Dough thickness reduction system
In the production of crackers, biscuits, pizzas, or chips, maintaining consistent dough sheet thickness is crucial. Variations can lead to product inconsistencies and affect baking quality. Precise control over dough density and laminations is needed to ensure uniform product weights and quality.
Maintain constant dough sheet thickness
The Thomas L. Green Gauging Station by Reading Bakery Systems ensures precise dough sheet reduction by utilizing parallel, hardened rolls. It reduces dough thickness by a 3:1 ratio from infeed to discharge. The control system monitors the roll gap, allowing automatic adjustments for maintaining consistent dough thickness. Mounted on precision bearings, the gauge rolls are machined to exact specifications. An integrated discharge conveyor preserves dough sheet characteristics as it moves to downstream equipment. SafeShield features include mechanically secured and electronically interlocked guards for safety and ease of sanitation. The system is equipped with local control panels for custom configurations, optimizing dough handling and ensuring high product quality in bakery production lines.
Benefits
- Ensures consistent product quality
- Automated roll gap adjustments
- Enhanced operator safety
- Easy inspection and sanitation
- Optimizes dough handling and density