Oliver MODEL 619-16, User'S Operating And Instruction Manual

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0619S20003-
2
Basic Operation (Continued)
·
Open the lid and load the preweighed dough into the hopper. Spread the dough
over the floor of the hopper making it approximately the same height, this is done to
eliminate large air pockets and to insure equal division of the dough.
·
Close the lid and turn the handle in a clockwise direction making sure it is secure.
·
With the machine running grasp the control valve handle and lift it to start the floor
of the hopper up. Hold it in this position until the light on the starter switch box
comes on, this means that the upward stroke has stopped and that division is
complete. Let loose of the valve handle when you see the light come on.
·
Press the control valve handle down slightly to release the pressure on the lid so it
can be opened. Open the lid.
·
We suggest that the cut pieces of dough be removed as soon as possible to
prevent them from sticking together.
·
The above process may now be repeated.
WARNING
NEVER
LEAVE DOUGH IN THE MACHINE; RISING DOUGH MAY
CAUSE EXPLOSIVE PRESSURES TO DEVELOP.
WARNING
NEVER
FORCE THE LID HANDLE OPEN
·
If dough has been left in the machine and the lid handle is difficult to turn,
recompress the dough by lifting the control valve handle until the light come on.
This will raise the floor of the hopper, after doing so lower the hopper floor by
pressing down on the control valve handle. This may have to be done more than
once if dough has been left in the machine for quite awhile. With the hopper floor
all the way down try to open the lid again, the handle should turn easily, if it does
not, recompress the dough and try again.
·
The divider is designed so that if dough is left in the hopper it will eventually force
the hopper
’s floor to the bottom, thus allowing the dough to vent to the outside of
the machine through openings on the left side. If dough is coming out of these
openings follow the steps above recompressing the dough a number of times
before attempting to open the lid.
Rev. 5-5-00