Operation
Edition BE210202
03.2022
Rondostar 5000
Operating manual
90
5.7 Process know-how
Dough is a living thing. Different tensions develop, depending on the
recipe and temperature of the dough. Different masses and weights
may therefore differ from reality.
5.7.1 Automatic width monitoring system: At roller gap
This function enables pre-rolling of the dough to a desired width. The
width is obtained here by means of a selected roller gap. The machine
sheets the dough to the selected roller gap. The machine stops so that
the dough block can be turned by 90°. After restarting the machine with
the black mushroom button, the machine sheets the dough block to the
set final roller gap.
This function requires regular dough blocks, in order to obtain a relia-
ble and reproducible result.
5.7.2 End function
5.7.2.1 Manual reeling
After sheeting, the dough stops at a position which is predefined in the
parameters. The reeler holders must be folded up. The dough reeler
must be positioned and the dough rolled around the dough reeler. After
restarting, the dough is reeled onto the dough reeler.
5.7.2.2 Automatic reeling
To enable stress-free reeling, the reeling speed must be reduced. For
very delicate doughs, the time for the slow process can be adapted so
that the entire dough band is reeled at this speed.
5.7.2.3 Transferring to downstream machine
After sheeting, the dough stops at a position predefined in the param-
eters, if the start signal for the downstream line is not available. After
the start signal has been given to the downstream line, the dough is
transferred to the downstream machine.
5.7.3 Dough retention arm
During final sheeting the dough band is placed in the dough catch pan.
During removal, the dough band may turn over at the end. When fitted
and folded upwards, the dough retention arm prevents this.
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