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.
