Robot Coupe CMP 300 Combi - Uses & Examples; Catering, Restaurant, and Laboratory Applications; Hygiene; Cleaning and Disinfection Practices

21
USES &
EXAMPLES
The mixer function makes it possible to carry out all
types of processing in the minimum of time, while
the whisk function enables you to whisk and mix
the preparation. We thus recommend that you
supervise all food preparations carefully in order to
obtain the best results.
Removing the ejector
- Hold the whisk by
the wires
B
in
one hand.
- With the other
hand, pull the
ejector
A
in the
direction of the
arrow (see figure).
- To check that the whisk is properly fixed inside the
shaft
C
, gently tug the metal wires.
- Repeat this procedure with the second whisk. If
you cannot push it in properly, remove it, rotate it
90° and start again.
CATERING AND RESTAURANT WORK
Blade Function
• Soups
• Vegetable purees : carrots, spinach, celery, turnips,
French beans, etc.
• Mousses : vegetable, fish
• Fruit compotes
• Sauces : green, rouille, remoulade, cream emulsions,
tomato or parsley
• Bisques : langoustines and shellfish
• Pancake batter
The foot, the blades and the whisks can be
entirely dismantled, (Robot-Coupe’s exclusive
patented system), thereby ensuring easy
cleaning, perfect hygiene and simple
maintenance.
Removing the whisks from the whisk holder
Pull the ejector
A
in direction to
the arrow, grip-
ping the ejector
in one hand and
the holder
B
in
the other.
HYGIENE
The equipment must be clean at all stages of
production.
It is vital to clean the power mixer thoroughly
between each job using a detergent or disinfectant.
• N.B. NEVER USE PURE BLEACH
- Dilute the detergent/disinfectant following the ma-
nufacturer’s instructions on the label.
- Scrub well if necessary.
- Leave the disinfectant/detergent to take effect if
necessary.
- Rinse thoroughly.
- Dry properly using a clean cloth.
CLEANING
As a precaution, always unplug your appliance
before cleaning it (risk of electrocution).
WARNING
CHEMICAL & PHARMACEUTICAL
LABORATORY WORK
Whisk function
• Mashed potatoes (fresh or instant).
• Pancake batter
• Mayonnaise
• Beaten egg whites
• Chocolate mousse
• Butter sauces
• Whipped cream
• Smooth fromage frais
• Mashed potato (fresh or instant)
• Mixing : making ointments, creams, paste…, emulsions.