Sandwich Hamburger Roll Simit Pastry Baguette Roll Doner Bread Line

Sandwich Hamburger Roll Bagel Pastry Baguette Roll Doner Bread Line / Dams DHSR-43

GENERAL SPECIFICATIONS
? The settings are made easily from the PLC-controlled touch screen.

? Mechanical settings are simple to use and easy to learn.

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

? Daily cleaning is easy.

? It is easy to disassemble, install and replace belts and running parts.

? The speeds of all belts can be adjusted to the desired level.

? Electrical and electronic faults that may occur are displayed on the PLC screen with pic
and text.

? In case of malfunction, remote access can be performed with PLC program (Optional) 

CUTTING SECTION
? Machine body is 304 crom. The contact surfaces of the dough are 304 crom and crom coating.

? Cutting grammage ranges as below;

30 – 110 gr
40 – 160 gr
50 – 180 gr
70 – 200 gr

? Different outer drums are used for dough cutting in these weight ranges.

? Average roll bread dough cutting and rounding capacity is 11.000 in 1 hour.

? Maximum11,000 pieces of hamburgers and pastry dough per hour, the average of

? 7,000 pieces of bagel and sandwich dough.

? Since very little flour is used in the dough section, it provides a clean working environment.

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

? The lubrication system is automatically adjusted during the dough cutting process.

? Unlike other machines, it does not wear pulp due to non-pressurized cutting.

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

? It provides easier processing of the dough that is cut and rounded according to the weight.

? 6 dough (can also be 8) coming from the cutting section rubbed down to 3 (4 in 8 cut) at the
exit of the resting section.

? In addition to the factors such as climate, environment, weight of the dough to be cut, intermediate resting is done in such a way that there will be a number of dough carrying

baskets to be determined according to the demand for rest time.

? 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 time.The average time was determined as 5 minutes.

For higher times, the number of bowls is increased and made suitable for the desired time.

? In cases where the use of resting is not considered, the doughs coming from the cutting section are transferred directly by using the direct transition tape available under the resting section.

? When Simit and Sandwich products are produced, Proofer Section is used.

PROCESSING (SHAPING) SECTION

? In this section; There is a crushing tape, shaping pad and sorting unit that performs shaping,
crushing.

? The round shape of the dough is made with crushing tape.

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

? It is very easy to adjust the product length and shapes according to the dough weight.

? Sandwich-shaped doughs are placed in a single row in the sorting section so that they do not
get messy on the spreading belt.

? The shaped dough (3 pieces) are transferred to the spreading belt all at the same time.

? The operation of the machine is carried out with sensors and PLC program.

? All materials used in machinery manufacturing comply with food regulations.

AUTOMATIC TRAY LOADING MACHINE

? The pan enters the Tray Loading Machine automatically. It exits automatically after laying.

? The spreading distance is adjusted via the screen.

? Automatically sorts the cutten dough into the desired size tray.

? Tray dimensions should be reported in advance. Laying size changes for non-standard tray.

? It makes automatic sorting with simple settings on corrugated and flat trays.

? If the tray is not properly placed, sorting will not take place, it will give a warning on the screen.

KAYZER

? After the cut and rolled pastry dough reaches the desired thickness in the processing belt
(crushing between the two belts), it passes directly from the spreading belt.

? The pastry dough is aligned in the first row flap of the Kayzer.

? Pastry dough’s, which are aligned in line, stop at the 2nd station and a trail is printed on it and
passes to the processing belt.

PROCESSING BELT

? This belt consists of two belts in a row.

? The bottom belt can be manufactured between 2 and 6 meters, depends on the need.

? The lower belt is an empty belt with worktops on it.

? The handicrafts of bagel and pastry dough’s are which coming from previous parts is made on
these trays.

? Products that take their final shape are put on the upper conveyor belt.

? The upper conveyor belt is often used in bagel production.

? The bagels that are connected are put on this belt and moved to the syrup grouting section.

Syrup grouted products fall into sesame seeds tray.

? Both belts are manufactured in white pvc and they can clean very easily, doing wet cleaning can possible too.

? All the chassis of the belt is made of stainless material.

SYRUPING SECTION OF BAGELS

? Syruping of the bagels from the upper conveyor belt is done in this section.

? There are two fans in the syruping band, at the inlet and outlet.

? The syruped bagels are sprayed with a blowing fan located on this band and the
excess syruped on the top surface of the bagel.

? The bagels from the first band roll over as they pass to the second band. In this band,
The excess syrup on the underside of the float is sprayed.

? Thus, it is ensured that the syrup is consumed in a minimum amount and a more

Beautiful appearance of the bagel is obtained.

? All bearings and components of the syruping machine are stainless.

? Sealing felts; prevents the syrup from spreading out of the machine.

SESAME TRAY

? This unit, which is used in the production of bagels, is made of stainless steel.

? It consists of a round tray rotating around one axis.

? The bagels from the syruping unit fall into this tray and a staff collects these bagels in

? Sesame and collects them properly in the trays.

Note: Since there are pneumatic pistons on the machine, air of minimum 4 bar pressure is required

for the operation of the machine.5 * 2.5 multiple cables must be use for electricity.

In order to prevent damage to the automation products used in the machine, a suitable regulator is recommended to prevent voltage fluctuations in electricity.