LS's universal line 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.
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.
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. The production of croissants, ciabattas, baguettes, and other similar products on trays utilizes a redler for transferring from the proofer to the oven conveyor, which gently transfers the products onto the oven conveyor.
We offer several options for the production of tin breads, including a continuous proofer for trays, pans, and molds, a step proofer, and a spiral proofer.
For the production of tin bread that does not need to be covered with lids, our lines can be equipped with stamping, scoring (horizontal or diagonal), and seeding units in front of the entrance into the oven.
Once the products are proofed, they can be baked in cyclothermic, electric, or thermal oil tunnel ovens. We work with worldwide tunnel oven manufacturers, and together we have the ability to conceive the perfect solution for your bakery.
LS's manufacturing program also includes bread production lines using deck ovens. A wide-ranging product portfolio, insufficient space for a tunnel oven, or local customs are all possible reasons for choosing a deck oven over a tunnel oven. Today, the combination of an automated proofer and product positioning units suitable for deck oven use is a highly sought-after alternative to the traditional mode of production using tunnel ovens.
Our line allows for the products to be transferred between the proofer and the oven loading unit using LS's specialized transfer conveyor that sits upon a rail system that is fully synchronized with the entire line.
After baking, the covers are removed, and a vacuum/needle depanner removes the bread from the pan, depositing it onto a conveyor belt leading to the cooling spiral. Products on trays are transferred using a scrabble depanner.
Spiral coolers involve either cooling in open air in situations where natural cooling is desired, or in an isolated chamber with a cooling unit if the final result of the cooling process necessitates a product of a specific temperature.
Just like spiral coolers, swing coolers also offer the options of ambient air cooling or cooling in an isolated chamber using a cooling unit if the final result of the cooling process necessitates a product of a specific temperature.
Pans are cooled on the conveyor using fans located in the cooling tunnel so that they can be refilled. A step cooler can also be used for an effective cooling process.
Pan are stacked using a step conveyor system in which the individual pans, trays, and covers are automatically stacked into vertical columns.