13
Operation
aligning the corresponding holes on the sides). In the case of machines with table length up to 950mm, the
operation can be performed by one person only while the simultaneous presence of two people is necessary
for greater lengths.
USE OF THE MACHINE TO SHEET DOUGH
1. Place the dough mass, whose thickness must be less than 45mm, on one of the worktables; the dough
mass must not be worked on the sheeter worktables with rolling pins (and absolutely not beaten) nor with
bare hands: the worktables are not designed to support abnormal stresses and/or blows.
IMPORTANT! Do not load dough masses that exceed the maximum limits foreseen. The temperature
of the dough mass to roll must be approximately equal to that of the work environment; the entire
dough mass must be easily malleable. It is absolutely forbidden to roll blocks of dough that are not
malleable, if just taken out of a freezer, for example. The manufacturer shall not be responsible in
any way for damage caused by failure to observe these instructions.
2. Turn on the machine.
3. Start sheeting in alternating directions, adjusting the distance between the rollers each time.
4.
If necessary, sprinkle flour on the dough between one rolling pass and the next.
5. Do not handle masses of dough manually that are so heavy or so big as to be hard to support. This is to
prevent risks of an ergonomic type with the possibility of muscle-skeleton injuries.
6. The machine stops when a guard is raised. To resume work, lower the guards, press the enabling button,
and then actuate the start and movement inversion controls.
7.
The machine stops if the emergency button is pressed. To resume work, rearm the button (turn it in the
direction of the arrow on the top), press the enabling button, and then actuate the start and movement
inversion controls.
8.
Before the last rolling pass, raise the rolling pin support; insert the rolling pin into the deepest seat and
wrap a little of the pastry arriving from the last sheeting stage around it: all the pastry will wrap around the
rolling pin and will be kept turning by the friction between the wrapped dough and the belt.
9.
When all the sheet is wrapped round it, move the rolling pin to the least deep seat or take it off the
machine.
10. To resume the sheeting operations in order to obtain a new pastry sheet it is necessary to shift the rolling
pins (both empty and full) off the machine and lower the supports.
Turn off the machine at the end of work (turn the switch to O - OFF) and clean it.
SUSPENDING THE USE OF THE MACHINE TEMPORARILY AND PARKING IT
When it is envisaged that the machine will not be used for a significant time:
•
Clean every part of it thoroughly.
•
Take it to the place where you wish to park it.
•
Put the worktables into a stable raised position; check that the supports are properly inserted into the top
supports.
Summary of Contents for BE-IT-710-CSS
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