Portion Quality
If you keep having trailing slices which setting should you change first?
Portion Length (page 10 in quick tips books)
The camera was running well; now it is giving a lot of offweights and rejecting them. What should you do? (Three possible answers).
1. Clean Lasers
2. Check zero of the checkweigher
3. Clean camera lens.
What setting would you use to put the slicer in simulation mode?
Offset distance of product holders. This should be set to 1
What is the density supposed to be set to in the morning?
100. or 90-100
When would you increase offset path of loading arm?
If there is a gap inbetween bellies
We notice a lot of thick and thin slices in all the portions, what should you check first?
Make sure I have all downholders installed
Make sure we have enough downholder pressure
Make sure boundary of slice thickness isnt to wide
make sure offset path of loading arm isnt too high.
What happens when the density is too low?
It causes thick slices and heavy weights
If you have been running all day at a 2.6% giveaway and the set weight is set to 100 but the weight for each scale is set to 108, what should you adjust to bring the giveaway down?
Lower weight for each scale to continue to bring the giveaway down.
We set the density, however nothing on the weights are correcting and adjusting. What should you look at?
Check portion control range in the weigher module, and see if it is too tight. Open up temporarily until it adjusts and then tighten it back up.
What is a good downholder pressure?
45-55%
You have a lot of underweight portions consistently, what should you check?
Make sure the product is aligned with the vertical shear edge, make sure scale is zeroed out. (page 7 quick tips books)
If you're getting consistent underweights, what should you look for, and why could it make it underweight with the camera?
What is the most important factor besides the camera for getting consistent onweights?
Keeping the portion together across the checkweigher.
What should you do with the lasers and camera every morning?
Dry the lasers and camera lens with a paper towel.
What is the fastest Blade speed on the 702?
2000 RPM with modification
The product is spreading apart a lot during slicing. What could you do to help this? (Two possible answers)
Increase portion length, or increase idle cuts.
What is product start density?
The parameter that the camera uses to determine the how dense the product is to help get portions on weight faster
Today you have had a lot of trouble with bellies hitting the trim knife and getting stuck. How can we fix this?
Increasing delay to lift the loading arm
How would you go to load the program you want to run?
Either in program management tab on the top left, or the component menu program management selection with all of the programs listed.
What do the numbers for parameter idle cut distance mean. For example 1.6/2.0
The number on the left 1.6 is the computer recommended at that time, and the 2.0 is the acutal setting at the moment.
You notice a lot of warmer bellies, consistent underweights, and the portion is missing slices. What parameter should you adjust?
RPM's, sometimes with warmer bellies, you may need slower RPM's as they can stick to the blade and be thrown.
What happens when the density is too high?
This can cause light weights and thin slices
How would you change the language?
Settings and change language
The bacon is colder this morning, now we think we are either hitting the blade or the slices are falling off of the back of the conveyor. We are losing slices, how can we fix this?
Increase Portion Length.
What is the minimum slice RPM for the 702?
900, this is because of slice quality and blade head balance.