IBE FSM750, Инструкция по эксплуатации

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Instruction Manual for French Stick Moulder FSM750
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These operating procedures are to be used as a guide, as every bakeries dough consistency is
different.
These steps should be used to set up the FSM750 to your specific product and by keeping
records of the settings it will assist in the day to day operation of this machine, be aware
though you may still need to fine tune the settings that you record as your dough can change
i.e. longer than normal bench rest, or a slacker dough.
•
Set the in-feed gap control knob (c) to suit the dough piece.
•
If the dough piece tears the rollers are to close, open rollers further until dough piece
does not tear.
•
If the dough piece is too lose and the finished baked product has air holes in it the
rollers need to be brought in closer.
•
Dough piece should be firm once through the rollers.
•
The pressure belt which lies on the top of the top moulding belt assists in forming the
dough into the final shape prior to the dough piece dropping and going between the
moulding belts.
•
Bottom dial opens and closes the gap between the moulding belts.
•
These belts determine the final length of the product and helps seal the seam of the
product.
•
If your product is too long open the gap wider.
•
If your product is too short the gap should be brought in closer.
4. Cleaning &
Maintanance: