Sunmix Moon Use & Maintenance

Sunmix Moon Dough Rounder

Additional Use and Maintenance Tips

This document provides practical, real-world guidance on using and maintaining the Sunmix Moon dough rounder. These tips are based on hands-on experience and are intended to help achieve consistent results while minimising wear and issues.

Correct Dough Preparation and Feeding

• Do not bulk ferment the dough before rounding. The rounder performs best when dough is divided shortly after mixing.
• Take the dough from the mixer onto a clean worktop and divide it into individual portions.
• Aim to divide 50 to 100 dough balls and lay them out on the worktop.
• By the time you have finished dividing the batch, the first dough balls will be ready to go through the rounder.
• Pick up each dough ball gently from the worktop. Use gravity to slightly elongate it and drop it cleanly down the centre of the rounder.
• Avoid letting the dough touch the sides of the barrel when feeding it in.
• Once a dough ball has cleared the ramp at the bottom, you can feed the next one. A steady pace is around one ball every two seconds.

Hydration Guidelines

• Hydrations up to around 70 percent are generally straightforward and forgiving.
• Dough up to 90 percent hydration can be processed, but this requires experience and careful control.
• For high hydration doughs, excellent gluten development is essential.
• Use strong flour and ensure the dough is not sticky. It should feel elastic and twangy, and your hands should come away clean.
• If the dough sticks or smears, it will not fold cleanly in the rounder.
• For very high hydration doughs, a very light coating of olive oil on the dough surface can help. Do not over-oil.
• Expect some trial and error. Test different rest times out of the mixer: straight away, 10 minutes, 20 minutes, and up to 30 minutes.
• Experiment with different machine speeds. You will find a combination that works best for your dough and process.

Cleaning and Routine Maintenance

• The auger, barrel, and plastic disc must be removed and cleaned regularly.
• Thoroughly clean the shaft at the bottom of the auger.
• Ensure the receiving hole that the shaft slots into is completely clean.
• Grease the bottom of the auger shaft every one to two weeks.
• Never put any components in a dishwasher.

Removing a Stuck Auger

If the auger seizes in place, follow this procedure carefully:

• Remove the side panel of the dough rounder.
• Locate the long M10 bolt that is cable tied to the bottom of the machine. (any long M10 bolt will do or M10 threaded bar with two lock nuts).
• Release the bolt and carefully lay the machine on its side.
• Screw the M10 bolt into the threaded hole at the bottom of where the auger slots in.
• Continue tightening the bolt. This will push the auger out of position.
• Once removed, clean all components thoroughly before reassembly.

Important Handling Warnings

• Never drop the auger into position from a height.
• The auger is aluminium and fits into a steel receptacle. Dropping it can damage and burr the aluminium.
• If burrs form, the auger may become permanently difficult to install and remove.
• Minor damage can often be dressed back using a file and emery paper.
• More severe damage may require welding and machining at a local engineering workshop.
• If replacement is required, contact us and we can supply a new auger.

Correct Reinstallation of the Auger

When refitting the auger after cleaning and greasing, lower it gently into position until it stops. Rotate it slowly by hand until it drops into the groove. Do not force it.