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EN
TO STOP
Taking the foot off of the foot pedal the equipment stops working.
CHAPTER 5. REGULATIONS
Regulating the equipment can only be recommended
as there are different characteristics of: the dough,
the weight, the thickness, the size and the shape of
the disk.
Therefore the correct regulating of the equipment
must be made by experimenting.
The equipment is provided with medium size regula-
tion.
5.1. HOW TO REGULATE THE THICKNESS
IMPORTANT
All the regulations have to be done when the equipment is off.
With this equipment, you can reach different dough thicknesses; just by turning the knob you can unblocked
them pulling the black lever.
The thickness can be modified turning the knob:
(-) turning clockwise for minimum thickness
(+) turning anti-clockwise for maximum thickness.
CHAPTER 6. MAINTENANCE
WARNING
Before carrying out any kind of maintenance or
cleaning you must take out the plug.
In any case of mal-functioning or damages of the
equipment you must apply for authorised assis
-
tance from the manufacturer (See chapter 8).
6.1. CLEANING
Cleaning must be done every time the equipment
has been used following all the rules to prevent mal-
functioning of the equipment and for hygienic pur-
poses.
Using a proper bush, first clean the residue of flour
and dough. Release the springs, loosen the dough
scrapers then turn the regulating levers in position,
maximum opening of the rollers.
Clean very carefully the equipment and all the parts,
also the disassembled parts, using a sponge or a
cloth dampen with tepid water and detergent. Rinse
out very well to completely remove the detergent.
Dry with blotting paper, then clean first the surface
in contact with the dough and then all the equipment
with a clean and soft cloth soaked with a specific dis-
infectant for alimentary use.
WARNING
It is important not to use chemical abrasive or corro-
sive products. Absolutely avoid using running water,
non-smooth tools such as steel wool, sponges, etc...
These can damage the surface and compromise the
hygienically safety.
Mount everything in this order: the scraping dough
pieces, the springs, the slides and the protections.
Check that all pieces have been correctly positioned
and fixed.
8


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