Mono Equipment FG105 Operating instructions

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Flexi moulder RevA19 10-01-19
OPERATING AND MAINTENANCE
MANUAL
FLEXI MULTI-MOULDER (HAND FEED)
FG105
Enter Serial No. here._____________________________________
In the event of an enquiry please quote this serial number.
www.monoequip.com

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Flexi moulder RevA19 10-01-19

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Flexi moulder RevA19 10-01-19
ELECTRICAL SAFETY AND ADVICE REGARDING
SUPPLEMENTARY ELECTRICAL PROTECTION:
Commercial bakeries, kitchens and foodservice areas are environments where electrical
appliances may be located close to liquids or operate in and around damp conditions or where
restricted movement for installation and service is evident.
The installation and periodic inspection of the appliance should only be undertaken by a
qualified, skilled and competent electrician, and connected to the correct supply suitable for
the load as stipulated by the appliance data label.
The electrical installation and connections should meet the necessary requirements of the
local electrical wiring regulations and any electrical safety guidelines.
We Recommend:
−Supplementary electrical protection with the use of a residual current device (RCD)
−Fixed wiring appliances incorporate a locally situated switch disconnector to connect to,
which is easily accessible for switching off and safe isolation purposes. The switch
disconnector must meet the specification requirements of IEC 60947.
IMPORTANT NOTES
The supply to this machine must be protected by a
30mA RCD

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Flexi moulder RevA19 10-01-19
SAFETY SYMBOLS
The following safety symbols are used throughout this product documentation and manual
(available at www.monoequip.com).
Before using your new equipment, read the instruction manual carefully and pay special
attention to information marked with the following symbols
ENSURE THE MOULDER IS SET UP AND ADEQUATE TINS AND TRAYS ARE AVAILABLE
BEFORE STARTING.
FAILURE TO ADHERE TO THE CLEANING AND MAINTENANCE INSTRUCTIONS
DETAILED IN THIS BOOKLET COULD AFFECT THE WARRANTY OF THIS MACHINE.
Indicates a hazardous situation which, if not avoided,
will result in death or serious injury.
WARNING
Indicates a hazardous situation which, if not avoided,
will result in electric shock.
Indicates a hazardous situation which, if not avoided,
will result in minor or moderate injury.
WARNING
CAUTION
The supply to this machine must be protected by a
30mA RCD

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Flexi moulder RevA19 10-01-19
CONTENTS
Section - 1.0 Introduction
Section - 2.0 Overall Dimensions
Section - 3.0 Specifications
Section - 4.0 Safety
Section - 5.0 Installation
Section - 6.0 Isolation
Section - 7.0 Cleaning
oDaily
oWeekly
Section - 8.0 Operating Information
Section - 9.0 Operating Machine
oMoulding between belts (French stick and petit pan)
oMoulding Between Rear Belt & Pressure Board (Tin and Bloomers)
Section - 10.0 Maintenance
Section - 11.0 Troubleshooting
Section - 12.0 Service and Spares
Section - 13.0 Electrical Information

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Flexi moulder RevA19 10-01-19
1.0 INTRODUCTION
MONO’s 105 Moulder combines the capabilities of traditional bread and French stick moulding
machines. Its small footprint and simple controls are of particular benefit in small bakeries.
The 105 Moulder will process up to 900 dough pieces an hour.
2.0 OVERALL DIMENSIONS
Height: 1825mm.
Depth: 1205mm.
Width: 1020mm.

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3.0 SPECI ICATIONS
Total power: 0.75kW three phase
Capacity: Up to 900 dough pieces processed every hour, between 250g (9oz) and 0.9kg (2lb)
in weight and between 125mm (5”) and 760mm (30”)
Weight: 430kg
Noise level: Less than 85dB.
The supply to this machine must be protected by a
30mA RCD

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4.0 SA ETY
1Never use a machine in a faulty condition and always report damage.
2No one under 16 may operate this machine.
3No one under 18 may clean this machine.
4Only trained and authorised persons may remove any part that requires a tool to do so.
5Always ensure hands are dry before touching any electrical appliance (including cable and
plug).
6All operatives must be fully trained.
7People undergoing training on the machine must be under direct supervision of a trainer.
8Do not operate with any panels removed.
9All guards must be fixed in place with bolts or screws unless protected by a
safety switch.
10 No loose clothing or jewellery to be worn while operating the machine.
11 Switch off power at the mains isolate switch or isolate at the main control box
12 The Bakery Manager or the bakery Supervisor must carry out daily safety checks.
13 Warning: Do not attempt to scrape moulding belts when moulder is running.
14 Any internal maintenance must be by fully trained maintenance personnel.
WARNING: Hand or bodily contact with moving belt surfaces may cause friction burns to skin.
This situation need not occur to successfully operate moulder

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5.0 INSTALLATION
1Ensure machine is standing on a solid level floor. Lock the two front castors into place.
2 Check machine after installation to ensure drive motor rotation is in the direction of arrow.
This should be done with drive V-belt removed. If motor rotation is incorrect, change round
any two of the three phase carrying wires. Drive motor should be travelling in an anti-
clockwise direction.

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To stop the moulder in an emergency
,
switch off at the main isolator,
or use the emergency stop button on the front of the machine
EMERGENCY STOP BUTTON
(TWIST TO RELEASE)
6.0
ISOLATION

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DAILY CLEANING INSTRUCTIONS
NOTE! - USE PLASTIC SCRAPERS TO REMOVE SUBSTANTIAL DOUGH PIECES PRIOR TO
CLEANING.
1. Isolate the mains supply.
2. Brush infeed hopper area.
3. Pull out and down, large hopper area sheeting to expose rollers.
SIDE DOOR
(BOTH SIDES)
INFEED HOPPER
LARGE FRONT SHEET
SMALL FRONT SHEET
REAR DOOR
7.0 CLEANING

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4. Set sheeting gap to the widest mark and brush out residue from the area, using a plastic
scrapper on the rollers if required.
5. Clean any residue that has been trapped at the bottom of the belt.
Scrape exposed surface of the dough-moulding belt with plastic scraper.
6. Close cover and then remove bottom cover by lifting up slightly and lowering down.
7. Brush/vacuum the area and close cover.

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SCRAPER REMOVAL
CLOSED
OPEN
PIN
SLOT
To refit scraper.
Feed scraper into position under
chute and lift locating slot on to pin.
Slide clip over protruding bolt to hold
in position. Both sides.
To remove scraper.
Slide clips sideways and drop bar down
to disengage (one each side).
Feed under chute and remove.
CLIP

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CURLING CHAIN CLEANING
1. Remove scraper as previous section.
2. Lift black knob on right and slide square shaft to the left while lifting out of location.
3. Place bar diagonally and work out through the top of the machine after unclipping
opposite end of chain at the rear.
4. Clean and replace chain by dropping down conveyor from the back and clipping in
place at the front. (Reverse of removal).
Lift clamps/chain off top bar and remove curling chain
LIFT

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Pressure Board Removal
1. Fully lower the rear-moulding belt using lever (A) and fully lower the pressure board
by adjusting handle (B) to setting “400” on the counter. Open rear door.
2. Remove the pressure board by gripping the handle provided,
and then lift up and out .
3. Wash dough contact surfaces of the pressure board and side guides with
disinfecting solution and hot water. Dry with cloth.
4. Remove any dough from the bottom belt with a plastic scraper.
5. Replace the pressure board, making sure the hooks on the board are fully engaged.
Close the rear door firmly to make the interlock connection.
PRESSURE
BOARD
A
REAR
BELT
B
SET TO 400
PRESSURE BOARD
HANDLE

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OFF TAKE TRAY
This should be scraped clean with a plastic scraper.
•Brush down all external surfaces of the machine including the stand.
•Sweep under machine to remove all debris from the floor.
•Spot clean with cloth dampened, disinfecting solution and hot water, paying particular
attention to handles, levers and controls.
OFF TAKE TRAY

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WEEKLY CLEANING INSTRUCTIONS
AS DAILY INSTRUCTIONS AND ALSO:
1. Disconnect power (mains plug).
2. Pull machine away from obstructions.
3Wipe the stand with a cloth dampened with disinfecting solution and hot water.
4Scrape and scrub the wheels on the machine.
5Wipe down all internal surfaces with disinfecting solution and hot water.
Dry with a cloth.

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8.0 OPERATING INFORMATION
1 The Moulder should be used on a level floor for the best results.
2 All control levers, handles, etc are best adjusted when moulder is running, although they
can be adjusted with the machine stationary.
Machine cycle information.
1 The moulding elements consist of two dough guides, two differential sheeting
rollers, a guide roller, a stripper roller, a removable curling chain, two endless
polyurethane belts rotating in the same direction, a two position deflector, a
pressure board, a pair of dough guides and an offtake tray.
2 Dough is delivered from the prover conveyor. The dough is then sheeted through
the two differential rollers into a pancake shape.
3 The dough piece is taken off the rollers by means of a stripper roller and guided
by the remaining roller onto the endless polyurethane belt. Upon making contact
with the belt the dough piece is immediately pressurised by the curling chain mat.
The light pressure produced by the chain causes the dough piece to roll over on
its self and produce a sausage shape.
4 At this stage in the moulding process the dough path can be selected, via pushrod
to be further processed either between front and rear belts or between the rear
belt and pressure board.
5 Both of the moulding routes chosen will deposit the finished dough piece onto an
offtake tray.

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Ensure the moulder is set up and adequate tins and trays
are available before starting.
9.0 OPERATING INSTRUCTIONS
E A
D
C
B
All control levers, handles, etc are best adjusted when moulder is
running, although they can be adjusted with the machine stationary.
STOP/START BUTTONS

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FRENCH STICK AND PETIT PAN PRODUCTS.
1 Set lever “A” to control the length of the dough piece required.
2 Adjust “E” to open or close the sheeting gap of the two infeed rollers.
•Control settings will vary according to user, dough mixes, product, machine
construction etc, and are best established by the user.
•It is advisable for the Bakery Manager to inform staff of settings required for all
French range once established. This will result in consistent product, assuming
dough condition is constant.
Push in pushrod “D” until it engages in locating plate.
A
E
D
PUSHROD