Instructions, use and maintenance manual Pag. 25/49
SAU 160-200
MODEL DOUGH CAPACITY [kg] WATER [%]
SAU 160 160 60%
SAU 200 200 60%
The use of flour rich in gluten gives rise to very elastic doughs, which absorb a lot of power. In this case, like in the
case of dough with lower percentage of water to that indicated in the table, it is necessary to reduce the maximum
dough capacity of the machine.
P/L 0.5÷0.7 60% OF WATER ON FLOUR
W ≤ 300 60% OF WATER ON FLOUR
W > 300 65% OF WATER ON FLOUR
dough in progress, gradually pour it without strong jolts, again to minimise the
dispersion of dust in the environment. These operations are necessary to prevent
muscle-skeletal problems (if possible, avoid bending your bust, rather bend your
knees and keep the bust straight) and respiratory problems.
When unloading the dough, do not add flour to prevent dust forming.
To remove the dough from the bowl, portion the dough into balls of adequate weight
Do not attempt to recover the flour deposited on the external parts of the machine
and/or floor; this could contaminate the food with consequent heath risk for
consumers.
Do not place your hands, fingers, etc.., in spaces characterised by the presence of
moving parts (e.g. between bowl edge and guard, between bowl bottom and base,
etc.).
The following table is to be considered a general indication of the factory.
For doughs with a different water percentage to that indicated, contact the
manufacturer.
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