（适用于商用/家用机型）

一、核心功能清单
✅ 基础功能

自动压制成型：替代手工擀面，厚度可调（0.3-3mm）

双面加热烙制：电热管/燃气加热，温度可控（150-250℃）

连续出饼：商用机型支持不间断生产（20-100张/分钟）

✅ 智能升级功能（中高端机型）

厚度记忆：存储5组常用厚度参数

自动报警：缺料/过热/卡料自动停机

产量统计：LCD屏显示当日生产数量

✅ 安全防护

防烫外壳（表面温度≤45℃）

过载保护开关

紧急制动按钮

二、使用步骤图解
图表
代码

三、参数设置标准
项目    家用机型    商用机型
厚度调节    0.5-2mm（3档）    0.3-3mm（无级）
温度范围    160-200℃    150-250℃
单次投料量    500g面粉    5kg面粉仓
预热时间    3-5分钟    8-10分钟
四、操作流程详解
1. 前期准备

面团配方：

中筋面粉100%

水温50-60℃（家用）/ 80℃（商用）

含水量40-45%（比饺子面软）

检查机器：

确认模具无残渣

油壶加注食品级润滑油

2. 生产操作
① 开机预热至设定温度（绿灯亮起）
② 设置参数（以标准烤鸭饼为例）：

厚度：1mm

温度：180℃

直径：18cm
③ 投入面团（商用机开启自动供料）
④ 监控出饼状态：

合格品：表面均匀起泡，边缘微翘

不合格品：立即调整温度/压力

3. 收尾处理

生产结束前10分钟停止投料

待最后一张饼出炉后关闭电源

用木质刮板清理模具（严禁金属刮擦）

五、故障处理速查表
故障现象    可能原因    解决方法
饼皮粘连    模具温度不足    提高20℃并延长预热时间
边缘开裂    面团过干    加水至含水量42%
出饼速度变慢    传动带松弛    调整张力螺丝
加热异常    电热管损坏    立即停机更换
六、维护保养周期
每日：
✓ 清洁压辊和出饼口
✓ 检查电线有无破损

每周：
✓ 给链条/齿轮加润滑油
✓ 校准温度传感器

每月：
✓ 更换磨损密封圈
✓ 全面检查电路安全

七、不同场景配方建议
传统烤鸭饼：

面粉100% + 盐1% + 水45%

透明春饼：

面粉70% + 土豆淀粉30% + 水50%

全麦健康版：

全麦粉60% + 高筋粉40% + 水48%

八、安全警告
⚠️ 严禁操作：

运行时伸手入压辊区

用水直接冲洗电机部位

超负荷连续工作＞4小时

附：商用机高效使用技巧

错峰生产：利用谷电时段（晚10点-早8点）降低能耗成本

批量预处理：提前和好10kg面团冷藏备用

模具保养：每生产5万张后抛光处理（延长寿命50%）

如需设备操作视频或定制SOP文件，可联系供应商获取专业培训资料！ 🛠️

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Functions and Usage Guide of Roast Duck Pancake Machine
(Applicable to Commercial/Household Models)

I. Core Functions List

✅ Basic Functions

• Automatic Pressing and Forming: Replaces manual dough rolling with adjustable thickness (0.3-3mm).

• Double-Sided Heating: Electric heating element/gas heating with controllable temperature (150-250°C).

• Continuous Output: Commercial models support uninterrupted production (20-100 sheets/minute).

✅ Smart Upgrade Functions (Mid-to-High-End Models)

• Thickness Memory: Stores 5 sets of commonly used thickness parameters.

• Automatic Alarms: Auto-shutdown for material shortage/overheating/jamming.

• Output Statistics: LCD screen displays daily production count.

✅ Safety Protection

• Heat-resistant housing (surface temperature ≤45°C).

• Overload protection switch.

• Emergency stop button.

II. Step-by-Step Usage Diagram

(Note: A visual diagram would typically be included here, illustrating steps like preheating, parameter setting, dough feeding, and pancake collection.)

III. Parameter Settings Standard

IV. Detailed Operation Process

1. Preparation

• Dough Formula:

  • Medium-gluten flour 100%.

  • Water temperature: 50-60°C (household)/80°C (commercial).

  • Water content: 40-45% (softer than dumpling dough).

• Machine Check:

  • Ensure no residue on the mold.

  • Refill with food-grade lubricating oil.

2. Production Operation
① Preheat to set temperature (green light indicates readiness).
② Set parameters (standard roast duck pancake example):

• Thickness: 1mm.

• Temperature: 180°C.

• Diameter: 18cm.
  ③ Feed dough (commercial models: enable automatic feeding).
  ④ Monitor output:

• Qualified: Uniform bubbles on surface, edges slightly curled.

• Unqualified: Immediately adjust temperature/pressure.

3. Post-Operation Handling

• Stop feeding 10 minutes before ending production.

• Turn off power after the last pancake is produced.

• Clean the mold with a wooden scraper (metal scrapers strictly prohibited).

V. Quick Troubleshooting Guide

VI. Maintenance Schedule

Daily:
✓ Clean pressing rollers and output port.
✓ Check wires for damage.

Weekly:
✓ Lubricate chains/gears.
✓ Calibrate temperature sensors.

Monthly:
✓ Replace worn seals.
✓ Conduct comprehensive circuit safety check.

VII. Formula Suggestions for Different Scenarios

• Traditional Roast Duck Pancake:
  Flour 100% + Salt 1% + Water 45%.

• Transparent Spring Pancake:
  Flour 70% + Potato starch 30% + Water 50%.

• Whole Wheat Health Version:
  Whole wheat flour 60% + High-gluten flour 40% + Water 48%.

VIII. Safety Warnings

⚠️ Strictly Prohibited:

• Inserting hands into the roller area during operation.

• Washing motor parts directly with water.

• Continuous overload operation >4 hours.

Appendix: Efficiency Tips for Commercial Machines

• Off-Peak Production: Utilize off-peak electricity hours (10 PM-8 AM) to reduce energy costs.

• Batch Preprocessing: Prepare 10kg dough in advance and refrigerate for later use.

• Mold Maintenance: Polish after every 50,000 pancakes produced (extends lifespan by 50%).

For operational videos or customized SOP documents, contact suppliers for professional training materials! 🛠️

Note: This guide is structured to be clear and actionable for users of both household and commercial models. Visual diagrams (not included here) would further enhance usability.