FLAMIC S.R.L. 5 Via dell’Artigianato, 36035 Marano Vicentino (Vicenza) - Italy
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Dough sheeter SF450 - SF500 - SF600 Operation and maintenance manual (translation of original instructions) – Ed. 10/2016
Rev.02 10/2017
All rights reserved. Reproduction in whole or in part of this manual is prohibited.
3.11 OPERATION AND USE
The machine should only be used by authorized personnel that are experienced in the use of pastry making
and/or bakery machinery and that have been properly trained and informed about the residual risks
involved and the measures that have been taken to eliminate or reduce them further.
The machine has been designed for professional use and by one operator at a time. It is not allowed for
more than one operator to work on/with the machine at the same time, unless where otherwise indicated in this
manual. The instructions given in this manual are adequate and appropriate. However, upon request and with
prior agreement, Flamic can provide information and training on the proper and safe use of the machine either
at its own premises or at the customer’s premises.
It is forbidden for anyone who does not have the specified requisites to work on/with the machine
It is the responsibility of the user to identify the personnel that are suitable to use the machine and to authorize
them to do so. In accordance with current laws regarding health and safety in the workplace, the employer must
provide adequate information, training and practical training for the personnel authorized to use the
machine. He must also implement appropriate operating procedures in order to minimize as much as
possible, exposure to residual risks associated with using the machine (see section 5.2). The manufacturer
accepts no liability, direct or indirect, for injury or damage to persons, animals or property caused by the failure
to comply with what is written in this manual.
3.11.1 GENERAL INFORMATION FOR USE
Before starting to work, remember:
1. To carry out the checks described in section 5.2.3 at the start of each working day and/or shift.
2. That the entire batch of dough to be rolled must be malleable at room temperature. It is strictly prohibited
to roll blocks of dough that are not malleable (for example if very cold or frozen).
3. Before rolling, the thickness of the dough must be less than 35mm for theSF450 model and 56 mm
for the SF500 and SF600 so that it doesn’t touch the interlocked guards. The amount of dough that can be
processed must be within the limits specified in section 2.6.
4. Do not place more than the maximum permissible amount of dough that can be processed by the machine at
a time (see section. 2.6)
5. Do not use the tables as surfaces on which to work the dough by hand or with tools and/or methods
not intended by Flamic. In particular, do not place batches of dough onto the tables and beat them using
rolling pins or other tools to reduce their thickness. The table and relative supports are not designed to
withstand forces other than the weight of the tables, the dough to be rolled and the cutting unit, if installed. In
the event of a mechanical failure, there is a risk of causing serious damage to the machine and injury to
persons.
6. Avoid handling heavy or large quantities of dough by hand to avoid ergonomic hazards and possible
musculoskeletal injuries.
7. If you have to dust the dough with flour, do not throw it onto the dough, but simply let it fall on several
areas of the dough so as to limit the dispersion of dust into the air.
8. No particular PPE is required when using the machine under normal circumstances except for particular or
specific situations that might arise from the health and safety risk assessment that must be carried out by the
employer (this is a legal requirement in the EU). For example, if the operator were to disregard what is
written above and spread the flour quickly and briskly by hand, it would create a large amount of dust that
could cause health risks if inhaled (rhinitis, asthma etc.). In this case, it is the responsibility of the employer to
take the appropriate measures to eliminate or minimize the risks of dispersed dust (for example, before
spreading the flour, to make sure that no one is nearby, to wear a dust mask with a filtering capacity that is
appropriate for the particle size of the flour, indicated in the data sheet if available, or to be measured by the
employer).
It is the responsibility of the employer to identify any other PPE that should be worn (e.g. food hygiene PPE,
or that which is indicated in the safety data sheets for specific products used).
9. Set the rolling thickness to slightly less than the thickness of the dough to be rolled, in order to prevent the
dough from "tearing". This becomes more important the thinner the dough to be rolled.
10. With the cutting unit installed and ready for use (lowered and locked in position) the maximum thickness of
the dough sheet that can pass underneath it is 7 mm. With the unit raised the gap is 55 mm.
11. Do not recover the flour that has been deposited on parts of the machine. It may be contaminated and affect
the purity and hygiene of the dough and cause a risk to consumers.
12. Do not try to reach the rollers from under the guards or from under the tables. There is no reason to do
so and you would be unnecessarily exposed to serious safety risks (section 5.2.4.1). To remove residues
from between the scrapers and rollers or to clean the rollers in safety, stop the machine and raise the
guards.
13. Under normal circumstances
do not raise the guards to stop the machine so as not to expose yourself to
unnecessary risks (the rollers and belts continue to move for a maximum of one second before stopping, see
section 5.2.4.1) or cause excessive wear on the safety system. You should use STOP button ref. 3 Figure 4.
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