The complete lines for producing the typical toast bread baked in the tins with lids are supplied by SAIMAI.
We can supply the machines that savings in the production costs and with high reliability, and thus then also to low demand for servicing.
The production process:
Dough mixer →Make up line→Panning machine →Auto Lidder →Tunnel oven →Auto.delidder→ Depnner→ Spiral cooler→ slicer and jam injector→Packaging machine
Inner cycle 01: Auto delidder → Lid return conveyor→Auto Lidder
Inner cycle 02: Depanner →Pan return conveyor →Panning machine
Complete line consists of the following equipment:
Dough mixer
Dough divider&rounder
Pre-proofer,
Molder
Spraying unit for tins
Tin feeder and lidder
Final proofer equipment
Oven loader
Tunnel oven
delidder,
depanner
Cooler
Packing of finished products
For this type of production, the oven is generally equipped with bottom air circulation in the baking chamber, which aids in increasing the heat transfer using convection, creating a unified colouring of the product on all sides and in creating the lower crust of the bread.
With regard to the client´s need, type of the production and the selected equipment we are capable to supply these lines as semi-automated and but also as fully automated for typical tin bread baked in pans without covers, which enable continuous automated operation.
Proofing Room
Pans, trays can all be handled by the proofing room. Different tray types can be used as long as their outer dimensions are equal. The proofing room has several racks that consist of one or more levels, making the proofing time and capacity flexible without increasing the floor space.
The pans are fed into the proofer by conveyor and do not touch each other. Once a row is filled, it is lifted with an L-shape carrier. This process is repeated until the first dough has reached the top level. Then, the pans are moved out of the proofing room.
The proofing room is accommodated with a temperature and humidity control system and insulated housing.
TUNNEL OVEN:
1: The oven is constructed gas-tight baking tunnel, divided into 2m/ section. Each section is connected on a frame, with a gas-tight connection between the sections.
2: the baking tunnel are insulated with 20CM-25CM layer of high-quality insulation material, in order to reduce heat loss to a minimum.
3.Inspection door on the control side
4.Stainless steel side and top outside panel.
5.The temperature is measured in each zone, both temperature underneath and above the product to be baked. PT-100 sensors are fitted in the baking tunnel for this purpose. The measured values for each zone can be read both on the central control panel (touch panel) and moisture instrument.
6.In the event of a driving motor failure, the belt can be driven by the hand device. Which could send the product out of the oven.
7. OMRON PLC system is built into the control cabinet for the control of the oven.
Flip over Depanner
1.Support structure in A3 plate on floor-standing height adjustable legs.
2 .Independent electric and control panel.
3. The overturning depanning plate take the tray over turn two times,then put the tray back on the return conveyor, and the cakes are caught by overturning PU belt. The belt is high- temperature resistance PU belt with white color.
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Suction Depanner Toast Production Line Images
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