The line is intended for the production of Donuts products, productivity of 100 kg / h.
List of necessary equipment:
1. flour sifter
2. flour batcher
3. Batcher for water with heating
4. Kneading machines for tough dough
5. Rubbing machine
6. indexing seamer
7. Replacement units
8. Tunnel electric furnace with scalding camera
9. Cooling conveyor
10. Steamgenerator
FLOURSIFTER
Flour sifter performs a screening by ventilation, loosening and aeration of the flour. Flour loaded on the vibrating sieve, passing through the mesh filter, falls into a hopper. Ventilated and screened flow by means of the screw system comes from the hopper into the flour batcher, where the weighed portion of the flour is poured into the dough mixing machine.
Specifications:
Productivity, kg / h 500
The size of mesh screens, mm 0.5 * 0.5
Supply voltage, V 3 * 380
Installed power, kW 1.47
Overall dimensions of 850 * 1650 * 2400
Weight 350 kg
MIXING MACHINE FOR TOUGH DOUGH
Dough-mixing machines is designed for periodical mixing of special tough wheat dough in production of bagels, donuts, honey-cakes. Horizontally arranged mixing tool can achieve high-quality mixing, and tipping trough provides a convenient and safe removal of the dough.
Specifications:
Performance for the dough for dryers, kg / h 950
Capacity of the bowl, l 300
Duration of kneading a dough portions, min 12
Weight of the dough for kneading 160 kg
Number of kneading rolls, pcs 2
Rotational speed of the shafts, rev / min 38
Dough moisture content, % 1/3
Installed power, kW 6,6
Overall dimensions, mm 1400 * 850 * 1550
Weight 720 kg
RUBBING MACHINE
Rubbing machine is used in the production of bagel products and is designed for the specific operation for dough processing - ointment. When ointment the dough becomes tougher and its components distribute uniformly, as well as the mechanical action on the dough gluten, which significantly improves the quality of finished products. The machine has separate conveyor drives and ointment shaft, which greatly simplifies the adjustment and repair. It is also possible to set a ribbon in a sewn (glued) form, which increases its durability. The machine has a control unit with which you can set the number of rolling cycles, automatically carry out the supply and return of the dough to the operator setting the necessary pause.
UNIVERSAL DIVIDING-SEAMER
Universal dividing-seamer is designed for dividing and forming of the dough strands for bagels, crackers, donuts, bagels, dried crackers for baby of wheat flour of the highest and the first grade. It is possible to use on this machine for forming dough strands the standard replacement unit that is fully compatible with the replacement unit of dividing-seamer B4-58 machine that allows to use the entire range of existing replacement units at the enterprise.
The machine is controlled with the remote control unit, which significantly simplify the process of checkout and control after operation of machine. The drive working units is carried out by means of pneumatic cylinders, the power of which can occur from the stationary compressor station, as well as from portable compressors.
Specifications:
Productivity, kg / h
for bagels 150-180 (210) *
for donuts 90-160 (190) *
for dried crackers 40-60 (72) *
for dried baby-crackers 35-58 (67) *
Installed power, kW (without compressor) 0.73
Drive type electro-pneumatic
Operating pressure (atm.) 4-6
Air consumption (m³ / min) 0.65
overall dimensions
length 1800
width (without el. box) 700
height 1585
Weight kg (without compressor) 325
*By increasing the operating pressure up to 9 atm
REPLACEABLE UNITS FORDIVIDING-SEAMER
| Replaceable unit | Name | Diameter of pins, mm | Diameter of the body, mm | Quantity in row, units | Diameter of piston, mm | Diameter of ejector, mm |
| -00 | Dry-crackers | 34 | 47 | 6 | 30 | 46 |
| -01 | Donuts | 59 | 73 | 4 | 50 | 72 |
| -02 | Bagel | 85 | 105 | 3 | 76 | 104 |
| -03 |
Dry baby-cracker “Clypeda” |
22 | 30 | 6 | 20 | 29 |
| -04 | Drybaby-cracker“modern” | 22 | 34 | 6 | 25 | 33 |
| -05 | Drybaby-cracker“Moscow” | 27 | 37 | 6 | 25 | 36 |
| -06 | Dry-cracker-canoe | 45 | 57 | 4 | 50 | 56 |
| -07 | Bagel-“Moscow” | 50 | 65 | 4 | 50 | 64 |
| -08 | Dry-cracker“Northern Capital” | 22 | 29 | 6 | 20 | 28 |
| -09 | Dry-cracker “NorthernCapital” | 25 | 33 | 6 | 25 | 32 |
| -11 | Drybaby-cracker | 22 | 34 | 8 | 20 | 33 |
| -12 | Canoe | 46 | 57 | 5 | 50 | 56 |
| -13 | Drybaby-cracker | 22 | 30 | 8 | 20 | 29 |
| -14 | Drybaby-cracker | 27 | 37 | 8 | 25 | 36 |
| -15 | Drybaby-cracker | 22 | 29 | 8 | 20 | 28 |
| -16 | Drybaby-cracker | 25 | 33 | 8 | 25 | 32 |
| -17 | Drybaby-cracker | 25 | 33 | 8 | 20 | 32 |
| -18 | Drybaby-cracker | 25 | 30 | 8 | 20 | 29 |
| -19 |
Drybaby-cracker (curly) |
27 | 37 | 6 | 25 | 36 |
| -21 | Dry cracker | 22 | 33 | 6 | 20 | 32 |
| -22 | Dry cracker | 24 | 34 | 8 | 20 | 33 |
| -23 | Dry cracker | 20 | 29 | 8 | 20 | 28 |
TUNNELELECTRICFURNACE
The furnace design allows to jig the formed donuts onthe loading conveyor for hearth furnace with a subsequent transition to the scalding chamber of the furnace. When scalding the products significantly increase in volume, the product mass increases lightly(6-7%). The denaturation of proteins and starch gelatinization take place inside and most closer to the surface of the workpieceduring scalding.
Protein denaturation fixes the harvesting volume made at the end of scalding, gelatinization of starch on the surface provides (with the subsequent baking) shiny, smooth and intensely colored surface. After scalding the workpiece comes into the furnace chamber. Also it should be noted, that our tunnel furnace has a very wide range of adjustment of temperature and speed (time) of baking. What allows to set a line under baking of any type of high quality bagel products with excellent shining.
Specifications of the furnaces:
| Name of parameter | Measure unit |
Parameters of the furnaces with width of the hearth furnaces 800mm / 1250mm / 2000mm |
||
| PB-0.8-22 | PB-1.25-22m | PB-2-24 | ||
| Installed power | kW | 67 | 100 | 160 |
| Power consumption | kW | 50 | 75 | 120 |
| Numberofmoldingmachines | 2 | 3 | 5 | |
| Voltage supply | 3х380 | |||
| Typeofcurrent | AC | |||
| Current frequency | Hz | 50 | ||
| Furnace length | mm | 22000 | 22000 | 24000 |
| Length of the baking chamber | mm | 18000 | 18000 | 18000 |
| Width (of bakingchamber) | mm | 1400 | 1850 | 2600 |
| bakingtime | min | 4-25 | ||
| temperature in the baking zone | ºС | 50-300 | ||
| required performance of the steam generator | kg/h | 75 | 2х50 | 2х100 |
| Performance* | kg/h | 72-360 | 108-540 | 180-900 |
*It depends on the number of molding machines and types of manufactured products
STEAM GENERATOR
Steam generator is designed for production of the saturated steam used in different technology processes in various industries. Steam generators work around the clock and in fully automated mode. The presence of operator during the process in not foreseen. The steam pressure is maintain automatically within 0.2-4.0 atm. Supply and water level inside the boiler are provided automatically with in-built pumping station regardless the pressure in the system.
A number of independent protection systems are provided, which begin working:
● when the water level drops below the emergency;
● when there is no water inside the pumping station;
● whenthewaterlevelsensorsare in an incorrect state.
In case of failure of protection system of the first level, there is the second protection level which provides the switching off the device. When the pressure exceeds 4 atm., the mechanic protection in form of the stall valve, preventing the emergency, starts working.
Specifications:
| Productivity, kg / h | 100 |
| Installed power, kW | 75 |
| Power consumption, kW | Depends on the steam consumption |
| Steam working pressure, kg/sm3 | 4.0 |
| Overall dimensions | 1780*680*1180 |
| Weigh, kg | 180 |
