Royal Catering RC-DRM310 Manuel D'utilisation page 6

After inserting the power cord into the mains socket, the
machine is ready for operational testing.
Operational test RC-DRM310, RC-DRM420, RC-DRM311:
TO START: Press the switch into position 1, the machine
will start.
TO STOP: Press the switch into position 0, the machine will
stop.
Operational test RC-DRM310TG, RC-DRM420TG:
TO START: Press the switch on the side into position 1
Press the black "SET TIME" button on the control unit to set
the operating time from 10 to 35 seconds; the machine is
ready for the operating stage.
THE ROLLERS WILL START AUTOMATICALLY WHEN THE
DOUGH COMES INTO CONTACT WITH THE UPPER CHUTE.
TO STOP: The rollers stop automatically when the
previously set time expires, or when the "STOP" key is
pressed. Move the switch into position "0" to completely
turn the machine off.
Operational test OPTIONAL PEDAL (standard in RC-
DRM311):
PEDAL START: When the switch is pressed into position 2,
the machine will not start but will go into standby. When
the pedal control is lightly pressed, the rollers will start to
turn and the machine is ready for use.
PEDAL STOP: When the operator lifts their foot off the
pedal, the machine stops. Move the switch into position
"0" to completely turn the machine off.
Finally, RUN THE MACHINE ON EMPTY FOR ONE MINUTE,
CHECK THAT IT OPERATES REGULARLY.
USE AND OPERATION
IMPORTANT: ALL ADJUSTMENTS MUST BE MADE WITH
THE MACHINE AT A STANDSTILL.
The recommended adjustments are of a purely indicative
nature given that adjustments must be defined by way of
trial and error in consideration of the following variables:
characteristics of dough, weight, thickness, size and form of
the disc. The machine is supplied with general adjustments
suitable for medium-weight pizzas.
REGULATION OF THICKNESS
To satisfy individual needs, the machine allows different
dough thicknesses by turning the knob, which is released
by pulling on the black pommel.
The thickness is adjusted depending on the direction of
rotation of the pommel:
• MINIMUM THICKNESS: turn in an anti-clockwise
direction.
• MAXIMUM THICKNESS: turn in a clockwise direction.
For best results it is recommended to differentiate the
adjustments:
E.g.: upper roller opening 3.5 mm,
lower roller opening 2 mm
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NOTE: TO AVOID ANY INDENTATION OF THE
DOUGH, PASS IT THROUGH THE ROLLERS ONCE
ONLY.
FORM REGULATION FOR ROLLING MACHINES RC-
DRM310, RC-DRM420, RC-DRM310TG, RC-DRM420TG:
For best disc form the sensitivity of the balance must be
adjusted to suit variations in the weight of the dough so
that its position can be changed from vertical to perfectly
horizontal before entering the lower rollers.
NOTE: MAKE SURE THE SMALL BALANCE, WHEN NOT
BEING USED, IS ALWAYS IN THE HIGH POSITION.
SMALL BALANCE REGULATION
This adjustment allows the dough rotation speed to be
varied. By turning the lock screw it is possible to change
the position of the counterweight and consequently the
sensitivity depending on its positioning in one of the holes
in the small balance.
MAXIMUM SENSITIVITY:
• position the counterweight inside the hole;
• recommended for low weights.
MEDIUM SENSITIVITY:
• position the counterweight at the centre of the hole;
• recommended for medium weights.
MINIMUM SENSITIVITY:
• position the counterweight outside the hole;
• recommended for high weights.
At the end of regulation, block the counterweight by
retightening the screw.
MACHINE USE
Before starting each operating cycle, check that the
machine is perfectly clean, in particular the surfaces that
come into contact with the dough. If cleaning is necessary,
proceed in accordance with the methods described in the
"MAINTENANCE" paragraph.
ATTENTION: During the operating stage it is
strictly prohibited to remove the safety protections
due to the presence of moving parts that may
cause hands
to be crushed.
Models RC-DRM310, RC-DRM420:
TO START: Press the switch into position 1, the machine will
place the two pairs of rollers in movement and is ready for
the operating stage.
Before introducing the lightly floured and previously
proofed (at least 6-8 hours) ball of dough into the opening
of the protection, slightly squash part of the edge of the
ball to facilitate its entry into the pair of upper rollers.
When the dough exits the rollers, its thickness will be
slightly reduced and it will have an oval shape. Then as
it slides onto the balance, it will be rotated in a diagonal
direction by about 90°, ready for the next passage through
the lower rollers, from which it will exit in a rough disc
shape, which will then need to be perfected by hand.
TO STOP: Press the switch into position 0.
Models RC-DRM310TG, RC-DRM420TG:
TO START Press the switch on the side into position 1
Press the black "SET TIME" button on the control unit to
set the operating time from 10 to 35 seconds; the machine
is ready for the operating stage. Before introducing the
lightly floured and previously proofed (at least 6-8 hours)
Rev. 10.03.2020
ball of dough into the opening of the protection, slightly
squash part of the edge of the ball to facilitate its entry into
the pair of upper rollers.
THE ROLLERS WILL START AUTOMATICALLY WHEN THE
DOUGH COMES INTO CONTACT WITH THE UPPER CHUTE.
When the dough exits the rollers, its thickness will be
slightly reduced and it will have an oval shape. Then as
it slides onto the balance, it will be rotated in a diagonal
direction by about 90°, ready for the next passage through
the lower rollers, from which it will exit in a rough disc
shape, which will then need to be perfected by hand. The
rollers will automatically stop turning at the end of the
previously set time, or when the "STOP" key is pressed.
TO STOP Press the switch on the side into position 0.
Models RC-DRM310, RC-DRM420:
USE OF PEDAL CONTROL
The pedal control is supplied only if requested by the client.
Its start/stop scope, supplemental to the front controls,
allows the machine to be kept running only for the time
strictly necessary for its use. This control is connected to the
machine by inserting the plug at the end of the pedal power
cord into the socket on the side of the machine itself.
TO START When the switch is pressed into position 2, the
machine will not start but will go into standby. When the
pedal control is lightly pressed, the rollers will start to turn
and the machine is ready for use.
TO STOP When the operator lifts their foot off the pedal,
the machine stops.
Models RC-DRM311:
FUNCTIONS AND USE OF PEDAL CONTROL. The operation
is the same as the previous machines but the roller pair
is single.
USE FOR DISC FORMATION
After manually turning the machine on by pressing the
switch into position 1, or with the pedal control in position
2, the operating stage can begin. Before introducing the
lightly floured and previously proofed (at least 6-8 hours)
ball of dough into the opening of the protection, slightly
squash part of the edge of the ball to facilitate its entry into
the pair of upper rollers, in which the dough thickness will
be slightly reduced, assuming an oval shape.
When this step is about to conclude, guide the dough's
descent using your hand, moving it forward step by step
until it is completely out, after which the rollers will stop.
Turn the dough in a diagonal direction by about 90°,
preparing it for the next passage through the pair of lower
rollers, from which it will exit in a rough disc shape, which
will then need to be perfected by hand.
USE FOR RECTANGLE FORMATION
Place a clean, suitably sized tray under the machine,
compatible with the width of the supporting feet. Turn
the machine on, start the rollers, then introduce the lightly
floured and previously proofed (at least 6-8 hours) dough
into the opening of the protection, slightly squashing part
of the edge of the ball to facilitate its entry into the pair
of rollers, in which the dough thickness will be slightly
reduced. After its exit, for medium and high weights, it is
essential to proceed in jog mode, manually widening the
dough in preparation for its subsequent passage through
the rollers from which the formed dough will be laid in the
tray.
Rev. 10.03.2020
IMPORTANT: TURN THE MACHINE OFF AT THE END OF THE
OPERATING STAGE.
MAINTENANCE
ATTENTION: Before performing any type of maintenance
works, including cleaning, adopt the following precautions:
• make sure the equipment is disconnected from the
electrical mains (detach the plug from the power
socket), making sure the power supply cannot be
accidentally reactivated;
• Make sure the equipment has completely cooled;
• Use the personal protective equipment required by
regulations in force;
• Always operate using appropriate tools;
• At the end of maintenance / repair / cleaning
operations, before placing the equipment back into
operation, reinstall all protections and safety devices;
CLEANING
ATTENTION: Under no circumstances may non-food-
grade abrasive or corrosive chemical products be used.
It is strictly prohibited to use jets of water, various tools,
rough or abrasive means, such as steel scourers, sponges,
etc., which may damage the surfaces and in particular
compromise the hygienic safety. Cleaning must be carried
out after every use in compliance with hygienic regulations
in force and in such a way as to protect the functions of the
machine, proceeding as follows:
• Using a suitable brush, first remove any flour and
dough residue;
• Remove the small balance and chutes from their
housings;
• Release the springs and slide out the dough scrapers;
• Turn the adjustment levers so that the rollers are in
their maximum open position;
• Thoroughly clean the machine and all its parts,
including the dismantled components, using
a sponge or cloth dampened with water and
a neutral food-grade detergent;
• Rinse as needed to remove all traces of the detergent;
• Dry with food-grade paper towel, then wipe down
first the surfaces in contact with the dough, then the
entire machine with a soft and clean cloth dampened
with a specific disinfectant for food-grade machines.
SHAFT AND ROLLER LUBRICATION
The shafts and rollers must be lubricated on an annual
basis. After removing the protections, chutes, springs and
dough scrapers;
• remove the screws and dismantle first the back panel
and then the supports;
• finally, remove the rollers and joints;
• thoroughly clean all parts with a sponge, warm water
and food-grade detergent, rinse as needed and dry
with paper towel;
• lubricate both the shafts and the holes of the rollers
using a sufficient quantity of paraffin oil;
• reassemble and secure all parts, carrying out the
steps in the reverse order with respect to their
disassembly.
ATTENTION: At the end of maintenance /
repair / cleaning operations, before placing the
equipment back into service, check that all parts
and relative protections have been properly
positioned and secured;
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