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Created with Pixso. Turnkey Industrial Sandwich Bread Line Featuring Whole Grain Flake Topping System

Turnkey Industrial Sandwich Bread Line Featuring Whole Grain Flake Topping System

Tên thương hiệu: Zline (Industrial Dough Solution)
Số mô hình: Tùy chỉnh (Dựa trên công suất)
MOQ: 1 bộ (Hỗ trợ kiểm tra sản xuất)
Giá: Get Latest Project Quote
Thời gian giao hàng: Lập kế hoạch theo quy mô dự án (30-45 ngày)
Điều khoản thanh toán: T/T, L/C
Thông tin chi tiết
Nguồn gốc:
Trung Quốc
Chứng nhận:
CE
Khả năng thích ứng của bột:
Lúa mạch đen, lúa mì nguyên hạt, nhiều loại ngũ cốc, bột chua (35%-80%+ Hydrat hóa)
Năng lực sản xuất:
500 - 2.500 kg/h (Dựa trên thông số sản phẩm)
Công nghệ chính:
Tấm ép không ứng suất, Cán hai dòng, Gieo hạt, Tách chân không
Phạm vi chảo nướng:
Chảo nướng & khuôn làm bánh mì nhiều dây đeo (Có thể tùy chỉnh)
Mức độ tự động hóa:
Dây chuyền chìa khóa trao tay hoàn toàn tự động (Nạp ​​đến đóng bao)
Hệ thống điều khiển:
PLC trung tâm, Bộ truyền động servo đa trục, Màn hình cảm ứng HMI
Vật liệu & Vệ sinh:
Thép không gỉ SUS304 cấp thực phẩm, đai PU có thể giặt được theo tiêu chuẩn IP65, được FDA phê chuẩn
bố trí dòng:
Thiết kế mô-đun (Bố trí tùy chỉnh tuyến tính, hình chữ L hoặc hình chữ U)
chi tiết đóng gói:
Thùng gỗ gia cố cho thiết bị công nghiệp nặng
Khả năng cung cấp:
Năng lực cung cấp dự án tùy chỉnh
Mô tả sản phẩm

Fully Automated Whole Grain & Rye Pan Bread Production Line


This high-capacity, turnkey loaf bread production line delivers a seamless, fully automated process from raw dough feeding to the final sealed package. Engineered with advanced stress-free sheeting and sanitary post-bake handling, this line is the ultimate solution for commercial bakeries producing premium rye, whole wheat, and seeded toast loaves.


                            Industrial pan bread makeup line layout drawing showcasing automated dough sheeters, double-line laminating swing arms, and automatic flake topping system for commercial loaf production.


Dough Feeding & Gentle Sheeting


  • Dough Bowl Lifter & Tilter: The process begins with a heavy-duty bowl elevator that lifts and tilts the mixing bowl, gently discharging the fermented grain dough into the hopper of the dough band former (sheeter).

  • Stress-Free Multi-Roller Sheeting: To protect the delicate gluten structure of whole wheat and rye dough, a series of multi-roller satellite sheeters and calibrating rollers gradually reduce the dough band to the target thickness. This gentle reduction ensures the crumb texture of the finished pan bread remains soft and airy.

  • Longitudinal Slitting: On the forming table, a set of high-precision stationary slitting cutter cleanly cuts the wide, continuous dough band into parallel, uniform dough strips.

     Industrial dough bowl lifter elevating and discharging fermented rye dough into the former hopper.         verlapping dough sheets connecting seamlessly to form a continuous dough band on the conveyor.
     Three consecutive multi-roller calibrating sheeters reducing the whole grain dough band to a glossy and uniform thickness.          Stationary slitting knives dividing the continuous whole wheat dough band into multiple parallel strips.

 

Seeding, Rolling & Panning


  • Moulding & Rolling: The parallel dough strips pass through specialized mesh rollers (moulding belts), which tightly roll the flat dough into uniform cylindrical dough logs.

  • Automated Topping & Seeding: An integrated dry ingredient topper/seeding machine precisely spreads rolled whole wheat flakes, grains, and seed blends onto the rolled dough logs, enhancing the rustic appearance and texture.

  • Servo Guillotine Cutting & Aligning: An aligning device gathers the seeded dough logs into tight rows before they reach the servo guillotine cutter, which cleanly snips the dough into uniform, standard-length loaf dough pieces.

  • Automated Panning System: A high-speed panning depositor accurately drops the dough portions directly into the multi-strap pan bread baking moulds positioned on the conveyor.


      High-speed moulding rollers on the forming table rolling divided dough strips into tight bread logs.        Dough log aligning guides gathering the rolled strips before passing under the automatic whole grain flake and seed topper.
      High-precision servo guillotine cutter cleanly dividing the seeded dough logs into uniform bread portions.        Automated panning depositor accurately dropping cut bread portions into baking strap pans.

Proving, Baking & Depanning


  • Proving & Baking: The loaded loaf pans travel through the final prover (proofing chamber) to develop the ideal volume, followed by baking in the tunnel oven. The bread emerges with a signature golden-brown crust and rustic artisan texture.

  • Robotic Vacuum Depanner: Immediately after baking, an automated vacuum depanner (suction cup depanning system) lifts the golden-brown toast loaves out of the hot baking moulds with minimal contact, preventing damage to the delicate crust.

    Plump and smooth whole grain dough loaves proven and expanded inside the baking moulds before entering the oven.       Robotic vacuum depanner with suction cups gently lifting golden-brown baked bread loaves out of hot baking pans.


Cooling, Slicing & Packaging


  • Spiral Cooling Tower System: The depanned hot bread is transferred onto a continuous spiral cooling conveyor for ambient cooling, ensuring the internal crumb temperature stabilizes before slicing.

  • High-Speed Bread Slicer: Once cooled, the whole grain loaves pass through a high-speed reciprocating band slicer to achieve precise, uniform slice thickness with minimal crumb loss.

  • Automated Bagging & Sealing: The sliced toast loaves are automatically pushed into pre-made bags by a pneumatic bread bagger and secured with a twist-tie or clip closure, ready for warehouse distribution.

    Automated spiral cooling conveyor system lowering internal crumb temperature of freshly baked rye loaves.       Automated bread bagging machine pushing sliced loaves into pre-made bags with automatic or manual sealing options.