SANDWICH, HAMBURGER AND ROLL BREAD LINE (WITHOUT INTERMEDIATE PROVER MACHINE)

The sandwich, hamburger, and roll bread production line operates without an intermediate prover machine and consists of a total of three machines. This line is designed to ensure high efficiency and continuous production.

The machines included in this line are:

• Dividing and Rounding 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 or 4.500 sandwich breads 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.

 

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.