Apach BAKERY Line L 120, Инструкция по эксплуатации и техническому обслуживанию

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1. Control functions for the dough kneading process
The mixer can run in two modes:

Manual mode;

Automatic mode.
All the manual and automatic machine functions are activated through the electronic control panel.
Operating modes for the spiral tool and bowl:
The spiral tool has two possible speeds of rotation (1st and 2nd speed) but only one direction of rotation, the Normal
direction (anticlockwise).
The bowl only has one speed of rotation but can rotate in both directions, the Normal (anticlockwise) direction and the
Reverse (clockwise) direction. However, the Reverse rotation of the bowl is only available when the spiral rotates in 1st
speed.
The machine provides three possible spiral tool-bowl operating modes:

1st operating mode:
Reverse bowl rotation (clockwise) and Normal spiral tool rotation (anticlockwise) in 1st speed (slow)
This combination of spiral tool-bowl movements is useful in the phase when the flour is still suspended on the
water as it allows for a rapid amalgamation of these ingredients. This operating mode can only be used for a
maximum time of 1 minute; the reason being that, after the dough has reached a certain consistency, it starts
beating against the breaking column which can, with time, damage the breaking column itself and, in addition,
place the machine under excessive stress.

2nd operating mode:
Normal bowl rotation (anticlockwise) and Normal spiral tool rotation (anticlockwise) in 1st speed (slow)
In this mode, the spiral tends to push the dough downwards, against the edge of the bowl and the breaking
column. The ingredients are rapidly amalgamated and the slow speed ensures that no flour or other food
powders are thrown out of the bowl.

3rd operating mode:
Normal bowl rotation (anticlockwise) and Normal spiral tool rotation (anticlockwise) in 2nd speed (fast)
The dough is formed after a certain number of rotations of the spiral (which depends on the type of machine,
the flour, the quantity of water and the other ingredients used in the recipe). Therefore, the faster the spiral tool
rotates (without excessively heating up the dough), the less time it takes to form the dough itself. The spiral tool
operating in 2nd speed, allows the dough to be kneaded rapidly, thereby speeding up the work cycles.
A complete work cycle is composed of three phases, corresponding to the three spiral tool-bowl operating modes:

1st work phase:
- the spiral tool operates in the 1st speed (slow) and rotates in the Normal direction,
- the bowl rotates in the Reverse direction.

2nd work phase:
- the spiral tool operates in the 1st speed (slow) and rotates in the Normal direction,
- the bowl rotates in the Normal direction.

3rd work phase:
- the spiral tool operates in the 2nd speed (fast) and rotates in the Normal direction,
- the bowl rotates in the Normal direction.