Line for stamped buns
Line for stamped Rolls
This line is designed for the fully automatic production of 3 kinds of stamped buns (twist rolls, portugese rolls and multiple cut bun). Navazuje na dělící stroj a končí vstupem do průběžné pásové pece.
Production of stamped buns - twist rolls, portugese rolls and multiple cut buns
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.
- Pieces of dough from the divider are being pre-proofed for 2-3 minutes, then they are rolled and after being rolled, they spend another 7 - 9 minutes in the intremediate proofer.
- Rolling of the pieces of dough takes place in order to keep the required shape after proofing.
- Pre-proofed pieces of dough are conveyed to the 6 row stamping unit via cross connecting conveyor.
Forming
- Piece of dough is stamped by one of the three stamping dies in the stamping device.
- Stamped piece of dough is conveyed to the depositing device.
- Maximum capacity of the forming device is 18 000 pcs/hour
Osazení
- Stamped pieces of dough are deposited via the retracting belt on the flip flop boards.
- These flip flop boards turn and deposit the pieces of dough on the 3 swing boards with the stamped side facing down.
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 stamped products are fliped over to the belt of the collecting conveyor.
Transport to the oven
- From the collecting conveyor, the stamped products are transported to the tube conveyor.
- The stamped products go under the brush that removes the excessive flour and the products 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.
The line for the stamp buns consists of:
Traverse conveyor
Stainless steel hooper
Flour duster
Swing intermediate proofer
Stamping device
Depositing device
Flip flop boards
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) 3+7 - 9
Baking time (minutes) 12 - 15
Drawing of the system
Photogallery
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