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The Doyon Reversible Sheeters, including models LSB516, LMF624, LSA616, LSA620, LMA620, LMA624, and LMA630, are designed for use by qualified professionals in the pastry and bakery industry. These machines are primarily used for sheeting dough to various thicknesses, making them suitable for products like puff pastries and soft dough.
The core function of these sheeters is to uniformly flatten dough. This is achieved through a system of two superimposed cylinders with convergent rotation movements. Dough is fed between these cylinders, and the opening between them can be adjusted to control the final dough thickness. The sheeters are equipped with a variable speed control offering 20 different speeds, allowing users to select the desired speed for their specific dough and application.
Before operation, the sheeter tables must be opened, and the supports placed in their lowest position, typically 13 ¼ inches (35 cm) from the floor for models like LMF624 and LMA630. The security bars, which are made of stainless steel and designed to allow visibility of the dough, must be lowered to their working position. The machine will only operate when these security bars are completely down, thanks to an electric protection system. If the security bars are lifted during operation, the machine will stop. To restart, the emergency button must be twisted out, and the green "Start I" button pressed.
The sheeters feature a control panel with an "Up speed button" to increase speed, a "Down speed button" to decrease speed, a "Start I" button to initiate operation, and a "Stop 0" button to halt the machine. An emergency stop button is also present, which immediately stops the machine when pushed.
For dough processing, a sideboard at the extremity of the trays should be placed in an open position to collect any dough that comes off the canvas. A recipient for small quantities of flour is located at the top of the sheeter, allowing users to powder the dough as it is being worked. This recipient is easily removable for cleaning.
The sheeters offer different driving mechanisms. Models like LMF624 and LMA630, along with LSB516 and LSA616, feature manual driving, where a lever is pulled down or up to activate the canvas. The LMF624 model also includes pedal driving, in which case the manual driving switch must be in the middle position.
The dough thickness is controlled by a lever that adjusts the opening between the two cylinders. Users can select the desired speed using the speed control buttons on the control panel. To stop the machine, the driving switch should be placed in the central position, and then the red "Stop 0" button pressed. At the end of the work, the general switch should be turned off.
The LSB516 and LMF624 models are equipped with two rolling pins for working with dough. Some models, such as LMA620, LMA624, LMA630, and LMF624, are wheel-mounted for easy movement. The machine should be placed on a solid, horizontally leveled surface to prevent instability and potential falls during operation. For wheel-mounted models, the anti-vibrate footing supports should be tightened.
Regular maintenance is crucial for the sheeter's longevity and performance. Before any maintenance or cleaning operations, the main switch must be turned off, and the machine unplugged. It is strictly forbidden to remove or modify the security bars. If any protections need to be removed for maintenance, the machine should not be started without them.
When the machine is new, it is recommended to run some dough through it before production to remove any lubricator residue. After the first week of operation, the belt tension should be checked.
Daily cleaning is essential, especially in areas that come into contact with dough. For cleaning the cylinders, users should avoid knives, sandpaper, metallic objects, hard brushes, or any tools that could damage the surface. Plastic tools or soft sponges are recommended. A soft brush should be used to clean the canvas. Toxic products, solvents, or abrasive agents that could damage surfaces or affect dough composition should not be used. Before switching the machine back on, it's important to ensure that nothing has been left on the machine.
Weekly maintenance includes cleaning the cylinder scrapers. The scrapers above the superior cylinder (point A in Fig. 3.7) can be removed by loosening two screws. The scrapers of the inferior cylinder (point B in Fig. 3.7) are fixed to the lateral parts of the sheeter. To clean these, the two springs under the canvas must be removed from the studs (Fig. 7.2), the scraper extremities pulled until loose, and then the scraper lifted.
Every six months, the belt's tension needs to be checked. If the looseness in the middle of the belt is superior to 5/8 inch (1.5 cm), it needs to be stretched.
The sheeter also includes flour collectors located under each working board, which can be easily removed for cleaning by loosening the lateral screws from the tables and pulling them out. The recipient for flour at the top of the sheeter is also easily removable for cleaning.
For changing conveyor belts on LSB516 and LMF624 models, the process involves unplugging the sheeter, removing the flour collector by unscrewing its fixing screws, and then lifting the trays to a closed position. The "spring pin" of the handle and then the handle itself must be removed. Next, the superior front cover and the two back covers are removed. The belt stretcher is loosened, and the belt taken off. To remove the big pulley, the central screw is unscrewed. The chains of the roller are removed by taking off their links. In the back part, next to the big pulley, the snap rings of the table's guiding shafts are removed. The triangular flange bearing on the two principal rollers (on the handle side or front side) is loosened by unscrewing three screws on each flange bearing. Finally, the conveyor belt rollers and the table's guiding shafts are removed, allowing the sheeter's tables to be removed and the conveyor belts changed. Assembly is done in reverse order.
For LSA616 and LMA630 models, removing the conveyor belt for cleaning the machine tables involves removing the flour collector, unscrewing the spring of the inferior cylinders' scrapers, and then removing the table with a screwdriver by pushing it from the controls area to the opposite side. To insert a new conveyor, one end is inserted into the spring at the back side, pushed in, and simultaneously, the opposite side is inserted into the front slot. Removing the conveyor follows the same process in reverse.
The machine's electric installation complies with American (ANSI/UL std. 763), Canadian (CSA std. C22.2 no. 1335.2.14), and European rules. It is equipped with a three-leg plug that must always be connected to an outlet with the same configuration, and none of the legs should ever be cut. The electric plug should be as close as possible to the machine. Multiple machines should not be plugged into the same electric outlet unless it has the necessary electric capacity. Only qualified personnel are allowed to intervene in the electric parts of the machine, following strict safety rules: stop the machine, switch off the main power, unplug the machine, perform necessary repairs or maintenance, and then plug the machine back in. All materials in contact with the dough are non-toxic and inoffensive.
General| Model | LSB516 |
|---|---|
| Type | Bread Slicer |
| Phase | 1 |
| Frequency | 60 Hz |
| Capacity | 16 loaves |
