BAKERY TECHNOLOGY
Robotics are increasingly finding applications in the bakery sector.
Flexible bread line with a small footprint
The growth in popularity of breads made from soft doughs, with long pre-proofing times – of up to 24 hours – and often a high rye content, can pose production challenges. To be able to produce as many different product types as possible at consistent quality, a production line needs to be uncomplicated to retool, easy to clean and ready to expand if necessary. To meet this demand, Fritsch has created a new bread line which is able to process between 800kg and 1.8 tons of dough per hour, depending on the finished product size
“The design of a system can affect how quickly and easily employees can remove or clean individual elements or parts,” explains Michael Gier, Manager of the Fritsch World of Bakery. “The principle is to achieve as many functions as possible with as few parts as possible. During the development of our new bread production line great importance was therefore given to ensuring that all parts are easily accessible and easy to remove. There are no motors or other electrical parts, such as sensors, in the drive compartment of the line. This means the machine
22 Kennedy’s Bakery Production February/March 2023
can be dismantled quickly and, for the most part, cleaned quickly and thoroughly.”
The new production line is also said to reduce the amount of oil needed for processing the dough sheet. “Our soft dough sheeter flours the dough sheet from all sides. To flour the sides of the dough sheet, we use fold-up belts”, says Michael. This means there is no need to use oil at all for the sheeting process which helps reduce the cleaning effort. On top of that, this prevents oil inclusions in the dough.”
The weighing system of the new bread line is equipped
with two weighing units. The dough sheet is first weighed before the guillotine. Once the desired weight is reached, the guillotine is released and the dough sheet is cut into individual pieces for further processing. The second weighing is done behind the guillotine. If the weight of the dough pieces deviates from the target weight, the cutting process is corrected accordingly. This helps ensure weight consistency of the finished products.
bakeryproduction.co.uk
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40
