DOUGH SHEETER
Dough sheeting technology is used by (industrial) bakeries and rolls out dough into a (consistent) dough sheet with a desired even dough thickness.
History
The origin of the dough sheeting process is not specifically traced back to at least 1977 in the case of Rademaker BV, who may be considered to be one of the earliest dough sheeting technology specialists.
Croissants and puff pastry were first products to have been produced with dough sheeting technology. Nowadays the bakery industry sees a trend that also includes the production of bread, flatbread and pizza products being produced with sheeting technology.
Process
Dough is compressed between two or more rotating rollers. When done the right way, a smooth and consistent dough sheet is produced. The dough then passes one or several gauging rollers (mostly on conveyors) that reduce the dough to the required thickness. After this the dough sheet is shaped into a desired dough product. This technology is mainly used in industrial production machines for (semi) industrial bakeries and the food industry. Most dough sheeters can handle a wide variety of dough depending on the machine manufacturer. Most commonly dough sheeting technology is used for the production of laminated dough products like croissants and pastries, but it is also suitable for the production of bread, flatbread and pizza.
How to Clean Up ?
How to maintain / maintain dough sheeter and damage analysis :
1. Use the conveyer thickness setting to flatten the bread 20-25%
from the thickness of the bread we will flatten.
2. Check the belt conveyer belt so as not too loose or tight.
3. Setting conveyer belt to its position is always in the middle when used
to flake the dough.
4. Check also gears or gears drive conveyer, what is the bolt lock
still fast, the lubrication is still good, and the condition of his teeth is still span / fitting.
5. Check and setting belt tension that connects the motor and pulleys
dough sheeter gear drive.
6. Clean the conveyer belt with an odorless cleaning fluid and
fit the food.
7. Before you buy or wear dough sheeter, make sure the voltage
electric home / factory you are in accordance with the working voltage dough sheeter.
PROOFING CABINET
Proofing (also called proving or more rarely blooming), as the term is used by bakers, is the final rise of shaped bread dough before baking. It refers to a specific rest period within the more generalized process known as fermentation. Fermentation is a step in creating yeast breads and baked goods where the yeast is allowed to leaven the dough.
Fermentation rest periods are not always explicitly named, and can appear in recipes as "Allow dough to rise." When they are named, terms include "bulk fermentation," "first rise," "second rise," "final proof" and "shaped proof".
Proofing yeast (as opposed to proofing the shaped bread dough) refers to the process of first dissolving yeast in warm water, a needed hydration step when using active dry yeast. Proofing can also refer to testing the viability of yeast by dissolving it in water and feeding it sugar or carbohydrate. If the yeast is viable, it will feed on the sugar and produce a visible layer of bubbles on the surface of the water mixture.
How to Clean Up ?
How to take care of this proofer is not as much as how to treat the mixer. Because the proofer is more simple. Just use the appropriate usage and clean up after using it, then store it in a safe and affordable place.
DISWASHER MACHINE
A dishwasher is a mechanical device for cleaning dishware and cutlery. Unlike manual dishwashing, which relies largely on physical scrubbing to remove soiling, the mechanical dishwasher cleans by spraying hot water, typically between 45 and 75 °C (110 and 170 °F), at the dishes, with lower temperatures used for delicate items.
A mix of water and dishwasher detergent is pumped to one or more rotating spray arms, which blast the dishes with the cleaning mixture. Once the wash is finished, the water is drained, more hot water is pumped in and a rinse cycle begins. After the rinse cycle finishes and the water is drained, the dishes are dried using one of several drying methods. Typically a rinse aid is used to eliminate water spots for streak-free dishes and glassware resulting from hard water or other reasons.
In addition to domestic units, industrial dishwashers are available for use in commercial establishments such as hotels and restaurants, where a large number of dishes must be cleaned. Washing is conducted with temperatures of 65–71 °C (149–160 °F) and sanitation is achieved by either the use of a booster heater that will provide a 82 °C (180 °F) "final rinse" temperature or through the use of a chemical sanitizer.
How to Clean Up ?
Tips on caring for the dishwasher:
1. Check the shelves part of the shelf rack in case there is dirt attached, if pepper clean with sponge then rinse.
2. Avoid washing equipment or objects containing oil, acids, rust, paint.
3. Do not open the dishwasher when the machine is working.
4. For sharp and long equipment such as a knife, preferably horizontally, and a sharp side facing up or down, it is useful for the tool to be thoroughly cleaned into each part.
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