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Created with Pixso. Turnkey Industrial Sandwich Bread Line Featuring Whole Grain Flake Topping System

Turnkey Industrial Sandwich Bread Line Featuring Whole Grain Flake Topping System

ブランド名: Zline (Industrial Dough Solution)
モデル番号: カスタマイズ(容量に基づいて)
MOQ: 1 セット (生産テストをサポート)
価格: Get Latest Project Quote
納期: プロジェクト規模に応じてスケジュール (30 ~ 45 日)
支払い条件: T/T、L/C
詳細情報
起源の場所:
中国
証明:
CE
生地の適応性:
ライ麦、全粒小麦、マルチグレイン、サワードウ (35%-80%+ 水分補給)
生産能力:
500~2,500kg/h(製品仕様による)
総電力:
ストレスフリーシーティング、デュアルラインラミネート、フレークシーディング、真空デパニング
ベーキングパンレンジ:
マルチストラップベーキングパンとパン型 (カスタマイズ可能)
自動化レベル:
全自動ターンキーライン(供給から袋詰めまで)
制御システム:
中央 PLC、多軸サーボ ドライブ、HMI タッチ スクリーン
材料と衛生:
食品グレードの SUS304 ステンレススチール、IP65 洗濯可能、FDA 承認の PU ベルト
ライン レイアウト:
モジュラー設計 (直線、L 字型、または U 字型のカスタマイズされたレイアウト)
パッケージの詳細:
産業用重機用強化木箱
供給の能力:
カスタマイズされたプロジェクトの供給能力
製品説明

Fully Automated Whole Grain & Rye Pan Bread Production Line


This high-capacity, turnkey loaf bread production line delivers a seamless, fully automated process from raw dough feeding to the final sealed package. Engineered with advanced stress-free sheeting and sanitary post-bake handling, this line is the ultimate solution for commercial bakeries producing premium rye, whole wheat, and seeded toast loaves.


                            Industrial pan bread makeup line layout drawing showcasing automated dough sheeters, double-line laminating swing arms, and automatic flake topping system for commercial loaf production.


Dough Feeding & Gentle Sheeting


  • Dough Bowl Lifter & Tilter: The process begins with a heavy-duty bowl elevator that lifts and tilts the mixing bowl, gently discharging the fermented grain dough into the hopper of the dough band former (sheeter).

  • Stress-Free Multi-Roller Sheeting: To protect the delicate gluten structure of whole wheat and rye dough, a series of multi-roller satellite sheeters and calibrating rollers gradually reduce the dough band to the target thickness. This gentle reduction ensures the crumb texture of the finished pan bread remains soft and airy.

  • Longitudinal Slitting: On the forming table, a set of high-precision stationary slitting cutter cleanly cuts the wide, continuous dough band into parallel, uniform dough strips.

     Industrial dough bowl lifter elevating and discharging fermented rye dough into the former hopper.         verlapping dough sheets connecting seamlessly to form a continuous dough band on the conveyor.
     Three consecutive multi-roller calibrating sheeters reducing the whole grain dough band to a glossy and uniform thickness.          Stationary slitting knives dividing the continuous whole wheat dough band into multiple parallel strips.

 

Seeding, Rolling & Panning


  • Moulding & Rolling: The parallel dough strips pass through specialized mesh rollers (moulding belts), which tightly roll the flat dough into uniform cylindrical dough logs.

  • Automated Topping & Seeding: An integrated dry ingredient topper/seeding machine precisely spreads rolled whole wheat flakes, grains, and seed blends onto the rolled dough logs, enhancing the rustic appearance and texture.

  • Servo Guillotine Cutting & Aligning: An aligning device gathers the seeded dough logs into tight rows before they reach the servo guillotine cutter, which cleanly snips the dough into uniform, standard-length loaf dough pieces.

  • Automated Panning System: A high-speed panning depositor accurately drops the dough portions directly into the multi-strap pan bread baking moulds positioned on the conveyor.


      High-speed moulding rollers on the forming table rolling divided dough strips into tight bread logs.        Dough log aligning guides gathering the rolled strips before passing under the automatic whole grain flake and seed topper.
      High-precision servo guillotine cutter cleanly dividing the seeded dough logs into uniform bread portions.        Automated panning depositor accurately dropping cut bread portions into baking strap pans.

Proving, Baking & Depanning


  • Proving & Baking: The loaded loaf pans travel through the final prover (proofing chamber) to develop the ideal volume, followed by baking in the tunnel oven. The bread emerges with a signature golden-brown crust and rustic artisan texture.

  • Robotic Vacuum Depanner: Immediately after baking, an automated vacuum depanner (suction cup depanning system) lifts the golden-brown toast loaves out of the hot baking moulds with minimal contact, preventing damage to the delicate crust.

    Plump and smooth whole grain dough loaves proven and expanded inside the baking moulds before entering the oven.       Robotic vacuum depanner with suction cups gently lifting golden-brown baked bread loaves out of hot baking pans.


Cooling, Slicing & Packaging


  • Spiral Cooling Tower System: The depanned hot bread is transferred onto a continuous spiral cooling conveyor for ambient cooling, ensuring the internal crumb temperature stabilizes before slicing.

  • High-Speed Bread Slicer: Once cooled, the whole grain loaves pass through a high-speed reciprocating band slicer to achieve precise, uniform slice thickness with minimal crumb loss.

  • Automated Bagging & Sealing: The sliced toast loaves are automatically pushed into pre-made bags by a pneumatic bread bagger and secured with a twist-tie or clip closure, ready for warehouse distribution.

    Automated spiral cooling conveyor system lowering internal crumb temperature of freshly baked rye loaves.       Automated bread bagging machine pushing sliced loaves into pre-made bags with automatic or manual sealing options.