AUTOMATIC LINES FOR TOAST BREAD

	Price: 92225 $ Quantity: Add to cart	Manufacturer: IMEPA Model: AUTOMATIC LINES FOR TOAST BREAD

Details

AUTOMATIC LINE FOR TOAST BREAD

1) DIVISION

The division will be by weigher divider piston which is much less stressful for the dough to the system tray that compresses and degassed before dividing.

The choice of piston diameter of 150 mm was made to cover a range of weights ranging from 250 gr to 1600 gr.

He was chosen a open hopper can hold up to 180 kg of dough.

For better ergonomics of the workstation we recommend the following options:

- Digital counter lumps of programmable: automatic stop when the amount requested is reached (to divide several weight ranges in a single molded)

-- - Carpet with independent motorization and delayed shutdown for evacuation of the last lump

-- - Adjustable weights on the control panel (and always drive by manual adjustment) --

Given the intensive use lubrication system (edible oil) is forced with filtering and recycling.

NB: For a good regularity of weight is imperative to control the dough that is to say, to stabilize the density of the paste during the phase of division. We can point the dough before but once in the hopper should be divided without delay and before it "starts".

Any significant change of density (eg due to excessive temperature in the laboratory or an overdose of yeast.) Will automatically change in weight that can not be attributed to a malfunction of the machine.

On this portion of the line lies the greatest productivity gains for the weighing machine and the loader will replace the swing very advantageously the following tasks:

- Weighing Trays (adjustment of cumbersome weights or by adding back small pieces of pasta)

- Emptying bins in the hydraulic divider

- Closed lid and trigger divider

- Open the lid and return to the hand of all the lumps one by one

- Loading manually swing

To evaluate the productivity gains we need only compare the current pace of two operators that divide the load and swing with the 960 p / hour

(minimum speed) for a single operator in charge of the supply hopper.

The results would be even better with a tank truck.

2) SHAPING THE OVAL BEFORE PATONS REST

This line has the main purpose of shaping kilograms, pounds and a half pound.

Our experience has taught us that these breads are typically favors less elongation and sought to obtain tapered ends.

After extensive testing in several of our clients we have developed a tunnel forming oval lumps which then shaping to give exactly the desired end result.

3) REST - RELAX

Our expansion chambers are static type that is to say that the dough once placed in his pocket stays there throughout the rest to arrive in shaping the optimal conditions (in contrast to the rooms where the dough dynamic changes pocket 6 or 7 times by sharp declines of about 50 cm before being shaped. This creates a high stress for lumps and does not facilitate the extension in the shaper

They have the following characteristics:

- Structure in stainless steel tube welded mechanical 50/50: indeformable chassis (guarantee of reliability and longevity), expandable to fit your developments and mobile (can be moved safely through its wheels).

- Pockets ® Nyltex individual dimension to special lumps up to 1400 gr: unlike gutters felt they are removable and washable with water. They limit the formation of mold does not retain moisture. They avoid the formation of double separating each piece of dough.

- Charger V-dispatcher: this system supports the pre lumps lying well to focus in their pockets and avoiding a sharp drop. This charger is visible and accessible.

- Farineur transversal variable speed: chalking all the pockets of a swing before loading the loaves. Her drive can adapt the spangled rate of hydration of pasta with a very fine setting.

- Tunnel pocket therapy: UV germicidal lamps and fans for drying

- Exhaust air

- Choice of cladding panels corrodible: Dibon ® (aluminum plates in sandwich composite plates 2) easy maintenance or stainless steel (which has the disadvantage of leaving traces) or Plexiglas (which offers a perfect visibility )

4) TREATED

Slightly smaller and designed for semi-industrial (up to 12 hours / day and 1200 p / hour Carpets are upper and lower motor and independent.

It is possible to stop the carpet below to reproduce the delicacy of manual processing on fixed table (the dough is heated less because it makes fewer turns on itself).

In the "Stretch over" the two belts running in opposite direction, greatly increases the ability to lengthen (This is particularly well suited for long rods and those to be cut to make rolls: ½, 1 / 3, ¼ , 1 / 5, 1 / 6 sticks).

In the "Stretch least" two belts running in the same direction for shaping the loaves shorter (below the belt turns into a conveyor).

The carpet feed, located at the same height as the rollers, this pre stretched the dough well parallel to the rollers without falling and therefore no risk that the dough is put in through ensuring a high uniformity of processing (no "pulls capping").

A carpet of receiving 2861 mm length with stainless steel frame on the receiving wheel moulder.

We can thus move the shaper to make room for your Rounder conical products for all your balls (which have had the same rest as the other breads)

Product Information Manufacturer: IMEPA Model: AUTOMATIC LINES FOR TOAST BREAD Horse power: 4 kw Phases: 2 Voltage: 120 volts Frequence: 50 Hz

Dimensions Width: 2020 mm Depth: 7700 mm Height: 2510 mm Weight: 2800 KG

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