DAMS Pastry Bun Production Line-28137

Product Code: DPHT-75

TECHNICAL SPECIFICATIONS

MACHINE WIDTH 1480 mm VOLTAGE 380V
MACHINE LENGTH 11600 mm CURRENT 32A
MACHINE HEIGHT 2020 mm FREQUENCY 50 Hertz
MACHINE WEIGHT4100 Kg POWER 12 kW

GENERAL SPECIFICATIONS

The settings are made easily from the PLC-controlled touch screen.
Mechanical settings are simple to use and easy to learn.
Information on usage can be stored in memory and used continuously.
Daily cleaning is easy.
It is easy to disassemble, install and replace belts and running parts.
The speeds of all belts can be adjusted to the desired level.
Electrical and electronic faults that may occur are displayed on the PLC screen with pic
and text.
In case of malfunction, remote access can be performed with PLC program (Optional)
CUTTING SECTION

Machine body is 304 crom. The contact surfaces of the dough are 304 crom and crom coating.
Cutting grammage ranges as below;
30 – 110 gr
40 – 160 gr
50 – 180 gr
70 – 200 gr
Different outer drums are used for dough cutting in these weight ranges.
Average roll bread dough cutting and rounding capacity is 11.000 in 1 hour.
Maximum11,000 pieces of hamburgers and pastry dough per hour, the average of
7,000 pieces of bagel and sandwich dough.
Since very little flour is used in the dough section, it provides a clean working environment.
The amount of flour given to the cut dough can be adjusted.
The lubrication system is automatically adjusted during the dough cutting process.
Unlike other machines, it does not wear pulp due to non-pressurized cutting.
INTERMEDIATE PROOFING SECTION

This part of our machine is used for short-term fermentation to ensure easy shaping of products.
It provides easier processing of the dough that is cut and rounded according to the weight.
6 dough (can also be 8) coming from the cutting section rubbed down to 3 (4 in 8 cut) at the exit of the resting section.
In addition to the factors such as climate, environment, weight of the dough to be cut, intermediate resting is done in such a way that there will be a number of dough carrying baskets to be determined according to the demand for rest time.
There are 6 dough carrying baskets in each bowl. Baskets are made of food grade, cleanable material (polymer).
The resting time depends on the speed of the cutting machine. The number of bowls is determined according to the resting time. The average time was determined as 5 minutes. For higher times, the number of bowls is increased and made suitable for the desired time.
In cases where the use of resting is not considered, the dough’s coming from the cutting section is transferred directly by using the direct transition tape available under the resting section.
When Simit and Sandwich products are produced, Proofer Section is used.
PROCESSING (SHAPING) SECTION

In this section; There is a crushing tape, shaping pad and sorting unit that performs shaping, crushing.
The round shape of the dough is made with crushing tape.
Sandwich type (long) bread dough’s are made with a shaping pad.
It is very easy to adjust the product length and shapes according to the dough weight.
Sandwich-shaped dough’s are placed in a single row in the sorting section so that they do not get messy on the spreading belt.
The shaped dough (3 pieces) is transferred to the spreading belt all at the same time.
The operation of the machine is carried out with sensors and PLC program.
All materials used in machinery manufacturing comply with food regulations.
KAYZER

After the cut and rolled pastry dough reaches the desired thickness in the processing belt (crushing between the two belts), it passes directly from the spreading belt.
The pastry dough’s are aligned in the first row flap of the Kayzer.
Pastry dough’s, which are aligned in line, stop at the 2nd station and a trail is printed on it and passes to the processing belt.
PROCESSING BELT

This belt consists of two belts in a row.
The bottom belt can be manufactured between 2 and 6 meters, depends on the need.
The lower belt is an empty belt with worktops on it.
The handicrafts of bagel and pastry doughs which coming from previous parts are made on these trays.
Products that take their final shape are put on the upper conveyor belt.
The upper conveyor belt is often used in bagel production.
The bagels that are connected are put on this belt and moved to the syrup grouting section. Syrup grouted products fall into sesame seeds tray.
Both belts are manufactured in white pvc and they can clean very easily, doing wet cleaning can possible too.
All the chassis of the belt is made of stainless material.

Note: Since there are pneumatic pistons on the machine, air of minimum 4 bar pressure is required for the operation of the machine. 5 * 2.5 multiple cables must be use for electricity. In order to prevent damage to the automation products used in the machine, a suitable regulator is recommended to prevent voltage fluctuations in electricity.

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DAMS
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