Janssen F Series, Operating Instructions Manual

Page: 231 / 315

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Content
1 General information about the forming
1.1 Requirements for the correct
Forming pastries and dough bands.............................. 4
1.2 Moulding principle of the
Janssen F-Series Cooky Formers ................................ 5
2 Setting the thickness of the pastry with
the Basic setting of the knife
2.1 Correct forming .............................................................. 6
2.2 Forming too thin ............................................................. 8
2.3 Forming too thick ..........................................................10
3 Incorrect basic setting of the knife
3.1 Uneven forming due to incorrectly adjusted
knife shaft .......................................................................12
3.1.1 Adjust pastries thicker on the right side ..................14
3.1.2 Adjust pastries thinner on the right side .................15
3.2 Forming too thin due to incorrectly adjusted
knife shaft .......................................................................16
3.2.1 Reduce distance between knife and
kneading roller ...........................................................17
3.3 Forming too thick due to incorrectly
adjusted knife shaft ...................................................... 22
3.3.1 Increase the distance between the knife
and the kneading roller ............................................. 23
4 Incorrect assembly of the forming roller adapters
and the resulting uneven forming
4.1 Uneven forming due to incorrect assembly
of the forming roll adapters or non-fitting
forming rolls ................................................................. 28
4.2 Exceptions for the use of Forming roller
adapters ......................................................................... 31