Instructions, use and maintenance manual
Pag. 27/48
TAURO 35-35PLUS-40-40PLUS
13. Operating instructions and for loading the ingredients
13.1. Operating instructions
13.1.1.
To start the machine
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Connect the machine electrically.
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Turn the master switch to position 1.
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Lower the safety grid and bring the timer index to position ON.
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Select the wanted speed 1 or 2 (ONLY FOR 2-SPEED TAURO).
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Press START: the machine will start beginning to knead.
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The mixer immediately stops when the bowl protection grid is lifted. To restart it, lower the grid and press
START.
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Press STOP to stop the machine at any moment.
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To set a work time, turn the TIMER index and press START. The machine starts and will stop when the index
returns to zero position.
13.1.2.
Working with the machine.
The machine is now ready to mix. Follow some simple rules:
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Firstly, pour the necessary amount of water in the bowl.
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Add the correct amount of flour, the dough will gradually harden until the right consistency is obtained. On the
contrary, adding water to flour creates masses of flour on the bottom that will require longer machining time
with consequent dough damage.
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The other ingredients (salt, yeast, oil, etc.) are added as desired
For the machine to work, the mobile guard must be lowered, otherwise the safety
systems prevent its operation. Check the correct rotation direction of the bowl
(clockwise), if not correct contact a qualified electrician for intervention.
The machine MUST be used by a single operator at a time.
DO NOT REMOVE OR TAMPER WITH THE PROTECTIONS AND ELECTRICAL OR
MECHANICAL SAFETY DEVICES FITTED ON THE MACHINE.
ATTENTION: wear the dust-proof masks with filtering capacity appropriate to the
particle size of the powder (given in the technical data sheet of the flour, if available,
otherwise to be defined and measured by the employer) when inserting the FLOUR to
avoid risks to the respiratory tract due to inhalation of the dust, make sure there is no
one nearby before pouring the flour in the bowl. Wear the PPE: mask, shoes with
metal tip and non-slip sole and gloves.
Lift moderate amounts of water, pouring only a few litres at a time instead of full
buckets, to avoid muscle-skeletal injuries and/or problems. To load the flour in the
bowl DO not suddenly overturn the container (e.g. the bag), lighten it by removing as
much flour as possible (e.g. with a scoop) and only when there is little flour left, lift it
manually. Do not tip the bag in the bowl, but put the bag in the bowl, being careful
not to rest it on the bottom, cut the lower part and let the flour slowly come out so as
to minimise the formation of dust. If necessary, add small amounts of flour to the
dough in progress, gradually pour it without strong jolts, again to minimise the
dispersion of dust in the environment. These operations are necessary to prevent
muscle-skeletal problems (if possible, avoid bending your bust, rather bend your
