Robot Coupe Blixer 23 a, Руководство пользователя

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CLEANING
• BOWL
Once the bowl is empty, return it to its vertical posi-
tion, close the lid and run the machine at the 2nd
speed (3,000 rpm). This will clear the blades of any
food residue. You can also preclean the bowl by
pouring in a few litres of hot water, then running the
machine for a few minutes at the 2nd speed.
As all the electrical parts are watertight, this
machine is extremely easy to clean. It can be
washed daily with a hand shower spray (never use
a power washer).
If you are not intending to use your appliance for a
while, remember not to lock the bowl into position,
to avoid unnecessary wear of the seals.
• BLADES
The blade assembly must be taken apart in order to
thoroughly clean each part.
W A R N I N G
As a precaution, always unplug your
appliance before cleaning it (hazard of
electrocution) and handle the blades with
care (hazard of injury).
I M P O R T A N T
All the metal parts should be wiped dry,
especially, the blades, to avoid oxidation.
These operations are vital for ensuring optimum
blade assembly hygiene.
The vertical cutter-mixer has numerous other
applications. The above quantities are given for
guidance only and may vary according to the
quality of ingredients or the recipe.
• BLIXER
®
The Blixer will enable you to perform all your
cutting tasks in minimum time. We recommend
therefore, that you keep a close eye on the mixture
in order to obtain the desired results.
* In first speed only
HOSPITAL USES
SPOON FEEDING
• Minced foods: meat, fish
etc.
• Vegetable purees
• Mousses: vegetables, fish etc. • Compotes of stewed fruit
SEMI-LIQUID FEEDING
This simply entails diluting spoon-feeding preparations:
• Minced meat + gravy
• Puree + liquid (broth, milk. etc.)
• Soups / creamed soups • Fruit co syrup or water
LIQUID FEEDING (for use via tubes)
• Soups and any preparations that can be liquidized.
DELICATESSEN USES
• Butter mixtures : snail butter, salmon butter, anchovie butter…
• Sauces : green sauce, mayonnaise, remoulade, ailloli,
emulsified sauces with tomatoes, cream, parsley…
• Vegetable mousses.
• Grinding : lobster, scampi, seashells...
PHARMACEUTICAL AND CHEMICAL
LABORATORY USES
• Grinding : herbs, seeds, powders, tablets....
• Mixing:
homogeneization of creams, ointments, mixed
components, varied ingredients...
USES
R 23
(kg)
R 30
R 30 V.V.
(kg)
R 45
R 45 V.V.
(kg)
R 60
(kg)
GRINDING
Almond paste
6 8 12 17
Praline
11 14 20 28
Seafood / crushed ice
5 6 9 12
Breadcrumbs
6 7 11 15
BLENDING
Liquid preparations* 16 20 30 40
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