Janssen F Series, Operating Instructions Manual

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14.1 Qualifications of personnel
Maintenance work, such as servicing,
inspection, repair, improvement and
troubleshooting must be carried out
by a person with appropriate training,
education and experience which
enables them to identify risks and
prevent hazards that may be caused
by electricity or mechanical systems.
14 Troubleshooting and fault rectification
14.2 Safety
Electronic components must only
be serviced and replaced by an
authorized electrician.
Safety-relevant machine compo-
nents must not be manipulated or
disabled!
If you cannot correct the fault
yourself, contact your dealer or
us.
14.3 Requirements for proper
forming of cookies
In accordance with the intended use,
only food doughs may be formed in the
Janssen F250, F450 and F600 series
cookie moulding machines, especially
shortcrust doughs, honey and syrup
doughs as well as marzipan according
to the Janssen recipes (see 14.3.1).
Solid ingredients such as nuts,
almonds, etc. cannot be processed in
the machine. It may be possible to
form cookies with these in ground
form after a prior dough test.
The forming thickness of the cookies
should generally be between 2.5-
7 mm, in special cases thinner or
thicker, depending on the dough and
the mould filling behaviour.
Most malfunctions are due to unsuita-
ble doughs. For this reason, the
following paragraphs contain basic
information on dough preparation,
followed by recommendations for
exemplary cases of malfunction.