Bakemax BMFBM001, BMFBM01 Installation Manual
French Bread Moulder
BMFBM001
Operations Manual
CONTENTS
1. PREFACE .......................................................................................... P2
2. INTRODUCTION OF THE MACHINE ........................................ P2
3. THE SPECIFICATION OF THE MACHINE AND
THE NAMES OF THE PARTS ....................................................... P2
4. METHODS OF THE TRANSPORTATION AND
PEDESTAL INSTALLATION....................................................... P4
5. INSTALLATION AND CAUTIONS ............................................ P5
6. OPERATING INSTRUCTION AND SAFETY CAUTIONS P6
7. CLEANING AND MAINTENANCE .................................................. P7
8. ADJUSTMENT AND REPAIR ............................................................ P8
9. ELECTRIC CIRCUIT DIAGRAM ........................................................ P ll
1. PREFACE
Weight of dough
50g~1250g
Power
0.75kw
Dimension of machine (w*d*h)
98cm*85*cm* 150cm
Dimension of carton(w*d*h)
124cm*93cm* 104cm
Net weight / gross weight
210kgs/250kgs
1
Movable caisson
(moulding board)
8
Moulding control
2
Roller control
9
Right panel
3
Left panel
10
Dough entry
4
Power "on"
11
Front panel
5
Power "off"
12
Output plate
6
Pedestal
13
Moulding belt
7
Canvas
14
Overload cut-out switch
French Dough Moulder/ Roller is the best helper for you to roll and mould
Dough pieces. It can be your most efficient working partner for making bread and earning
money if you refer to this instruction manual for usage and maintenance.
2. INTRODUCTION OF THE MACHINE
French Dough Moulder/ Roller has the function to roll, press and mould
dough to be the products you need in diameter and length. The maximum production is about
1200pcs/hour and the ideal moulding of dough is from 50 to 1250 grams.
The moulder is designed to meet the professional use of modern bakeries; it has the function
of pressing, rolling, and moulding the dough of loaves; it applies to dough moulding of toast,
baguettes, croissants, and other kinds of bread.
For best quality, the entry of dough is made by a set of 3 rollers to press dough easily and
another set of 2 moulding belts turns in different directions to press, roll, and mould the
dough to meet the diameter and length you need. We also can add the adjustable moul ding
belts, outside the entry to control the speed of output of the dough.
3. THE SPECIFICATION OF THE MACHINE AND THE NAMES OF THE FARTS
SPECIFICATION OF THE MACHINE:
MECHANICAL DESCRIPTION:
4. METHOD OF TRANSPORTATION AND PEDESTAL INSTALLATION
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