GENERAL FEATURES 

The hamburger and sandwich 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 of roll bread, burger bread, sandwich bread and hot dog bread between 30-180 grams per hour. This production line consists of the following four machines connected to each other.

1. Divider and Rounder Machine
2. Intermediate proofer machine
3. Moulder Machine
4. Panning machine

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.

INTERMEDIATE PROOFER

This machine is used for products need to be moulded.

If the cut dough is not rested, deformations, tears and cracks may occur on the product after cooking. etc. happens.

The main purpose of resting is to relieve the pre-stress of the dough that has been cut, rolled and beaten according to the weight.

6 pieces of dough coming from the divider and rounder machine are placed in pockets and rested in the intermediate proofer machine. At the exit of proofer, the dough is reduced to 3 and transferred to the moulder processing section.

There are 86 6-piece dough carrying trays in the proofing unit. Total dough baskets are 516 pieces.

These baskets are made of cleanable-removable polymer material which is compatible with food.

70 pieces of 6 cassettes (420 baskets) work as full, 16 pieces of 6 cassettes (96 baskets) are empty return trays,

The proofing time at minimum speed is 2.5 minutes. The resting time can be adjusted as desired.

There are also direct pass bands under the proofing machine.

When resting is not used (such as in the production of Roll and Hamburger bread), a direct transition band is used to ensure direct passage of the dough coming from cutting.

SANDWICH MOULDER

In the sandwich moulder section; It has a moulding, pressing band, shaping pad and pressing unit. The pressing plate is used to give round shape to the dough. The shaping pad is used for sandwich type (long) bread dough. Since this pad is produced from polymer material, it complies with food regulations. The product is produced according to the weight of the dough. Their size and shape can be adjusted very easily. In the sorting apparatus, sandwich type dough is placed in a single row so that it does not go to the panning band in a mess, then all 3 doughs are transferred to the panning band at the same time. Here, the process works by smart eye sensors connected to the PLC.

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