Internal transport should be means of transport adapted to the dimensions and weight of the device. When transporting large devices with large weight manufacturer suggests the use of a pallet truck or forklift.
STORAGE
Before installing and operating the device should be stored in a closed, dry place, protected from mechanical damage.

Manual boot washer

2.1. Intended use

Washer used for manual cleaning of low, medium and high working shoes (uppers and soles).
In accordance with the Regulation of the European Parliament and EC Council no. 852/2004 of 29.04.2004 in hygiene of foodstuffs food market entrepreneur shall ensure proper hygienic conditions in order to prevent contamination of foodstuffs.

2.2. Technical details

No.	Length, mm	Width, mm	Height, mm
550101	500	400	500

Water supply: G ½”
Water discharge: PVC Ø 50 mm
Number of rotary brushes: 1 manual brush
Installation water pressure: 5 ÷ 6 bar
Temp. of water connected to washer: max. 40 ° C
Weight: ~ 11 kg
2.3. Design
For the structural design of the washer see figure 1.
The washer body is made of 1.4301 stainless steel, the brush is made of plastic.
The body constitutes the main component of the washer in which other device components are installed. A holder for the brush and a removable flap – support covering the device from top is welded to the body. A clamp and a valve which controls water flow to the brush are installed inside the device. The flap (support) covering the washer body guarantees a stable position under operation. Water used in the process is disposed of to the sewage system with a drain.
2.4. Installation
The washer should be installed as per site’s separate technological design.
It is necessary to clean the water system before connecting the device to it.
The washer installation involves:

levelling the washer by means of adjustable footers,
connection to the plumbing system via a hose ending with a shut-off valve with strainer filter, connection diameter G ½”,
connection to the sewage system, ensuring water tightness of connections (Ø50 mm).

2.5. Operation
In order to wash shoes:

put them on the flap,
take the brush,
press the clamp to open the water flow onto the brush
wash the upper and shoe sides using a reciprocating motion,
put the brush back to the holder.

Repeat the above steps for the other shoe.
2.6. Cleaning and maintenance
2.6.1. Cleaning
For hygienic reasons, it is necessary to clean the washer on a daily basis. The design allows the washer to be easily cleaned without any additional tools.
Device cleaning procedure:

close the water flow,
unscrew the brush,
wash the brush with a high pressure cleaning device using a proper cleaning agent, then flush it thoroughly
NOTE! Follow recommendations of the cleaning agent manufacturer.
remove the shoe flap (support),
remove higher contaminations in the tub manually,
spray the entire device with a suitable cleaning agent,
NOTE! Follow the instructions of the cleaning agent manufacturer.
after a specified time rinse agent used for cleaning the surface of the sink,
put the cover,
fix the brush,
open the water flow,
check whether the device works properly.

It is acceptable to use pressure devices at the following pressure settings: ≤ 14 bar.
DO NOT:

use cleaning agents containing chlorine

Stainless steel maintenance and cleaning rules are attached to this Operation and Maintenance Manual (appendix 2).
2.6.2. Maintenance
Each time after cleaning the device, check all metal parts in terms of their functioning, material wear and tear as well as device tightness. Repairs and maintenance inspections may be performed only by one trained and authorized person.

OHS rules

General Industrial Safety regulations apply.

Utilization

The device must be disposed according to its properties and applicable regulations.

Final remarks

The manufacturer reserves the right to any construction changes.

Guarantee

Statutory guarantee period for this type of devices applies. Failing to comply with the rules herein may result in losing the guarantee rights.

Manufacturer

FMCG POLAND, Sp. z o.o.

WARNING!
The manufacturer is not liable in the event of improper use of the machine and non-use of the manual. FMCG AQUA MBW Manual Boot Washer - FIGURE NO.
1

Body
Handle
Flap – support
Clamp
Water connection
Ball valve
Hose
Brush
Press valve
Drain

STAINLESS STEEL MAINTENANCE AND CLEANING

INTRODUCTION
The products of our company are made of 304 grade stainless steel.
304 grade stainless steel is austenitic chrome-nickel low carbon steel. It is used in food and chemical industry equipment, etc. This steel is corrosion- resistant in the atmospheric environment, natural water, alkali solutions and some organic and inorganic acids.
Chemical composition of 304 grade stainless steel:
C < 0.03%;
Si < 1.0%;
Mn < 2.0%;
P < 0.045%;
S < 0.015%;
N < 0.011%;
Cr = 18.0%-20.0%;
Ni = 10.0%-12.0%
PASSIVE LAYER
In stainless steels, oxygen reacts with chrome atoms contained in steel. Chrome atoms and oxygen form a layer of chromium oxide which provides a natural protection against corrosion factors. The above phenomenon is called a surface passivation reaction, hence the resulting protective layer is referred to as a passive layer.
CORROSION
Although, the passive layer is formed on stainless steel surfaces, there are cases when it corrodes due to the following conditions:
– influence of hydrochloric acid and chlorine,
– no ongoing maintenance which leads to the formation of strong acid solutions on steel walls (water evaporates and an acid solution remains),
– an environment more aggressive than steel provided for it;
– contamination during installation 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 transportation or storage),
– insufficient room ventilation or even their absence in aggressive environments (there must always be an air flow in ventilation ducts).
Symptoms of stainless steel corrosion are different. One can notice that corrosion appears usually on various types of internal (non-metallic inclusions, separations, deformations) 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 passivation of a surface. The mechanism of destruction and the type of corrosion depend on a specific environment and steel affected by it. The following types of corrosion may occur depending on the environment and stainless steel:
– surface (uniform),
– pitting,
– intergranular,
– stress,
– crevice.
Pitting corrosion is the most frequently occurring corrosion caused by inappropriate stainless steel maintenance, more specifically due to the use of chlorinated cleaning agents.
Pitting corrosion is a form of a localised environmental attack leading to local losses (pits) in material. It is caused by the influence of galvanic cells formed between a passivated steel surface and clearly localised non- passivation areas laying on it. Oxygen or oxidising substances in a cathodic cell areas (passivated) are required for pitting corrosion to occur. If they are absent, cathodic areas polarize and the cell stops functioning.
Solutions which cause pitting corrosion of stainless steels most frequently are chlorine solutions. For this type of corrosion, condition of a steel surface is very important. The smoother and cleaner the surface, the smaller the intensity of the said corrosion.
A quality assessment of the effects of this type corrosion is difficult 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.
MAINTENANCE AND CLEANING
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 compounds containing chlorides – salt, disinfectants and acids (water from sauerkraut, cucumbers, acid juices, vinegar, etc.). Water is the most effective neutraliser of chlorides and weak acids. Of course, each material requires to be kept clean. Stainless steel is not an exception to this rule and each user must be aware that regular cleaning and maintenance of stainless products is required.
Cleaning should remove dirt and sediments, which left for too long on a stainless steel surface may initiate corrosion 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 particular containing chloride compounds), cleaning should be done more frequently. The frequency of cleaning should be empirically determined.
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 no circumstances – silver cleaners.
– Steel wool, sand paper, rough cleaners, scouring, grinding and polishing powders, etc. shall not be used as they scratch the surface.
– Steel pads for scouring or wire brushes shall not be used – they can leave sediments of carbon steel on the surface which will eventually lead to material rusting.
– First discolouration 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 contaminations.
– If iron particles generated during installation, etc. appear on stainless steel components, they should be immediately removed. Such particles corrode, thus they can break the passive layer protecting stainless steel, leading to corrosion 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 discolouration, grease marks – if small, they can be removed with soap water.
– Products for cleaning stainless steel and alcohol-based preparations can be used for cleaning – they do not pose a threat to the corrosion properties of stainless steel.
– After cleaning, it is always recommended to polish the surface with a dry piece of cloth.
The table below presents the most frequent types of contaminations and methods of handling: Contaminations| Cleaners
---|---
Finger marks| Water with soap and detergent Glass cleaning agents without chlorides
Lime sediment| Vinegar-water solution
Oils and greases| Alcohol-based agents (only with methyl alcohol, isopropyl alcohol) Solvents, e.g. acetone
Paints| Agents for removing paint coating, based on alkaline compounds or solvents
Cement and mortar| Solvent containing a small amount of phosphoric acid, then water
Iron particles – from tools and after contact with structural steel| At an early stage – mechanically
If pits appear – with pickling and passivating pastes

The frequency of cleaning components made of stainless steel is individual – it all depends on the degree of wear and contamination. It should be done in such intervals so as to reduce the risk of stainless steel component rusting. The frequency of cleaning of stainless steel devices is analogous to the frequency of cleaning household sinks, stainless steel.

OHS RULES
Prior to proceeding with cleaning, it is absolutely required to read data sheets of products applied for cleaning and follow manufacturers’ guidelines. It is necessary to use personal protective equipment, ensure adequate ventilation and pay attention to fire hazards.