Specifications
18
Next fit the appropriate sli-
cing disc and screw the sli-
cer on the motor shaft with
the butterfly nut.
USE EXAMPLES
• BOWL CUTTER ATTACHMENT
The cutter 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.
The pulse control allows you to stop and start the
machine for high-precision control when working
with certain types of ingredients.
• INSTALLING THE DICING GRID:
These grids can be positioned in two different
ways depending on the type of hopper used in
order to avoid any false starts.
• Position 1: Using the large hopper.
In this case, the
dicing grid should be
positioned so that its
blades are vertically
aligned with the
hopper. (You must be
able to see the grid
blades when looking into the hopper.)
• Position 2: Using the cylindrical hopper.
In this case, the grid
must be positioned so
that the blades are
vertically aligned with
the tube. (You must be
able to see the grid
blades when looking
into the tube.)
c) If you want to use the
French fries potatoes cut-
ting equipment:
This equipment comprises a
French fries grid and a
special French fries slicing
disc.
Position the French fries grid
in the vegetable preparation
bowl. Check that it is
correctly positioned with the
French fries plate positioned
at the outlet.
Next fit the appropriate
slicing disc and screw the
slicer on the motor shaft
with the butterfly nut.
For both R 401, R402 and R 402 V.V. models:
5) Place the lid on the bowl and rotate to the
right until the lid clicks, to form an extension of the
bowl.
Max
USES
processing
Suggested Processing
Quantity
Speed time
(in kg)
(Rpm) (in mn)
CHOP
• MEAT
Hamburgers/steak tartare 1
1200/1500
3
Sausagemeat/tomatoes 1,2
1200/1500
3
Terrine/pâté 1,2
1200/1500
4
• FISH
Brandade
1,2
3000
5
Terrines
1,2
3000
5
• VEGETABLES
Garlic/parsley/onion/shallots 0,5 / 0,8
1500/2000
3
Soup / purées
1,2
2500/3000
4
• FRUIT
Compotes /purées
1,2
2500/3000
4
EMULSIFY
Mayonnaise / ailloli /
remoulade sauce
2
600/1500
3
Hollandaise/béarnaise 2
600/1500
5
Snail or salmon butter 2
600/1500
4