Flat Bread Production Line

Bimatic

 Dough Divider
• Stainless steel dough hopper, flour hopper, and cutting blade.
• Conveyor belts
Fgsdj Ahf Diopfx Ag Aei
• Single discharge head and a special constricting helical axle to prevent air gap formation in the dough balls.
• Precise control of dough-ball size (60-180 gr) using photo sensors.
• Control via fingertip, using a potentiometer to adjust the production rate (500-1000 cuts per hour). Electro/pneumatic cutting (4.5 bars).
• 3-phase variable speed motor (2 Hp/1.5 Kw) monitored by a variable frequency drive (inverter system).
• Pneumatic parts – Spiral extruding system
• All electrical parts are of European origin; inverters are used to control the speed.

 Primary Proofer for dough balls
• Fermentation layers with conveyor belts equipped with centering guides to keep the belts on track.
• Transparent plexiglass, sliding side walls to facilitate cleaning and maintain the ideal dough temperature.
• Flour collection drawers.
• Control via fingertip, using a potentiometer to adjust the fermentation time (3-15 min) from the dough divider’s control panel.
• 3-phase variable speed motor (1 Hp/0.75 Kw) monitored by a variable frequency drive (inverter system).
• Inverters are used to control the speed.

 Dough Flattener – Single Output
• Control via fingertip, using a potentiometer to adjust the production rate (500-1000 loaves per hour, with a diameter ranging from 15-38 cm).
• 3-phase variable speed motor (0.5 HP/0.32 Kw) to control the first phase of the flattening process.
• Another variable speed motor (2 Hp/1.5 Kw) monitored by a variable frequency drive (inverter system) to drive the second part of the dough flattener located at the final proofer.
Tobmdhs Ahf Diea S Ted
• Stainless steel dough hoppers and flour collection drawers.
• Special food-grade quality felt and PVC conveyor belts.
• Double-stage flattening with a special thickness regulator for the flattened dough.
• Electro/pneumatic stage shift from oval to circular shape.
• Inverters are used to control the speed.

 Final Proofer – Layers System
• Fermentation layers (width of 40 cm) equipped with centering guides to keep the belts on track.
• Transparent plexiglass, sliding side walls to facilitate the cleaning process and maintain the ideal dough temperature.
• Control via fingertip, using a potentiometer to adjust the fermentation time (5-20 min) from the dough flattener’s control panel.
• Conveyor belts are driven by the 3-phase motor (2 Hp/1.5 Kw).
• Inverters are used to control the speed.

 Tunnel Oven for bread 40 cm plates
• Low-emission combustion process and relatively low fuel consumption. Heat-resistant steel conveyor plates (thickness of 5 mm) of food-grade quality. The oven frame is steel for insulation.
• Suitable thermal distribution and safe insulating layers (3 different layers of bricks, cement, and fiber ceramic).
• Control via fingertip, using a potentiometer to adjust the production rate (500-1000 loaves per hour, with a diameter ranging from 15-38 cm).
• 3-phase variable speed motor (2 Hp/1.5 Kw) monitored by a variable frequency drive (inverter system).
• Equipped with an insulating cover and an emergency stop button to protect workers on or near the machine.
• Low polluting emissions.
• Gas burner included.

General Specifications:
• Dough Weight: 60 to 180 gr, Bread diameter: 15 to 38 cm
• Production Capacity +/- 500 to 1000 loaf/hour with a diameter of 15 - 38 cm