Analysis of Basic Operation of Pastry Machine Equipment

Many people do not know how to use large-scale pastry production equipment. After consulting with Saimai today, we learned the following 7 points to quickly and proficiently operate large-scale pastry production equipment

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

2. Adjust the conveyor belt to match the two-stage pressing. If the speed is too fast, the dough will elongate, and if it is too slow, the dough will pile up and cannot be operated;

3. Adjust the speed of the dough wheel to match the speed of the conveyor belt. If the speed of the dough wheel is too fast, it will cause the dough to rot, and if the speed of the dough wheel is too slow, it will cause the dough column to roll incompletely or cannot be produced;

4. Adjust the speed of the pastry maker and the speed of the conveyor belt. For example, the weight of a fast pancake embryo is small, while the weight of a slow pancake embryo is large, which is called the weight of the pancake embryo;

5. Adjust the speed of the pastry maker to achieve the weight of the cake. Now turn on the pie machine, adjust the size of the filling nozzle according to the customer's requirements, roll the filling column and dough into pastry columns, and then form a cake;

On the puff pastry machine, it is necessary to adjust the size of the puff pastry and the ratio of the skin filling, because adjusting the speed and speed of the puff pastry from the pressing wheel, the speed and speed of the conveyor belt, and then adjusting the speed and speed of the forming machine can determine the size of the puff pastry