La Monferrina SousChef LM12037 User manual

SousChef
Part No: LM12037
INSTRUCTION AND USE MANUAL

Warning: Read this manual thoroughly before using the equipment.
WARNING: Every operator must carefully read and understand this instruction manual before operating.
Failure to follow the safety rules and other basic safety precautions may result in serious personal injury.
Keep these instructions in a safe place and in close proximity to the equipment so that they can be easy
accessible.
WARNING: The warnings, cautions, and instructions discussed in this instruction manual cannot cover all
possible conditions or situations that could occur. It must be understood by the operator that common
sense are factors which cannot be built into this product and must be supplied by the operator.
WARNING: This machine is designed for indoor professional use only. Disconnect AC Power before
assembly, disassembly or any maintenance of the equipment. Do not submerge machine in water. Do
not pressure wash machine, see cleaning instructions.
WARNING:
●Keep all lose clothing away from moving parts at all times. 
●Keep fingers and long hair away from moving parts when pasta extruder is in use.
●Turn ‘off’ extruder before unplugging from outlet  Always unplug extruder when changing part
(head, dies, auger, etc) on the extruder. 
●Unplug when assembling or disassembling the unit.
●Never remove or attach die plate, head or extruder when motor is running. 
●Do not disassemble the machine or place anything (especially hands, fingers, spoon, fork, etc.) in
the mixer during operation.
●Avoid contact with moving parts.
1

Introduction
The Sous Chef is designed to mix and extrude pasta in various shapes and makes sheets for ravioli.
This manual will supply you with information necessary to properly use, clean and maintain your
equipment. The reliability and overall life of this equipment will rely on good cleaning, maintenance and
proper understanding of the products it is designed to make.
Before leaving the factory each piece of equipment has undergone a strict inspection to guarantee
maximum reliability and to ensure easy start-up. However, you will need to manually inspect that the
equipment has not suffered any damage during transportation which may prevent its safe operation.
Keep this manual in a safe place accessible to all personnel who use and maintain this equipment.
2

TABLE OF CONTENTS
Technical Specifications………………………..2.0
Assembly Instructions……….…………………3.0
Operating Instructions………………………….4.0
Recipes…………………………………………..4.1
Cleaning Procedures…………………………...5.0
Troubleshooting………………………………....6.0
Maintenance……………………………………..6.1
Parts List…………………………………………6.2
Electrical Diagram………………………………6.3
3

Technical Specifications
Shipping Dimensions:
Height:37”
Depth:30”
Length:30”
Weight: 185 lbs
Machine Dimensions:
Height: 23”
Depth: 17”
Length: 24”
Weight: 138 lbs
Electrical Requirements:
110~125 V. Single Phase
50/60 hZ
8.0 Full Load Amp @ 115V 60hZ
Plug Configuration:
Production Specifications:
Hopper Capacity: 3Kg
Average Production Per Hour: 8~9Kg
Note: Other pre-wired cord configurations are
available through the parts program
4

Assembly Instructions
Begin by cleaning all parts with soapy warm water, use this time to familiarize and inspect each component of the machine,
and also to ensure nothing was damaged during transportation.
Make sure the ‘On/Off’ switch on the side of the machine is in the OFF position and the electrical cord is disconnected from
the wall. Never attempt to assemble or disassemble the machine while the main power is switched on or the machine is
attached to AC Power.
Mixing Bowl
Mixing Bowl Lid
Mixing paddle
Die Ring
Extruding Die
Extruding Auger
Extruder Extension
Die Ring Wrench
V Band Clamp
Brush Cleaning Kit
5

After cleaning the above components ensure the extruding channel is clean of any food or foreign objects as seen in the
picture below:
Install the Mixing paddle as described below:
Next install the Mixing Bowl and secure all four bowl
clamps:
Next install the Extruder Extension. MAKE NOTE: It is vital
that the clamp is in the completely secured and tight or the
auger may be damaged.
Next install the Extruding Auger as described below:  Make
sure the auger is completely inserted into the machine
6

Next install the Extruding Die and Die Ring. Note:  Tighten
by hand, Wrench is for removal only!
Lastly inspect that all the parts are seated properly and
install the Mixing Bowl Lid by sliding it along the edge of
the Mixing Bowl:
Note:  The Mixing Bowl Lid must be completely installed in
order for the machine to operate.
7

Operating Instructions
If you have not already reviewed the assembly instructions please refer to Assembly Instructions before proceeding.
Ensure the Power Switch is in the ‘OFF’ Position before continuing.
Open the mixing bowl lid. Add the dry ingredients from your recipe to the mixing hopper.
Close the mixing hopper lid and switch the Power Switch to ‘ON’ and after ensuring it is safe to begin mixing the dry
ingredients turn the selection switch to “Mix” (left) and press the ‘Start’ button on the side of the machine.
If multiple types of flower have been added allow additional time for the ingredients to mix prior to adding water.
Using the open slots through the Mixing Bowl Lid slowly pour the pre-measured water into the mixing hopper.
Allow the ingredients to mix for the period of time described in the recipe.
Once the ingredients have mixed for the allotted time period in the recipe, press the ‘Stop’ button located on the front panel
of the machine and open the mixing bowl lid to inspect the dough mixture.
Mixing generally takes 15-18 minutes. Keep in mind that all liquids should be added during the first 3-5 minutes. Adding
liquid after this time may produce unwanted results, because the flour will not completely absorb the liquid causing the dough
to be sticky or clumpy.
If the ingredients require further mixing reinstall the mixing bowl lid, switch the Power Switch to ‘On’ and press the ‘Start’
switch to continue mixing.
At the end of the mixing process the pasta dough should be the size of coffee beans. If the pasta dough turn into a big clump
of dough it means that too much liquid was added. In this case it is better to start over again. If on the contrary, the flour
does not form into the shape of beans you may try adding liquid, but in either case it may be easier to start over again .
When the dough is ready to be extruded it should look similar to the picture below. To begin the extrusion process turn and
hold the direction knob to the ‘Extrude’ position and press the ‘Start’ button. After several seconds the dough will begin to
extrude from the die.
To stop the machine at any time use the ‘Stop’ Button.  Never place hands or tools inside the mixing bowl unless the
machine's power switch is in the ‘OFF’ Position.
Once the mixing bowl is empty the extrusion process is completed. Stop the machine by pressing the ‘Stop’ button and turn
the power switch to the ‘OFF’ Position.
Cleaning procedures continued on the next chapter
8

Recipes
General Recipes for production of “Extruded” Pasta
You can use any type of standard flour, durum flour, or Semolina. The Flour mixture should be mixed with approximately
300/350g of liquid for each Kg of Flour, approximately 28-32% by weight. Liquid is typically composed of water or water and
eggs. Since the humidity of the flour will vary by type, climate, age, and storage location the suggested doses will need to be
adjusted accordingly. It is recommended that a humidity and temperature sensor be added in the room where production will
be performed to better understand the ambient humidity and temperature. Mixing generally takes 12-18 minutes. Keep in
mind that all liquids should be added during the first 3-5 minutes. Adding liquid after this time may produce unwanted
results, because the flour will not completely absorb the liquid causing the dough to be sticky or clumpy. At the end of the
mixing process the pasta dough should be the size of coffee beans. If the pasta dough amalgamates and forms a homogenous
mixture it means that too much liquid was added. In this case it is better to start over again. If on the contrary, the flour does
not form into the shape of beans you may try adding liquid, but in either case it may be easier to start over again. Below are
some general recipes for making pasta dough:
Extruded Pasta Sheets for Ravioli:
70% Semolina Flour type “00”
30% Durum Wheat Flour
Mix for 12-15 minutes.
Final humidity should be ~32%
Pasta Dough Recipe for Tagliatelle (Cut Pasta):
70% Semolina Flour Type “00”
30% Durum Wheat Flour
-or-
100% Durum Wheat Flour
Mix for 15-25 minutes.
Final humidity should be ~35%
Remember when using different types of flour in the same recipe it is recommended that you mix the dry ingredients well
before adding liquid.
9

Cleaning Procedure
Make sure the ‘On/Off’ switch on the side of the machine is in the OFF position and the electrical cord is
disconnected from the wall.
Never attempt to assemble or disassemble the machine while the main power is switched on or the machine is
attached to AC Power.
Loosen the Die Ring Nut using the supplied Wrench. Once the Die Ring is loose it may be unscrewed by hand. Place the Die
Ring, Die and Extruder Extension in a bath of warm soapy water to loosen the dough that has accumulated inside.
Disassemble the remaining parts of the machine and wash with warm soapy water. The Die Ring, Die, Auger, Mixing Bowl,
Extruder Extension, Mixing Hopper and Lid may be washed in a commercial dishwasher if available.
Clean the food zone of the machine using warm soapy water and the supplied brush cleaning kit. Wipe the food area clean
using clean damp towels taking care to remove all remaining food particles. Replacement brushes are available for purchase
through the parts catalog.
After the Die Ring and Die have soaked and the dough loosened the brush cleaning kit can remove the remaining dough
caught in the Die Ring, Die and Extruder Extension.
After thoroughly cleaning every part, reassemble the machine using the Assembly Instructions above. It is recommended to
use silicon spray or olive oil on the threads of the die ring when the machine is in storage to ensure easy installation and
removal
Do not pressure wash the machine
Do not submerge the machine in water
If the machine gets wet do not attempt to use it. Contact Technical Support.
10

Troubleshooting
Machine returns to Mixing after attempting to Extrude
The most common problem is trying to extrude product that is too dry. If the machine detects too much pressure during the
extrude procedure the machine will change direction and return to mixing::
1. Ensure that the dough is properly hydrated 28-32% liquid and has mixed enough
2. Certain shapes require extra pressure and may require two or three attempts to begin extrusion (pre-heating the
dies in hot water can eliminate this issue).
3. Special flours such as whole grain or similar can cause blockage in the dies adding extra pressure to the extrusion.
Clean the dies out and try again.
Won’t Restart after Jamming
If the machine will not restart after clearing the blockage and cleaning the secondary fused protection may have been tripped
which requires manual reset.
1. Turn the Power Switch to ‘OFF’
2. Unplug the machine from the outlet
3. Remove the fuse located at the base of the power inlet on the machine.
4. Inspect the fuse and replace ONLY with the same size indicated. Part #
5. Check the buildings circuit breakers haven’t tripped or try plugging the machine in a different outlet
6. Retest machine.
11

Maintenance Procedure
Maintenance should only be performed by qualified technicians. Refer to your supplier for a list
of qualified technicians in your area.
12

Replacement Parts
13

Replacement Parts Cont.
14

Electrical Schematic:
15