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Maker - Product Challenge

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Baking Technologies

Continuous

In wafer production plants, especially those targeting small to medium capacities, achieving consistent quality with high throughput can be challenging. Whether producing flat or hollow wafer sheets, uniform baking and robust equipment durability are vital for maintaining production efficiency.
<h2>Automate baking of wafer sheets</h2>
The Wafer Baking Machine WAQ by Hebenstreit is designed for producing flat or hollow wafer sheets with capacities of up to 40 wafer sheets per minute. The machine's modular design allows for easy capacity upgrades, accommodating up to a maximum of 76 baking tongs. This automatic baking machine features a robust baking tong chain to handle the high stress from steam pressure during the baking process. Each baking tong comes with 4 carrier rollers on heat-stabilized, low-maintenance ball bearings, which are easily regreaseable. The baking tongue locking system includes a stainless-steel locking bolt engaged by a hardened hammer head, ensuring secure and precise operation. Adjustable baking plates maintain wafer thickness tolerance within +/- 0.1 mm, even after years of use, making output consistent and reliable.

Wafer baking machine for flat and hollow wafer sheets

Baking

<span style="font-weight: 400">The heating process is a step of raising the temperature of food, pharma, cosmetics, and many other types of products. You may employ different heating solutions for this process, depending on the type of product you intend to manufacture. Selecting the appropriate heater machine for your product is quite important since various products require different ranges of temperatures and different ways of heat transfer using exchangers. Industrial heating equipment varies in two ways - the type of material it can process and the reaction you want to achieve.</span>

Heating

solid

When producing high volumes of flat or hollow wafers, consistent quality and efficiency become critical. Traditional baking solutions often face challenges with wear and maintenance, requiring frequent adjustments to meet production standards.
<h2>Automate high-output wafer baking</h2>
The Wafer Baking Machine BAC by Hebenstreit is designed for fully automatic production of high-quality flat and hollow wafer sheets. It operates with 35 to 150 baking tongs, capable of producing up to 65 wafer sheets per minute. Featuring a robust baking tong chain with a virtually wear-resistant locking system, it can handle the high-pressure load alternations common in continuous operation. The baking plates can be heated by natural gas or LPG, and are separated into inner heating zones and cooler outer zones to extend the life of the machinery. The machine also includes a fully automatic laser cleaning system that can maintain the baking plate surface without causing long-term wear, even after 20 years of use.

Automatic wafer baking machine for high-capacity production

Industrial cleaning equipment is used to wash or disinfect machinery and the production/warehouse area. It may also be used to sterilize the product, equipment, tools, floor or work surfaces and to purify or clean the product by removing impurities. Choosing a suitable cleaning system depends on the type of product or equipment to be cleaned, the sensitivity of the product to heat, pressure, and chemicals, and the level of sterility desired.

Cleaning

Industrial

In large-scale wafer production, maintaining consistent quality and high output are crucial. Producers often face challenges in achieving uniform wafer color and moisture distribution while minimizing downtime for maintenance.
<h2>Achieve consistent wafer quality with high throughput</h2>
The Franz Haas SWAKT by Bühler is an automatic wafer baking oven designed for industrial-scale production of flat and hollow wafers. It features an efficient heating system with adjustable burners that optimize heat distribution in the baking chamber, leading to uniformly colored and evenly moist wafers. The oven operates with 32 to 128 self-supporting baking plate pairs, depending on the required throughput, which ranges from 200 to 1200 kg per hour. Its modular oven frame allows for future expansion. Designed to withstand heat and compensate for thermal expansion, the oven minimizes downtime as easy access for maintenance is possible from the rear and sides.

Automatic wafer baking oven

In high-volume waffle production, efficiency and flexibility are pivotal. Traditional baking processes can fall short, leading to higher energy consumption and significant downtime due to frequent maintenance. Streamlined production methods are necessary to meet the growing demand for various waffle types with minimal interruptions.
<h2>Streamline high-capacity waffle baking</h2>
The Franz Haas SOW Waffle Baking Oven from Bühler offers a high-capacity and flexible solution for producing a wide range of waffles. The oven features transversally arranged baking plates made from a cast iron alloy, ensuring optimal thermal performance and wear resistance. With a capacity of up to 121 baking plates, this oven increases production without requiring additional space. The baking plates and drums are easily replaceable thanks to a separate batter depositing cart, facilitating quick product changeovers and cleaning. An optimized chain tensioning system compensates for thermal expansion, enhancing reliability. Additionally, the oven's modular steel frame design supports hygienic operations with easy maintenance through side and rear service doors. This design minimizes energy consumption and reduces downtime, making it ideal for large-scale wafer production.

Automatic waffle baking oven

Depositing equipment is a very common production line process in the food industry. Whether you want to make muffins or jellies or garnish and decorate cakes, all of this is impossible without the depositing step. Depositing is a form of extrusion used primarily to produce pieces of dough that will be further processed to create several food products. The dough is passed through a depositing machine and poured in equal parts from holes in a die plate with nozzles or a conveyor belt. But that’s not all. Depositors are also used to fill, layer, or cover your food items with other ingredients before proceeding to the next step of the production process which is usually packaging.

Depositing

Producing molded cones and cups on a large scale requires an oven that can ensure uniform baking conditions and high output. Consistency in quality and flexibility in production volumes are crucial to meet varying market demands.
<h2>Produce high-quality cones and cups efficiently</h2>
The Franz Haas MTA baking oven, developed by Bühler, is a specialized oven designed for the production of molded wafers such as ice cream cones and wafer cups. The oven allows for the production of up to 21,100 cones or cups per hour, with 48 baking molds each capable of holding 11 cones. Its baking molds, manufactured in Austria from high-quality gray iron, ensure even baking conditions through automatic temperature control. The robust design includes heat-stabilized ball bearings and a chain tensioning system that compensates for thermal expansion, reducing downtime and prolonging the oven's lifespan. Highly efficient nozzle burners, powered by a WhirlWind gas mixing system, optimize energy consumption. This oven is ideal for users in the food industry looking for flexibility, durability, and high production capacity.

Baking oven for molded cones and cups

Industrial measurement equipment is used as a crucial step before products leave the production line. These measuring instruments check for correct dosage and standards. Equipment for measurement and control employs a wide range of technologies to detect inconsistencies in volumes, sizes, weights, and fill levels as well as to inspect goods for quality against a set of criteria. Specialized measuring tools allow you to minimize the probability for error to its lowest possible, ensuring that both products and packaging meet your benchmarks.

Measurement &amp; Control

Producing high-quality wafer sticks with consistent shapes and textures requires advanced baking technology. Traditional methods may lead to inconsistent results and significant energy consumption, posing challenges for large-scale production.
<h2>Produce consistent wafer sticks efficiently</h2>
The Franz Haas EWB-R IND is a fully automatic wafer stick baking oven by Bühler, specifically designed for the production of various types of wafer sticks. The oven utilizes an emission-free induction heating system, which significantly reduces energy consumption and enhances sustainability. Batter strips containing 40-70% sugar are poured onto a heated baking ring and then wound around mandrels to form sticks. This system supports the creation of filled sticks, wafer pillows, and other custom designs. Operation is facilitated through a centrally arranged touchscreen, making it easy for operators. The oven's sturdy construction, featuring a uniform steel ring and stable installation, ensures consistent high-quality output. Additional features allow for various surface finishes, twisting, crimping, and even partial or full coating with creams.

Wafer stick baking oven

To coat your consumer products with color or taste-enhancing substances, specialized technologies are available that ensure all the contents are individually and evenly covered. The process starts with loading your goods onto rotating drums, exposing the products to spray nozzles that treat them with your prescribed coating formula.

Coating

The process of forming allows you to shape your products homogeneously. Forming machines are fed the manufactured material in bulk and cut it down to specification, so the process takes place between formulation of the mass and the packaging of the final item.

A special class of this equipment – Form, Fill, and Seal Machines (FFS) – creates bags and pouches from flat material such as plastic sheets, fills them with your designated product, and seals them.

Forming

In large-scale bakery production, maintaining consistent quality and efficiency in the baking process is crucial. Whether dealing with artisan bread or mass-produced pizzas, variability in baking and proofing can lead to product inconsistencies. A reliable solution ensures uniform baking and reduces production downtime.
<h2>Ensure uniform baking and proofing</h2>
The AMF Den Boer Modular Tunnel Oven and Step Proofer by AMF Bakery Systems are designed to integrate seamlessly into existing bakery production lines. These modular, pre-assembled units are customizable to fit the specific needs of various bakery products, including artisan bread, pizza, cakes, pastries, and soft breads. What sets these ovens apart is their flexibility in thermal principles and heating options, such as hydrogen, direct, hybrid, impingement, radiation, electric, infrared, and high temperature. This versatility ensures that even the most demanding baking requirements can be met. The use of Smart digital services further enhances process optimization, enabling real-time monitoring and adjustment. These ovens and proofers are built with over 100 years of baking knowledge, ensuring reliable and efficient operation.

Industrial tunnel oven for baking and step proofing

Complex processes call for continuous tracking and monitoring systems that help you to keep the manufacturing operation under control. The technology analyzes the components in the production phase for divergence in behavior or changes in conditions. Based on advanced software applications, monitoring platforms make sure that your products satisfy the quality criteria while they are being developed.

Monitoring

Proofing

In industrial baking processes, achieving consistent product quality can be challenging due to uneven heat distribution and fluctuating energy costs. These issues often require solutions that ensure uniform baking and energy efficiency without compromising speed or product quality.
<h2>Ensures uniform and consistent baking</h2>
The Conny™ Convection Oven by Aasted is designed to provide uniform baking across various products such as biscuits, cookies, crackers, muffins, and pizzas. This oven features several zones, each equipped with an energy module containing blowers and a heat exchanger, which can be powered by gas, oil, or electricity. The design ensures that baking air and flue gas do not interfere with each other, promoting an efficient baking environment. The Conny™ Convection Oven also features 2-meter preassembled sections, which minimize installation time, and offers belt widths ranging from 800 to 4000 mm. Constructed with corrosion-resistant CorTen steel for the interior and enameled or stainless steel for the exterior, it allows for easy cleaning and maintenance with hinged doors. This oven is ideal for industrial settings where energy savings and consistent product quality are critical.

Convection oven for uniform baking

Entry level

In laboratory environments where precise temperature control is critical, standard ovens often fall short. Applications such as materials testing, baking, and sterilization require consistent temperatures up to 600°C to ensure accurate results and significant energy efficiency.
<h2>Achieve precise heating with high temperature control</h2>
The High Temperature Laboratory Oven (LHT) from Carbolite Gero is engineered for applications requiring consistent heating up to 600°C. Available in three sizes with capacities of 30, 60, and 120 litres, these bench-mounted units feature a heavy-duty convection fan and low thermal mass insulation for uniform temperature distribution and fast response times. The corrosion-resistant, brushed stainless steel interior offers durability, while the multi-position shelves enhance usability. The oven includes a R38 PID controller for precise temperature management and can operate continuously. Optional features include advanced digital controllers, over-temperature protection, and air exhaust fans.

High temperature laboratory oven for precise heating

Industrial sterilization processes are employed in different industries to completely eliminate all living microorganisms from the final product. For instance, in food processing, sterilization equipment is used to produce a stable product with a long shelf-life by eradicating harmful bio-contaminants. Instead, in the medical field, sterilization technologies aim to prevent the transmission of microbes to patients by sterilizing all the tools and medical devices that come in contact with the patient. Most sterilization equipment, such as autoclaves, employs high-temperature pressurized steam to destroy bacteria and disinfect surfaces from spores. Other methods include radiation sterilization or using chemicals such as hydrogen peroxide for disinfection.

Sterilization

In a high-demand bakery setting, producing consistent, high-quality sandwich pancakes quickly and efficiently is crucial. Traditional baking methods often struggle to keep up with orders, leading to long production times and inconsistent results.
<h2>Automate baking, filling, and sealing</h2>
The Sandwich Pancake System by Cake Concepts is designed for industrial applications, facilitating the production of dorayaki, or filled sandwich pancakes. The system integrates baking, filling, printing, and sealing into one compact unit, ensuring streamlined operations. Its modular design allows for easy maintenance, and each function can be adapted to meet specific product requirements. With a capacity range of 3,000 to 12,000 pieces per hour, the system can handle large-scale production while maintaining high product quality. The system supports both gas and electric heating and includes features such as precise print heads and vacuum-based sealing to ensure perfect pancakes every time. Additionally, it complies with the highest industrial and food safety standards, making it a reliable choice for commercial bakeries.

Industrial sandwich pancake system

Filling lines are used extensively in all industries, such as food, pharmaceutical, chemical, and cosmetics, to accurately package different products into a container suitable for that product. Although the filling process is at the very end of the production line, it is no less important than the earlier steps. Last but not least, the idiom that dates back to 1382 when John Wyclif wrote the firste the laste, and the laste the firste, indicates just that the last things on a list are just as valuable as the previous ones. In this case, this idiom fits perfectly.

Filling

Printing

Sealing

In high-volume confectionery production, maintaining consistency and detail in intricate cake designs presents a challenge. Traditional methods can't always ensure precision or efficiency, especially when dealing with complex shapes and fillings.
<h2>Create detailed 3d cakes with rich fillings</h2>
The industrial Manju cake production system by Cake Concepts is designed to create intricate 3D cakes with precision and efficiency. The system uses solid cast iron or brass moulds, which retain heat exceptionally well, ensuring that the batter starts cooking immediately upon deposition. This preserves the fine details of the moulds, resulting in smooth cake surfaces and visible design features. The batter and filling are evenly distributed thanks to the mould's turning mechanism during baking. The system allows for easy swapping of moulds, enabling quick changes in design without prolonged downtime. With capacities ranging from 7000 to 25000 pieces per hour and output between 200 to 550 kg/hr, this equipment is suitable for large-scale production. The system is fully automated and features a stainless steel frame for sanitation.

Industrial manju cake production system

Whether it is marmalade or pizza, sauce or hummus, chocolate or fruit puree, most food products undergo a cooking step during their production process. Cooking is nothing more than applying heat to food, but there are different methods to do it. For instance, baking, frying, and roasting involve cooking food without using water, unlike boiling or steaming. Industrial cookers such as vacuum and pressure cookers, industrial fryers, industrial ovens, and industrial roasters focus on specialized applications that meet the different needs of the food industry by helping producers achieve a homogeneous cooking process.

Cooking

When producing spring rolls in high volumes, maintaining product consistency and reducing production downtime are critical challenges. This is especially true during recipe or size changes where precision and efficiency are essential.
<h2>Optimizes spring roll production with minimal labor</h2>
The Cabinplant Spring Roll Machine is designed to efficiently produce spring rolls while minimizing manual labor and production downtime. The system features precise filling deposition and consistent sheet thickness, which enhances product quality and reduces waste. Moreover, with a downtime of only 30 minutes for recipe and size changes, it maximizes productivity. The compact design saves space, allowing for a spacious production area. The machine includes components such as a batter pump, dough dispenser, baking drum, sheet folding conveyor, and a filling dispenser with a vacuum filler. This setup significantly reduces human cross-contamination, ensuring high food safety standards. It is suitable for use in industries like convenience food production.

Processing line for spring rolls

Folding

In the industrial baking industry, consistent and precise heat control is crucial for producing high-quality baked goods such as biscuits and cakes. Conventional ovens may struggle with issues like uneven heat distribution and long response times, leading to inefficient production cycles.
<h2>Optimize baking with precise heat control</h2>
The Meincke Turbu 4.0 by Bühler is an indirect-fired convection oven designed for the industrial production of a diverse range of baked goods, including biscuits and cakes. Featuring a unique double damper system, it optimizes heat transfer for uniform baking results. The oven’s modular design includes 2-meter long prefabricated modules, allowing you to combine different oven types for flexible production needs. Additionally, the ventilation system with adjustable dampers ensures ideal temperature levels throughout the oven, continuously exhausting and mixing air for an efficient baking process. With a heating principle that prevents combustion gases from contacting the product, it guarantees a constant, correct baking temperature. Bühler’s extensive experience also ensures high repeatability and consistent quality in baking.

Industrial tunnel oven for biscuits and cakes

Achieving consistent baking results can be challenging when producing a variety of baked goods at scale, such as biscuits and cakes. A common difficulty involves balancing energy consumption with the need to maintain uniform baking conditions across different products.
<h2>Optimizes energy and ensures uniform baking</h2>
The Meincke Hybrid Tunnel Oven from Bühler addresses these challenges through its combination of direct gas-fired and convection oven sections. This innovative design allows for both direct and indirect heating, optimizing energy consumption while ensuring swift pre-heating and uniform baking. The modular build, characterized by 2-meter prefabricated segments, offers high adaptability for various production needs. With an output rated up to 50 kW/m² for the direct gas-fired section, the oven delivers efficient performance suitable for a wide range of baked goods. The recipe-controlled burner system allows for precise control over the baking process, making it easy to switch between different products, while maintaining consistent results. This precision and flexibility are backed by Bühler’s 60 years of expertise in the baking industry.

Hybrid tunnel oven for biscuits and cakes

If you are in the industrial confectionery production, producing high-quality flat and hollow wafers can be challenging due to the need for precise heat management and consistent production efficiency. Issues such as inconsistent moisture distribution and lengthy cool-down periods can hinder productivity and wafer quality.
<h2>Optimize heat distribution during wafer baking</h2>
The Franz Haas SWAKT-Eco, by Bühler, is an automatic oven designed for industrial wafer production, focusing on energy efficiency and high wafer quality. The oven's PLC-controlled heating system allows for precise adjustments without the need for cool-down times, optimizing heat distribution for consistent weight and moisture levels. The burners are positioned above the baking plates, preventing baking waste from falling onto the burners, which results in fewer cleanings and reduced downtime. Its innovative burners enable full insulation of the baking zone, reducing gas consumption by up to 30% and cutting emissions by up to 90%. The modular design allows capacity expansions from 32 to 128 baking plates, providing flexibility for future upgrades.

Continuous wafer oven

In high-volume food manufacturing, traditional tortilla making can be time-consuming and prone to inconsistencies. Issues like uneven cooking, manual stacking, and inefficient production rates are common hurdles in meeting industrial demands.
<h2>Automate pressing, baking, and stacking tortillas</h2>
The TT-3600 Tortilla Production Line from ANKO automates the tortilla making process, starting from heat-pressing divided dough balls. These dough balls are flattened by the pressing and heating system, and then baked to golden perfection through a tunnel oven. The system includes a stacking function for packaging convenience. With a length of 30 meters and a production capacity of 3,600 tortillas per hour, this line is suitable for large suppliers and food factories that prioritize high productivity. ANKO's system features a precise dough locating jig, hydraulic pressing, and heating system, three-layer tunnel oven with independent burner control, and advanced safety devices.

Automatic tortilla production line

Counting

Pressing

Stacking

In high-volume food production facilities, manual preparation of pastry sheets for spring rolls and samosas can be time-consuming. This process poses challenges such as maintaining consistent product quality, reducing labor costs, and increasing production speed.
<h2>Automates baking, cutting, and stacking of pastry sheets</h2>
The SRP Automatic Spring Roll and Samosa Pastry Sheet Machine, designed by ANKO, handles the entire production process from batter to ready-to-pack pastry sheets. It automates baking, cutting, counting, and stacking, ensuring uniformity and high output. The system is user-friendly, requiring only the preparation of batter. The machine's micro-computer temperature controller maintains baking temperature within ±1°C, guaranteeing consistent quality. The 2.5-meter cooling conveyor ensures that dough sheets cool evenly before they are cut, counted, and neatly stacked. Capable of producing up to 2,700 pastry sheets per hour with thickness ranging from 0.4-0.8 mm, this machine is ideal for commercial kitchens and factories aiming to optimize their pastry production.

Spring roll and samosa pastry sheet production line

Industrial cooling equipment varies according to the consistency and temperature conversion demands the material you are handling, but the process typically involves heat exchange treatment as your products are conveyed through a cooling chamber equipped with extraction fans or circulating water. Temperature control is a crucial aspect of your commercial production and cooling systems are applied to a range of industries.

Cooling

Cutting

In large-scale bakeries, optimizing production efficiency while maintaining high quality is a significant challenge. Conventional batch processing often limits output and can introduce inconsistencies. When faced with the demand for mass production of buns and rolls, these hurdles become even more pronounced.
<h2>Boost production efficiency for buns and rolls</h2>
The High-Speed Bun and Roll System by AMF Bakery Systems is a comprehensive solution for large-scale production facilities looking to enhance efficiency and output. This system integrates advanced features like the FLEX extrusion dividers for precise dough handling and consistent product quality. With a capacity to produce up to 96,000 pieces per hour, the system significantly increases throughput while maintaining stringent sanitary standards with open frame designs. Ideal for producing various types of buns and rolls, including hamburger buns and hot dog buns, this system ensures superior product consistency and operational simplicity. The integration with AMFConnect™ allows real-time monitoring and data-driven decision-making, further optimizing bakery performance. Additionally, components such as the BakeTech Continuous Proofer and Oven ensure precise control over fermentation and baking processes, maximizing product quality and minimizing rejects.

High-speed bun and roll production system

The extruder was first developed to make lead pipes in the late 18th century. But the extrusion process technique quickly spread to other manufacturing sectors, including food, feed, and biomass products. An extruder machine presses a fluid or solid material through a die. Depending on your use case, extruders adopt single- or twin-screw systems to push the premixed feed material through a barrel. Thermal pressure applied in this step can chemically modify the mixture, so the screw system must be precisely calibrated to achieve the desired result. Finally, a knife head cuts the extruded material into your designed dimensions. Extrusion machinery produces items of a uniform size, shape, and consistency.

Extrusion

The fermentation process stimulates enzymatic activity in organic substrates to transform their chemical composition. Fermentation is aided by storying the biomaterials in anaerobic environments, allowing the microorganisms to decompose their nutrient structures. The process is integral to some of the most popular products throughout time such as wine, beer, cheese, and kimchi. But besides the food sector, fermentation is also an important stage in the industrial manufacturing of chemicals, pharmaceuticals, and biofuels.

Fermentation

Handling

In high-volume bakeries, achieving consistent quality for soft bread can be challenging due to the need for precise control over fermentation, mixing, and baking processes. Balancing these factors while maintaining efficiency and minimizing downtime is crucial for meeting production demands.
<h2>Enhance soft bread production efficiency</h2>
The High-Speed Soft Bread System by AMF Bakery Systems is designed for bakeries requiring rapid and reliable high-volume production of soft bread. The system is capable of producing between 600 and 13,500 loaves per hour, featuring components such as a sanitary Open Frame Mixer, gentle Dough Chunker & Elevator, and a modular Vesta Spiral Cooler. Custom-designed fermentation rooms ensure optimal dough development, while the BakeTech Continuous Proofer and Oven provide precise temperature control throughout the proofing and baking stages. The addition of a Saber Bread Slicer & Mark Bread Bagger ensures efficient slicing and packaging, reducing operational complexity and downtime.

Soft bread production system

Industrial mixing equipment is used to combine two or more solid, liquid or gaseous segregated ingredients into a homogenous single product. The choice of mixing technology depends largely on the physical state of the ingredients and the desired final product. But the sensitivity of the ingredients, the process temperature, and pressure requirements are also critical factors. All these parameters result in a wide range of industrial mixers.

Mixing

Packaging

Slicing

In high-volume commercial bakeries, producing consistent, high-quality sheeted pizzas and flatbreads can be a challenging task. Ensuring uniformity in thickness, texture, and topping distribution across large batches requires specialized equipment and expertise.
<h2>Automate high-volume pizza and flatbread production</h2>
The Sheeted Pizza/Flatbread System by AMF Bakery Systems is designed for efficient production of various flatbread products, including pizzas, pita, naan, and tortillas. This system integrates seamlessly into your production line, offering maximum performance with minimal maintenance. With a capacity to produce up to 80,000 pieces per hour, it meets the demands of both rustic and high-volume baking. The system includes advanced decoration and topping capabilities, delivering consistent, high-quality results. The integrated AMFConnect™ technology provides real-time data and unit equipment information, facilitating better and faster operational decisions.

Sheeted pizza and flatbread production system

Decoration equipment adds the finishing touch to your industrially-prepared foods by depositing ingredients in a specified pattern on the surface of the products. Your items pass individually under a system of nozzles that lay the decorating formula precisely and uniformly. Popular in confectionery, decoration is used to differentiate products in the market.

Decorating

Integration

In large-scale bakery operations, achieving uniform quality and high production capacity for croissants can be challenging. Complex processes like sheeting, laminating, and baking require precise handling to ensure consistent results and avoid wastage.
<h2>Sheet, laminate, bake, and cool efficiently</h2>
The Croissant Production System from AMF Bakery Systems is a state-of-the-art solution tailored for high-capacity manufacturing of European-style croissants. This system integrates advanced sheeting and laminating technologies to handle up to 30,000 croissants per hour with uniform quality. It features a gentle dough chunker and feeder, open frame mixer for consistent dough quality, and the Tromp Laminating Line for high-speed, stress-free lamination. Additionally, AMFConnect™ provides real-time production data for better decision-making. The system also includes the Den Boer Multibake Tunnel Oven for precise baking and the Vesta Spiral Cooler for efficient cooling. This comprehensive approach ensures reliable operations, increased efficiency, and seamless integration into existing bakery workflows.

Advanced croissant production line

Lamination

Sheeting

In large-scale bakery operations, producing a high volume of consistent and high-quality cakes and muffins presents several challenges, particularly in terms of maintaining sanitation standards and process optimization. Efficient management over mixing, depositing, baking, and cooling processes is crucial to meeting production goals while ensuring product quality.
<h2>Controls every step of the baking process</h2>
The Muffin and Cake Production Line from AMF Bakery Systems integrates advanced technologies to streamline each stage of cake and muffin production. The system covers air circulation, depositing, baking, and cooling, ensuring gentle handling for various scrap-less cake and muffin products. Notable features include the capability to produce up to 100,000 cupcakes or muffins per hour, making it ideal for large-scale bakery operations. The Den Boer Multibake Tunnel Oven provides precise temperature control with its independent zone control, allowing consistent baking quality. The Tromp Muffin/Cake Depositor offers semi-automatic production with adjustable settings for different batter types. Additionally, AMFConnect™ provides real-time data access, improving operational decisions and efficiency.

Muffin and cake production line

Circulation

Batch

In commercial baking, producing high-volume, high-quality swirl or tin breads can be challenging due to the demand for consistency, efficiency, and minimal downtime. You need a solution that not only meets these production goals but also offers flexibility to adapt to various bread types.
<h2>Improve efficiency and flexibility in bread production</h2>
The Swirl Bread System from AMF Bakery Systems is specialized for high-speed production of swirl and tin breads, addressing the needs of commercial bakeries. This system can produce up to 9,000 pieces per hour, ensuring both efficiency and consistency with every batch. It features advanced sheeting technology for stress-free, uniform dough moulding, as well as a Fusion Open Frame Mixer capable of handling large dough batches of up to 3,200 lbs. The Den Boer Multibake Tunnel Oven provides independent zone control for precise baking temperatures, while the Vesta Spiral Cooler maintains premium product quality with efficient cooling processes. AMFConnect™ provides real-time data for monitoring and optimizing production line performance, aiding in faster decision-making and improved operational efficiency.

Swirl bread production system for commercial bakeries

<span style="font-weight: 400">The molding process is often included in bakery products. Utilizing molding equipment guarantees a uniform shape, weight, and size. The molding machine first gently flattens the dough mix by going through a sheeter, where a series of rollers press the thin piece of dough. The sheet is then cut into the specified shape and, depending on your final product, may be rolled by using a curling chain. After the molding, other ingredients may be added before the products are conveyed for baking or freezing.</span>

Moulding

In a commercial bakery, maintaining consistent product quality during large-scale production is crucial. Challenges often include uneven baking, inconsistent proofing, and layout inflexibilities that hamper efficiency.
<h2>Achieve consistently uniform baking</h2>
The AMF BakeTech Continuous Proofer and Oven System is a conveyorized solution designed to solve common challenges in commercial bakeries. This system ensures that each pan of product travels through identical conditions, resulting in uniformly baked goods. The system is equipped with twice as many burners as competing ovens, providing exact heat placement for precision baking. It accommodates a variety of products, including gluten-free, organic breads, brioche rolls, and hoagie rolls, offering maximum layout flexibility. Manufactured and supported by AMF Bakery Systems at their Center of Thermal Excellence in Tucker, GA, these systems also incorporate Scorpion® Oven Profiling and Analysis for process validation, ensuring optimal performance.

Continuous proofer and oven systems for commercial bakeries

Managing diverse product development in the bakery industry demands a solution that accommodates various production techniques such as depositing, extruding, and enrobing. The need for a flexible and efficient system to handle multiple types of dough and complex baking processes is ever-present.
<h2>Deposit, bake, and cool with precision.</h2>
The Aasted Bakery Line addresses the complexities of modern baking requirements. This system consists of three main sections: the feed section with a high-precision Alice™ extruder, the oven section with options of DGF, Convection, or Hybrid ovens from the Conny™ series, and the discharge section featuring a versatile cooling system. The feed section allows for single, double, and triple mass depositing, making it perfect for intricate product development. The oven section's customization options ensure optimized baking conditions for different products, while the discharge section offers efficient cooling tailored to various baked goods. Designed for adaptability, this line also supports additional modules like depositors and enrobers, enabling full or partial enrobing of baked products. Aasted ensures high-quality, consistent results, significant flexibility, and operational efficiency across a wide range of bakery applications.

Versatile bakery production line

Enrobing your food products means coating them with additional ingredients such as chocolate, syrup, or sugar. By automating this process you produced homogeneous results and reduce wastage. Items are fed to the enrobing machine to be fully or partially covered. Following this, a blower and an agitator combine to shake any excess coating off the individual products.

Enrobing

When manufacturing products like hard biscuits, crackers, or certain cookie types, achieving a perfect crust and uniform baking while minimizing energy consumption can be challenging.
<h2>Uniform baking with direct gas heating</h2>
The Conny™ Direct Gas Fired Oven (DGF) by Aasted is specialized for baking hard biscuits, crackers, and specific cookie types. The oven employs direct gas burners distributed throughout the oven chamber, both above and below the oven band. This ensures an even and efficient baking process. The 2-meter preassembled sections reduce installation time significantly. With belt widths ranging from 800 to 1500mm, the DGF can cater to different production scales. The oven is built with corrosion-resistant steel and equipped with a centralized gas and air distribution system, ensuring precise temperature control and safety via a flame detection system that prevents gas supply without a flame. Optional electric burners are available for those preferring an electrically heated baking room. Additionally, minimum one large hinged cleaning door per module facilitates easy maintenance.

Direct gas fired oven for biscuit and cracker production

In large-scale food production, maintaining consistent quality while efficiently handling various ingredients is crucial. Stir-frying is a common method, yet challenges like uneven cooking and ingredient control can arise without the right equipment.
<h2>Achieve consistent stir-frying with electronic ignition</h2>
The Multiple Function Stir Fryer by ANKO is designed to address the complexities of industrial stir-frying. With its round inner cooking barrel and electronic ignition, it ensures even heat distribution, allowing continuous stir-frying of foods such as rice, noodles, and meat. This fryer accommodates various capacities, from 1 L to 120 L, catering to diverse business needs. Its electronic temperature control prevents burning, and the special inner rolling barrel ensures ingredients, like noodles and spaghetti, do not become mushy. The ANKO fryer not only stir-fries but also dries, bakes, and seasons food. The fryer’s design, which supports both clockwise and counterclockwise rotation, makes loading and unloading ingredients easy, enhancing operational efficiency and reducing downtime.

Industrial stir fryer for food production

Industrial drying machines are designed to remove moisture from your product. But the drying process must cater to variations in the state of matter and molecular structure of the input material. Industrial dryer technology exploits the modes of heat transfer (convection, conduction, radiation, evaporative cooling) to control the moisture content.

Drying

In large-scale commercial bakeries, producing consistent and high-quality Danish and puff pastries demands precise control over sheeting and laminating processes. Addressing the challenges of delicate dough handling and maintaining uniformity in large batches is crucial to meet production standards and consumer expectations.
<h2>Enhance pastry quality and production efficiency</h2>
The Danish & Puff Pastry System by AMF Bakery Systems offers a turnkey solution for commercial pastry production. Its sheeting and laminating technology are specifically designed to delicately handle dough, ensuring consistent, high-quality results. The system includes components such as an open frame mixer, a dough elevator conveyor, the Tromp laminating line, and the BakeTech continuous oven. Together, these components allow for the controlled production of European-style Danishes and puff pastries. The AMFConnect™ system adds another layer of efficiency by providing real-time data for monitoring and decision-making. This integrated approach results in optimized processes and seamless integration into existing production lines, suitable for bakeries aiming to scale their operations.

Danish and puff pastry production line

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