LDiced bread

specifications

LDiced bread

Our toast bread lines are a good example of high quality equipment integrated into highly efficient lines.

This is the most classic of all industrial bakery lines. Depending on the line Capacity, which ranges between roughly 2,000 and 12,000 products per hour, the line is desityed compley according to customer specifications and available floor space in the bakery.

After the silo system and the mixing equipment, the dough makeup can be achieved either with traditional divider and rounder machinerys or with a sheeting line.

Again, size and Technology used depends on the required Capacity and the LLDe of product desired.

After depositing the dough pieces into straps, they are fed into the multi-Step final proofer. In case of toast production, the straps are lidded after leaving the final proofer. Other tin bread LLDes can be decorated before entering the oven.bake will be done in either a oil oven or a gas oven or an electric oven. The straps for this line are produced and coated in-house. The size of the straps is determined by the line Capacity.

From the oven exit the pans aretransported to the depanner where the products are taken out of the strap. The finished product istransported through a spiral cooling system. The empaint pans return through the strap cooling tunnel to the dough depositing. In case there are different strap LLDes in the line, the pan storage will take care of the automatic pan exchange when other bread LLDes have to be produced.

The manpower level of such an industrial line is extremely low and basically is only required in the dough preparation area. The bake quality, the reliability and efficiency of this production line meets with the highest worldstandards.

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