La Monferrina G2, User And Maintenance Manual

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IMPERIA & MONFERRINA S.p.A. Machine description
G2 7
GB
Mechanical maintenance engineer
Qualified technician able to run the machine as OPERATOR and,
furthermore, able to run it with protections disabled, to intervene on
mechanical components to carry out adjustments, maintenance and
repairs.
This engineer shall not intervene on live electrical systems.
The
mechanical
maintenance engineer is to have generic mechanical
experience and specific experience on this type of machine.
Electrical maintenance engineer
Qualified technician able to run the machine as OPERATOR and
furthermore able to run it with protections disabled, to intervene on
adjustments and electrical systems for maintenance and repairs.
Able to operate with live voltage in the electric panels, control equipment,
etc.
The electrical maintenance engineer is to have generic experience on
electric panels and specific experience on the panel and electrical
components of this machine.
Manufacturer
For any other operation not specifically foreseen in this handbook or
assigned to a professional technician other than those indicated above,
contact
IMPERIA & MONFERRINA S.p.A.
Hints and recipes for production of “gnocchi” (potato dumplings)
Gnocchi are made with a dough consisting mainly of fine ground flour
(“00”) and potatoes or by-products such as potato four, potato flakes,
ready-mixes, etc.,as we shall see further on.
Other ingredients used in the mixture are: water, eggs (on average 1 egg
per Kg. of product), salt, seasoning, vegetables such as pumpkin, nettles,
spinach or other to obtain coloured and flavoured gnocchi. When
vegetables are used, these have to be well squeezed to eliminate excess
water, if necessary the moisture can be corrected by adding a little flour.
Some recipes follow for gnocchi made with potatoes, potato flakes and
ready mixtures respectively.
However, each recipe can be changed according to taste and/or the
experience of the user.
Potato dumplings:
Boil the potatoes with peel the day before, drain them and peel them while hot,
leave them to cool and dry (if this is not possible, place them in a hot oven for 20
minutes).
Sieve them or use a mincer, incorporate 300/400 gr of flour for each Kg of
potatoes, an egg, salt, other seasonings (for example nutmeg) and mix well for
2-3 minutes.