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Friulco CUBO Quick Start Manual

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www.linda-lewis.co.uk
0161 633 5797
kitchens@linda-lewis.co.uk
CUBO
DOUGH DIVIDER

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Summary of Contents for Friulco CUBO

  • Page 1 0161 633 5797 kitchens@linda-lewis.co.uk CUBO DOUGH DIVIDER...
  • Page 2 0161 633 5797 kitchens@linda-lewis.co.uk 1. GENERAL INFORMATION AND SAFETY SPECIFICATIONS CUBO has been designed and manufactured to cut pizza and bread dough portions (at room temperature) from 20 to 240 grams. On request, some optional extras are available: two cones to obtain smaller portions from 20 grams •...
  • Page 3 www.linda-lewis.co.uk 0161 633 5797 kitchens@linda-lewis.co.uk 3. DESCRIPTION OF THE CONTROL DEVICES AND OF THEIR FUNCTION The machine has a green start push button (Ref.38), a red stop push button (Ref.39), an emergency push button (Ref.37) and a weight regulation knob (Ref.40). To start the machine, press on the green start push button ON (Ref.38).
  • Page 4 www.linda-lewis.co.uk 0161 633 5797 kitchens@linda-lewis.co.uk The weight regulation knob (Ref.40) is used to increase or decrease the portions weight but if turned beyond the minimum point (-), it can work as a “reset” device: the knife is brought back to its original position, if displaced.
  • Page 5 www.linda-lewis.co.uk 0161 633 5797 kitchens@linda-lewis.co.uk Always turn off the machine pressing on the red push button OFF (Ref.39). Alternatively, open the door (Ref.1) before proceeding. CAUTION: DO NOT wash the machine with water jets. 5. TRANSPORT, LIFTING AND INSTALLATION The machine is placed on a wooden pallet. It is then closed from the above with a cardboard box without bottom and strapped to the pallet.

  • Page 6: Cleaning And Sanitation

    www.linda-lewis.co.uk 0161 633 5797 kitchens@linda-lewis.co.uk To extract the machine out of its packing, you need to cut the straps and to lift the cardboard box Lift the machine with a forklift and place it on an even (level) dry flooring, at a safety distance from the user.
  • Page 7 7. REGULATION The best regulation for CUBO is done by steps since it should suit the different types of dough. 7.1. Cubo can cut dough portions from 20 to 240 grams. 7.2. For portions over 120 grams use the cone (Ref.5) 7.3.
  • Page 8 www.linda-lewis.co.uk 0161 633 5797 kitchens@linda-lewis.co.uk 7.5. For more accuracy in the regulation of the weight, use the “WEIGHT” regulation knob (Ref.40): weigh the first dough portions; if they are smaller than foreseen, turn the “WEIGHT” knob towards +, if they are bigger, turn it towards -. Repeat this operation until you get the required weight.

  • Page 9: Disassembly And Cleaning

    www.linda-lewis.co.uk 0161 633 5797 kitchens@linda-lewis.co.uk 8. USE 8.1. Prepare the dough with a normal spiral mixer. 8.2. The mixing time should be 5-10% less than for a manual dough portioning. 8.3. IMMEDIATELY place the dough just prepared into the divider hopper without adding flour or oil. 8.4.
  • Page 10 www.linda-lewis.co.uk 0161 633 5797 kitchens@linda-lewis.co.uk 9.3. Lift the upper cover (Ref.34). Seize the removable hopper (Ref.33) by its front handle. 9.4. Turn the spacer knobs (Ref.4) counterclockwise, pull out the cone (Ref.5) turning it clockwise.
  • Page 11 www.linda-lewis.co.uk 0161 633 5797 kitchens@linda-lewis.co.uk 9.5. Unscrew the rear knob (Ref.42), seize the spiral support (Ref.7) and take it away together with the spiral (Ref.6) pulling them towards you. 9.6. Clean everything and before reassembling, remove possible dough remains from the interlocking areas.

  • Page 12: Regular Maintenance

    www.linda-lewis.co.uk 0161 633 5797 kitchens@linda-lewis.co.uk 9.8. Reassemble the knife (Ref.8) after having placed the chute (Ref.2). As far as the cleaning of the housing is concerned, a daily dry cleaning of all dough and flour remains is sufficient. It should never be washed with sodium hypochlorite-based solutions or with abrasive detergents since these could damage the external parts of the machine.

  • Page 13: Essential Requirements

    www.linda-lewis.co.uk 0161 633 5797 kitchens@linda-lewis.co.uk 11. REPAIR For repairs, controls or replacement of damaged parts, we suggest you to apply directly to the manufacturer or to replace the damaged parts with equivalent materials, especially as far as safety is concerned: - power cord with plug (2 phases + ground) - switch (push button) Before any mechanical or electrical maintenance, it is compulsory to switch the machine off and to...
  • Page 14 www.linda-lewis.co.uk 0161 633 5797 kitchens@linda-lewis.co.uk GUIDE TO OPTIONAL EXTRAS To simplify work and satisfy all customers’ needs, FRIUL CO can provide various optional components on request. 1.1 OPTIONAL CONE ø30 The optional cone ø30 (Ref.43) is for portions weighing from 20 to 60 grams. 1.2 OPTIONAL CONE ø40 The optional cone ø40 (Ref.44) is for portions weighing from 60 to 120 grams.
  • Page 15 www.linda-lewis.co.uk 0161 633 5797 kitchens@linda-lewis.co.uk 1.3 AUGER An optional auger (Ref.6) is available to process not very elastic doughs. 1.4 TEFLON COATED HOPPER AND CHUTE The optional Teflon coated hopper (33B) and chute (Ref.2B) allow to process highly hydrated doughs (over 58%).