Author: Vladimir Zanizdra

The complex of thermophysical, biochemical and colloidal processes occurring in the working chambers of the baking ovens determines the quality of the products produced: appearance, baking and volumetric yield of baked bread. Bakery ovens can be classified in several ways. for technological purposes: universal ovens for baking a wide assortment and specialized ovens for productivity: ultra-low productivity ovens (for bakeries), low productivity (with [...]

Proofing oven units are a design consisting of a proofer and a furnace, united by a common conveyor. Units are designed for the production of molded bread from rye and wheat flour and provide complete mechanization of production processes at the proofing site - baking. The proofing and oven unit P6-XPM (Fig. 3.31) consists of an autosplitter 7, a proofing conveyor cabinet 2 and a furnace 4, united by a common chain [...]

Special varieties of bread products include lamb and crackers, gingerbread cookies, bread sticks, straws, etc. The complexity of the production of these products, as a rule, is 3 ... 5 times higher compared to the production of mass varieties of bread. This is due to a more complex technological scheme of production and insufficient level of mechanization. The main difference in the composition and layout of production lines [...]

For the mechanization of the production of pastry and simple crackers, special machines are used for the molding and cutting of crackers.

Machines for the production of bread crackers. Bread crackers are a new type of breakfast cereal, a ready-to-eat product. They are made from crumbs

Bread, being the most massive piece of food cargo with the shortest shelf life, requires strict sanitary regimes, poorly withstands mechanical stresses, especially in the first hours after baking. With this in mind, an important role should be assigned to transport and storage operations. However, in comparison with the level of mechanization of the main production, the mechanization of transport and storage operations with finished products is significantly behind, barely reaching 10 ... 15%. [...]

 From the sorting table, bread products are sent to tray or bezlotkovye containers. For tray containers, three- or four-flanged trays with trellised (for rye, rye-wheat, tin and bottom varieties) or solid (for long loafs, buns, baking) bottom are used. Currently widely used plastic trays, which are quite light and are well sanitized.

The presses differ in the design of the dispensers, the number of chambers in the kneading machine and their location, the number of pressing screws, the design of the pressing heads, the shape of the dies and the place of evacuation.

LPSH-500 press. The main nodes of the LPS-500 screw macaroni press are a dosing device, a three-chamber kneading machine with a drive, a pressing housing with a drive, a pressing head for a round matrix with a die changing mechanism and a blower. All of the above nodes are mounted on a metal frame installed on four supports. In fig. 4.3 is a diagram of this press.