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VERSATILE MOULDER
©MOFFAT 22 MAY 2003
11
Operations Checklist
FRENCH STICK 300g — 450g
1
Set Sheeting Roller gap to
required product setting.
2
Set Rear Belt Adjuster to
required product setting.
3
Do not lower Guide Width
Attachment.
4
Do not engage 4 piece Splitter.
5
Pull out Catch Tray.
6
Press Start Button.
7
Place dough piece into Safety
Mouth assembly.
8
Observe action of dough
pieces under Curling Chain
9
Check moulded french stick
loaves against work-place
standards for size, shape and
consistency.
10
Place onto fluted french stick
trays and repeat process.
11
Press Stop Button when
finished.
4 PIECE SANDWICH BREAD
680g
1
Set Sheeting Roller gap to
required product setting.
2
Set Rear Belt Adjuster to
required product setting.
Arrow indicates the
correct setting for 650g
dough pieces.
3
Lower the Guide Width
Attachment into the machine.
This will ensure that the dough
is placed in the centre of the
Sheeting Rollers.
4
Engage the 4 piece Splitter.
This cuts the dough into 4
pieces.
5
Pull out Catch Tray.
Pull out sufficiently for ease
of handling.
6
Press Start Button.
7
Place dough piece into Safety
Mouth assembly.
8
Observe action of dough
pieces under Curling Chain
NOTE:
Sequence dough pieces
correctly to avoid doubles.
9
Check moulded 4 pieced
loaves against workplace
standards for shape, size
and consistency.
10
Cross pan loaves, place into
bread tin and repeat process.
11
Press Stop Button when
finished.
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