Mono PARK n RIDE Operating instructions

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OPERATING AND MAINTENANCE MANUAL
‘PARK n RIDE’ PROVER
(WITH AND WITHOUT CONVEYOR)
Enter Serial No. here.____________________________
In the event of an enquiry please quote this serial number.
www.monoequip.com

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INDEX
1.0
INTRODUCTION
5
2.0 DIMENSIONS 5
3.0 SPECIFICATIONS 6
4.0 SAFETY 6
5.0 INSTALLATION 7
6.0 ISOLATION 7
7.0 CLEANING – DAILY 8
WEEKLY 9
8.0 OPERATION 10
MAIN PANEL 11
WARNING LIGHTS 12
9.0 ELECTRICAL INFORMATION
WITHOUT CONVEYOR 13
WITH CONVEYOR 25
10.0 SPARES INFORMATION 38

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The Mono Park n Ride Automatic bread plant is a fully integrated unit enabling rapid
change of production lines, without moving any of the items of equipment which
comprise the complete plant.
This very compact, all brushed finish stainless steel system can produce up to 1000
loaves an hour.
It features electronic timing between the divider and auto prover; a Metro Moulder for
fast, but gentle two-stage reduction of all types of dough; and an optional conveyor
linked French stick Moulder for processing baguette dough pieces up to 460mm in
length.
Height : 2515mm
Width : 2775mm
Depth : 1650mm
180 POCKET PARK n RIDE PROVER
1.0 INTRODUCTION
2.0 DIMENSIONS

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Power : 0.86kW, 3 phase + N (excluding Divider and Moulder)
2.5Kw (including Divider and Moulder)
Weight : 1470kg
Noise level Less than 85dB
1. Never use machine in a faulty condition and always report damage.
2. No one under 16 years may operate this machine.
3. All personnel must be trained in its use.
4. All safety devices must be in place and functional before use.
5. Only trained persons may remove any parts that require a tool to remove them.
6. All operators undergoing training must be under the supervision of a trained Bakery
Manager or authorised trainer.
7. Do not operate if any panels are removed.
8. Loose clothing must not be worn.
9. All maintenance should be carried out with the main isolator turned off.
10. Daily safety checks should be carried out by the Bakery manager or similar trained
person.
3.0 SPECIFICATIONS
4.0 SAFETY

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NOTE:
The divider must be located correctly by the two locating brackets or dough will not enter the
prover correctly and cause dough loss.
1. The plant should be connected to a mains isolator.
2. The plant should be positioned on a level solid floor .
3. The plant should be positioned to allow access to all areas for both cleaning and
maintenance.
4. Full training in both operation and cleaning must be given.
In an emergency, use the stop button (2)
or turn off the main isolator (1).
5.0 INSTALLATION
6.0 ISOLATION
2
1

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Warning
Avoid stopping machine with dough left in the pockets as after a time it will adhere to the
pockets and cause the machine to malfunction.
ALWAYS CHECK THE POCKETS FOR ADHERING DOUGH AND REMOVE AS SOON
AS POSSIBLE. DO NOT WAIT FOR DAILY CLEANING IF IN DOUBT.
CAUTION
ISOLATE MACHINE FROM THE POWER SUPPLY BEFORE CLEANING.
1.
Brush infeed chute
(8
)
ensuring the dough sensor and reflector are clean.
2. Remove drive box drawer (1) and cleaning door (2).
3. Withdraw the plastic trays and remove dough. Wash thoroughly, dry and replace.
4. Wipe over drawer and door and replace.
5. Remove clear transfer window (3). Wash and dry.
6. Wipe the window fixing channels and replace window.
7. Open main overhang door (4) and check for fallen pieces of dough inside. Brush rear of
door and close.
8. Brush conveyor (5) (if fitted) and wipe clean the metalwork paying attention to the chute
areas and inner sides.
9. Remove the moulder from position and clean the conveyor chute (6) inside and out paying
attention to edges, corners and the window area.
10. Wipe over the control panel (7) with a damp cloth (do not allow moisture to enter the
panel). Pay attention to the switch area removing any residue. (do not use a knife).
7.0 CLEANING
DAILY
KEEP WATER AWAY FROM THE MAIN CONTROL PANEL
AND ELECTRICAL CONNECTION SOCKETS.
3
4
7
1
5
6
2
8

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As daily cleaning and also: -
1. Wipe over all outer sheeting and doors with sanitizing solution.
KEEP WATER AWAY FROM THE MAIN CONTROL PANEL
AND ELECTRICAL CONNECTION SOCKETS.
2. Ensure top sheeting is clear and clean as required.
Do not stand on or store items on the roof
3. Inspect the floor area inside and clean as required.
CARRIER and POCKET REMOVAL
1. Open front windows to access carriers.
2. Although not necessary when cleaning and replacing pockets, carriers can be removed if
required by pulling chain sideways off the locating pins on the end of the carrier. It is
advisable not remove more than one at a time and note that the carriers are positioned at
three link intervals. Note that the end roller should always be to the rear.
3. Hold carrier body and pull the blue carrier pocket gently upwards to unclip.
(Note that there are 6 pockets to a carrier and each one can be replaced individually
without removing the carrier from the prover)
CAUTION
ISOLATE MACHINE FROM THE POWER SUPPLY BEFORE CLEANING.
WEEKLY
CARRIER
MOULDED CLIPS

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Dough pieces are transferred via a chute to a carrier pocket. As it travels down the chute
and into the pocket, an electronic eye is triggered which causes the carriers to rotate one
position.
After one and a half minutes of nothing passing the sensor, a flashing beacon starts to alert
the operator. The prover can then either be run in continuous mode, to empty the dough to
the moulder, or the divider started and the prover loading continued.
NOTE:
The divider must be located correctly by the two locating brackets or dough will not enter the
prover correctly and cause dough loss.
8.0 OPERATION
2 3 4 5 6
1110 987
1
MAIN CONTROL PANEL
CONTROL BUTTONS
WARNING LIGHTS