Using The Appliance - Cuppone Arrotondatrice Guia De Inicio Rapido

Utilizzo
Use
Knowing the appliance
EN
This appliance has been designed and built for food use only, for
the cold processing of cereal flour-based doughs; its main use is
therefore in pizzerias, bakeries and pastry shops.
The purpose of the machine is to round portions of already por-
tioned dough to the desired weight, while maintaining the basic
characteristics of the dough unaltered; the action carried out by
the screw determines the advancement of the dough and the
consequent compression of the same against the ribbed surface
of the cylinder from which, once it comes out, it will be very com-
pact and with good roundness.
Fig.7.
The main parts of the machine are:
Auger
1
Tray: accommodates the rounded dough balls
2
Cylinder
3
Emergency STOP button
4
Pressing the red STOP button switches off the machine and
stops the rotary movement of the cylinder.
It must therefore be used only when really necessary and
not as an ON/OFF switch to be used at the end of the work
day.
If pressed, to restore the conditions of use, unlock the button
by turning it clockwise.
Control panel - ON/OFF keys
5
- black button 0: machine stop
- white button I: machine start
- central light: if on, it indicates that the machine is on.
Wheel with brake: during normal use, always keep the
6
appliance blocked lowering the brakes of the front wheels.
Wheel without brake
7
Ed. 0121 - 70702603 REV00 Arrotondatrice - Quick Guide
Utilisation
Benutzung

Using the appliance

Turn on the machine by pressing the
the control panel; after pressing it, the
on and the cylinder rotates.
it using a spatula and check with a scale that the weight of the
pieces made is as desired.
Always comply with these instructions:
RND280
RND800
If you use doughs with higher hydration (up to 70%
maximum), to obtain good results we recommend you
use the dough at 10°C (50°F).
37
Uso
Эксплуатация
Fig.8.
If the machine does not turn on, check if
STOP button "4"
has been pressed; if so, unlock it by
turning it clockwise.
Fig.9.
1
After letting the dough rest for the necessary time, portion
Portion weight
Model
Minimum
20 g
[0.044 lb / 0.70 ounces]
20 g
[0.044 lb / 0.70 ounces]
2
Insert the portions created inside the auger,
flouring them.
It is possible to insert all the portions
provided in succession, without having to wait for the first
formed balls to come out. To ensure the indicated hourly
productivity (900 balls/hour) it is necessary to insert the
portions inside the auger every 4 seconds.
3
After a short time from insertion, perfectly rounded balls of
dough will begin to be arranged on the tray.
4
Arrange the balls in the special box with the protuberance
facing down.
I button "5A"
located on
white light "5B"
comes
emergency
Dough
hydration
Maximum
300 g
from 50%
to 65%
[0.66 lb / 10.58 ounces]
900 g
from 50%
[1.9 lb / 31.7 ounces] to 65%
without