Superior CF-700 freidora de aceite

Designed for 1600kg bread chips per hour (output depends of the wished processparameters;1000 to 1600kg per hour also for other products possible) Full automatic handling and storaging of dough, bars, trays and final product. Dough production up to 2500 kg per hour. Laminating line for various dough processing. Tray filling, covering, proofing. 2 Strayfield RF post baking ovens (I= 4*25KW, II= 2*50KW) 3 sections cooling and storaging equipment up to 12 hours ABB robot for feeding slicers Two Grothe high speed slicers, ARCALL fating and flowering machines. 1,2 x 60m 3 Zone W&P steel belt roasting oven 1,4 x 40m 4 Zone Fiamma drying oven Four (ICA) ASSO multihead weighers Four ICA RS20 bag forming and packaging machines. Two Transnova case packers

SPITZ BREAD CHIPS PLANT

Dough Processing:
Fritsch L-shapedLaminating Line
dough sheeter
folding channel
satellite head
calibrator
transversally calibrator
longitudinal and transversally cutters
tube position machine
Tray filling & covering:
At the End of the Dough processing, the Trays are automatically filled and covered by Kaak delivered equipment.
Final proofer (Gärschrank):
A Kaak Multistep prover
Capacity max 285 Trays
temperature and humidity regulated
Beside the electrical, is Steam supplement 300kg/h 0,5bars necessary
Tubes pulling and uncovering:
Tubes are pulled out of the closed tray.
Covers are taken of and putted on the transport
temperature and humidity regulated
Beside the electrical, is Steam supplement 300kg/h 0,5bars necessary
Post-baking:
Strayfield 4 x 25 KW radiofrequency oven for post baking, drying and moisture control.
Tubes & tray transport:
The chain transport on the top brings the tubes to the tube inlay at the end of the laminating line.
The channel on the bottom is the tray cooler, in which the temperature of the baking trays is reduced and they are moved to the tray magazine.
Loaf cooling first step:
Temperature, humidity and time controlled pre cooling from about 90°C to 45°C in a Kaak Multistep cooler.
Loaf cooling & storage:
Temperature, humidity and time controlled cooling and storaging especially to equalise capacity differences between baking and roasting process.
It is possible to stop roasting process for half an hour while backing process is running.
Loaf storage:
Store up to 10 hours for reaching the optimal conditions for slicing and the further process.
Slicing & Fating:
Two Grothe High speed slicers are filled by an ABB robot
The loafs can be sliced down to a thickness of 4 mm
Top and bottom fating by an Arcall machine
Roasting:
After slicing and fating there is a Werner& Pfleiderer 3 Zones Gas heated (1000 KW) 1,2 x 60 m steel belt oven.
Shortest roasting time 2 min.
Drying:
The roasted slices are dried, about two minutes, in a 1,4m x 40m, 4*250KW Gas heated Fiamma oven down to about 7% humidity.
RF End Drying:
A 2 x 50 KW Strayfield RF oven makes it possible to dry the product down to 4%.
Weighing & Packaging:
4 ICA (ASSO) multihead weighers scale the product to the desired weight.
Four ICA RS20 bag forming and packaging machines.
Two Transnova multiple case packers, for Trays and boxes, each connected to two ICA machines, allows to handle two different products at the same time.