19
3.3 Basic
operating principle
Janssen cookie formers employ an
operating principle that has proven
itself for decades and which Janssen
has continued to develop on an
ongoing basis:
The dough (
1.
) is filled into the hopper
(
2.
). The dough is drawn in by a pair of
rollers – the kneading roller (
4.
) and
the pattern roller (
3.
). A dough band
forms around the outer surface of the
kneading roller. The pattern roller (
3.
)
(which can be heated and replaced
from the outside) embosses raised
shape geometries or patterns on the
dough band. These are cut off the
dough band on the kneading roller by
an oscillating knife (
5.
) immediately
after the embossing process and are
transferred to a conveyor belt (
7.
). The
conveyor belt feeds the resulting
dough pieces (
6.
) to the baking sheet
(
8.
).
1.
2.
3.
4.
5.
6.
7.
8.
Summary of Contents for F Series
Page 63: ...61 7 5 3 Dimensions Weight F600 1620 980 2220 1158 311 kg 1620 2220 1620 1158...
Page 135: ...133 1 3 2 Click Cross member Clamping screw Sheet transport drive shaft Baking sheet 1 2 3...
Page 179: ...177 If you cannot correct the fault your self contact your dealer or us...
Page 197: ...195 We wish you much joy pleasure with your new machine...
Page 199: ...Do you have any questions Contact us...
