Robot Coupe C 120, C 200, C 200 V.V. User Manual

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C80•C120•C200 • C 200 V.V.

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Robot-Coupe SNC - 12 avenue du Maréchal Leclerc – BP 134 – 71305 Montceau-les-Mines Cedex - France

Robot-Coupe

SNC:

- EN 12100 -1 & 2 - 2004: Safety of machinery – General principles for design,

- EN 60204-1 -2006: Safety of machinery – Electrical equipment of machines,

- EN 12852: Food Processors and Blenders,

- EN 1678-1998: Vegetable Cutting Machines,

- EN 454: Blender-Mixers,

- EN 12853: Hand-held Blenders and Whisks (stick blenders),

- EN 14655: Bread Slicers,

- EN 13208: Vegetable Preparation Machines,

- EN 13621: Salad Spinners,

- EN 60529-2000: Degrees of protection,

- IP 55 for the electrical controls,

- IP 34 for the machines.

Declares that the machines identified by their type above,

comply with:

• The essential requirements of the following European directives and with the corresponding national regulations:

- Directive «Machinery» 2006/42/EC,

- Directive «Low voltage» 2006/95/EC,

- Directive «Electromagnetic compatibility»

2004/108/EC,

- Regulation (EC) n°1935/2004 «Materials and articles intended to come into contact with food»,

- Regulation (EU) n°10/2011 «Plastic materials and articles intended to come into contact with food»,

- Directive «Reduction of Hazardous Substances (RoHS)

2002/95/EC,

- Directive «WEEE» 2002/96/EC,

• The requirements of the European harmonized standards and with the standards specifying the hygiene and safety requirements:

DECLARATION OF CONFORMITY

Signed in Montceau en Bourgogne on 19 February 2013

Alain NODET Industrial Director

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Eng

SUMMARY

WARRANTY

IMPORTANT WARNING

INTRODUCTION TO YOUR NEW AUTOMATIC SIEVE MACHINE C 80 • C 120 • C 200 • C 200 V.V.

SWITCHING ON THE MACHINE

• Advice on electrical connections

• Control panel

OPERATING PROCEDURE

RECOMMENDATIONS FOR USE

USES AND EXAMPLES

OPTIONS

CLEANING

MAINTENANCE

• Paddles

• Motor seal

TECHNICAL SPECIFICATIONS

• Weight

• Dimensions

• Working height

• Noise level

• Electrical data

SAFETY

STANDARDS

RECIPES

TECHNICAL DATA

• Exploded views

• Electrical and wiring diagrams

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ROBOT-COUPE S.N.C., LIMITED WARRANTY

Your new ROBOT-COUPE product is warranted to the original buyer for a period of one year from the date of sale if you bought it from ROBOT-COUPE

S.N.C.

If you bought your ROBOT-COUPE product from a distributor your product is covered by your distributor’s warranty (Please check with your distributor terms and conditions of the warranty).

ROBOT-COUPE

S.N.C., Limited warranty is

against defects in material and/or workmanship.

The ROBOT-COUPE S.N.C . warranty is given expressly and in lieu of all other warranties, expressed or implied, for merchantability and for fitness toward a particular purpose and constitutes the only warranty made by ROBOT-COUPE

S.N.C.,

France.

THE FOLLOWING ARE NOT COVERED UNDER ROBOT-COUPE

S.N.C

. WAR-

RANTY:

1 - Damage caused by abuse, misuse, drop-

ping, or other similar damage caused by or as result of failure to follow assembly, operating, cleaning, user maintenance or storage instructions.

2 - Labour to sharpen and/ or parts to replace

knife assemblies or blades which have become dull, chipped or worn due to normal use or abuse.

3 - Material or labour to renew or repair scrat-

ched, stained, chipped, pitted, dented or discoloured surfaces, blades, knives, attachments or accessories.

4 - Alteration, addition or repair that have not

been carried out by the company or an authorised service agency.

5 - Transportation to or from an authorised ser-

vice agency for repairs of any machine.

6 - Labour charges to install or test attachments

or accessories (i.e., bowls, plates, blades, attachments) which are replaced for any reason.

7 - Charges to change Direction-Of-Rotation of

three-Phase electric motors (Installer is responsible).

8 - SHIPPING DAMAGES. Visible and hidden

damages are the responsability of the freight carrier. The consignee must inform the carrier and consignor immediately, or upon discovery in case of hidden shipping damages. KEEP ALL ORIGINAL CONTAINERS AND PACKING MATERIALS FOR CARRIER INSPECTION.

ROBOT-COUPE

S.N.C., its affiliated companies or

any of its distributors, officers, directors, agents, employees, or insurers will not be liable for consequential or other damages, losses, or expenses in connection with or by reason of or the inability to use the machine for any purpose.

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WARNING: In order to limit accidents such as electric shocks, personal injury or fire, and in order to limit material damage due to misuse of the appliance, please read these instructions carefully and follow them strictly. Reading the operating instructions will help you get to know your appliance and enable you to use the equipment correctly. Please read these instructions in their entirely and make sure that anyone else who may use the mixer also reads them beforehand.

IMPORTANT WARNING

UNPACKING

• Carefully remove the equipment from the packaging and take out all the boxes or packets containing attachments or specific items.

• WARNING - some of the tools are very sharp e.g. blade, discs... etc.

INSTALLATION

• We recommend you install your machine on a perfectly stable solid base.

CONNECTION

• Always check that your mains supply corresponds to that indicated on the rating plate on the motor unit and that it can take the amperage.

• The machine must be earthed.

• With the three-phased version, always check that the blade rotates in an anti-clockwise direction.

HANDLING

• Always take care when handling the blades or discs - they are very sharp.

USE

• Never try to override the locking and safety systems.

• Never introduce any object into the container where the food is being processed.

• Never push the ingredients down with your hand.

• Do not overload the appliance.

• Never switch the appliance on while it is empty.

CLEANING

• As a precaution, always unplung your appliance before cleaning it.

• Always clean the appliance and its attachments at the end of each cycle.

• Never place the motor unit in water.

• For parts made of aluminum alloys, use cleaning fluids suitable for aluminum.

• For plastic parts , do not use detergents that are too alkaline (i.e., containing too much caustic soda or ammonia...)

• Robot-Coupe can in no way be held responsible for the user’s failure to follow the basic rules of cleaning and hygiene.

MAINTENANCE

• Before opening the motor housing, it is absolutely vital unplung the appliance.

• Check the seals and washers regularly and ensure that the safety devices are in good working order.

• It is particularly important to maintain and check the attachments since certain ingredients contain corrosive agents e.g. citric acid.

• Never operate the appliance if the power cord or plug has been damaged in any way or if the appliance fails to work properly or has been damaged in any way.

• Do not hesitate to contact your local Maintenance Department if something appears to be wrong.

W A R N I N G

Eng

KEEP THESE INSTRUCTIONS

IN A SAFE PLACE

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INTRODUCTION TO YOUR NEW AUTOMATIC SIEVE MACHINE C 80 • C 120

• C 200 • C 200 V.V.

The automatic sieve is perfectly geared to professional needs. It can perform any number of tasks, which you will gradually discover as you use it.

When it comes to straining soups, bisques or sauces, extracting fruit pulps or separating fibres from vegetables, the automatic sieves make light work of these tasks.

Its numerous functions will open the door to a whole new culinary world.

Thanks to its simple design, all components requiring frequent handling for maintenance or cleaning can be fitted and removed in a trice.

To make things easier for you, this manual gives a breakdown of all the various fitting operations. We place special emphasis on those actions which cause the machine to stop. The automatic sieve is fitted with numerous safety devices which prevent access to the food during processing.

This manual contains important information designed to help the user get the most out of the automatic sieve machine.

We therefore recommend that you read it carefully before using your machine.

We have also included a few examples to help you get the feel of your new machine and appreciate its numerous advantages.

SWITCHING ON THE MACHINE

• ADVICE ON ELECTRICAL CONNECTIONS

Before plugging in, check that your power supply corresponds to that indicated on the machine’s identification plate.

GREEN/YELLOW is the earth,

DO NOT DISCONNECT

Swap either: the and the

the and the the and the

• CONTROL PANEL

Red switch = Stop switch. Green switch = “On” switch.

OPERATING PROCEDURE

Whatever the model used, the operating procedure remains the same.

313

C80 or C120 single phase

The machine comes with a single-phase plug connected to a power cord.

The C80/C120 comes with different types of

motors:

230 V / 50 Hz 115 V / 60 Hz

C120 or C 200 three phase

The C120/C200 come with different types of

motors:

230 x 400 V switchable / 50 Hz 220 V / 60 Hz

If you have a 4-pin plug:

1) Connect the green and yellow earth wire to the earth pin.

2) Connect the three other wires to the remaining pins.

If you have more than 4 pins in the plug, please note the ROBOT-COUPE does not require a neutral wire.

Switch on the empty machine, making sure that the paddle is rotating properly in an anti-clockwise direction by looking through the hopper.

On the motor unit, a red arrow marks the paddles rotating direction. If the paddles turn in a clockwise direction, swap over two wires.

 TRAY

Continious feeding of washed products, no need tostone or peel.

 PERFORATED BASKET

Products fall inside the basket wherethey arer sieved.

 PADDLES

Paddles assembly rotating at 1500 rpm to extract maximum pulp and juice.

 END PRODUCT EJECTION

CHUTE From this chute is collected the readyto use pulp, bitter free asno pips,stone or bones… have been ground.

 WASTE EJECTION CHUTE

I. E. skins, pips, stones, tails, bones,shells, fibres…

 STAR KNOB

used to lock the paddles.













W A R N I N G

This appliance must be plugged into an earthed socket (risk of electrocution).

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These indications are given for your guidance and may vary according to the quality and the consistency of the product. The C 80 can be run for 20 minutes non-stop. The C 200 is designed for intensive use and for applications in the food industry.

OPTIONS

Each of our models is supplied with a standard 1 mm sieve. Two other sieves are available on option for specific uses. These are a 0.5 mm sieve for very fine sieving (sauces, etc.) and a 3 mm

sieve for fruit with stones.

CLEANING

RECOMMENDATIONS FOR USE

• Before each use, check that the star knob used to lock the paddles is correctly tightened.

• It is advisable to start up the appliance and place a receptacle under the discharge ports before putting in the food to be processed.

• When using for the first time, you are advised to run the appliance after pouring in hot water with, if you wish, two peeled lemons chopped into pieces. Your appliance will then be ready to use.

• Pour the food products into the hopper and push them steadily towards the feed chute. For certain foods, if you think there is still enough juice, pulp or stock left in the waste, you should feed it through a second time to obtain an optimum yield.

• Do not feed food into the machine too quickly.

• Only use well ripened fruit. In the case of “hard” fruit, such as Granny Smith apples, it must first be processed in a cutter.

• Never feed in excessively large pieces as they may cause the appliance to vibrate and, even, block the scrapers and this could damage the motor.

USES AND EXAMPLES

Oranges, lemons, melons and pineapples must be peeled and cut into pieces before being fed into the machine.

Apricots, plums, redcurrants and blackcurrants must be heated to burst them before they are put into the centrifuge.

Strawberries, raspberries, mulberries and grapes must be perfectly ripe.

Stalks, skin, peel, pips and stones are ejected without being crushed so that the juice is not bitter.

When making apple compote, cook the apples whole (with peel and pips). They must be well cooked before they are put through the sieve.

When preparing vegetable mousses or purées, it is recommended to cook the vegetables well before feeding them through the sieve.

For fish soups, you are advised to grind the shellfish with a cutter first.

Eng

W A R N I N G

Juice

Hourly Hourly

USES

Output

Output Output

C80 C120/C200

FRUIT JUICE AND PULP

Strawberries 90% Raspberries 90%

60 kg/h 150 kg/h

Blackberries 90%

Red currants 75%

40 kg/h 100 kg/h

Black currants 75%

Bilberries 90% Tomatoes 90% Mirabelle plums - withstones 80% 60kg/h 150kg/h Cherries - with stones 80% Plums - with stones 80 % Peaches - with stones 80 %

40 kg/h 100 kg/h

Apricots - with stones 80%

Melon 90% Lemons 80% 40kg/h 100kg/h Oranges 80%

Grapes 80% 40kg/h 100kg/h

Apples (Granny Smith) 85%

40 kg/h 100 kg/h

Coconut 85% Pineapple 90% 60kg/h 150kg/h

Apple puree 90% 40kg/h 100kg/h

VEGETABLE MOUSSE/PUREE

Asparagus 80% Carrots 90% Celery 90% 40kg/h 100 kg/h Cucumbers 95% Leeks 80% Sweet peppers 95% 60 kg/h 150 kg/h

SOUPS

Fish 75% Shellfish 90%

60 l/h

150l/h ormore

Sauces 60 l/h

150l/h ormore

As a precaution, always unplug your appliance before cleaning it (risk of electrocution).

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SAFETY

Our automatic sieve-juicers are fitted with a magnetic safety system.

The motor stops as soon as the body is opened. To start up your appliance again, simply close the

body and press the green “on” button. The single phase models (C 80 or C 120) are fitted

with a thermal cut-out which automatically stops the motor if the machine is left on for too long or overloaded.

If this happens, allow the machine to cool completely before restarting.

The motor seal can be easily replaced without having to remove the motor, so we strongly advise you to ensure that it is in good condition.

TECHNICAL SPECIFICATIONS

• WEIGHT

Net weight Gross weight C 80 21 kg 25 kg C 120 40 kg 56 kg C 200 • C 200 V.V. 41 kg 57 kg

• DIMENSIONS (in mm)

• NOISE LEVEL

The equivalent continuous sound level when the automatic sieve is operating on no-loads is less than 70 dB (A).

• ELECTRICAL DATA

Single or three phase machine.

• WORKING HEIGHT

If the machine used is a C 80 model, it is advisable

to install it on a stable work surface so that the upper edge of the hopper is at a height of between

1.20 m and 1.30 m.

If the machine used is a C 120 or a C 200 model,

you are advised to set it up on a stable surface. In this case, when the machine is installed on the ground, there is no recommended working height to be observed.

Never immerse the motor unit in water. Clean it with a damp cloth or sponge.

Between each food processing operation or when you have finished using the machine, place the two receptacles under the appliance again.

Switch the appliance on and then pour 5 litres of water into the hopper to wash the sieve.

For thorough cleaning, remove the tray, the body, the sieve and the paddles and clean each of these parts.

Speed Power Intensity

Motor

(rpm) (watts) (Amp)

C80 230 V single phase 50Hz 1500 1000 W 5.7

115V single phase 60Hz 1800 1000 W 12.0

C120 230x400Vtree phase 50Hz 1500 900W 230 V : 3.6

400V : 2.1 230V single phase 50Hz 1500 900W 5.5 115V singlephase 60Hz 1800 900 W 12.0

C200 230x400 V treephase 50Hz 1500 1800 W

230V : 7.5

400V : 4.3

C200V.V. 230V single phase 50Hz

1500a

1800W 11.0

1800

A 530 B 580 C 360

A 860 B 1030 C 510

MAINTENANCE

• PADDLES

The paddles are made of rubber and are therefore liable to wear. You should regularly check the condition of the rubber and change the paddles periodically to ensure that the finished product you obtain is always of the same quality.

• MOTOR SEAL

The motor seal around the motor shaft should be lubricated regularly using a food safe lubricant.

In order to keep the motor completely watertight, it is advisable to check the motor seal regularly for wear and tear and replace if necessary.

I M P O R T A N T

Check that your detergent is suitable for cleaning plastic parts. Some washing agents are too alkaline (e.g. high levels of caustic soda or ammonia) and totally incompatible with certain types of plastic, causing them to deteriorate rapidly.

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STANDARDS

Consult the declaration of compliance on page 2.

Eng

R E M E M B E R

RECIPES

• GREEN APPLE SORBET

• CHERRY PLUM SORBET

• WHITE ALMOND CREAM

• APPLE COMPOTE

• UNTREATED ORANGE MARMALADE

• QUINCE PASTE

• APRICOT, PLUM AND CHERRY PLUM JAM

• ASPARAGUS MOUSSELINE

• TOMATO SAUCE

• PULPED PEPPERS

• RED PEPPER MOUSSE

• SAUCE A L’AMERICAINE

• POULTRY STOCK

• BRETON FISHERMAN’S SOUP

GREEN APPLE SORBET

Ingredients:

• 1.2 kggreen apples

• 16 g tartaricacid

• 800 g syrup

• 100 g powderedglucose

• 50 g preserving sugar

Place the apples in the cutter-mixer with the tartaric acidand grind themfinely. Put the mixture obtained through the automatic sieve-juicer. Then pour all the syrup, warmed to a temperature of 30°C, intothe sieve-juicer inorder to recover the pulpremaining insidethe appliance. Next, add the glucose and thepreserving sugar. Thenprocess the resulting preparation in your cutter-mixer.

CHERRY PLUM SORBET

Ingredients:

• 1.2 kgcherryplums

• 16 g tartaricacid

• 800 g syrup

• 100 g powderedglucose

• 50 g preserving sugar

Steam the cherry plums to burst them. Thenfollowthe same method asfor green apple sorbet.

WHITE ALMOND CREAM

Grind the well-dried white almonds in the cutter-mixer. Onceyou have obtaineda white, liquid cream, put itthrough the automatic sieve-juicer using a 0.5 mm basket. Thismethodguaranteesthat you will obtain atop-qualitypreparation.

APPLE COMPOTE

Bake whole apples well in the oven and then put them through thesieve-juicer. Thensimplysweeten to taste. To obtain a compote that will stand up to cooking, add a small quantity ofGenoese sponge crumbs.

Never try to override the locking and safety systems.

Never introduce any object into the container where the food is being processed.

Never push the ingredients down with your hand.

Do not overload the appliance. Never switch the appliance on while it is

empty.

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TOMATO SAUCE

Ingredients:

• 5kg tomatoes

• 10 shallots

• 10 cloves ofgarlic

• Olive oil

• Thyme, bay leaves, basil

• Salt, pepper

Brown the finely cut shallots and very finely chopped garlic in olive oil in a frying pan. Add the tomatoes cut into pieces, the thyme, bay leaves and seasoning. Cookfor one hour. Whencooked, remove fromheat and addbasil. Leave tocool for 10minutes, then pour the whole preparation intoyour ROBOT-COUPE automaticsieve-juicer. After processing, you will obtain a tomato sauce without any skinor seeds.

PULPED PEPPERS

Ingredients:

• 1kg peppers

Cutthe peppersin half and steam them until cooked.Then put them through the automatic sieve-juicer in order to obtain to pulp without any seeds and that can be used to flavour whatever sauces you wish.

RED PEPPER MOUSSE

Ingredients:

• 1kg pulped red peppers

• 5gelatine leaves

• 1litre of cream

• Salt, pepper

Melt the five gelatine leaves in 1 kg of red pepper pulp. Season withsalt and pepper. Whip one litre of cream and then stir the pulp into the whipped cream. Pour the mixture into individuals bowl to set and leave in a coolplace for three hours.

SAUCE A L’AMERICAINE

Ingredients:

• Shellfish (crustaceans) as desired: live lobster, edible crab

• Oil

• 50 g butter

• 1clove of garlic

• 12 shallots

• 1carrot

• 4tomatoes

• 1glass of drywhitewine

• 100 mlfumet (concentrated stock)

• 100 mlcognac

• 100 mlMadeirawine

• Spices,salt, pepper

Stun the shellfish and cut them into pieces. Put the coral and thecreamypartsto one side. Sauté the pieces of shellfishin oil just until they are well-coloured and then remove them from the frying pan. Melt 50 g of butter and allowit to turn a golden colour, then add the garlic, the chopped shallots and the carrot cut into thinroundslices. Braise these vegetable, then add theshellfish followed by the tomatoes, white wine, fumet and seasoning. Cookfor 30minutes. Thenadd the coral. Stir inthe cognac and Madeira wine and cookfor another 30 minutes. Crush the shells of the shellfish in a cutter-mixer and then slowly pour the preparation into your sieve-juicer. Process to obtain a smooth,creamysauce.

POULTRY STOCK

Ingredients:

• 3quails

• 1carrot

• 1onion

• 2litresof white wine

• Cloves,spices

• Salt, pepper

Cut the quails into pieces and grind themroughly. Chopup thecarrotand the onion. Brown the quails in oil over a high heat until they are wellbrowned. Then add the vegetables. Pre-cook for 5 minutes. Then pour in the wine and water. Boil over a high heat and without covering until the volume of liquid has been reduced to 1litre. Thenput the preparationthrough yoursieve-juicer.

UNTREATED ORANGE MARMALADE

Wash the oranges. Cut them into 3 mm thick slices with the peel using the CL50 vegetable preparation attachment. Put one quarterof theslicesto one side. Feed the rest of the slices through the sieve-juicer to obtain a pulp. Add the remainingslicesto thepulp. Then add 750 g of sugar, 100 g of powdered glucose and a little pectin per kilogram of oranges. Cookat 106°C while stirring.Add whisky when cooked.

QUINCE CONSERVE

Cook whole quinces with a lot of water. When they are cooked, putthem throughthe sieve-juicer. Weigh the pulp and add 750 g of sugar and 100 g of preservingsugar per kilogram of pulp. Cookat 106°C while stirring.

APRICOT, PLUM AND CHERRY PLUM JAM

Burst the fruit by steaming it or heating it in a saucepan withtartaric acid. Put three-quarters of the fruit through the sieve-juicer. Then mix the remainingwhole fruit with thepulp. Add 750 g of sugar and 100 g of preserving sugar per kilogram.

ASPARAGUS MOUSSELINE

Ingredients:

• 2kg asparagus

• 1kg double cream

• 600 g eggs

• 200 g yolks

• Salt, pepper

Cookand drain the asparagus. Put the asparagus through the sieve-juicer to separateout the vegetable fibres. After this processing operation, rinse your sieve-juicer by quickly tipping in the cream and eggs. Place themixturein adish greasedwith butter and cook standingin a saucepancontaining water. Serve witha tomato sauce.

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BRETON FISHERMAN’S SOUP

Ingredients:

• 1.2 kg fish with firmflesh: conger eel, red mullet, pollack or mackerel, etc.; and with soft flesh: whiting, labrus,etc.

• 600 g seasonalshellfish (molluscs)

• 4to 6velvetswimming crabs

• 300 g periwinkles

• 1handful of shrimps

• 2soupspoons of slightly salted butter

• 2mediumonions

• White part of 1 leek

• 1stick of celery

• 1clove of garlic

• 1kg potatoes

• 1bouquet garni (mixed herbs)

• Cookingsalt, pepper,cayennepepper

Gut the fish, cut them into pieces and place them in two separate muslin cloths. Peel, washand shred the vegetables. Finely chop thegarlic in a cutter-mixer, and also the onions. Fry the onions golden brown in butter in a large saucepan, then add the white part of the leek a few moments later.Add the garlic, the celery, the bouquet garni andthe fish trimmings. Add 3 litres of water and boil hard for 30 minutes. Then cut the peeled potatoes into thick slices and place them in the soupwith cookingsalt and crushed pepper. Check how well they arecookedafter 15 minutes and, if they are nearly done, it is time to add the firm-fleshed fish and, if you wish, a large shellfish such as a crayfish or a small lobster.Cover and cook without stirringfor 6 minutes. Then, add the velvet swimming crabs, the periwinkles, the shrimps, the shellfish(molluscs)and the soft-fleshed fish on top of everything else. Cover and cook more gently for 3 minutes. Remove from the heat and leave to rest while warming a large serving dish and soupbowls,and cutting lemons. Takeout the potatoes,the vegetables, the fish andthe shellfish with a skimming ladle, place them in the serving dish and keephot and covered. Thenput the soup through the automaticsieve-juicerand season with cayenne pepper and, ifdesired, with finely chopped herbs. Serve the dish of fish with a highly seasoned vinaigrette dressing. The soup should be kept hot and served afterwards with croutons.

Eng

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