Janssen F Series, Руководство по эксплуатации

Страница: 21 / 315

19
3.3 Basic
operating principle
Janssen cookie formers employ an
operating principle that has proven
itself for decades and which Janssen
has continued to develop on an
ongoing basis:
The dough (
1.
) is filled into the hopper
(
2.
). The dough is drawn in by a pair of
rollers – the kneading roller (
4.
) and
the pattern roller (
3.
). A dough band
forms around the outer surface of the
kneading roller. The pattern roller (
3.
)
(which can be heated and replaced
from the outside) embosses raised
shape geometries or patterns on the
dough band. These are cut off the
dough band on the kneading roller by
an oscillating knife (
5.
) immediately
after the embossing process and are
transferred to a conveyor belt (
7.
). The
conveyor belt feeds the resulting
dough pieces (
6.
) to the baking sheet
(
8.
).
1.
2. 3.
4.
5.
6.
7.
8.