Janssen F Series, Operating Instructions Manual

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4.1. Conventions for
safety information
These operating instructions provide
basic safety information for working
with our cookie moulding machine.
This information must be strictly
observed and carried out to ensure
proper and safe working.
The warning notices in these opera-
ting instructions and on the cookie
moulding machine must also be
observed (
section "4.9 Arrangement
and meaning of symbols on the machine",
p. 47
).
4 Safety
4.2 Application range
As the name suggests, this machine is
suitable exclusively for forming
shortcrust products such as butter
biscuits, tea cakes, speculaas
biscuits, Milanese biscuits and
shortcrust bases (for jam thumbprint
biscuits, cream cakes and sheet
cakes), dough lattice work (for fruit
cakes), coconut biscuits, pretzels,
Linzer biscuits, vanilla crescents,
tartlets, etc.
Special rollers can also be used to
form white cakes, brown cakes,
gingerbread and Printen doughs as
well as marzipan.
The recipes may have to be adapted to
the machine, as flours, fats and other
natural ingredients may have seaso-
nally varying properties and the
nature of the dough and thereby the
formability may be influenced.
4.3 Intended use
Janssen cookie formers are intended
for professional use only.
The cookie moulding machines of the
F250, F450 and F600 series are used
for moulding food doughs, especially
shortcrusts, honey and syrup doughs
as well as marzipan according to
Janssen recipes.
The forming thickness of the cookies
should generally be between 3-7 mm,
in special cases thinner or thicker,
depending on the dough and the
mould filling behaviour.