Operation; Maintenance; Daily, By A Trained Operator; Every 25,000 Loaves And/Or At Least Once A Year, By An Approved Agent - JAC DIVIFORM Übersetzung Der Originalanleitung

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OPERATION

DIVIFORM dividing-moulding operating procedure (fig.7, 8)
A. Twist the mushroom (emergency stop) button (fig.2, n°10) ¼ turn to the right if it has not been
released.
B. Place the coarse tamping plate in the bottom of the tank.
C. If necessary, lightly flour the top of the coarse tamping plate.
D. Empty the dough into the tank and spread it around by hand.
E. Close the frame.
F. Pull the handle to divide the dough.
G. Push the lever briefly in order to decompress so that you can open the lid.
H. Open the frame.
I. Pull the lever to raise the head and recover the dough pieces.
The emergency stop button stops a cycle in progress.
DIVIFORM+ dividing-moulding operating procedure (fig.9, 10)
A. Twist the mushroom (emergency stop) button (fig.2, n°10) ¼ turn to the right if it has not been
released.
B. Open the lid.
C. Place the coarse tamping plate in the bottom of the tank.
D. If necessary, lightly flour the top of the coarse tamping plate.
E. Empty the dough into the tank and spread it around roughly by hand.
F. Close the tank lid.
G. You can set the tamping pressure on the right-hand side of the machine.
H. Pull the control lever to raise the head and tamp the dough.
I. Push the lever briefly in order to decompress so that you can open the lid.
J. Open the lid.
K. Close the frame.
L. Pull the handle to divide the dough.
M. Push the lever briefly in order to decompress so that you can open the lid.
N. Open the frame.
O. Pull the lever to raise the head and recover the dough pieces.
The emergency stop button stops a cycle in progress.
Click&Cut system grid changing procedure (fig.11)
A. Close the frame.
B. Open the grid compartment by releasing the catch on the left-hand side of the frame.
C. Open the grid compartment flap.
D. Remove the old grid.
E. Insert the new grid.
Close the grid compartment flap.
8

MAINTENANCE

8.1

Daily, by a trained operator.

Place the tray in the lowered position and clean the tank.
Pull the lever to raise the tray and clean out dough and flour residues with a vacuum cleaner.
8.2

Every 25,000 loaves and/or at least once a year, by an approved agent.

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