Tin bread production line

LS'S UNIVERSAL UNE FOR PRODUCTS USING TRAYS OR BREAD PANS OF VARIOUS SHAPES AND DIMENSIONS IS A PARAGON OF FULLY-AUTOMATED PRODUCTION AT THE HIGHEST LEVEL. In conjunction with worldwide suppliers, we are able to design the perfect solution for a specific space while preserving maximum possible performance. The bread pans are arranged into sets that, like trays, are transported by an automated process through the entire line from the moment the products are placed into the pans or onto trays until they are cooled and refilled. Line Configuration Dividing Selecting a suitable divider depends primarily upon the required performance capacity of the line as well as the type and weight of the product. This then influences the configuration of the rest of the line, which may vary, for example, between the production of rye/wheat or all-wheat bread. The entire line is synchronized, and is operated from a centralized control panel. Moulding Prior to being placed into pans, the dough* can be processed as needed on a rounder (belt or conical) and molder. For wheat products, we recommend also using an intermediate proofer prior to the molding process. The production of croissants, ciabattas, baguettes, and other similar products utilizes an independent molding line. *With the exception of doughs with a higher water content Loading the proofer and oven Our lines feature a sophisticated automated system of redler conveyors for loading dough onto proofer swing trays and for transferring pans from them.