8
EN
CHAPTER 5. REGULATIONS
Regulating the equipment can only be recommended
as there are different characteristics of: the dough,
the weight, the thickness, the size and the shape of
the disk.
Therefore the correct regulating of the equipment
must be made by experimenting.
The equipment is provided with medium size regulation.
5.1 How to regulate the thickness
IMPORTANT
All the regulations have to be done when the equip-
ment is off.
With this equipment, you can reach different dough
thicknesses; just by turning the knob you can un-
blocked them pulling the black lever.
NOTE
To avoid the dough braking, it must pass through
the rollers only once.
CHAPTER 6. MAINTENANCE
WARNING
Before carrying out any kind of maintenance or cleaning you must take out the plug.
In any case of mal-functioning or damages of the equipment you must apply for authorised assistance
from the manufacturer. (See chapter 8).
6.1 Cleaning
Cleaning must be done every time the equipment
has been used
following all the rules to prevent
malfunctioning of the equipment and for hygienic
purposes
.
Using a proper bush, fi rst clean the residue of fl our
and dough. Release the springs, loosen the dough
scrapers then turn the regulating levers in position,
maximum opening of the rollers.
Clean very carefully the equipment and all the parts,
also the disassembled parts, using a sponge or a
cloth dampen with tepid water and detergent. Rinse
out very well to completely remove the detergent.
Dry with blotting paper, then clean fi rst the surface
in contact with the dough and then all the equipment
with a clean and soft cloth soaked with a specifi c dis-
infectant for alimentary use.
WARNING
It is important not to use chemical abrasive or
corrosive products. Absolutely avoid using run-
ning water, non-smooth tools such as steel wool,
sponges, etc...These can damage the surface and
compromise the hygienically safety.
Mount everything in this order: the scraping dough
pieces, the springs, the slides and the protections.
Check that all pieces have been correctly posi-
tioned and fixed.
