There is a residual dry surface on the blade of the scraper, which leads to a gap between the scraper and the dough pressing roller. At this point, the sticky patch on the blade of the scraper should be removed immediately, and then readjusted to make the scraper stick to the pressure roller.
2. The conveyor belt often deviates (to one side)
If the conveyor belt deviates to the right, you can adjust the adjusting screw on the right counterclockwise and the adjusting screw on the left clockwise, otherwise you can adjust it in the opposite direction. Adjust slowly. Don't adjust too much repeatedly. Remember not to pull the conveyor belt too tightly, otherwise it will reduce its service life. Be sure to adjust it until it is suitable.
3. Square steamed bread is hollow and unreal.
A, the surface hardness should be moderate, the surface is too hard to roll, and the surface should be softened appropriately;
B, the speed of the winding roller should not be too fast, which will easily lead to false winding, so the speed of the winding roller should be adjusted appropriately;
C, a side belt rolled up near the surface roller should have a certain adhesion with the conveyor belt. If it's not pasted properly, it won't roll well. At this time, the height of the edge pressing roller can be adjusted, and there is a certain pressure on the opposite side to deform it and close to the conveyor belt;
D, the gap between the bottom of the surface roller and the conveyor belt should be adapted to the thickness of the surface belt. Generally speaking, the gap is about one-third of the thickness of the surface belt;
E. Selection of the angle between the axis of the winding roller and the support frame. The angle is too small to roll up easily, and it is generally appropriate to adjust the angle to about 63 degrees;
F, the dough should not be too thick. Generally, the thickness of dough should not exceed 6mm.
The bottom edge (seam) of steamed bread is not in the middle.
If it leans to the right, you can loosen the nut on the uncoiling beam and move the winding shaft to the right in parallel, otherwise it will be adjusted in the opposite direction.
The shape of steamed bread is rhombic (deformed)
Before the dough roll enters the cutter, the center line of the dough roll is not perpendicular to the cutter plane. At this time, the cutter must be adjusted first, and then the guide wheels on both sides of the face column must be adjusted to make the face roll direction perpendicular to the cutter.
6, cut constantly, steamed bread together.
Please adjust the length of the middle connecting rod of the two joint bearings on the upper part of the cutter shaft properly. Remember, you must not adjust it too much at a time, or the conveyor belt may be cut.
7. Steamed buns vary in size and have a large weight error.
A, the surface of the dough-pressing roller sent to the conveyor belt has the phenomenon of edge leakage. When the dough-pressing roller is sent to the dough-pressing roller, the whole dough-pressing roller should be filled to ensure that the width of the dough-pressing roller is consistent without edge leakage;
B. After the steamed bread is cut, it is found that there are obvious differences in the length direction. It is necessary to check whether the conveyor belt slips during operation. If the conveyor belt is too loose, it will also cause slippage. Pay attention to protect the conveyor belt from certain tension;
C, the roller at the end of the rolling surface should have a certain pressure on the opposite column;
D, whether the brush oil at the bottom of the face column is uniform;
E, the cutter cuts too hard, causing the face column to jump.