Safety Operating Procedures for Pastry Laminator (Dough Sheeter)

I. General Provisions

1. These procedures apply to operators, maintenance personnel, and related staff involved in the operation, maintenance, and servicing of pastry laminators (dough sheeters) in the food baking industry. They are formulated based on the Work Safety Law of the People’s Republic of China and food processing machinery safety standards.

2. Operators must pass pre-job safety and operational training, obtain authorization, and are strictly prohibited from operating without proper certification.

3. These procedures aim to standardize operational behaviors, prevent accidents such as mechanical injuries, electric shocks, and fires, and ensure personnel safety and equipment integrity.

 

II. Pre-Operation Safety Preparation

(I) Personal Protective Requirements

1. Dress Code: Work clothes must be fully buttoned and tightened, with cuffs secured; gloves, scarves, and jewelry are strictly prohibited during machine operation.

2. Hairstyle Requirements: Female workers with long hair must tie it up and secure it inside a work cap/headscarf to avoid entanglement in rotating components.

3. Operating under the influence of alcohol, while fatigued, or when ill is strictly prohibited.

(II) Equipment and Environment Inspection

1. Environment: Equipment must be placed on a flat, stable surface with caster brakes secured; work area must be free of debris, with clear passages and adequate lighting.

2. Power Supply: Verify voltage matches equipment requirements; grounding wire must be firmly and reliably connected; power switch and emergency stop button must be sensitive and functional.

3. Mechanical Components: Check that rollers, conveyor belts, and transmission belts/chains show no looseness, misalignment, or damage; manually adjust roller gap to ensure smooth travel without sticking.

a. Safety protective covers and protective nets must be properly installed and secure, with interlock devices functioning effectively.

b. Clean residual dough and flour from rollers, conveyor belts, and support plates to ensure no foreign objects remain.

4. Lubrication: Apply food-grade lubricating oil to transmission components such as gears and chains according to the instruction manual.

5. No-Load Test Run: Run the equipment at no-load for 3 minutes after startup; check for abnormal noises, vibrations, or oil leaks; confirm normal operation before feeding materials.

 

III. Safe Operating Procedures

(I) Startup and Parameter Adjustment

1. Lower the conveyor support plates on both sides and adjust to level position; place dough in the center of the conveyor belt, strictly avoiding off-center placement.

2. Adjust roller spacing slowly; rapid or large-scale adjustments are strictly prohibited. Thickness adjustment should follow the principle of “from large to small, gradual reduction”: For thickness above 10mm: reduce by 5mm each time

a. For 5–10mm: reduce by 2mm each time

b. For within 5mm: reduce by 1mm each time

3. After confirming protective devices are closed and emergency stop button is reset, start the equipment; adjusting the roller lifting lever while the machine is running is strictly prohibited.

(II) Operation During Running

1. While the equipment is running, touching rollers, conveyor belts, transmission components, or dough being processed with hands is strictly prohibited; inserting hands into the roller gap is strictly prohibited.

2. Dough must be fed evenly; forceful pushing or pulling is strictly prohibited. If dough gets stuck, stop the machine immediately for handling; using hands to pull or dig out dough is prohibited.

3. Operators must not leave their posts; if leaving, the machine must be stopped and power disconnected; if temporary departure is necessary, press the emergency stop button and turn off the power supply.

4. Processing overly hard dough (such as frozen hard dough) or dough containing hard objects is prohibited to prevent damage to rollers and transmission components.

5. When switching between manual/foot pedal operation, actions should be smooth to avoid accidental triggering.

(III) Shutdown and Emergency Response

1. Normal Shutdown: First stop feeding materials, allow conveyor belt and rollers to run empty to clear residual dough, then turn off the power switch and unplug the device.

2. Emergency Shutdown: In case of abnormal noises, vibrations, jamming, electric leakage, or personnel hazard, immediately press the emergency stop button, cut off power supply, report to management personnel, and have professionals conduct repairs.

3. Fault Handling: Unauthorized disassembly or repair of equipment is strictly prohibited; starting the machine before fault resolution is prohibited.

 

IV. Safety Standards for Cleaning and Maintenance

1. Power must be cut off and plug unplugged before cleaning; wait until equipment has completely stopped before proceeding.

2. Cleaning: Wipe rollers, conveyor belts, support plates, and machine body with dry or damp cloth; directly flushing or soaking equipment with water is strictly prohibited to prevent circuit short circuits and component rusting.

3. Disassembly for Cleaning: Disassemble components such as scrapers and support plates according to the instruction manual; after cleaning, reassemble correctly and ensure fasteners are secure.

4. Maintenance: After daily cleaning, inspect transmission components and fasteners; promptly tighten any loose parts.

a. Regularly (according to instruction manual) apply food-grade lubricating oil to chains and gears to maintain smooth transmission.

b. Heavy objects are strictly prohibited from being placed on the conveyor platform to avoid deformation.

5. Cleaning tools and rags must be kept away from rotating components to prevent entanglement.

 

V. Safety Prohibitions (Mandatory)

1. Operating with gloves, exposed long hair, or loose clothing is strictly prohibited.

2. Reaching hands to touch rollers, conveyor belts, or rotating components while the machine is running is strictly prohibited.

3. Rapid or large-scale adjustment of roller spacing is strictly prohibited; adjusting the lifting lever while the machine is running is strictly prohibited.

4. Directly flushing equipment with water is strictly prohibited; operating equipment with known faults is strictly prohibited.

5. Operating without certification, leaving post without stopping the machine, or unauthorized repairs are strictly prohibited.

 

VI. Shift Handover and Record Keeping

1. During shift handover, both parties shall jointly inspect equipment status, safety devices, and cleaning conditions to confirm no abnormalities.

2. Accurately fill in equipment operation, fault, maintenance, and cleaning records to ensure traceability.