SANDWICH, HAMBURGER AND ROLL BREAD LINE

The sandwich, hamburger, and roll bread production line consists of a total of four machines. This line is designed to ensure high efficiency and continuous production.

The machines included in this line are:

• Dividing and Rounding Machine

• Intermediate Prover Machine

• Moulding Machine

• Panning Machine

This production line offers flexible operation with automatic control systems and adjustable conveyor speeds. All settings can be easily managed through the PLC-controlled touchscreen and quickly adapted for different products.

It is an ideal solution for businesses aiming to achieve maximum efficiency and consistent high-quality results in sandwich, hamburger, or roll bread production.

 

6 Pockets Dividing and Rounding Machine

6 Pockets dividing and rounding machine is designed for hamburger and roll bread production. It can process dough weighing 30–110 g or 45–150 g, using interchangeable rounding drums for different weight ranges.

The machine has a maximum production capacity of 9,000 rolls or 7,500 hamburger buns per hour. All settings are easily adjustable via a PLC-controlled touchscreen and can be saved for consistent use with different products. Conveyor belt speeds are fully adjustable.

Potential malfunctions are displayed on the screen as alerts, and remote intervention is possible if needed. The cutting drum is automatically lubricated via an integrated lubrication system, and the flouring amount can be adjusted.

Intermediate Prover Machine

The Intermediate Prover Machine is designed to allow dough pieces that have been divided and rounded according to weight to rest for a short period before the shaping process. This resting stage improves dough elasticity and ensures easier and more uniform shaping, making the machine especially suitable for sandwich bread production.

When the resting process is not required, the dough pieces can be transferred directly to the shaping machine via the lower conveyor belt, passing underneath the machine. This provides operational flexibility within the production line.

The machine is standardly designed for 6 dough pieces. Upon request, it can also be manufactured for 5 or 4 dough pieces. The dough resting time is adjustable between 4 and 6 minutes. Depending on customer requirements, longer resting times can be achieved with larger-capacity machines.

In sandwich bread production, 6 dough pieces entering the machine are reduced to 3 at the outlet through a specially designed channel system. Likewise, 4 dough pieces entering the machine are reduced to 2 at the outlet, ensuring compatibility with subsequent processing equipment.

The resting baskets are manufactured from food-grade, hygienic, and easy-to-clean materials. They are easily replaceable, ensuring high standards of hygiene and maintenance efficiency.

All machine settings are managed via a PLC-controlled touch screen, offering a user-friendly interface and enabling precise control, high efficiency, and consistent production quality.

 

Moulding Machine

The Shaping Machine forms dough after intermediate resting, preparing it for baking. Final shapes for sandwiches, hamburgers, or rolls are created according to specifications.

Conveyor belt speed and direction are controlled via the PLC touchscreen. The clamping system ensures dough pieces are placed onto trays or pans simultaneously and accurately.

 

Panning Machine

Processed dough pieces are automatically arranged on trays or pans using the Pan Placement Machine. Once aligned, trays are removed, and the loading/unloading direction can be adjusted as required. Spacing between dough pieces is controlled via the touchscreen according to tray size.

A minimum air pressure of 4 bar is required for the pneumatic pistons to operate efficiently.