DAMS Sandviç Hamburger Roll Simit Poğça Baget Roll Döner Ekmek Hatti – ib3 DHSR- 43

SUSAM TEPSİSİ

• Simit üretiminde kullanılan bu ünite komple paslanmaz çelikten imal edilmiştir.

• Bir adet ekseni etrafında dönen yuvarlak bir tepsiden ibarettir.

Şerbetleme ünitesinden gelen simitler bu tepsinin içerisine düşer ve bir personel bu simitleri susam içerisinde harmanlayarak toplar ve tepsilere düzgün bir şekilde sıralar.

Not: Makine üzerinde pnömatik pistonlar bulunduğundan makinenin çalışması için asgari 4 bar

Basıncında hava gereklidir. Elektrik için 5*2,5 çoklu kablo çekilmelidir.

Makinada kullanılan otomasyon ürünlerinin zarar görmemesi için elektrikte voltaj

Dalgalanmalarını önlemek amacıyla uygun regülatör önerilmektedir.

Bagel Pastry Production Line Dpsht-76

GENERAL FEATURES

Its settings are easily made from the PLC controlled touch screen.

Mechanical adjustments are simple to use and easy to learn.

Information on usage can be stored in memory and used continuously.

It is easy to clean daily.

Especially tapes and operating parts are easy to dismantle, install and replace.

The speed of all bands can be adjusted to the desired level.

Electrical and electronic malfunctions that may occur are warned with pictures and text on the PLC screen.

In case of malfunction, any kind of intervention can be made by remote access to the PLC program. (Optional)

CUTTING SECTION

Outer casing cladding Surfaces in contact with 304 chrome paste are 304 chrome and chrome plated.

Dough cutting 30 - 110 gr

40 - 160 gr

50 - 180 gr

It is in the range of 70 - 200 gr. Different outer drums are used for cutting dough in these weight ranges.

Average Roll bread dough and rolling capacity is 11.000 pieces in 1 hour.

In one hour, Hamburger and pastry dough is maximum 11,000 pieces, and Simit and Sandwich dough average 7500 pieces / hour.

Since very little flour is used in cutting the dough, the dough surface is without flour.

Provides a clean working environment.

The amount of flour given to the cut dough can be adjusted.

The oiling system is adjusted automatically during the dough cutting process.

Unlike other machines, it does not wear out the dough due to the unpressurized cutting.

INTERMEDIATE REST SECTION

 

This part of our machine is used for short-term fermentation of products to ensure easy shaping.

It enables the dough cut and rolled according to the weight to be processed more easily.6 dough coming from the cutting section as rubbed (can be 8) is reduced to 3 (4 in the 8 section) at the exit of the resting section.

In addition to factors such as the climate where the machine will operate, the environment, the weight of the dough to be cut, intermediate resting is made so that there are a number of dough transport baskets to be determined

according to the resting time demand.

There are 6 dough carrying baskets in each bowl. Baskets are made of food grade, cleanable material (polymer).

The resting time depends on the speed of the cutting machine. The number of bowls is determined according to the resting period. Average time is determined as 5 minutes. For longer periods, the number of bowls is increased and it

is made suitable for the desired time.

In cases where the use of resting is not considered, direct passage of the dough coming in the cutting section is made by using the existing direct transition band under the resting section.

Bagel and Sandwich are used when the product is to be purchased.

PROCESSING (SHAPING) SECTION

 

In this part of our machine, there is a crushing band, shaping pad, and a sorting unit that performs shaping and crushing.

Round shaping of the dough is done with a crushing band.

Sandwich-type (long) bread doughs are made with a shaping pad.

Product sizes and shapes are very easy to adjust according to dough weight.

The doughs in the form of sandwiches are placed in a single row in the section so that they do not go scattered on the laying belt. There is a flap on the spreader for the products to be arranged properly on the pan or pasha.

All of the shaped doughs (3 pieces) are transferred to the laying belt at the same time.

The operation of the machine is carried out with the method of sensors, with a PLC program.

All materials used in machine manufacturing comply with food regulations.

KAYZER

 

After the cut and rolled pastry dough reaches the desired thickness on the processing band (crushing between two bands), it passes directly through the laying band.

Pastry doughs are placed in the same line in the first ordering valve of the Kaiser.

Pastry doughs taken in the same alignment stop at the 2nd station and a fold mark is printed on it and from here it passes to the processing band.

 

PROCESSING BAND

 

This band consists of two bands on top of each other.

The lower band can be manufactured between 2 and 6 meters according to need.

It is an empty belt with work tables on the lower belt.

The hand workmanship of the bagel and pastry dough from the previous parts is done on these trays.

The products that take their final shape are put on the upper conveyor belt.

The upper conveyor belt is generally used in bagel production.

The bagels that have been bonded are placed on this band and carried to the sherbet section. Sorbeted products fall into the sesame tray.

Both bands are manufactured in white or blue PVC and can be cleaned very easily. Wet cleaning can be done.

The entire chassis of the band is made of stainless material.

STRETCHING UNIT
 

The syrup process of the bagels coming from the upper conveyor belt is done in this section.

There are two fans in the sherbet band as inlet and outlet.

Sherbet bagels are sprayed with a blowing fan on this band, and excess syrup on the upper surface of the bagel is sprayed.

The bagels coming from the first band do somersaults while passing to the second band. In this band, the excess syrup remaining on the underside of the bagel is sprayed.

In this way, the minimum amount of sherbet is consumed and the bagel has a better appearance.

All bearings and parts of the sherbet machine are stainless.

Sealing felts prevent the grout from overflowing out of the machine.

SESAME TRAY

 

This unit used in bagel production is made of stainless steel.

It consists of a round tray that rotates around its axis.

The bagels coming from the sherbet unit fall into this tray and a staff collects them by blending them in sesame and sorts them neatly on the trays.

 

Note: Since there are pneumatic pistons on the machine, a minimum of 4 bar is required for the machine to operate.

Air is required at its pressure. 5 * 2.5 multi cable should be drawn for electricity.

Voltage in electricity to prevent damage to automation products used in the machine

A suitable regulator is recommended to prevent fluctuations.