R4X and R6X Operation Manual
7
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.
Keep hands out of the feed openings.
Always use the food pushers.
(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 may cause over-
heating of the motor if not done in the recommended
manner. It is recommended that a slight pulsating
pressure be applied with the pusher while grating,
alternating slight pressure on the pusher—no pres-
sure—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 cel-
ery. A finely chopped onion product may also be
obtained with this operation.
DO NOT attempt to julienne meats or
cheeses.
(4)
Dicing Operation: The dicing operation requires
that product be sliced both horizontally and vertically
by the machine. The smaller the dice required, the
more difficult the cut is to achieve. Soft or juicy pro-
duce will tend to mush if the dice is too small or the
produce is too soft. Cheeses and meats represent
the opposite extreme.
DO NOT ATTEMPT TO DICE MEATS OR
CHEESES. Damage could occur to the
blades and/or the motor and will not be
covered under warranty. NOTE; You can-
not julienne or dice meats or cheeses on
any food processor.
During the dicing operation, attention should be given
to the finished product. A visible change in the prod-
uct will occur when the dicing grid requires cleaning.
If this occurs remove the continuous feed lead and
the slicing plate, then take a stiff bristle brush and
force any product on the grid through.
