AUTOMATED
LINES FOR BREAD, SWEET GOODS AND SPECIALTY ITEMS.
FINAL
PROOFER The Final Proofer is a very important part of the automation.
A change from the floor space and labor demanding rack proofer to the automatic
proofer will tie together the make-up and baking lines and improve the product
quality and consistency.
TUNNEL OVEN Our
tunnel ovens are top-of-the-line in
design and quality. We custom build it to fit your production needs. Various
widths, lengths and with steam and turbulence zones. Direct or indirect fired.
Stone hart, wire mesh or steel plate. Gas or electric. The Cyclothermal oven
has heat distribution through a multiple pipes system. Pipes individually
controlled for even baking and the system allows individual pipe expansion.
PAN HANDLING From
make-up lines we offer Reciprocators, Step units for pan storage and Elevation,
loading systems for proofer and oven. Oven unloader, depanning, pan cooling,
washing and greasing. Spiral cooling and freezing.
You name it and we will do it!
RECENT
WELLBAKE EQUIPMENT INSTALLATION
Dual, Fully automatic croissant lines during installation
PLC TO
CONTROL IT ALL!
MULTI-DECK
TUNNEL OVENS. Temperature
range: from 210 – 270 degrees C.
Ring-shaped steam tubes. Gas burner.
Baking surface: from 25 to 99 square meters ( 269 – 1065 sq. feet.)
Number of decks: 3 – 4.
Mesh, steel or stone plates conveyor belts.
References: US – 23 ovens. Canada – 3 ovens. Europe: 155 ovens.
