Flow-mechanized line is designed for production of wheat breads. Equipment of the line provides performing of the following production operations:

  • preparing sponge;
  • preparing dough;
  • dough make-up;
  • proofing;
  • baking;
  • packaging.

 

Capacity of the oven (kg/h) for white hearth bread from the mixture of wheat flour of top and first grades is 360–890.

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Flow-mechanized line is designed for production of long loaves by sponge and dough method. Equipment of the line provides performing of the following production operations:

  • preparing sponge;
  • preparing dough;
  • dough make-up;
  • proofing;
  • baking;
  • packaging.

 

Capacity of the oven (kg/h) for long loaves (0,5 kg) – 600–1200.

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Feature of flow-mechanized lines for mixed rye-wheat breads is the absence of intermediate proofer; rounding of the dough pieces is carried out not on the conical rounders, but on the belt V-shaped rounders. As a rule, in the final proofer there are used trays with “baskets” (forms) for round or oval bread. Characteristics of the tunnel ovens A2-KHPK allow the use of technological line for the production of mixed rye-wheat breads as a universal line for baking wheat bread. Flow-mechanized lines can be supplied on “turnkey basis” as well as separate units of the equipment.

Equipment of the line provides performing of the following production operations:

  • preparation of starter;
  • preparation of dough;
  • proofing;
  • panning or packaging.
  • fermenting out of starter;
  • dough making up;
  • baking.

 

Capacity of the oven (kg/h) for white hearth bread from the mixture of wheat flour of top and first grades – 600–1200.

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Flow-mechanized lines for doughnuts are designed and supplied in several basic complete sets. Proofer is placed on an elongated hearth of the oven; proofer is located on the separate conveyor with hub. Proofer is in the form of a spiral conveyor.

Doughnuts lines are equipped with ovens A2-KHPK with hearth area of 20-50 m2 and hearth width 2100 mm. To produce cracknels the ovens are supplied as agreed with the customer with integrated steam generators. The steam generator provides the required amount of steam for scalding and proofing. The amount of steam is adjustable by order from the control panel. Generated steam has a large controlled pressure and temperature range. Steam produced by the steam generator is supplied in the scalding chamber, where through steam humidifier it enters the dough pieces. Length of the scalding chamber varies depending on the hearth area. The scalding chamber is mounted directly onto the oven conveyor. i.e. the net conveyor has the necessary elongation.

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Sweet rusks contain significant quantities of fat and sugar, so the fermentation process of dough semi-finished products and proofing of dough pieces for rusks require more time. After forming and panning in tray of the final proofer the dough pieces for rusks are subjected to proofing. Loading in the hearth of tunnel oven takes place in automatic mode using the transfer conveyor. Baking of dough pieces for rusks is made without steam humidification at low temperatures. Holding of biscuit plates in the cooling chamber is necessary to increase the rigidity and plasticity of their structure that provides the minimum amount of waste and scrap during cutting. Flow-mechanized line on the one oven has 3 shifts: 1st shift – baking of biscuit plates, 2nd and 3rd shifts – drying rusks. Thus, the cooling chamber performs the functions of the storage tank, and the oven is readjusted into two different modes – baking and drying.

Drying of sweet rusks is only possible in the bakery ovens, as a radiant component of heat transfer provides the necessary according to standards color of the sides of the biscuit. High-productive line for sweet rusks is completed with two ovens: one for baking rusks, the second for drying rusks. For the agreed operation of line the hearth area of the second oven should be twice as large. After cutting into slices the semi-finished product is laid in the hearth on the side with help of the mechanism for layout. After drying, the rusks are cooled (stabilized) on the conveyor belt and packaged.

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Equipment of the line provides performing of the following production operations:

  • preparing of syrup;
  • preparing of dough;
  • forming of dough;
  • baking;
  • glazing;
  • ripening of glaze (drying);
  • packaging.

 

Capacity of the oven (kg/h) for gingerbreads – 340

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Integrated-mechanized line is designed for production of mixed rye-wheat and wheat panloaves of different weight (300–700 g).

Equipment of the line provides performing of the following production operations:

  • preparing of sponge dough;
  • preparing of dough;
  • dough dividing;
  • filling in forms;
  • proofing;
  • baking;
  • taking out finished panloaves from forms.

 

Capacity of the oven (t/h) for panloaves – 0,5–1,3

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