Customized solutions for each bakery product

Soft bread baking line

Line with a multi-level tray-carrier proofer and a mesh-belt tunnel oven, system of conveyors for loading and unloading. Multi-level trays with possibility to hold proofing trays and boards of different dimensions. Horseshoe conveyor between proofer and oven for eventual seeding or cutting of the product. Accumulation/storage units can be adjusted for different tins/trays types. Lidder and unlidder of molds for lidded products. Product depanners Pick and Place.

For loaf, toast, sandwich, roll bread on baking sheet.

Baking line for pretzel and soda bread

Swings proofer with cotton coated swings and effective length of up to 4 m, and mesh-belt or stoneplate tunnel oven. Reciprocating belt to load a proofer. Proofer with compensating trolley stop-go which allows continuous unloading together with intermittent loading. In case of specific technological requirements proofer is divided into two zones with different temperature and humidity conditions (proofing, cooling).

For products with soda of various shapes,  rolls proofed and baked without baking sheets.

Ciabatta/baguette premium bread line

Line with a tray-carrier proofer and stone tunnel oven, conveyors for boards loading and unloading. Line with multi-level trays with possibility to accommodate the boards of different dimensions. Horseshoe conveyor between proofer and oven for eventual seeding or cutting of the product. Stripping conveyor to collect the products from the proofing boards.

For ciabatta, baguette, and bread baked directly on baking surface of mesh belt or stone oven.

Artisan bread baking line

Proofer with stabilized or movable boards. Boards covered with cotton cloth. The possibility of product handling. Stone or mesh-belt tunnel oven.

For artisan breads, regional breads.

Baking line for hamburger and buns

Line with a tray-carrier proofer and a mesh-belt tunnel oven, conveying system for trays loading and unloading. Proofer with multi-level trays with possibility to hold proofing trays and boards of different dimensions. Horseshoe conveyor between proofer and oven for eventual seeding or cutting of the product. Accumulation/storage units can be adjusted for different proofing trays and boards. Product depanners Pick and Place.

For rolls, hamburger and hot dog bread baked on baking sheets.

Classic pizza baking line

Swing proofer with cups for dough. Transfer belts. Cross-lamination units with thickness adjustment for obtaining pizza bases of required diameter and thickness. High-temperature stone oven.

For pizza with crispy crust, Italian style pizza.

Baking line for american style pizza

Swing proofer with cups for dough. Transfer belts. Pre-press and hot press of dough balls directly on Teflon belt or baking sheets. High-temperature stone oven or indirect mesh-belt oven. There are different line modifications with or without proofing after dough pressing.

For pizza with more porous composition.

Baking line for rye bread

Cradle-shape swing proofer. V-belt loader. Mesh-belt oven with enlarged first baking zone.

For brown bread, cereal bread.