Section I. Lubrication Instructions
of this manual refers
to the pertinent Lubrication Orders (LO) for the bakery plant.
Section II. Troubleshooting Procedures
Troubleshooting is the process of locating and correcting malfunctions that may occur under normal operating conditions
and is the responsibility of the using organization. It is the responsibility of the operator to be alert to any signs of trouble
and to report any deficiencies noted as soon as possible.
Section III. Maintenance Procedures
3-1. MIXER ASSEMBLY
General. Because dough hardens very quickly if left standing, the mixer bowl and agitator rollers should be cleaned
immediately after the dough mix has been discharged.
(1) With a dough scraper remove all excess dough from inside of mixing bowl and agitator arm.
(2) Raise the mixer bowl (1) to closed position; open lid (2) and wet top of mixer and mixer lid.