Dough sheeter

1. Conduct an idle test run of the equipment to ensure there are no abnormalities before starting formal operations.
2. Dough for rolling should not be too hard (such as frozen dough), and the thickness should not be excessively reduced in one pass, as it may affect the stability and lifespan of the equipment. For dough thicknesses over 10mm, adjust the reduction by approximately 5mm each time. For thicknesses between 5-10mm, reduce by around 2mm each time. For thicknesses under 5mm, reduce by approximately 1mm each time.
3. The conveyor platform should not bear heavy loads, and using a knife to cut on the conveyor belt is strictly prohibited to prevent damage to the belt.
4. After the machine has operated for 40 hours, readjust the belts and chains to the appropriate tension to prevent slipping or chain disengagement.
5. After the machine has operated for 80 hours, lubricate the transmission components such as sprockets and chains, and tighten fasteners such as screws and nuts to prevent damage to the machinery.
6. Maintain cleanliness; transmission components such as bearings, belts, and chains should not have flour, dust, or other foreign objects attached to prevent bearing damage or accelerate component wear.
7. Clean the machine thoroughly with a cloth before the end of each workday, but do not rinse with a water hose.