HARD BISCUIT & CRACKER LINE
The line consist in a lamination machine where, after having formed and processed the dough it is then cut by a roller or by two synchronized rollers. The reduction of thickness during processing takes place through the gauge rolls that can be adjusted manually or with an automatic system. The scraps produced from the cut is placed on the first forming machine again in order to be reprocessed into new dough.
Usually the hard biscuits are cooked in a radiant cyclothermic oven where, if necessary, a convection section is added to the last zone. For crackers, that require a high amount of energy, they are cooked or baked with a completely direct gas or hybrid oven where up to half of the ovens length direct gas is used while for the second half a radiant cyclothermic system is used instead. IBL is able to offer lines that adapt to the needs of their customers, with different productivities and configurations, also in this case that depend on the width of the production layout that can vary from 600 mm up to 1800 mm.
HARD BISCUIT & CRACKER
DOUGH FEEDING UNIT
1. HORIZONTAL MIXER
Designed to form mixtures from crackers, hard biscuits, shortbread biscuits, extruded products and other types of leavened products, it is built in various models with capacities from 200 to 1100 litres.
2. DOUGH FEEDING UNIT
The star feeder receives the dough from the mixer and cuts the dough in pieces for the smooth feeding of the sheeter. The feeder is composed of a stainless steel hopper of about 350 liters lined with anti-sticking plastic and of a bottom star cutter with a sloped conveyor.
3. LAMINATION LINE
The rotary cutter embosses and cuts the dough sheet with two cylinders: the first embosses, the second one cuts against two rubber coated counter rollers. The conveyor has an independent motor and its speed follows automatically the speed of the cylinder.
4. TUNNEL OVEN
Cyclotherm oven is suitable for baking of products ranging from cupcake, Swiss roll and other sponge products, extruded, wire cut and rotary moulded soft dough products through to hard/sweet and bread.
5. OILING MACHINE
The machine sprays an uniform oil film both onto the upper and lower surface of the product.
6. COOLING CONVEYOR
Structure is in stainless steel. Foodgrade plastic belt FDA approved. Modular structure for easy assembling. Roller rubber covered for drive belt. Equipped with towing gear box with variable speed.
The unit is designed to stack the rows of biscuits arriving on the cooling conveyor.
The unit receives from the upstream conveyor the product, which is placed flat, turns it and stacks it on its edge obtaining this way the product position required for packaging operations.
8. COLLECTING CONVEYOR
Positioned at the end of line production for recovery stacked and take product for wrapping machines.
Foodgrade plastic belt FDA approved. Modular structure for easy assembling. Roller rubber covered for drive belt. Equipped with towing gear box with variable speed.