Industrial Production Buns and Sandwich Breads

PRODUCTION PLANT FOR
SANDWICH, HAMBURGER, ROLL BREAD , DONER KEBAB BREAD
MACHINERY MAIN PARTS
1- Dividing
2- Lining
3- 1st proofer
4- 1st moulder
5- 1st Laying on pans
6- Transfer band
7- 2nd proofer
8- 90 rotation band
9- 2nd moulder
10- Laying on pans
CUTTING PART
All breakdowns of the machine appear as an image on the screen and warned with a text.
General settings of the machine are done on plc controlled touch screen. Operating parts and bands of the machine can easily be removed and affixed. Machine can easily be cleaned. Our machine is the one and only in Turkey in terms of cutting dough. Body of our machine is stainless 304 chrome nickel that convenient for food. Bottom of the machine is piston and cuts 6 doughs in each beat. Because of using too few flour in cutting, a clean operating environment is established. Flour amount given to dough can be adjusted. Machine does not constantly require oil during cutting process. Because of pressurizing minimum to dough it does not cause any deformation in the dough
UNIT OF REDUCING TO THREE
This part is mounted on Pause resting unit. Dough coming from main dough cutting machine becomes three lines from six lines here.
FIRST RESTING
Sandwich Breads Dough coming from unit of reducing to three is taken to first pause resting. Mean resting time is 3 minutes. There are 120 resting bowls in total in pause resting. 100 of these bowls operate as full. Remaining 20 bowls are recycling bowls for empty bowls. Resting bowls are manufactured from polymer mesh material. Surrounding area of the machine is covered with poly-carbon material with air spaced inner side and chrome nickel sheet casing. There are two dough outputs in pause resting. One of them operates while resting is active. It transfers dough from bowls to the next part via a tri-band located on output. Other output is used without resting even directly for the direct pass of hamburger or roll dough to be given. Resting machine is composed of a single piece and highly easy to mount. Mounting workmanship will not be done by demounting the bowls.
1st SHAPING MACHINE
Pre shapes are given in this part to the dough coming from pause resting. There is one crushing band, one wick cushion and dough lining unit in this machine. In crushing band, dough coming from inter-transmission band is shaped as hamburger for hamburger bread manufacture. In wick cushion, dough coming from pause resting machine is shaped in long type bread manufacture such as sandwich bread, doner bread etc. In dough lining unit dough that is shaped in wick section is aligned equally.
FIRST LAYING ON PAN MACHINE
This part is used in the manufacture of roll bread, sandwich bread in lightweight and hamburger bread. Bread pans are placed on the bottom of the machine. There is a sensor at the end of the band. When this sensor sees the dough, band moves backwards and dough is lined regularly on the baking pan located at the bottom. If dough will be taken to second pause resting lining on first pan part is deactivated and direct transmission is enabled via a command given from screen.
INTERTRANSMISSION BAND
This is an inter-transmission band between putting in order in pan machine and second pause resting machine.
SECOND PAUSE RESTING MACHINE
Second pause resting process is carried out in this part for the sandwich and hamburger breads with high weight. Mean resting time is 4 minutes. There is one output in this resting. There is no inter-transmission band. Surrounding area of the machine is covered with poly-carbon material with air spaced inner side and chrome nickel sheet casing. Resting bowls are sheet parts covered with felt fabric. 90 DEGREES ROTATION BAND In this part, dough coming from second pause resting is lined up on another band backward laying method. Band operating on 90 degrees reverse side at the bottom moves dough to second shaping machine by operating vertically.
SECOND SHAPING MACHINE
In this machine, dough from transmission band takes its final shape. On this band consisting of two crushing-opening units, there is one flouring for preventing the adherence of dough to machine parts. Dough coming from pause resting is moved lining in pan machine by crushing in stages.
LINING IN PAN MACHINE
Sandwich and hamburger dough coming from the line is finally shaped and ready for lining up in the pan. It operates in the same mentality with the first laying machine. Sensor at the end of the band sends signal to the machine when there is dough in front of it and laying band back off with the same method and is lined up on the pan located below the machine.
10 minutes total production process

DEMO VIDEO 1

DEMO VIDEO 2