Robot Coupe R302, Operation Manual

R302 Operation Manual

8

B:   INSTRUCTIONS FOR USE OF THE

CONTINUOUS FEED ATTACHMENT:

The Robot Coupe Food Processor will slice, grate,
shred and julliene.  These processes will be performed
in a matter of seconds.  Because of the speed of the
process, it is necessary that the operator perform pre-
liminary steps before turning the machine on.  Food
preparation, feed chute loading, and availability of a
receptacle for receiving the finished product are some
of the steps to assure positive control of the process-
ing operation.

Food preparation will be required to assure that the
produce will fit a feed chute with the pusher covering
the product.  Additionally, according to personal pref-
erence, some products may or may not be cored or
peeled.  Feed chute selection should be made de-
pending upon the product to be processed.  As an
example, good consistency of small round produce
(carrots, cucumbers, etc.) necessitates use of the
small feed chute to allow better operator control. Use
of the larger port for this type of produce may result in
an undesired finished product, e.g., slicing with the
grain.  In general, more control of the processing op-
eration can also be obtained by filling the selected
feed chute and placing the pusher in position before
turning the machine on.

Adherence to certain operational techniques will also
enhance the processing operation.  For instance, a
consistent pressure with the pusher upon the produce
will yield a consistent output.  Application of more pres-
sure will increase the thickness of the product, e.g.,
thicker slice, while reduction in pressure will result in
a finer product. However, do not apply enough pres-
sure to stall or slow the motor. This will cause dam-
age to both the plate and the motor.  If no pressure is
applied at all and the produce is permitted to bounce
around, an inconsistent product may result.  When
the pusher has settled fully in the feed chute, press
the off switch and re-load the entry port for a repeat
process.

THE UNIT SHOULD BE OFF EXCEPT WHEN PRO-
CESSING IS UNDERWAY.  

It is recommended that

the machine be operated on a 50% duty cycle.  This
is easily accomplished since the preparation time
(cleaning, coring, peeling, and loading) takes longer
than the processing time.  This will yield the longest
life for your machine.

DO NOT remove the continuous feed lead
when the motor is running.  Wait until the
motor has come to a full stop.

DO NOT attempt to run frozen products
through the cutting plates.

DO NOT put anything other than food
products in the feed chute.

Wear cut-resistant gloves when handling
the cutting plates.

(1) Slicing Operation:

  When preparing food to be

sliced, make sure the food will fit into the  proper feed
chute.  Produce such as carrots, cucumbers,  etc.,
should be “squared” at both ends.  This will provide a
consistent slice throughout the whole product.  With
cabbage, lettuce or any product that has an undesir-
able  core, the core should be removed.  Medium
size heads of  lettuce or cabbage may be cut into
thirds to fit in the feed  chute.  It is also suggested that
the rounded half be  squared to permit a consistent
cut.  The rounded portion can be dropped into the
chute at the end and with no pressure applied, it will
normally be processed uniformly.  Larger heads of
cabbage or lettuce may be more effectively processed
if they are cut into fourths.  When the preparation has
been accomplished, fill the selected feed chute, place
the pusher in position, turn the machine on and ob-
serve the results.