Automated Production Line System Mini French Bread Production Line
Mini French bread is an important snack and play an important role in . A range of unit machines combined with the process knowledge and engineering expertise to integrate them into reliable and flexible high-output systems, SAIMAI can provide equipment for bread, Each machine is specified to match the customer’s product and output needs.
After dough preparation and make-up line, the toast moulds with dough pieces are fed into the automatic Multi-Step proofer.
Either the air/gas proportional controlled direct heated tunnel oven or air circulation type indirect heated tunnel oven can be used for baking. After baking, automatic de-lidding is done, after which the suction depanner/needle depanner/flip –over depanner will take the products out from moulds. The baked products are cooled by spiral cooler and the empty pans return through the pan cooling tunnel to the dough positioning and panning machine. And enter into next cycle.
According to customer’s requirement, a static proving room for trolleys, automatic trolley loader and automatic trolley un-loader can also be integrated.
Baking effect is the key to producing the perfect bread. Saimai’s tunnel oven has independent temperature control in each zone to ensure that the product coming out of the oven has a uniform texture and color. The user-friendly software saves recipes and can easily switch between products to minimize downtime and waste.
We also can customize our production lines to match the factory layout and design of our clients’ existing plants.
Workflow
The line can be equipped with:
Make-up line
Automatic Step-proofer
Automatic Trolley Loader (optional)
Automatic Trolley Un- Loader (optional)
Automatic Lidder
Tunnel Oven
Multi-step pan cooler
Pan buffer
Suction Depanner/ Needle Depanner/ Flip –over depanner
Spiral Cooler
Slicer ( Optional)
Cream/Jam Extruder
Packaging machines
Make-up Line
Cooperate with the best Forming equipment manufacturer in China to ensure produce the best baking products for customers
Automatic Proofing system
Pans, trays can all be handled by the proofing room. Different tray types can be used as long as their outer dimensions are equal. The proofing room has several racks that consist of one or more levels, making the proofing time and capacity flexible without increasing the floor space.
The pans are fed into the proofer by conveyor and do not touch each other. Once a row is filled, it is lifted with an L-shape carrier. This process is repeated until the first dough has reached the top level. Then, the pans are moved out of the proofing room.
The proofing room is accommodated with a temperature and humidity control system and insulated housing.
Tunnel Oven
1: The oven is constructed gas-tight baking tunnel, divided into 2m/ section. Each section is connected on a frame, with a gas-tight connection between the sections.
2: the baking tunnel is insulated with 20CM-25CM layer of high-quality insulation material, in order to reduce heat loss to a minimum.
3. Inspection door on the control side
4. Stainless steel side and top outside panel.
5. The temperature is measured in each zone, both temperature underneath and above the product to be baked. PT-100 sensors are fitted in the baking tunnel for this purpose. The measured values for each zone can be read both on the central control panel (touch panel) and moisture instrument.
6. In the event of a driving motor failure, the belt can be driven by the hand device. This could send the product out of the oven.
7. OMRON PLC system is built into the control cabinet for the control of the oven.
Flip –over depanner
The Turn-Over frame can grabs a number of pans (depending on the machine’s capacity) and turns them upside-down, the empty pans are put back on return conveyor and the products are received and put on the cooling belt. During this motion, the baked products are prevented from falling out.
