Omcan PM-IT-0030-R, Instruction Manual

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7
Operation
There is also the possibility to prepare the rollers of sheet using the special automatic dough roller that we can
supply as an accessory to couple with the press (Item 46297) – see the picture below.
STUFFING
The stuffing must be soft and passed through a mincing machine, so that it does not show filaments (if you use
vegetables) or lumps (if you use meat), that could clog the holes of the distributor, preventing the perfect filling
of the ravioli. We advise the use of eggs in the preparation of stuffing, because the albumen helps the sealing
of ravioli. The stuffing must never be fatty or greasy as the ravioli will not seal.
PRODUCTION OF THE RAVIOLI
• Insert the distributor (9) – Fig. E.
• Fill the cylinder (8) and put it in the machine after pressing the stuffing with the fist – Fig. F.
• Lean the rollers (2) with a sufficient quantity of sheet on the brackets (3).
• Unroll the pasta sheets just to fit them between the two thinning cylinders – Fig. G.
• Start the machine pressing the START push-button; when the first ravioli come out, stop the machine by
pressing the STOP push-button.
• During this phase the lever (6) – Fig. D – must be turned 180°.
• Turn the handle (6) till the piston (7) enters in the cylinder (8), then put the lever (5) in the position of
hooking – Fig. D.
• Go on turning the handle (6) till you see through the little window of the carter (10) the stuffing coming out
from the holes of the distributor – Fig. I.
• Now start the machine, pushing the START push-button to begin the production of the ravioli.
• Acting on the knob (11), you can vary the quantity of stuffing that you can control on the scale (12) – Fig. L.
WARNING: We advise to start the production of the ravioli with the quantity of stuffing on the value 2 of
the scale and then, if desired, to increase the quantity.