R302V Operation Manual
9
DO NOT remove the continuous feed lead
when the motor is running. Wait until the
motor has come to a full stop.
DO NOT attempt to run frozen products
through the cutting plates.
DO NOT put anything other than food
products in the feed chute.
Wear cut-resistant gloves when handling
the cutting plates.
(1) Slicing Operation: When preparing food to be
sliced, make sure the food will fit into the proper feed
chute. Produce such as carrots, cucumbers, etc.,
should be “squared” at both ends. This will provide a
consistent slice throughout the whole product. With
cabbage, lettuce or any product that has an undesir-
able core, the core should be removed. Medium
size heads of lettuce or cabbage may be cut into
thirds to fit in the feed chute. It is also suggested that
the rounded half be squared to permit a consistent
cut. The rounded portion can be dropped into the
chute at the end and with no pressure applied, it will
normally be processed uniformly. Larger heads of
cabbage or lettuce may be more effectively processed
if they are cut into fourths. When the preparation has
been accomplished, fill the selected feed chute, place
the pusher in position, turn the machine on and ob-
serve the results.
(2) Grating Operation: Again, prepare the product as
to allow insertion into the feed chute. Consider which
chute will be used. As an example, placement of
carrots horizontally in the large chute will result in a
long grated product, while vertical insertion in the
smaller chute will result in a short grated product. It
is recommended that chilled cheese be used when
grated cheese is desired, otherwise a gumminess may
result. A fine coating of cornstarch applied to the
cheese before grating will aid in keeping the finished
product separated. A fine coating of cornstarch will
not be visible and is tasteless. Grating cheese is one
of the most trying processes and because the nature
of the product may cause overheating of the motor if
not grated in the recommended manner. It is recom-
mended that a slight pulsating pressure be applied
with the pusher while grating, alternating slight pres-
sure on the pusher—no pressure—continuing in this
manner until the block of cheese is completely grated.
It is recommended that the cheese be prepared to fit
the opening in volumes which will permit motor cool-
down time during long production runs.
(3) Julienne Operation: Insertion of the product to be
cut must be horizontal if a long stick is to be achieved,
e.g., squash sticks. Vertical insertion will result in
finely chopped products, e.g., chopped celery. A finely
chopped onion product may also be obtained with this
operation.
Plate Utilization
The Robot Coupe food processor will perform a vari-
ety of functions: slicing, grating, French fry, and
julienne. There are a total of 25 different plates avail-
able to perform these functions to meet individual
tastes.
The 25 plates consists of:
7 slicing plates
8 grating plates
6 julienne plates
2 French fry combinations
2 dicing combinations
The standard Robot Coupe comes with two (2) plates.
Check your most current price list for the plates which
are included as standard. The number and type of
plates will vary depending upon the use of the ma-
chine.
SLICING PLATES
The seven (7) slicing plates range from 1mm (ap-
proximately 3/64") to 6.5mm (approximately 1/4"):
Part Number
MM Slicing
Inches (Approx.)
R291
1mm
1/32 in.
R212
2mm Waved
5/64 in.
R210
2mm
5/64 in.
R292
3mm
1/8 in.
R211
4mm
5/32 in.
R293
5mm
3/16 in.
R270
6.5mm
1/4 in.
