600-R3 SERIES DOUGH MOULDER
0600S20008.doc Rev. 5/2/02
3.0 OPERATING INSTRUCTIONS
3.1 Machine Preparation
Always flour the delivery outfeed table felt generously and thoroughly. You should also
flour the dough as thickly as possible, all around. Also, when preparing to run the
moulder we recommend that you first weigh as many pieces of dough as possible in
advance.
3.2 Establishing Settings
NOTE
ADJUSTMENTS SHOULD BE MADE WHILE THE MACHINE IS RUNNING.
Gently drop a piece of dough in the hopper and observe its shape after moulding.
•
If the loaf is too compact, open the sheeting rollers.
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If the loaf is not compact enough, close the sheeting rollers.
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If the loaf is too short, close the rear chamber.
•
If the loaf is too long, open the rear chamber.
•
If the loaf is too fat in the center, close the sheeting rollers while sheeting, or, the
dough may be too stiff.
•
If the ends twist, open the rear chamber.
We recommend that all settings be recorded for later use once they are established.
Remember, results may vary depending on dough condition. If required, make
adjustments gradually starting with the original established setting.
ESTABLISHED SETTINGS
FOR SHEETING ROLLERS & REAR CHAMBER OPENINGS
LOAF
TYPE
SHEETING
STRETCHING
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3-1
