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.
The line consists of:
- Doser of liquid components;
- Flour doser;
- Agitator for making starter;
- Pumps;
- Tank for fermenting out of starter;
- Starter supply tank;
- Tank for starter recovery;
- Dough-making machine with moveable bowl;
- Bowl lifter;
- Dough dividing machine;
- Dough forming machine;
- Oven loader;
- Proofer;
- Cutter;
- Oven А2-KHPK with steam generator and heat recovery units;
- Oven damper;
- Conveyor for finished products;
- Circulation table;
- Packaging machine.