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Chopin RHEO F4, Руководство пользователя

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Rheo F4

 

 

User’s manual

  

3 

07/2015 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

WARNING 

The technical elements that constitute this manual (text and illustrations) are not contractual, 
their only target being to bring assistance for using the 

Rheo F4

. 

 
Use, duplication or disclosure of subject data, for any purpose other than relating to the use or 
servicing of the equipment, is strictly prohibited without the written authorisation of CHOPIN 
Technologies.

 

 

Содержание RHEO F4

Страница 1: ...20 avenue Marcellin Berthelot Z I du Val de Seine 92396 Villeneuve La Garenne cedex France www chopin fr Rheo F4 User s manual 07 2015...

Страница 2: ...Table of contents 1 Introduction 7 2 Installation and start up 10 3 Use 18 4 Maintenance 32 Appendix 1 Standard curves 36 Appendix 2 Improving flour quality 39 Appendix 3 CHOPIN protocol 41...

Страница 3: ...llustrations are not contractual their only target being to bring assistance for using the Rheo F4 Use duplication or disclosure of subject data for any purpose other than relating to the use or servi...

Страница 4: ...Rheo F4 4 User s manual 07 2015...

Страница 5: ...Rheo F4 User s manual 5 07 2015...

Страница 6: ...Rheo F4 6 User s manual 07 2015...

Страница 7: ...ment under the conditions imposed by the protocol used temperature weights placed on it etc Place the piston on the dough which will rise progressively as it ferments According to the test type conduc...

Страница 8: ...dough is measured by the electronic sensor 2 Bleed cycle Once the pressure measurement has been recorded electrovalves A B B are closed and electrovalve C opens to bleed the circuit and set it to atm...

Страница 9: ...door use Storage temperature 25 to 55 C Device usage temperature 10 to 35 C Use laboratory ambient temperature 3 C less than that of the protocol used Hygrometry RH 85 at 20 C Fluctuation in supply vo...

Страница 10: ...is protected by a specific packaging We strongly recommend that you keep this packaging for transfers from workstation to workstation or for return for service re dispatching to CHOPIN Technologies o...

Страница 11: ...in addition to the device Soda lime cartridge 500 gr weights and standard support piston assembly Proofing basket Power cable Dough development sensor cable Cable to computer Bowl tightening nut Tempe...

Страница 12: ...1 Dough development sensor port 2 Computer port 3 I O switch 4 Pneumatic circuit bleed 5 Power supply port Connect the power cable to the supply port 5 Connect the dough development sensor cable to t...

Страница 13: ...ted 2 to a computer Once all the connections have been made press the I O switch Please wait for the Rheo F4 peripheral to be fully installed this can take a few minutes If the installation is incompl...

Страница 14: ...Read me first available on the USB stick provided Plug the USB stick supplied with the Rheo F4 on your computer Click on the software icon and then on setup exe Click on Ex cuter Choose the installat...

Страница 15: ...hoose the installation folder and click on Next Choose the folder where the icon will appear in the start menu and click on Next You can choose to create an icon on the desktop by ticking the box Clic...

Страница 16: ...mbient temperature must be at least three degrees below the temperature of the protocol used 2 6 Start up of the Rheo F4 The Rheo F4 is a measurement device To display and interpret results it must be...

Страница 17: ...d Select the COM port corresponding to the connection of your device If you do not know your connection port you can try them one by one until the device is connected Once connected to the device the...

Страница 18: ...iguration z Customer parameters To access customer parameters click on the tab Files followed by Customers The following window is displayed You can thus define your various customers by clicking on N...

Страница 19: ...name and click on OK You can now enter the protocol values These values are in order Test bowl temperature test duration in minutes weight of the dough sample used for the test in grams load weight p...

Страница 20: ...access the configuration parameters click on the tab Tools followed by Configuration The following window is displayed The Rheo F4 section 1 gives the device serial number and the version of the embe...

Страница 21: ...button Colors The window opposite summarises the list of curves and their color Click on the curve colors box to bring up the color selection window You can choose the color you want for each curve On...

Страница 22: ...ndix 3 then place it at the bottom of the basket and manually pack it down at regular intervals Height in the basket must be even just below the first lower holes Then place on the piston the load wei...

Страница 23: ...click on Start You can also access it directly by clicking on Start The following window lets you choose the test protocol and gives its main parameters as well as name the test and enter a comment Cl...

Страница 24: ...the bottom right hand corner of the software screen moves to red and indicates that the device is in the test process 3 4 Checking the test procedure During a test you can display The results in real...

Страница 25: ...lays the operation of the Rheo F4 You can display the current cycle temperature stability electrovalve status etc You can stop the test at any time by clicking the button Stop Confirm the stop and let...

Страница 26: ...et and the weights using a damp sponge The bowl must be cleaned using a damp cloth to prevent water entering the pressure tap at the bottom of the bowl In particular thoroughly clean the bowl rubber s...

Страница 27: ...pointer values By displaying a test you display both its curve and the characteristic values of the curve 1 You can also obtain the curve values at any time by placing the pointer on the curve and hol...

Страница 28: ...formation for the open tests such as the protocol used the customer and the embedded software version By clicking the raw curves button you will bring up the points that were used to plot the curve By...

Страница 29: ...k on the tab Tools followed by Maintenance A code is required to access maintenance Agent or distributor only z Data history The Data history function gives the list of tests conducted on the device T...

Страница 30: ...gas release curve is used to determine the retention coefficient R It is defined as the ratio in of the volume retained in the dough over the total volume of gas produced during the test R is very clo...

Страница 31: ...t height at the end of the test T 3 hours for a complete test with CHOPIN protocol or T x for a manually interrupted test with another protocol Hm h Hm of drop in development after 3h case of the CHOP...

Страница 32: ...ks to a blue color Replacement of soda lime is described on page 33 This then requires checking of pneumatic circuit tightness This procedure is described on page 35 Update of the embedded software CH...

Страница 33: ...artridge lid Then press on the two shown in red connection clips by pulling on the cartridge In the same way as you have taken off the cartridge put it back by pressing on the clips Check that if you...

Страница 34: ...heo F4 Click on the tab Update followed by Embedded program This function is reserved for accredited persons 4 3 Replacing the fuse Before starting check you have disconnected the machine mains lead z...

Страница 35: ...followed by Pressure tests leaks The leak test screen is displayed Click on Fill Empty Press the pump until bowl pressure is greater than 70 mm Click again on Fill Empty Remove the pump Start the tes...

Страница 36: ...nce Very wide range of conditions 0 1h 2h 3h 48 0 1h 2h 3h 62 Hm 1 Fairly correct paste development Good tolerance Flour normally giving good bakery results Very good dough development Tolerance remai...

Страница 37: ...rd flour of insufficient quality to satisfy the French bread making industry baguette High dough development Correct tolerance up to 2 hours Will present problems after this 1h 2h 3h 0 52 1h 2h 3h Hm...

Страница 38: ...ction of CO2 Corresponds to a good flour undoubtedly very well supplemented 1h 2h 3h Tx 0 1h 2h 3h Tx 0 Normal proofing capacity Normal appearance of Tx Corresponds to a totally normal curve for a bak...

Страница 39: ...this field The Rheo F4 can assess the action of the various additives that are often used excessively Excessive and uncontrolled use of additives is extremely costly for millers and does not always g...

Страница 40: ...Rheo F4 40 User s manual 07 2015 z Effect of the various additives on gas release 0 2h 3h 1h 0 2h 3h 1h Sample Sample 0 5 malted wheat flour Sample Sample 150 ppm alpha amylase...

Страница 41: ...se of the ALVEOGRAPH The two tables below are used to adapt dough consistency while considering both flour moisture content and dough strength z Amount of water to be added during mixing according to...

Страница 42: ...308 39 7 6623 79 6 0017 129 17 2317 179 21 9617 40 7 27 80 6 29 130 17 39 180 21 99 41 6 8803 81 6 5757 131 17 5457 181 22 0157 42 6 4932 82 6 8588 132 17 6988 182 22 0388 43 6 1087 83 7 1393 133 17 8...

Страница 43: ...nual 43 07 2015 Example Flour H2O 14 6 Alveographic Pmax 55 at 14 6 water content corresponds to 126 8ml of water As the correction to be made according to P is 1 69ml flour hydration should be 126 8m...

Страница 44: ...ration 3h Preparing the dough Mix the quick rising dry yeast with the 250g of flour in the mixer bowl if fresh yeast is used disperse it in the hydration water set to 27 C After one minute stop the mi...

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