+39 045 8731774 info@bakeryline.com

LINHA DE BISCOITO RÍGIDO E CRACKER

 

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 oven’s 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.

EXEMPLO DE

HARD BISCUIT & CRACKER

LINHA

 

HORIZONTAL MIXER
UNIDADE DE ALIMENTAÇÃO DE MASSA
LINHA DE LAMINAÇÃO
FORNO TÚNEL
OILING MACHINE
TRANSPORTADORA DE REFRIGERAÇÃO
STACKER
TRANSPORTADORA DE COLETA

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1. MISTURADOR HORIZONTAL

Projetado para formar misturas de crackers, biscoitos duros, biscoitos amanteigados, produtos extrusados ​​e outros tipos de produtos fermentados, é construído em vários modelos com capacidades de 200 a 1100 litros.

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2. UNIDADE DE ALIMENTAÇÃO DE MASSA

O alimentador estrela recebe a massa da batedeira e corta a massa em pedaços para a alimentação suave da folha. O alimentador é composto por uma tremonha de aço inoxidável de cerca de 350 litros revestida com plástico antiaderente e por uma guilhotina inferior com esteira inclinada.

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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.

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4. FORNO TÚNEL

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.

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5. OILING MACHINE

The machine sprays an uniform oil film both onto the upper and lower surface of the product.

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6. TRANSPORTADORA DE REFRIGERAÇÃO

A estrutura é em aço inoxidável. Correia de plástico de qualidade alimentar aprovada pela FDA. Estrutura modular para fácil montagem. Rolo de borracha coberto para correia de transmissão. Equipado com caixa de engrenagens de reboque com velocidade variável.

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7. STACKER

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.

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8. TRANSPORTADORA DE COLETA

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.

Contato

IBLSRL

Linha de Padaria Industrial

Via Spagna, 1A

37069 Villafranca di Verona - Itália

Telefone + 39 045 8731774

P.IVA 03844020234

 

Venha!

manhã

08.30 AM -12.30 PM

tarde

14.00 PM - 18.00 AM

 

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