Bagel Production Line-28140

Product Code: 06

GENERAL SPECIFICATIONS
This machine; the best in it’s the field and class in Turkey
The settings are made easily from the PLC-controlled touch screen.
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.
It is not affected by high ambient temperature changes.
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 & ROUNDING SECTION
Machine body is 304 crom. The contact surfaces of the dough are 304 crom and crom
coating.
Dough cut is between 40 and 150 gr.
Average roll bread dough cutting and rounding capacity is 11.000 in 1 hour(maximum of 11,000 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
Intermediate resting is done on cutten dough to prevent deterioration, tearing, cracking and similar quality situations after baking.The pre-stress of the pulsed dough that is cut and rounded according to the weight is removed by resting. 6 doughs coming from the cutting machine are reduced to 3 and taken to the bowls in the Intermediate Proofing Section. There are 140 dough carrying basket bowls in the Proofing Section.Each bowl has 3 baskets.120 of the bowls are full and 20 of them are return baskets,There are dough in 360 baskets. There are 6 dough carrying baskets in each bowl.The baskets are made of food grade, cleanable material (polymer). Maximum resting time is 2.5 minutes.In cases where resting is not considered, the doughs coming from the cutting section pass directly under the Resting Section using the existing direct transition bands.
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 doughs are made with a shaping pad.It is very easy to adjust the product length and shapes according to the dough weight.Sandwich-shaped doughs are placed in a single row in the sorting section so that they do not get messy on the spreadingbelt. The shaped dough (3 pieces) are transferred to the spreadingbelt 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.
PROCESSING BELT
This belt consists of two belts in a row.
The bottom belt can be manufactured between 2 and 6 meters, depens 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.
Both belts are manufactured in white pvc and they can clean very easily , doing wet cleaning can posisble too.
All the chassis of the belt is made of stainless material.
SYRUPING SECTION OF BAGELS
Syruping of the bagels from the upper conveyor belt is done in this section.The system consists of one syrup waterfall and two fans. One lobe pump makes the circulation of the syrup.This pump does not foam the syrup and does not lose its properties.
The bagels come from the conveyor belt and are transported on a wire belt and pass under the syrup waterfall.There is one overflow section under the syrup waterfall.The syrup overflowing here wets the bottom of the bagel.The syrup coated bagels pass to a second wire band. Excess syrup on the top surface of the bagel is filtered with a blowing fan on this band.The bagels from the second band roll over when they pass to the third band. In this band, the excess syrup remaining at the bottom of the bagel is filtered.Thus, it is ensured that the syrup is consumed in a minimum amount and a more beautiful appearance of the bagel is obtained.
All bearings and components of the syruping machine are stainless.Sealing felts; prevents the syrup from spreading out of the machine.
SESAME TRAY

This unit, which is used in the production of bagels, is made of stainless steel.
It consists of a round tray rotating around one axis.
The bagels from the syruping unit fall into this tray and a staff collects these bagels in
sesame and collects them properly in the trays.

TECHNICAL SPECIFICATIONS

Supply Voltage 380 Volt Machine Width 120 Cm
Max.Current 3x40 Amper Machine Length 140 Cm
Frequency 50 Herz Machine Height 250 Cm
Max. Power 20 Kw Machine Weight 3500 Kg
Average Power 13 Kw Capacity Double Twisted Bagel 5.000Ad/Saat
Sesamed Bagel 8.000Ad/Saat


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