Bagel Production Line Manufacturers, Exporters and Suppliers in Turkey

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

TECHNICAL SPECIFICATIONS Machine Widht 168 Cm Voltage 380v Machine Lenght 1700 Cm Current 32a Machine Height 269 Cm Frequency 50 Hertz Machine Weight 5500 Kg Power 16 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. Dough cut is between 40 and 150 gr. Average roll bread dough cutting and rounding capacity is 11.000 in 1 hour. A 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 This part of our machine is used for fermentation of products. It provides easier processing of the dough that is cut and rounded according to the weight. 6 doughs coming from the cutting machine are reduced to 3 at the exit from the Proof section. There are 140 dough carrying basket bowls in the Proofing Section. There are 6 dough carrying baskets in each bowl. The baskets are made of food grade, cleanable material (polymer). The resting time depends on the speed of the cutting machine. The average is 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. These are used when bagel and sandwich bread are produced. 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 spreading belt. The shaped dough (3 pieces) are 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. AUTOMATIC TRAY LOADING MACHINE The pan enters the Tray Loading Machine automatically. It exits automatically after laying. The spreading distance is adjusted via the screen. Automatically sorts the cutten dough into the desired size tray. It makes automatic sorting with simple settings on corrugated and flat trays. Tray dimensions should be reported in advance. For non-standard trays, the laying size changes. If the tray is not properly placed, sorting will not take place, it will give a warning on the screen. 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 doughs are aligned in the first row flap of the Kayzer. Pastry doughs, 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, 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.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 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.There are two fans in the syruping band, namely the inlet and outlet. The syruped bagels are sprayed with a blowing fan located on this band and the excess syruped on the top surface of the bagel.The bagels from the first band roll over as they pass to the second band. In this band, the excess syrup on the underside of the float is sprayed.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.