Manual

3
1.0 DESCRIPTION OF THE MACHINE
1.1) GENERAL: The SFG pastry processors are rolling machines to be used in
catering, bakery and restaurants to prepare dough products. The gradual mixture
thinning is executed by passing the pastry mixture through a couple of rollers,
gradually adjusting the thickness until the finished product is obtained. The belts
located on the sides of the rollers pass the mixture back and forth as the controls
are reversed and thickness is gradually varied. One belt feeds the rollers, and
the other removes the material thinned out by the same. Since the thinned out
material is longer than the one to be "fined" down, the roller dragging speed of
the removal belt must be faster than the feeding belt. The operator must reverse
motion at every single pass. The speeds of the belts are reversed automatically as
the motion is reversed. The operator chooses sheeting direction by a lever or a
pedal, according to the machine type. The thinning of the dough product mixture
is executed by means of a spring action lever that locks into a toothed selector
guide that keeps the position desired. When the mixture gets so long and
cannot stay on the belt, it can be dropped on special trays or it can be rolled up on
the rolling pins placed at the end of the conveyor belts.
FIGURE 1
OVERVIEW
Pedal and optional
lever to change
roller direction.
Roller adjusting lever
Belt and relevant rolling
pins and trays