Divides and Weighs Dough for Consistent Baking

The Dough Divider from GBT GmbH is a crucial solution for efficient dough handling in bakery production lines. Featuring a unique cam control system and adjustable stroke pressure, it excels in precise dough division and weighing. This system offers customization options, including motorized weight settings and dough conveyor strewers, catering to a range of bread types from artisan loaves to flatbreads. Seamlessly integrating into high-speed, continuous operations, it ensures consistent product quality. The ergonomic operating panel facilitates easy recipe management, and its design allows for straightforward integration with equipment like round moulders. Constructed for durability, it meets the demands of industrial bakery environments and supports various dough types, guaranteeing reliable performance across diverse applications.

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Shapes and Moulds Diverse Dough Products

The Moulder from GBT GmbH is engineered to streamline the shaping process for bakery manufacturers, offering precise and reliable moulding for various dough products. This equipment uses an advanced shaping mechanism to handle diverse applications, from artisan breads like ciabatta and sourdough to mass-produced items such as brioche buns and pita bread.

With its robust design, the moulder integrates seamlessly into your production line, offering versatile compatibility with upstream and downstream equipment, including dough dividers and tunnel ovens. It is capable of processing high volumes, ensuring consistent quality across each batch. The machine features PLC control with options for remote monitoring, allowing for real-time adjustments and efficient process management.

Available in durable stainless steel, the moulder is designed to withstand the rigors of industrial bakery environments while ensuring hygiene standards. It supports CIP cleaning systems, facilitating quick and thorough maintenance with minimal downtime. GBT GmbH offers customization options, including adjustments to moulding profiles and throughput capacities, to tailor the equipment to your specific production needs.

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Rounds and Shapes Dough for Bakery Products

The Rounder from GBT GmbH is a precise dough shaping machine designed to enhance your bakery process by ensuring consistent dough texture and quality. It efficiently rounds various doughs, from pizza to traditional bread, thanks to its robust design that supports high-speed, continuous operations. Commonly utilized in bakery and baking plants, it processes dough for Margherita pizza, Manakish zaatar, Lahmacun, and more, meeting the demands of diverse production needs.

This machine integrates seamlessly into your production line with its advanced conveyor technology, offering reliable performance across multiple stages: dividing, rounding, moulding, and mixing. With options for stainless steel construction, it ensures durability and resistance to food-grade environments. The Rounder boasts automatic operation with control systems that simplify integration and operation within larger automated processes. With its optimized design, it minimizes energy consumption while maximizing throughput, handling substantial volumes to boost productivity.

Configurable features allow tailoring to specific plant requirements, and it meets industry standards for efficiency and hygiene. The inclusion of easy maintenance features ensures reduced downtime, while comprehensive engineering support is available for custom solutions to fit unique production challenges. Whether for small bakeries or large industrial food processing plants, GBT GmbH’s Rounder is a stellar choice for those aiming to improve bakery production efficiency.

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Rapidly Cools Baked Goods for Quality Assurance

The Vesta Spiral Cooler by AMF Vesta is designed to optimize the cooling phase in industrial baking production. This modular system rapidly cools various baked goods such as sourdough loaves and almond croissants, using a continuous spiral design to ensure efficient heat dissipation and moisture control. Engineered for seamless integration into high-speed production lines, it supports automated operations and control via a PLC interface, allowing remote monitoring for optimal performance. With the capacity to handle diverse product sizes and types, it suits applications from bread production to confectionery. The cooler’s hygienic design enhances sanitation, featuring easy-to-clean surfaces and accessibility for maintenance. It is constructed with durable materials that are corrosion-resistant, ensuring longevity and consistent operation in demanding industrial environments. The Vesta Spiral Cooler’s flexibility and efficiency make it a vital component in modern bakery system integration.

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Produces and Shapes Donuts with Precision

The EVOLUTION Donut and Berliner Line from WP Kemper delivers an unparalleled donut production solution tailored for industrial bakeries and food production companies. Utilizing WP Kemper’s patented donut stamp technology, this equipment ensures minimal scrap dough while maintaining precise dimensions and consistency across a variety of donut styles, from classic ring donuts to sugar-dusted mini donuts.

Operating under a continuous, high-speed production process, the line consists of integrated components including dough dividing and moulding machines, pre-proofers, flat pressing and pre-pressing modules, an innovative stamping mechanism, and final proofers. This modular system has a throughput capacity of up to 57,600 pieces per hour, making it ideal for high-demand environments.

Automation is facilitated through PLC control, enhancing integration into existing lines and maximizing production flexibility across various donut types. The line is designed with hygienic components to ensure easy cleaning and maintenance, featuring a tray cleaning station with infra-red technology.

Engineered for durability, the equipment can be customized with different working widths and weight ranges to meet specific production needs, and it supports a wide array of end-products including filled ball donuts and chocolate-covered varieties, meeting the diverse demands of the bakery and confectionary industries.

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Divides Dough Efficiently for Consistent Baking

The V 700 Industrial Dough Divider from WP Haton is a robust solution designed for high-capacity dough processing, ensuring precision in dividing various dough types for large-scale bakeries and food processing companies. It features the Voluminator, which carefully regulates pressure, making it ideal for handling sensitive doughs while maintaining their structure. The V 700 operates with a throughput of up to 9,000 pieces per hour, integrating seamlessly into continuous, high-speed bakery lines. With modular options for multiple pocket configurations, this machine supports a wide range of applications, including sourdough loaves, French baguettes, and more. Built for durability and efficiency, it fits perfectly into existing setups, with minimal maintenance due to its solid construction and reliable drive system.

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Processes and Shapes a Variety of Breads

The Classica Bread Production Line from WP Haton is a modular solution tailored for automated bakeries seeking to enhance their production efficiency and versatility. This equipment stands out by offering a wide array of customization options, allowing you to produce diverse bread types such as sourdough, brioche, and multigrain baguettes. The line incorporates essential processes, from dividing and rounding to proofing and moulding, ensuring consistent quality and output ranging from 500 to 10,000 pieces per hour. Its adaptability to manual, semi-automatic, or fully automatic operations makes it suitable for small to industrial-scale bakeries. The integration of state-of-the-art dough processing equipment, including dough dividers and conical rounders, ensures gentle handling of dough, preserving its quality while optimizing energy use. Available with various accessories, the Classica line supports tailored configurations meeting specific production and bread shape requirements, enhancing efficiency and reducing downtime.

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Rounds and Separates Diverse Dough Types

The CR 59 AT Conical Dough Rounder from WP Haton is engineered to meet the demanding needs of bakeries and bread manufacturers. With its adjustable tracks, this rounder expertly processes a wide range of dough weights and types, from wheat to multigrain. Equipped with a Teflon-coated cone, it minimizes sticking, eliminating the need for flour, while the optional automated oiling system facilitates smooth handling of sticky doughs. Ideal for operations that require efficient dough rounding and separation in both manual and continuous batch processes, the CR 59 AT seamlessly integrates into existing production lines for enhanced product quality. Designed with the flexibility to handle doughs with high water content, it is a vital component for producing everything from artisan breads to pizza dough. Its robust construction ensures longevity and consistent performance, while the modular design supports easy upgrades. The rounder can be customized to fit specific operational needs, ensuring it complements your current production capabilities efficiently.

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Feeds and Portions Dough Consistently

The Dough Hopper from WP Haton is specifically designed to optimize dough handling in industrial baking processes. This equipment ensures a consistent and controlled delivery of dough to dividers, maintaining a steady pressure and amount thanks to its automated level detection and pneumatic feed system. Ideal for bakeries and food processing facilities, it supports production of a wide range of products including baguettes, artisan loaves, rye, and sweet breads. With an integrated photocell for dough level monitoring, it operates continuously, facilitating high-speed operation while maintaining dough weight and consistency. Built for seamless integration into automated production lines, the Dough Hopper also offers stainless steel construction for durability and easy cleaning.

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Rounds and Separates Dough for Bakery Production

The CCR 59 Conical Rounder from WP Haton is expertly engineered to enhance your bakery’s dough processing capabilities. Featuring a unique combination of cylindrical and conical rounding elements, it offers an extended rounding path, ideal for shaping diverse dough types such as wheat, rye, and multigrain into consistent forms like baguettes and artisanal loaves. This rounder integrates seamlessly into continuous, automated production lines, supported by adjustable track configurations for optimal handling of both soft and stiff dough varieties. With the option to install an automated oiling system and air drying device, it ensures smooth processing of sticky doughs. Crafted for efficiency, the CCR 59 supports high throughput while maintaining product quality, making it a cornerstone for commercial bakeries and industrial bread producers aiming for superior dough rounding outcomes.

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