ARTEZEN SYNCRO - Table 6 - Recipe Parameters

Automatic Divider-rounder model Syncro
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Use and maintenance manual (translation of the original instructions) - MASA6_en_2 of 23/03/2021
DESCRIPTION
FUNCTION
Recipe name
It is a text field in which it is possible to enter an alphanumeric description
to represent the name of the work recipe (or program). Up to 12 characters
can be used.
Weight
(20÷ 140 g)
(Syncro 120)
(60÷170 g)
(Syncro 160)
It is the fundamental parameter according to which every other parameter
must then be configured during the creation of a new recipe. When a new
recipe is created, to facilitate programming, all the other parameters
available in the list will be generated according to internal calculation
algorithms.
Weight
correction
coefficient
(60÷120)
Allows adjusting the weight according to the consistency of the dough. (E.g
.: different behaviour of the dough as a result of different ambient
temperatures, proofing). It is connected to the dough weight correction
function (Par. 3.8.2); therefore, by correcting the weight of the divided
dough, the value of the weight correction coefficient will change.
Output
(1500÷3500
pcs/h)
It allows modifying the output of the machine, that is its working speed.
As the weight increases, it is recommended to reduce this value to allow
the machine to process the dough correctly both in terms of rounding
quality and in terms of weight accuracy.
Flour dusting
(0÷20)
Allows changing the amount of flour on the diving drum during the dividing
phase.
Rounding
pressure
(0÷178°)
In the rounder, this parameter determines the pressure with which the
divided dough is pushed against the rounding plate.
Rounding
optimisation
(0÷178°)
Allows optimizing the shaping of the dough.
This parameter may be disabled, and thus this row may be 'blank'.
Rounding
speed
(0÷100%)
Allows modifying the dough rounding speed.
Loaf moulding
(ON÷OFF)
Only in the “SYNCRO M” and 'SYNCRO EM' version, this parameter
defines the type of final processing of the dough, determining the crushing
of the ball for the production of, for example, HAMBURGER buns or vice
versa, its elongation for the production of HOT-DOG buns.
B
Positioning height of the elongated or crushed product top infeed belt (see
par. 3.7.5).
C
Positioning height of the elongated or crushed product outfeed belt (see
par. 3.7.5).
Distance of
rows on
outfeed belt
Feeding of the product unloading belt produced between two successive
rows of balls, determining their distance.
Table 6 - Recipe parameters