Dough thickness reduction system
Achieve precise dough sheet reduction with controlled thickness to enhance consistency and quality in baked goods, ensuring optimal texture and uniformity in every batch.
Reduces Dough to Uniform Thickness
The Thomas L. Green Gauging Station from Reading Bakery Systems excels in precise dough sheet reduction, ensuring uniform thickness for crucial products like saltine crackers, thin crust pizzas, and butter cookies. Utilizing a 3:1 reduction ratio via hardened rolls, it maintains dough consistency through advanced control systems that automatically adjust roll gaps. Designed for high-speed, continuous operations, it seamlessly integrates into production lines, optimizing dough flow and density. With adjustable roll gaps and integration-ready discharge conveyors, this system is perfect for bakeries and snack manufacturers. Built to Reading Bakery Systems’ SafeShield standards, it ensures safety and sanitation, featuring interlocked guards and easy-clean conveyors.
Benefits
- Enhances product consistency with precise dough thickness control.
- Lowers operational costs by reducing manual intervention through automatic adjustments.
- Increases production efficiency by integrating seamlessly with existing equipment.
- Ensures operator safety with SecureSafe interlocked guards.
- Simplifies sanitation processes with easy-to-clean design features.
- Applications
- Cookies,Biscuits,Snacks,Chips,Pizza,Crackers
- End products
- Oatmeal cookies,Digestive biscuits,Butter cookies,Animal crackers,Snack bars,Tortilla chips,Rice crackers,Saltine crackers,Potato chips,Pita chips,Graham crackers,Shortbread cookies,Cheese crackers,Thin crust pizza bases
- Steps before
- Dough Mixing,Sheeting,Laminating
- Steps after
- Baking,Drying,Cutting,Cooling,Packaging
- Input ingredients
- dough sheet,raw dough,dough
- Output ingredients
- reduced dough sheet,consistent dough sheet thickness,processed dough
- Market info
- Reading Bakery Systems is renowned for its expertise in designing and manufacturing innovative industrial bakery equipment, particularly for snack food production, combining advanced technology and industry knowledge to enhance productivity and quality.
- Accuracy
- Precise dough sheet thickness
- Ratio
- 3
- Roll Composition
- Hardened rolls
- Roll Gap Adjustment
- Automatic
- Discharge Method
- Integrated conveyor
- Roll Speed Control
- Automatic
- Control System
- Custom-designed
- Working mechanism
- Parallel,hardened rolls
- Integrated steps
- Dough thickness reduction
- Automation level
- Automatic control of roll speeds and gaps
- Batch vs. continuous operation
- Continuous
- Dough flow control
- Maintains density and laminations
- Roll gap adjustment
- Adjustable for optimum thickness control
- Synchronization with equipment
- Cascade control structure
- Food Types Processed
- Crackers,Biscuits,Pizza,Chips
- Roll size
- Hardened,parallel rolls
- Roll gap
- Adjustable
- Control panel type
- Local control panels
- Discharge method
- Integrated discharge conveyor