Cleaning the roll plant.

The rolls plant is one of the more complex pieces of equipment.

These images show the gotcha! points and the various cleaned parts.

View of Roll Plant

The external panels are often forgotten in the rush to clean the interior.

rol plant

The back face of the hopper and the first centimetre of the inside of the hopper are often missed.

Roll plant

The cover is often used as a desk - and rarely raised to reveal the flour and dried dough that accumulates on the belts and in the frame.

Interior of the cleaned belt cover.

Hopper for flour duster brush

The dusting hopper might not need cleaning on a daily basis but should be emptied and cleaned at least weekly to remove old flour residue and check for flour mites.

Rear casing open

The forming drum on the left needs to be vacuumed out at least weekly and the roll 'n' form chamber should be cleaned daily, the six rollers fully removed and also cleaned.

Front door open with brushes etc. removed.

Dusting rollers removed, spindles revealed.

Interior of plant, front view, with divider block removed.

The space behind the push-arm is often missed and becomes stuffed with old dough.

Divider rollers

The dividers should be spotless and in good condition. They are precision cutters and if the edges are damaged or impeded by old dough then the product will suffer.


The pushing block receives lots of abuse by many bakers in cleaning from knives and scrappers. It is better cleaned with one of the dry brush rollers. It can be soaked to soften and loosen dough if badly dried on but needs to be completely dry before re-inserting in the roller plant.

A plastic blade can be forced through the release slots to clear the dough that accumulates.

The various spaces and holes in the block can be cleaned, if the dough is soft - as it should be if cleaning is completed daily.

Managers Note: Using a small knife, or even one of the large bakers (dulled) blades, to scrap off dough damages the block.

Working rollers

These cylinders, three per side, bring the dusting flour to the dough. The surfaces are indented with grooves running the length of the cylinder to pick up the flour from the hoppers above.. They cannot do the job correctly if they are full of old flour and crud. Using the blue cylindrical brush cleans these easily and without damage.

working brushes

The three brushes. The one to the right is the most useful for cleaning the block and dusting rollers (as noted above) and this also helps to clean dried dough from the bristles.

Managers Note: All these rollers need to be in place for rolls to be formed correctly. You may find that bakers remove one or more; This is not helpful and you may be presented with a number of reasons for the removal.

Forming roller

The roller needs to be in good condition, the surface even and smooth with no dough particles adhering to it. This roller gives a final surface to the roll if, as is often the case, the rolls are taken from this point. (Finger and other rolls continue along the belt to the former plate). If it is damaged, badly worn, or has lumps of dried dough upon it the surface of the rolls will not be to standard. It is difficult to clean without damage an should not be wetted but can be brushed off on a daily basis. Replace if damaged or if the lint is starting to fray.

Rear panel view

For some reason bakers rarely open the back to the roll plant. While it does not need a daily clean it must be vacuumed weekly to remove flour residue from the surfaces, moving parts and the electrical connections.

Flour mites love this warm, undisturbed, area.

rear panel view

Another view of the inside of the rear of the roll plant.

Managers Note: Check how many of your bakers turn off the power (switch on the right hand exterior panel) before cleaning the roll plant. It is an isolator switch for their safety. Although water and D2 is not used to clean the roll plant in most circumstances a wrung out D10 cloth should be used on the external panels and certain very specific internal areas., While the risk of electric shock is low faults in wiring and connectors do occur - better safe than very sorry.

Also check how many of your staff turn off the L-Wrappers and bread slicer before cleaning!


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