The Thomas L. Green Gauging Stations is a fundamental machine in most cracker, pizza or potato snack production lines. Parallel, hardened, solid-steel rolls typically reduce the dough sheet thickness by a 3:1 ratio from infeed to discharge. The gap between the rolls is monitored by the control system and can be automatically adjusted during production to maintain a constant dough thickness. Gauge rolls are machined to exacting specifications to maintain a consistent dough sheet. Rolls may also be designed to include water cooling for increased dough quality control.
Optional, laser-based sensors provide automatic and precise feedback to the control system. Dough flow is accurately controlled to maintain dough density, laminations and finished product weights.
An integrated discharge conveyor delivers the sheet to subsequent Gauge Roll Stations or to the Rotary Cutting Station. Dough sheet characteristics and orientation is maintained between machines via adjustable nose ends and automatic conveyor belt trackers.