The machine is made up of roasting part, roasting wheel, combustion system, pastry spreading and shaping, cutter, pneumatic system and electrical control system, etc. it plays the role of inputting grinded pastry into roaster, roast it into cover of egg roller and then roll it into products.
Roster rotates in uniform speed. Grinded flour pastry is spread over arc pastry plate evenly and automatically by pastry supply pump (gear pump) and enters into roaster to be roasted in rotation. Flux of pastry can be adjusted manually without grade. After cover of egg roller is made, it will be outputted out of the thermal preserving roaster. It is processed by small scraper and passes through counterpoising bar and then enters into shaper where it is rolled into egg roller. The egg roller will be further cut into products according to required length by cutter. Length of product is adjusted by position of photoelectric switch. In this time, the product falls into cooling conveyer. When the product is to be filled, filling machine should be started.
a. Starting of machine
Check whether emergency switch has been reset.
Turn on air switch.
Observe abnormal warning in panel of instrument.
b. Heating of roasting wheel
Start and rotate big wheel, and the synchronous potentiometer should be in full range (rotate clockwise). Speed of big wheel is controlled by its potentiometer. Adjust speed to required value gradually in increasing way.
Preset valve (SV) of temperature control instrument.
Start air valve (electromagnetic valve).
Open ignition switch of base fire. Ignition has been done successfully, combustion is in normal condition and indicating light is on.
Observe actual referential temperature PV in roaster, the value ought to rise in this time.
When PV reaches SV，temperature control instrument controls operation of executor in air pipe. Executor drives oxidation device to temperature preserving condition. (Intensity of fire in temperature preserving condition should be derived from manual operation and then system is converted into automatic control after trial production data is obtained).
When temperature of roasting wheel reaches required level, open ignition switch of surface fire. If ignition has been done successfully, combustion is in normal condition and indicating light is on, pastry spreading and roasting can be done.
c. Pastry Spreading and Shaping
Start pastry input pump A and B, adjust speed of motors and keep supply of pastry in control so that the thickness of cover meets requirement and is consistent.
Start shapers A1 and A2, B1 and B2 and keep them in coordinated operation according to regulated and steady parameters Hz and parameter of big wheel Hz.
Readjust potentiometers of A1 and A2, B1 and B2, regulate shaping angle and quantity of layers of egg roller, adjust counterpoise pole and keep shaping and rolling steady.
Open pneumatic control valve for cutting, preset length of products by calibrating position of photoelectric switch.
d. Supply of Filler
Start motor of mixer.
Switch on temperature preserving. Adjust voltage to raise temperature to required level by cream.