LEVER
Mount the lever on the machine.
OPERATION
• Divide the dough in even pieces (30 times the disired weight 20 times for the Quarto).
• Ex: for dough pieces of 50 g (30 x 50 g = 1500 g total dough piece).
• Round the dough nicely.
• Relax the dough for about 20 minutes underneath a foil to avoid crusting.
• Put the division bin on the support.
• Grease the division bin with edible oilor flour the division bin.
• Release the prepared dough.
• Put dough in the division bin.
• Put some flour on the dough.
• Flatten the dough in the division bin by hand untill it touches the edges of the division bin.
• Position the division bin underneath the dividing knives against the guides.
• Pull down the pression lever to flatten the dough.
• Make sure that the cutting lever is locked.
• Realease pressure slightly and pull cutting lever to release the knives.
• Pull down the pressure lever untill the knives thouch the bottom of the division bin, give
the pressure lever a short and firm push.
• Push the pression lever back up in vertical position until the cutting lever is locked again.
• Pull out the division bin.
• Take out the divided dough pieces and place them on your preferred baking surface.
CLEANING AND MAINTENANCE
• Do not use water to wash the surface of the machine directly to avoid rust.
• After daily use, use brush and cloth to clean division grids and division bin. Remove
dough residue, or else it will become hard and damage the dividing grid or corrode the
machine gradually.
EVERY THREE MONTHS
• Lubricate the machine..
• Check and grease the main shaft and lever.
ENG
13
