GENERAL FEATURES
The hamburger line is a fully automatic line that facilitates your production work and is a high capacity productions. All parts of the line are controlled by PLC. This line produces 10000 - 11000 pieces per hour of roll bread and burger bread, between 30-120gram and 40-145grams. This production line consists of the following two machines connected to each other.
1. Divider and Rounder Machine
2. Panning machine
1. DIVIDER ROUNDER
The body and parts of the machine are made of 304 quality Chrome Nickel CRNI stainless.
The machine cuts 6 pieces of dough of equal weight at the same time.
The weight range of the machine is 30-120grams, 40-140grams and 70-180grams.
Capacity of the machine is: 10,000-11,000 pcs/hr.
(Hamburger dough max: 10,000 pieces in 1 hour, Sandwich dough max: 8,000 pieces in 1 hour.)
The speed setting can be reduced by the production personnel.
Since very little flour is used in the cutting process, it creates a clean working environment.
The amount of flour added to the dividing process can be adjusted as desired.
The machine does not require constant lubrication (food oil) during the dough cutting process, the lubrication system is adjusted automatically. Specially produced food oil is used for lubrication.
Unlike other machines, it does not wear out the dough due to cutting the dough without pressure (Stress Free feature).
This machine is the main machine of all production lines. All kinds of dough are produced with additional units to this machine.
With the cutting unit, in addition to Roll Bread, Sandwich, Hamburger Cabatta (Ciabatta), Tortilla-Lavaş type bread dough is divided in the desired weight too.
PANNING MACHINE
This machine automatically sorts all kinds of dough into pans or wooden trays of the desired size. The machine has simple settings which it automatically sorts corrugated and flat pans. If the pan or wooden tray is not in the appropriate place, it does not automatically sort, it stops and gives a warning on the screen.
After placing the pan horizontally or vertically and making other adjustments, the dough is spread.
The pans are automatically placed on the spreading belt and automatically taken out after the spreading process. Unless there is an empty pan on the pan belt, dough is not spread and the system stops.
If there is a power outage during the process, it will continue where it left off when the power is restored.
