AUTOMATIC LINES FOR LONG BREADS AND BAGUETTES

	Price: 164640 $ Quantity: Add to cart	Manufacturer: IMEPA Model: AUTOMATIC LINES FOR LONG BREADS AND BAGUETTES

Details

AUTOMATIC LINE FOR BREADS LONG AND BAGUETTE, SMALL 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.

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 dough during the division

. We can point the dough before the division, but once in the hopper should be divided without delay and before it "starts" (that yeast does dough rise).

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.

2) RESTING

Our INTERMEDIATES PROOFER 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 INTERMEDIATES DYNAMIC PROOFER where the dough 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 moulder.

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 to its wheels.

- Pockets individual Nyltex ® for lumps up to 900 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 out each dough piece.

- 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.

j - 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 )

3) SHARPING

Following a tradition in fiftieth FORMING

It has been designed to meet the changing needs of breadmaking industriel : withstand heavy use (up to 24/24 H and 2200 loaves per hour) while respecting the dough and baking tradition.

Benefiting from other carpet of lower and upper stretches longer and wider, the motor and independent Proform offers the ideal compromise.

Indeed 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").

Orders assitées by electric actuator used to find the right settings effortlessly.

A farineur across the width of the shaper is placed between the winding of the volute and the first extension. The speed adjustable via a variable speed allows to adapt the spangled by type of pasta.

4) AUTOMATICALLY DEPOSIT

The Systems removal consists of a table with two levels.

On the upper level is the moulder. The shaped loaves arrive on the conveyor belt with adjustable spacing. The loaves are then stored briefly in the fifth realignment.

On the lower level is the conveyor net. Its progress is controlled by the detector cell which triggers the opening of Vee realignment which lay the bread in the cell

The guides conveyor nets are adjustable to receive all sizes of nets. It is also possible with these guides to settle the net balance in the shaper to be optimized to balance the loaves on the net.

Especially on this portion of the line is productivity gains compared to organize your work. Currently does not have automatic deposits this workstation is mostly manual and set nets at a rate of 2500 p / h it takes at least 4 people.

With automatic deposit a single operator can manage this serene spot.

Product Information Manufacturer: IMEPA Model: AUTOMATIC LINES FOR LONG BREADS AND BAGUETTES Horse power: 0.25 kw Phases: 1 Voltage: 110 volts Frequence: 40 Hz

Dimensions Width: Depth: Height: Weight: 2650 KG

Shipping Information

Feedback

Related Products

• Aluminized Steel Hearth Bread Set Strapped in Sets of 4 Model 14020

  

• Electric Deck oven 3 deck 9 tray Japanese Technology Model N 300 S3C-E

  

• - OVENS POWER Snack PWS 4 DP

  

• Electric Deck oven 4 deck 16 tray Model T 4016

  

• CANTILEVER SHELVING SYSTEM

  

• Baking tray Aluminum Open End French Bread Baguettes Model 10214

  

• FLEXIPAN 1593

  

• DECK OVEN THERMODECK ELECTRIC MODEL TD EE 524-216