WE BUILD BETTER BAKERIES
OPERATION MANUAL
MODEL EMP-1 BAGEL DIVIDER
PREFACE:
is machine processes the dough very gently assuring a constant precision in the weight of
pieces. e dough is step by step brought to the desired thickness and then cut by a rotating
knife in pieces of the same size. e structure of the machine consists of a steel fabricated base
plus two cast iron sides which house all the mechanisms. e entire unit is mounted on casters
which allow for easy transportation of the machine.
OUTPUT:
e machine produces pieces of 30g to 350g with double knives. By removing one set of knives,
the weight is doubled.
HOW TO OPERATE:
Check that the machine voltage corresponds to the line voltage of your electric supply. Be sure
that the machine operates in the right direction (the infeed conveyor should be going toward the
machine) otherwise invert the wires in the current tap.
Check tension of both infeed and outfeed belts, both should be snug. If adjustment is needed
use (Figure 2,6) (photo 3) to increase or decrease tension.
In order to achieve a 4-5 oz bagel (Figure 10) (photo 3) must be on number 19. Figure 12 (photo
1) will determine your weight, a clockwise turn will increase knife speed therefore causing a
weight decrease, counterclockwise will slow down speed causing a weight increase. e speed of
the unit (Figure 7) (photo 1) controls how quickly the machine will discharge bagels. Clockwise
will speed up production, counterclockwise will slow down production.
*When power is on, you must press the start button for the machine to operate. If machine fails
to start you must check the stop button to make sure it is released and so the safety cover (Figure
11, photo 3) to make sure it is locked in place.
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