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Pastry machine operation process

Jan 02, 2019

1. Adjust the thickness, thickness and width of the first and second stage pressure surface roller, speed of the roller and sensitivity of the probe;

2. Adjust the speed of the lower conveyor belt to match the pressure surface of the second section. If the speed is too fast, the surface will pull the section; if the speed is too slow, the surface will be piled up and unable to be operated;

3, adjust the speed of the roller, with the speed of the conveyor belt, the roller speed is too fast to break the surface, the roller speed is too slow to make the surface column roll is not solid or unable to make;

4, adjust the speed of the pastry machine and the speed of the conveyor belt, such as small cake embryo, such as the slow cake embryo is large, with the weight of a good cake embryo;

5, adjust the speed of the pastry machine, to achieve the weight of the cake, now open the filling machine, according to the customer requirements to adjust the size of the filling mouth, the filling column with good dough crust into the pastry column, then shape the cake;

6, pastry machine needs to adjust the size of pastry and skin filling proportion, because from the pressure wheel to adjust its fast and slow, the lower conveyor belt fast and slow, the speed of the filling machine, and then adjust the knot forming machine fast and slow, can determine the size of pastry.