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LINE AUTOMATIC FOR TOAST BREAD
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Details
LINE AUTOMATIC FOR TOAST BREAD (I)(1) DIVISION
The division will be by divider one volumetric divider piston (comparable to existing system) which is much less stressful for the dough as the system to drawer which compresses and before dividing.
The choice of the diameter of the piston of 150 mm was made to cover a range of weights ranging from approximately 250 gr to 1600 gr.
In consultation with your production responsible he was chosen a hopper opened that can contain up to 180 kg of dough.
For a better ergonomics of workstation we have recommended the following options:
-digital meter of the dough programmable: automatic stop when the requested amount is reached (allows to divide several ranges of weight in the same Petrie) -
-carpet with independent motorization and stop pulse for evacuation of the last dot -
-adjustment of the weight on table command (and always manual by the wheel of adjustment) -
Given the intensive use of lubrication system (food oil) is forced with filtering and recycling.
N.B.: To obtain a good regularity of the weight it is imperative to control the pulp that is to stabilize the density of the pulp during the division.
Can point the paste before but once in the hopper the divide without delay, and before that it will "start".
Any sensitive variation of density (due for example to excessive in laboratory temperature or an overdose of yeast etc.) will automatically weight variations that can be attributed to a malfunctioning of the machine.
It is on this portion of the line lies the greatest productivity gains because the scale and the shipper to the carrier will replace very favourably the following spots:
-weighing of bins (time-consuming adjustment of weight by adding or resumption of small pieces of pasta) -
-emptying the bins in the hydraulic divider -
-closing lid and triggering reversing -
-opening lid and resumed all dough by hand -
-loading of the unoccupied manually -
To assess the productivity gain just compare the current pace of the two operators divide and load carrier with the 960 p/hour (minimum speed) of a single operator responsible for supplying the hopper. The results would be even better with a shaft elevator.
(2) FORMATING THE DOUGH BALL BEFORE RESTING OVAL
This line is to main forming kilos, books and a half book.
Our experience of the German market has taught us that for these breads typical is less favoured elongation and sought to obtain the tapered ends.
This is why we have modified our MF2S ®. After many trials in several of our Swiss customers we developed a tunnel of oval shape of the dough which then to shaping give exactly the desired end result.
(3) RESTING -
Our intermediates proofer are of static type that is the dot once filed in his pocket remains for the duration of the rest to arrive at the shaping in optimal conditions (unlike rooms dynamic where the dot changes Pocket 6 or 7 times by the brutal falls of about 50 cm before being shaped.) Resulting in increased stress to the dough and does not facilitate the elongated in the thermoforming They have the following characteristics:
-Stainless steel tube 50/50 Stainless structure welded: stress-resistant chassis (gage reliability and longevity), expandable to adapt to your developments and mobile (can be moved without risk with its wheels).
-Individual pockets in Nyltex ® special dimension for dough up to 1400 gr: Unlike the gutters felt they are removable and washable with water. They limit the formation of mold using not moisture. They prevent the formation of double by separating each dot.
-Charger-dispatcher v: this system comes with the pre dough elongate to well Center them in the pockets and avoid a sharp fall. This loader is visible and accessible.
- variable flow control: chalking of the pockets of a carrier prior to the loading of the pieces of dough. Its dimmer to adjust the colour at the rate of hydration of the pulp with a very fine tuning.
-Treatment of pockets tunnel: germicidal UV lamps and drying fans
-Air Extractor
-Choice of invariant materials cladding panels: Dibon ® (aluminum plates in 2 plates of composite sandwich) easy maintenance or stainless steel (which has the disadvantage of leaving traces) or plexiglas (which offers perfect visibility)
MOULDING
Our moulder designed for a industrial use (up to 24 hours per day and 5800 p/hour).
Upper and lower carpets are motorized and independent.
It is possible to stop the lower mat to reproduce the tasteless of the manual fixed table shaping (the dot is less heated because it's less turns on him even).
Position "Growing more" two carpets spin to the contrary, it greatly increases the ability to elongate (this is particularly well suited for long rods and those who will be cut to small breads: half, 1/3, ¼, 1/5, 1/6 of chopsticks).
Position "Lengthens less" two carpets rotate in the same sense to shape bread more short (the lower mat is then transformed into conveyor).
The carpet of food, located at the same height as the rollers, this can well parallel to the rolls long meadow without any fall and therefore without any risk that the dot put through ensuring a greater regularity of forming ("tire caps" step).
A carpet of reception of 2861 useful mm stainless steel chassis on roulette receives the yarder.
You can move the processing to make room for your conical rounder for all your products boulés (who have had the same rest than other breads)
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