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Daily Operating Procedures

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Required Training For All Users:

  • Step 1: Watch Video (2:28 Minutes)
  • Step 2: Review Information Below (10 Minutes)

Ensure DD104 is properly assembled for production.
Click Here For Assembly Instructions

Step 1 – Power Up Dough Processor

  • Ensure machine is plugged into standard 110v outlet
  • Toggle the power switch to the “on” position to supply power to the HMI and the compressor. The switch is on the front of the machine, next to the HMI, under the red E-Stop button. Firmly press the on/off switch to ensure it stays in the on position.
  • The compressor should begin generating pressure according to it’s factory settings

DO NOT TOGGLE POWER SWITCH TO OFF POSITION IF COMPRESSOR IS RUNNING

Step 2 – Ensure System Is Guarded

  • The system has three guards that must be in place for the system to allow pressurizing of the hopper
  • Two guards surrounding the hopper must be slide into place and pins fully pressed into their holes. With the Pan handler option, it needs to be fully shut, underneath the hopper and secured with the pin underneath. 
  • Never operate with out guards in place. Never place hands inside of guarded area. In case of unsafe condition, or unexpected operation, system must be stopped with the front panel estop button.
  • If dough balls are not being ejected fully do not reach hand into system to pull out!

Step 3 – Prepare Hopper For Dough

InSitu recommends spraying the interior hopper side-walls with Vegalube 1100 Special P Release prior to loading dough.

Step 4 – Load Dough In Hopper

  • Dough must be mixed with in certain parameters
  • Water %: <60%
  • Mixed dough final temp: <85F
  • Anything above these parameters may result in improper function of the machine as the dough can be too sticky
  • Ensure the hopper lid is in the open position
    Place dough inside hopper

NOTE: Dough should be below the hopper gasket (the black ring between the hopper and the lid)! If dough reaches the hopper gasket the dough batch size must be reduced

Note: Do not store dough in hopper for extended periods of time

  • Close hopper lid and secure ALL hopper latches

NOTE: Failure to close all hopper latches could cause machine damage and negatively affect performance

Step 5 – Start Machine Cycle

  • Press the Start Cycle button while on the home screen to start the dough dividing process. If the system is not on the home screen press F1 to move to that screen.
  • Once pressed start should change to “ON”
  • Air should be heard and pressure will build in the hopper when dough is present
  • If start does not change to “on” the system is not ready to run.
  • If an alarm is currently active the screen will be diverted to the alarm screen to show the operator why the system did not change to on state
  • Common faults are that guards may not be in place, or estop could still be pressed. Estop may have not fully reset, press again and depress again.
  • Pressure will build in the hopper for ~20 seconds before it can be cycled

Step 5 – Start Machine Cycle

  • Press the Start Cycle button while on the home screen to start the dough dividing process. If the system is not on the home screen press F1 to move to that screen.
  • Once pressed start should change to “ON”
  • Air should be heard and pressure will build in the hopper when dough is present
  • If start does not change to “on” the system is not ready to run.
  • If an alarm is currently active the screen will be diverted to the alarm screen to show the operator why the system did not change to on state
  • Common faults are that guards may not be in place, or estop could still be pressed. Estop may have not fully reset, press again and depress again.
  • Pressure will build in the hopper for ~20 seconds before it can be cycled

Step 6 – Receiving Dough Balls (Pan Device Option Only)

  • The machine only produces a dough ball when the operator is ready. The operator signals they are ready by putting a pan in the pan slot to catch the dough ball
  • NOTE: The pan must be inserted until it makes contact with the back wall of the pan slot
  • Insert an empty pan into the pan slot
  • Wait to hear the dough ball eject from the machine (audible air blast) and for the dough pocket to retract into loading position
  • Only operate with hand outside of guarding. Only the pan should be inserted inside the guarding. Entering guarded area could lead to exposure to moving parts and lead to injury!
  • Remove pan with dough ball
  • Repeat step 6.f. until no more dough balls come out
  • When the dough batch is fully ejected from the machine, the hopper will lose air pressure and the machine will stop

Step 7 – Opening Hopper 

  • When the HMI changes from “On” to “Start” and the hopper pressure is 0, unlatch the hopper latches to open the hopper lid and ensure all dough is ejected
  • If there is any remnant dough, combine with the next batch