Line for Kaiser Rolls
Line for Kaiser Rolls
This line is designed for the fully automatic production of kaiser rolls
Production of kaiser rolls
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 into the stamp board where pieces of dough are stamped.
Forming
- Proofed piece of dough in the stamp board is stamed by the kaier roll dies.
- There are, generally 6 stamps in a row (alternatively 3 or 9 or another amount depending on the divider)
- There are another 3 different dies that can be used in this system (twist rolls, portugese rolls, etc...) These extra dies can be exchanged anytime.
- Capacity is 16 000 pcs/hour.
Depositing device
- Stamped pieces of dough are deposited via retracting belts to the flip flop boards.
- These boards flip and deposit the stamped pieces of dough on the 3 swigns of the final proofer 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 kaiser rolls are fliped over to the belt of the collecting conveyor.
Transport to the oven
- From the collecting conveyor, the kaiser rolls are transported to the tube conveyor.
- The kaiser rolls go under the brush that removes the excessive flour and the kaiser rolls are moistened.
- Further, kaiser rolls are sprinkled with salt, poppy seeds, sesame seeds, etc...
- Kaiser rolls 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 kaiser rolls into the two or multi level tunnel ovens.
Kaiser roll line consists of:
Traverse conveyor
Stainless steel hooper
Flour duster
Swing intermediate proofer
Kaiser roll forming device
Depositing device
Flip flop board
Swing final proofer
Seeding and moistening device
Engines
Control panel
Electro-installation
Technical data
Capacity (pcs/hour) 5 000 - 16 000
Weight (grams) 40 - 60
Proofing time (minutes) 38 - 60
Pre-proofing time (minutes) 7 - 9
Baking time (minutes) 12 - 15
Drawing of the line
Photogallery
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