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Chopin RHEO F4, User Manual

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Chopin RHEO F4 User Manual Download Page 42

 

Rheo F4

 

 

42  

User’s manual 

  

07/2015

 

 

z

 

Amount of water to be removed or added (Table 2). 

P

Qty H20(ml)

P

Qty H20(ml)

P

Qty H20(ml)

P

Qty H20(ml)

20

-15.61

60

0.03

110

13.73

160

20.93

21

-15.1683

61

0.3677

111

13.9377

161

21.0077

22

-14.7292

62

0.7028

112

14.1428

162

21.0828

23

-14.2927

63

1.0353

113

14.3453

163

21.1553

24

-13.8588

64

1.3652

114

14.5452

164

21.2252

25

-13.4275

65

1.6925

115

14.7425

165

21.2925

26

-12.9988

66

2.0172

116

14.9372

166

21.3572

27

-12.5727

67

2.3393

117

15.1293

167

21.4193

28

-12.1492

68

2.6588

118

15.3188

168

21.4788

29

-11.7283

69

2.9757

119

15.5057

169

21.5357

30

-11.31

70

3.29

120

15.69

170

21.59

31

-10.8943

71

3.6017

121

15.8717

171

21.6417

32

-10.4812

72

3.9108

122

16.0508

172

21.6908

33

-10.0707

73

4.2173

123

16.2273

173

21.7373

34

-9.6628

74

4.5212

124

16.4012

174

21.7812

35

-9.2575

75

4.8225

125

16.5725

175

21.8225

36

-8.8548

76

5.1212

126

16.7412

176

21.8612

37

-8.4547

77

5.4173

127

16.9073

177

21.8973

38

-8.0572

78

5.7108

128

17.0708

178

21.9308

39

-7.6623

79

6.0017

129

17.2317

179

21.9617

40

-7.27

80

6.29

130

17.39

180

21.99

41

-6.8803

81

6.5757

131

17.5457

181

22.0157

42

-6.4932

82

6.8588

132

17.6988

182

22.0388

43

-6.1087

83

7.1393

133

17.8493

183

22.0593

44

-5.7268

84

7.4172

134

17.9972

184

22.0772

45

-5.3475

85

7.6925

135

18.1425

185

22.0925

46

-4.9708

86

7.9652

136

18.2852

186

22.1052

47

-4.5967

87

8.2353

137

18.4253

187

22.1153

48

-4.2252

88

8.5028

138

18.5628

188

22.1228

49

-3.8563

89

8.7677

139

18.6977

189

22.1277

50

-3.49

90

9.03

140

18.83

190

22.13

51

-3.1263

91

9.2897

141

18.9597

191

22.1297

52

-2.7652

92

9.5468

142

19.0868

192

22.1268

53

-2.4067

93

9.8013

143

19.2113

193

22.1213

54

-2.0508

94

10.0532

144

19.3332

194

22.1132

55

-1.6975

95

10.3025

145

19.4525

195

22.1025

56

-1.3468

96

10.5492

146

19.5692

196

22.0892

57

-0.9987

97

10.7933

147

19.6833

197

22.0733

58

-0.6532

98

11.0348

148

19.7948

198

22.0548

59

-0.3103

99

11.2737

149

19.9037

199

22.0337

100

11.51

150

20.01

200

22.01

101

11.7437

151

20.1137

102

11.9748

152

20.2148

103

12.2033

153

20.3133

104

12.4292

154

20.4092

105

12.6525

155

20.5025

106

12.8732

156

20.5932

107

13.0913

157

20.6813

108

13.3068

158

20.7668

109

13.5197

159

20.8497

 

Summary of Contents for RHEO F4

Page 1: ...20 avenue Marcellin Berthelot Z I du Val de Seine 92396 Villeneuve La Garenne cedex France www chopin fr Rheo F4 User s manual 07 2015...

Page 2: ...Table of contents 1 Introduction 7 2 Installation and start up 10 3 Use 18 4 Maintenance 32 Appendix 1 Standard curves 36 Appendix 2 Improving flour quality 39 Appendix 3 CHOPIN protocol 41...

Page 3: ...llustrations are not contractual their only target being to bring assistance for using the Rheo F4 Use duplication or disclosure of subject data for any purpose other than relating to the use or servi...

Page 4: ...Rheo F4 4 User s manual 07 2015...

Page 5: ...Rheo F4 User s manual 5 07 2015...

Page 6: ...Rheo F4 6 User s manual 07 2015...

Page 7: ...ment under the conditions imposed by the protocol used temperature weights placed on it etc Place the piston on the dough which will rise progressively as it ferments According to the test type conduc...

Page 8: ...dough is measured by the electronic sensor 2 Bleed cycle Once the pressure measurement has been recorded electrovalves A B B are closed and electrovalve C opens to bleed the circuit and set it to atm...

Page 9: ...door use Storage temperature 25 to 55 C Device usage temperature 10 to 35 C Use laboratory ambient temperature 3 C less than that of the protocol used Hygrometry RH 85 at 20 C Fluctuation in supply vo...

Page 10: ...is protected by a specific packaging We strongly recommend that you keep this packaging for transfers from workstation to workstation or for return for service re dispatching to CHOPIN Technologies o...

Page 11: ...in addition to the device Soda lime cartridge 500 gr weights and standard support piston assembly Proofing basket Power cable Dough development sensor cable Cable to computer Bowl tightening nut Tempe...

Page 12: ...1 Dough development sensor port 2 Computer port 3 I O switch 4 Pneumatic circuit bleed 5 Power supply port Connect the power cable to the supply port 5 Connect the dough development sensor cable to t...

Page 13: ...ted 2 to a computer Once all the connections have been made press the I O switch Please wait for the Rheo F4 peripheral to be fully installed this can take a few minutes If the installation is incompl...

Page 14: ...Read me first available on the USB stick provided Plug the USB stick supplied with the Rheo F4 on your computer Click on the software icon and then on setup exe Click on Ex cuter Choose the installat...

Page 15: ...hoose the installation folder and click on Next Choose the folder where the icon will appear in the start menu and click on Next You can choose to create an icon on the desktop by ticking the box Clic...

Page 16: ...mbient temperature must be at least three degrees below the temperature of the protocol used 2 6 Start up of the Rheo F4 The Rheo F4 is a measurement device To display and interpret results it must be...

Page 17: ...d Select the COM port corresponding to the connection of your device If you do not know your connection port you can try them one by one until the device is connected Once connected to the device the...

Page 18: ...iguration z Customer parameters To access customer parameters click on the tab Files followed by Customers The following window is displayed You can thus define your various customers by clicking on N...

Page 19: ...name and click on OK You can now enter the protocol values These values are in order Test bowl temperature test duration in minutes weight of the dough sample used for the test in grams load weight p...

Page 20: ...access the configuration parameters click on the tab Tools followed by Configuration The following window is displayed The Rheo F4 section 1 gives the device serial number and the version of the embe...

Page 21: ...button Colors The window opposite summarises the list of curves and their color Click on the curve colors box to bring up the color selection window You can choose the color you want for each curve On...

Page 22: ...ndix 3 then place it at the bottom of the basket and manually pack it down at regular intervals Height in the basket must be even just below the first lower holes Then place on the piston the load wei...

Page 23: ...click on Start You can also access it directly by clicking on Start The following window lets you choose the test protocol and gives its main parameters as well as name the test and enter a comment Cl...

Page 24: ...the bottom right hand corner of the software screen moves to red and indicates that the device is in the test process 3 4 Checking the test procedure During a test you can display The results in real...

Page 25: ...lays the operation of the Rheo F4 You can display the current cycle temperature stability electrovalve status etc You can stop the test at any time by clicking the button Stop Confirm the stop and let...

Page 26: ...et and the weights using a damp sponge The bowl must be cleaned using a damp cloth to prevent water entering the pressure tap at the bottom of the bowl In particular thoroughly clean the bowl rubber s...

Page 27: ...pointer values By displaying a test you display both its curve and the characteristic values of the curve 1 You can also obtain the curve values at any time by placing the pointer on the curve and hol...

Page 28: ...formation for the open tests such as the protocol used the customer and the embedded software version By clicking the raw curves button you will bring up the points that were used to plot the curve By...

Page 29: ...k on the tab Tools followed by Maintenance A code is required to access maintenance Agent or distributor only z Data history The Data history function gives the list of tests conducted on the device T...

Page 30: ...gas release curve is used to determine the retention coefficient R It is defined as the ratio in of the volume retained in the dough over the total volume of gas produced during the test R is very clo...

Page 31: ...t height at the end of the test T 3 hours for a complete test with CHOPIN protocol or T x for a manually interrupted test with another protocol Hm h Hm of drop in development after 3h case of the CHOP...

Page 32: ...ks to a blue color Replacement of soda lime is described on page 33 This then requires checking of pneumatic circuit tightness This procedure is described on page 35 Update of the embedded software CH...

Page 33: ...artridge lid Then press on the two shown in red connection clips by pulling on the cartridge In the same way as you have taken off the cartridge put it back by pressing on the clips Check that if you...

Page 34: ...heo F4 Click on the tab Update followed by Embedded program This function is reserved for accredited persons 4 3 Replacing the fuse Before starting check you have disconnected the machine mains lead z...

Page 35: ...followed by Pressure tests leaks The leak test screen is displayed Click on Fill Empty Press the pump until bowl pressure is greater than 70 mm Click again on Fill Empty Remove the pump Start the tes...

Page 36: ...nce Very wide range of conditions 0 1h 2h 3h 48 0 1h 2h 3h 62 Hm 1 Fairly correct paste development Good tolerance Flour normally giving good bakery results Very good dough development Tolerance remai...

Page 37: ...rd flour of insufficient quality to satisfy the French bread making industry baguette High dough development Correct tolerance up to 2 hours Will present problems after this 1h 2h 3h 0 52 1h 2h 3h Hm...

Page 38: ...ction of CO2 Corresponds to a good flour undoubtedly very well supplemented 1h 2h 3h Tx 0 1h 2h 3h Tx 0 Normal proofing capacity Normal appearance of Tx Corresponds to a totally normal curve for a bak...

Page 39: ...this field The Rheo F4 can assess the action of the various additives that are often used excessively Excessive and uncontrolled use of additives is extremely costly for millers and does not always g...

Page 40: ...Rheo F4 40 User s manual 07 2015 z Effect of the various additives on gas release 0 2h 3h 1h 0 2h 3h 1h Sample Sample 0 5 malted wheat flour Sample Sample 150 ppm alpha amylase...

Page 41: ...se of the ALVEOGRAPH The two tables below are used to adapt dough consistency while considering both flour moisture content and dough strength z Amount of water to be added during mixing according to...

Page 42: ...308 39 7 6623 79 6 0017 129 17 2317 179 21 9617 40 7 27 80 6 29 130 17 39 180 21 99 41 6 8803 81 6 5757 131 17 5457 181 22 0157 42 6 4932 82 6 8588 132 17 6988 182 22 0388 43 6 1087 83 7 1393 133 17 8...

Page 43: ...nual 43 07 2015 Example Flour H2O 14 6 Alveographic Pmax 55 at 14 6 water content corresponds to 126 8ml of water As the correction to be made according to P is 1 69ml flour hydration should be 126 8m...

Page 44: ...ration 3h Preparing the dough Mix the quick rising dry yeast with the 250g of flour in the mixer bowl if fresh yeast is used disperse it in the hydration water set to 27 C After one minute stop the mi...

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