6
Operation
Maintenance
OPERATION PROCEDURE
IMPORTANT: Make sure that all the components are properly positioned before using the equipment.
INITIALLY CHECK IF THE DOUGH DIVIDER IS FIRM ON ITS POSITION.
IMPORTANT: Do not touch the Blade while it is moving, in any circumstances.
1. Dough should be evenly spread in the pan.
2. Put the pan in the machine. Move the lever down until dough is fully compressed.
3. This will move the arm blade down to cut the dough. Then move the lever up to remove the pan.
4. If dough gets stuck in the blades, move the lever down again with the blocker at the closed position, until
the dough releases itself.
5. Remove the pan from the machine to take out the dough.
CLEANING
MACHINE CLEANING PROCEDURE:
1. Remove the tray and wash it in running water.
2. Execute the cleaning right after use.
3. Use a damp cloth and neutral soap.
4.
Never use chemical products that can cause harm to the equipment’s painting and stainless steel parts.
5. Use mild temperature water and a nylon brush on the parts that have residual material.
Repeat steps 3, 4 and 5 to clean the inside and blades, it must be done manually and with caution to avoid
accidents.
Note: Grease is sometimes applied as an extra layer for protection purposes during transport, it is just a matter
of removing the excess and leaving enough just for the proper functioning of the unit.
CAUTIONS WITH STAINLESS STEEL
The Stainless Steel may present rust signs, which ARE ALWAYS CAUSED BY EXTERNAL AGENTS,
especially when the cleaning or sanitization is not constant and appropriate.
The Stainless Steel resistance towards corrosion is mainly due to the presence of chrome, which in contact
with oxygen allows the formation of a very thin protective coat. This protective coat is formed through the whole
surface of the steel, blocking the action of external corrosive agents.
When the protective coat is broken, the corrosion process begins, being possible to avoid it by means of
