Machine Preparation And Operation - OEM BM/2/AS Gebrauchs- Und Instandhaltungshandbuch

BM/2/AS
Functioning
Chapter 5

5.1 MACHINE PREPARATION AND OPERATION

(Fig. 1)
The pizza dough must be portioned and rounded
using only unrisen dough.
After removing the dough from the mixer, leave
it to rest for about 15 minutes covering it with a
cloth before using it.
• Turn on the main switch upstream of the machine.
• Press the line switch (1) which will light up.
• Raise the cover (2) and put unrisen dough into the
hopper (3) (max. 30 kg), then close the cover (2).
• Raise the cover (4).
• Lower the lever (5) of the dough dosing plate (6), then
lower the cover (4).
• Place a container underneath the belt (7) to collect the
balls of dough produced.
• Press the button (8) to start the rounder module; the
light (9) will come on.
• Press the button (10) to start the divider, the blade will
turn once and the screw will start turning mixing the
dough and pushing it out.
• When the dough reaches the plate (6) pushing against
it, the blade will cut it.
• Wait until a few balls of dough have come off the belt
(7), then weigh them to check that they have the de-
sired weight (the machine has a weight tolerance of
10%).
• If the weight is not as desired, you can adjust it using
the knob (11); turn it to "+" to increase the weight and
to "-" to decrease it.
It is advisable not to wait for the dough to run out
before putting in more dough in order to avoid
leftovers caused by production start and end.
• To replenish the hopper with dough, it is advisable to
stop the divider by pressing the button (12) and wait
for the last ball to come out of the rounder, then raise
the cover (2) stopping the rounder, put the dough into
the hopper and close the cover (2).
• Restart the machine as described above; operating in
this way, you do not have to adjust the weight again.
IMPORTANT
IMPORTANT
FIG. 1
10
4
7
5 6
11
13
1 12
9
8
3
2
GB - 19