6. Make sure all parts are properly assembled into machine before
operations to prevent damages.
7. Clean all parts and wall of dough hopper, to remove hard dough residue
before operating machine to prevent pastry wrapper from breaking.
8. Constantly refill machine with dough, stuffing and flour during
operation, to avoid product loss.
9. If machine needs to be temporarily stopped for period of time, please
cover dough hopper and dough extrusion nozzle with wet cloth to
prevent dough from drying.
10. If the voltage level are not stable, please install voltage stabilizer to
extend the life of machine.
11. Change the water in the water cooling system tank every week to keep
circulating water clean.
12. If machine stops operation for over 20 mins., please turn off the cooling
system to avoid hardening of dough and damage machine parts.
13. If machine parts need to be lubricated, please use food grade grease or
edible raseline, do not use vegetable oil. .
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