Proofing furnaces

Friday, December 21 2018 09: 40
Proofers and furnaces are a structure consisting of a proofer and oven, united by a common conveyor. The units are designed to produce tin bread from rye and wheat flour and provide complete mechanization of production processes at the proofing section - baking. The proofer-oven unit PNNUMX-ХРМ (Fig. 6) consists of the autotrip 3.31, conveyor cabinet of the proofing 7 and ...
Special types of bread products include donuts and rusks, gingerbread, breadsticks, straws, etc. The complexity of the production of these products, as a rule, is 3 ... 5 times higher than the production of mass bread. This is due to the more complex technological scheme of production and the insufficient level of its mechanization. The main difference in the composition ...

Equipment for the production of rusks.

Thursday, December 20 2018 11: 41
For the mechanization of the production of pastry and simple crackers, special machines are used for the molding and cutting of crackers. Fig. 3.40. The machine for the molding of dough pieces of rusk plates. For the mechanization of other production operations, the equipment used for the production of bread products is used, namely: for the final proofing of the rusk plates and staling them after baking ...
Machines for the production of bread crackers. Bread crackers are a new kind of breakfast cereal, a ready-to-eat product. They are made from rusk crumbs (paniro- Fig. 3.44. Extruder for the production of bread crackers with flour flour) with the addition of salt, sugar, vegetable oil and food flavorings. In fig. 3.44 depicts a molding machine (extruder) for the production of ...

Equipment bakeries and expeditions.

Monday, December 17 2018 16: 12
Bread, being the most massive piece of foodstuffs with the shortest period of sale, requires strict sanitary regimes, weakly withstands mechanical stress, especially in the first hours after baking. With this in mind, an important role should be given to transport and warehouse operations. However, compared with the level of mechanization of the main production, the mechanization of transport and warehouse operations with finished products is far behind, ...

Equipment for laying bread.

Monday, December 17 2018 13: 57
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 well sanitize.…

The device and the work of pasta presses.

Monday, December 17 2018 11: 39
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. The main types of dispensers: flour - screw, belt and rotor; waters - rotor, piston and rotor-scoop. Dough kneaders, depending on the duration of the kneading and vacuuming may have ...

LPS-500 and LPS-1000 screw pasta presses

Saturday, December 15 2018 08: 44
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. ...

The device and the work of matrices for pasta.

Friday, December 14 2018 15: 53
The dies are made of corrosion-resistant, durable materials, such as brass LS59-1 (GOST 15527 - 70), solid phosphorous bronze BrAZh9-4l and stainless steel 1X18Н9Т (GOST 5949 - XNXXX GOST 75-XNXX) In the absence of stainless steel, it is replaced by a less deficient chromium steel of the grades 2XXNNUMX and 13X3 (GOST 13 - 5949). Types of matrices. Round matrices (fig. 75). ...
Maintenance of auger macaroni presses includes the following list of operational measures: preparation of the press for work, start-up and exit to the operating mode, operating rules and safe operation mode. To prepare the press for work it is necessary: ​​to check the presence of lubricant in all rubbing parts; pour the gears of the main drive, dispenser and… to the required level

Pasta Cutting and Laying Equipment

Friday, December 14 2018 10: 09
After molding, pasta comes to cutting. This section of the process includes cutting and layout operations. The way the raw products are cut and laid out depends on their shape, quality and duration of the drying process. Sliced ​​pasta in accordance with the standard should be the same in length, have a straight shape, ...
The installations of this type include double self-cutting for cutting raw products and a machine for picking and cutting dry products. Dual self-performance allows you to simultaneously perform several functions: to hang pasta strands pressed out of the tubular dies of the press at the same time for two bastons; cut strands from the main stream and trim their ends; transmit bastons with ...

Equipment for drying pasta.

Tuesday, December 11 2018 16: 31
Drying molded sliced ​​pasta is the final stage in the production of pasta, on which such a crucial indicator as product quality depends. It is carried out in special dryers, which use the convective method of heat supply. This method consists in direct contact of the dried product with a drying agent, which is usually used as a drying unit ...

Dryer for final drying pasta.

Tuesday, December 11 2018 15: 23
The dryer for final drying is a five-tier chamber and consists of a drive, mechanism for moving bastuns, heating systems and ventilation of the drying agent. The design of the frame, drive and skins is similar to the same-name assembly units of the dryer for pre-drying with the only difference that the drive is carried out from an electric motor of greater power and has the same worm ...

Pasta Stabilizers

Tuesday, December 11 2018 12: 28
Storage stabilizers are installations of different capacity, in which, after drying, pasta comes in, where they accumulate during one or two shifts and stabilize to the temperature required for their packaging. The accumulation of the product makes it possible to rationally use packing equipment and organize packing of products in 1 ... 2 shifts. These installations are divided by the method of placement ...
Packaging equipment for bread, pasta and confectionery. The wrapping, packing and packing of bread, pasta and confectionery products are made in order to protect them from the influence of moisture, extraneous smells, mechanical damage, to ensure sanitary and hygienic requirements for products and longer storage, as well as to give the products an attractive appearance. Products are packed and ...

Production lines for bakery production

Saturday, June 10 2017 04: 19
In the process of complex mechanization and automation of production, individual machines and apparatuses are combined into aggregates and production lines. A set of specialized technological machines arranged in accordance with a certain technological process and interconnected by transport devices is called a flow line. Mechanization and automation of production processes in the organization of production lines can be partial or ...

Production lines for pasta

Friday, June 09 2017 15: 51
Lines are a set of unified equipment installed in the order of the technological process and connected together by vehicles. At the enterprises of the sector, the production of pasta is carried out mainly on automated lines, which by their function are divided into lines for the production of long and short pasta. LMG line for the production of long pasta ...
In confectionery factories, confectionery products are produced on the line-mechanized lines, where all the necessary operations are performed in one synchronous flow. Scheme of production of wrapped caramel with fruit and berry stuffing. The technological process of caramel preparation consists of the following stages: the preparation of syrup; Preparation of caramel mass; Cooling and processing of caramel mass; Preparation of caramel fillings; Caramel molding; Cooling caramel; ...
Scheme of production of apple apple marmalade. The composition of the line (Figure 7.18) includes a prescription and cooking station, a marmalade machine and a dryer. Puree, previously rubbed on the wiping machine through a sieve with a diameter of cells 1,5 mm, is pumped into 1 mixers, which serve to make blended puree in order to obtain a homogeneous mass of puree ...

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