Line for Salt Sticks
Line for Salt Sticks
This line is designed for a fully automatic production of salt sticks. It connects to the divider rounder and ends on entering the tunnel oven.
Production of salt sticks
Dough preparation
- Processed dough which is ready for the production of salt sticks is trasported via flip trough or via vertical conveyor into the stainless steel hooper above the divider rounder.
- Capacity of the hooper is 440 liters which corresponds to 300 kg of dough.
- Dough can be conveyed to the divider either via manual control of the feeder plug or automatically using the sensor which controls the level of dough in the divider's hooper.
Dough dividing
- This line is usually equiped with one or two 6 pocket dividers. Alternatively, 3 or 9 row divider can be used.
- This line uses divider rounders at the capacity of 3 000 pcs/hour per row.
- Weight of the piece of dough is from 40 - 60 grams.
- On the staging conveyor, the pieces of dough are powdered by the powdering device.
Intermediate proofing
- Swing intermediate proofer has standardly 6 rows, but it is possible to make either 3 or 9 row intermediate proofer.
- Spacing of the pieces of dough in the swings in 120 mm.
- Pre-proofing time can be regulated in range from 7 - 9 minutes.
- pre-proofed pieces of dough are conveyed to the 3 row salt stick devices.
Forming - salt stick device
- Piece of dough is first rolled flat and then curled in the salt stick device.
- Curling of the salt sticks can be done either via felt rollers or via stainless steel rollers.
- For easy exchange, the salt stick devices are placed on the wheelframe.
- Maximum capacity of the calt stick device is 9 000 pcs/hour
Depositing device
- Curled salt stick is transported into the valves of the depositing device that deposits 3 rows of the swings in the final proofer.
- Proper depositing is assured via leading quides.
Final proofing
- Continuous final proofing takes place in the swing proofer.
- Proofer shield is standardly from coated metal plate, but can be also executed in stainless steel.
- Width of the proofer boards is 60 mm.
- Temperature and humidity inside of the proofer is controlled automatically.
- Upon exit from the proofer, proofed salt sticks are fliped over to the belt of the collecting conveyor.
Transport to the oven
- From the collecting conveyor, the salt sticks are transported to the tube conveyor.
- The salt sticks go under the brush that removes the excessive flour and the salt sticks are moistened.
- Further, salt sticks are sprinkled with salt, poppy seeds, sesame seeds, etc...
- These salt sticks are then transported to the belt of the tunnel oven.
Baking
- Baking takes place in the tunnel oven. Standardly, single level tunnel is used, however, it is no problem to transport the salt sticks into the two or multi level tunnel ovens.
Salt stick line consists of:
Traverse conveyor
Stainless steel hooper
Flour duster
Swing intermediate proofer
Salt stick device
Depositing device
Swing final proofer
Seeding and moistening device
Engines
Control panel
Electro-installation
Technical data
Capacity (pcs/hour) 5 000 - 35 000
Weight (grams) 40 - 60
Proofing time (minutes) 38 - 60
Pre-proofing time (minutes) 7 - 9
Baking time (minutes) 12 - 15
Drawing of the line for the tunnel oven of 54 m2 and belt width 3 meters, capacity 17 400 pcs/hour
Photogallery
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