Product specifications
Production line for different types of products
Products: baguette, half baguette, rolls and frozen dough
Capacity: 358 trays per hour, tray dimension: 600 x 800 mm, approx. 2500 pieces / hour
Year of construction: 2008 and other
Condition: Partly new, partly overhauled
Consisting of:
Dough divider H1
Make up block RT II
Step proofer, type: TFP 52-10-150, with by-pass to freezer
Scoring unit SCN
Oven FTC 28-03-150
Step cooling tower TRP 52-02-150
Blast freezer TSP 42-05-150
Finger depanner
Tray dryer
Continuous transport system
Proofing time: depending on product, 1 hour 40 minutes
Baking time: 14 minutes
Cooling time: 20 minutes
Freezing time: 40 minutes
There are no photos of the line available as it is still in packaging. Photos are for impression.