Clean Up
The table and guard pieces come with a protec- tive coating. Peel this off before cleaning these pieces. Clean and sanitize all parts of the saw that will be in contact with meat or any other food items. The smaller items and table will fit in most dishwashers. This is probably the easiest method of cleaning and sanitizing these parts. For the larger parts of the saw, if a dishwasher is not available, clean with a sanitizing agent. See Section 5: Sanitization for details on sanitizing. Get in the habit of cleaning your saw thoroughly to avoid contamination and illnesses.
When cleaning with sanitizers, always fol- low the recommendations on the manu- facturer’s label, and make sure that the product will do the job for which you intend. Never use a product that will make your meat unsafe for human consumption. Failure to follow this warning may lead to sickness or death!
Site Considerations
FLOOR LOAD
Your Model G5787 Meat Cutting Bandsaw repre- sents a relatively small floor load. Most shop floors will be adequate for the 90 lb. weight of the Model G5787. Some floors may require addition- al support. Contact an architect or structural engi- neer if you have any question about the ability of your floor to handle the weight.
WORKING CLEARANCES
Working clearances can be thought of as the dis- tances between machines and obstacles that allow safe operation of every machine without limitation. Consider existing and anticipated machine needs, size of material to be processed through each machine, and space for auxiliary stands and/or work tables. Also consider the rel- ative position of each machine to one another for efficient material handling. Be sure to allow your- self sufficient room to safely run your machines in any foreseeable operation.
LIGHTING AND OUTLETS
Lighting should be bright enough to eliminate shadow and prevent eye strain. Electrical circuits should be dedicated or large enough to handle combined motor amp loads. Outlets should be located near each machine so power or exten- sion cords are not obstructing
Make your shop or kitchen “child safe.” Ensure that your workplace is inaccessi- ble to children by closing and locking all entrances when you are away. Never allow visitors in your area when assembling, adjusting or operating equipment.
G5787 Meatcutting Bandsaw |
