4 of 11
WARNINGS
Danger of physical injury from the chute or disassembling the cases during maintenance. It is
possible to come in contact with the machine-members in motion. Make the machine safe before
performing regular cleaning and maintenance by turning off the Main Power Switch.
Danger of electric shock if the machine is not properly grounded with suitable earthing. It has to be
connected in accordance with the local/state regulations in force in the country of installation.
DESCRIPTION AND USE OF THE MACHINE
The T50 vertical sheeter is designed for processing dough in small size areas where space is a crucial issue.
It has the capacity of restrained dimensions during processing and can become extremely compact during
non use.
Two steel cylinders ground in hard chrome, with efficient rakers easily dismantled, guarantee a perfect rolling
out processing while high-powered transmissions make it possible to process harder dough. The opening
and closing of the cylinders are activated by a simple to use handle which is equipped by two options for
minimum and for maximum thickness. This makes it possible to use the machine to roll out dough in two
ways, pizza dough rolled out in pans or small quantities of pastry dough. The machine is particularly efficient
in processing fresh dough while regulating the speed by an inverter makes operations easier guaranteeing
fine pastry dough and regular thickness dough. Close attention has been put in the anti-injury systems and in
the controls which perfectly abide by the norms in force, while maintenance is reduced to cleaning and
periodic check ups.
It is difficult to evaluate how much work load is admissible considering that the machine has a powerful
transmission suitable for hard dough as well (egg-based dough). Nonetheless we advice that egg-based
dough are processed in portions no greater than 600-700 grams and to sheet the dough gradually by
reducing the thickness a bit at a time. The best results for thin and regular pasta dough can be obtained this
way.
