Pasta Dough Mixer Usage Instructions and Safety Operating Procedures
The pasta dough mixer (面团搅拌机/和面机) is a fundamental piece of equipment in pasta production, used to blend flour, water, salt, and auxiliary ingredients into a uniform dough. Proper operation and maintenance are critical for achieving consistent dough quality and ensuring operator safety.
Usage Instructions
- Before use, thoroughly clean the dough mixer. Add flour and water carefully, avoiding overfilling to prevent machine damage. If a large amount of dough needs to be mixed, divide it into 2 or more batches. After placing the flour and water, close the protective shield, then connect the power.
- When mixing dough, use both forward and reverse directions to stir, ensuring the dough is mixed evenly throughout.
- If mixing is uneven or foreign objects fall in and you need to adjust by hand or remove the dough, you must first turn off the power and stop the machine completely.
- After the dough mixer finishes mixing, turn off the power, stop the machine, then remove the dough. Clean up all residues each time. Normally a small amount of dough scraps may remain in the trough, but on weekends and holidays, it must be thoroughly cleaned.
- Do not ferment or let dough rise inside the dough mixer, as this can cause corrosion of the machine.
- If electrical leakage or other faults are discovered, immediately cut off the power, stop the machine, and have a qualified electrician perform repairs. Do not attempt to repair the machine privately.
Safety Operating Procedures
- Before starting the dough mixer, carefully inspect the equipment condition and electrical circuit condition. Only start and use the machine after confirming there are no issues.
- The reverse rotation time should not be too long. After the tilting bucket is tilted into position, use a knife to cut the dough. When operating in forward or reverse, hands must leave the mixing bowl.
- During machine operation, the operator must not put hands into the mixing bowl or bucket.
- The operator should add lubricating oil to the oil injection holes daily; persist in daily cleaning, keep the dough mixer clean, and replace the oil every three months.
- Each dough mixer should have a designated person responsible for its management. When performing maintenance or cleaning up remaining dough after mixing is complete, first check whether the power is disconnected.
- If abnormal equipment operation is discovered, immediately turn off the power and notify the maintenance department for repairs.
Maintenance Schedule
- Daily: Add lubricating oil to injection holes; clean the machine after each use.
- After each use: Clean out all residues from the mixing bowl and components.
- Weekends/Holidays: Perform thorough deep cleaning of the entire machine.
- Every 3 months: Replace lubricating oil completely.
Important Safety Reminders
- Always disconnect power before putting hands into the mixing bowl.
- Use both forward and reverse directions for even mixing results.
- Do not repair electrical faults yourself — call a qualified electrician.
- Never ferment dough inside the mixer to prevent corrosion.
- Assign dedicated personnel to manage each machine for accountability.
