Rev. 0
dated 19/06/2001
SVP 0/1/2/3-E - Code: 3529.0091.01
20
Technical Assistance Service
Tel. (+39) 0445.595.111
PT
601
PP
601
GC
601
16-III
For models with geared motor (two-way) the product weight indicator
must never exceed 80 for SVP0/R and SVP1/R models, and 105 for
SVP2/R and SVP3/R models.
For example, the table shows that to obtain a dough piece weighing
approximately 1 kg with the SVP2, the pin ref. 1 Photo 4 must be inserted in
hole No. 4. If the piece still comes out the precise weight when working with
soft dough with the pin in hole 3, it is advisable to work with the pin in hole 3
because the dough will be compressed less and the machine will work with
less effort.
This data is also guideline because to obtain the desired piece size,
according to the type of dough, the handwheel ref. 3 Photo 2 must be
turned to a greater or lesser extent and the pin placed further or less far
forward.
- L o a d th e d o u g h to b e d ivid e d in to th e h o p p e r, sw itc h th e m a ch in e o n b y
m e a n s o f th e m a in s w itc h ref. 4 Photo 2 (th e w a rn in g lig h t ref. 4 Fig. 1 w ill
c o m e o n ) a n d sta rt u p b y p re ssin g th e p u sh b u tto n ref. 2 Fig. 1.
- C h e c k th a t th e p ro d u ct w e ig h t re m a in s c o n s ta n t: if th e p ie ce siz e s v a ry
s ig n ifica n tly, a d ju st th e h a n d w h e e l ref. 3 Photo 2 a n d /o r th e p in ref. 1
Photo 4 a s d e scrib e d a b o ve .
The hourly output of the machine (min. 540 strokes per minute, max 1620
strokes per minute) can be varied by turning the handwheel ref. 2 Photo 2;
this operation must be carried out with the machine in motion.
The divided products will be conveyed to outfeed by the belt ref. 3 Photo 1
and must be picked up by hand unless the machine has been disposed for
automatic transit to a subsequent processing phase.
For this purpose, there are two sockets in the electrical panel for connecting
a SOTTORIVA rounding or long loaf moulding unit.
Spina
foro
n°
Indice
pezzatura
da gr a gr
SVP0-E
Massa pasta
gr
SVP1-E
Massa pasta
gr
SVP2-E
Massa pasta
gr
SVP3-E
Massa pasta
gr
1
0-20
90-185
150-260
200-330
300-530
2
20-30
185-275
260-390
330-500
530-790
3
30-50
275-460
390-650
500-830
790-1320
4
50-70
460-640
650-915
830-1170
1320-1840
5
70-90
640-830
915-1170
1170-1500
1840-2370
6
90-110
830-1000
1170-1430
1500-1830
2370-2900
7
110-130
-
1430-1700
1830-2170
2900-3430
8
130-155
-
-
2170-2700
3430-4000
Caution
If the hopper is a high capacity model (over 70 kg of dough) and/or
when working with especially elastic doughs, it may be difficult for
the mass of dough to descend into the dividing chamber; if so, before
putting the dough into the hopper, oil the walls (use food grade oil
only) or order a teflon lined hopper from the manufacturer.
