Continuously Bakes and Cooks Diverse Foods

The Mini Tunnel Oven from Memak Professional Chocolate and Bakery Machines is a state-of-the-art solution designed for bakeries, pizza restaurants, and food production facilities aiming to streamline their baking and cooking processes with continuous operation. The oven employs a static heating principle coupled with a speed-adjustable conveyor system, enabling precise cooking of various products such as pizzas, lavash, and meat dishes at temperatures ranging from 50-400 °C. Its ergonomic design features independently controllable heating elements for optimal energy efficiency and quality control, while the integration of special refractory stones ensures consistent heat distribution. Easy cleaning and maintenance are facilitated by removable crumb trays, and the mobile design allows for versatile placement within your facility. Optional configurations are available to meet specific industrial requirements, showcasing Memak’s commitment to engineering support and custom solutions.

The post Compact tunnel oven for continuous baking appeared first on Making.com.

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.

The post Dough divider for industrial baking processes appeared first on Making.com.

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.

The post Bread moulder for consistent dough shaping appeared first on Making.com.

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.

The post Bread dough rounder for consistent shaping appeared first on Making.com.

Bakes Uniformly with Optimal Heat Transfer

The Meincke Turbu 4.0 from Bühler Group is a versatile indirect-fired convection tunnel oven designed for the industrial baking sector. What sets this oven apart is its precise heat management system, leveraging a double damper mechanism that optimizes burner heat for energy efficiency and consistent baking results. It excels in baking a wide range of products, including digestive biscuits, chocolate chip cookies, sponge cakes, margherita pizzas, and meat pies.

Operating continuously at high speeds, the Meincke Turbu 4.0 uses a unique system where air is preheated in a heat exchanger away from the baking chamber, ensuring no combustion gases contact your products. This results in a uniform, top-quality bake ideal for food manufacturers focused on high throughput and reliability. Modular in design, this oven allows for seamless integration into existing lines and can be customized with different configurations to meet your specific production requirements.

Engineered for durability and ease of maintenance, the oven also features an advanced ventilation system that effectively manages exhaust and air distribution. This comprehensive engineering not only supports energy-efficient operations but also reduces downtime, allowing for maximum productivity in the production of your baked goods.

The post Industrial tunnel oven for biscuits and cakes appeared first on Making.com.

Bakes and Heats Products Efficiently

The Meincke Hybrid Tunnel Oven from Bühler Group offers a unique solution combining direct gas-fired and convection heating methods within its modular design. This enables baked goods producers to achieve uniform baking results and flexible processing for a range of products, including biscuits, cakes, and crackers. With its continuous operation, the oven supports high-speed production while optimizing energy use, cutting energy consumption with its adaptable heating configurations. The system is PLC-controlled and supports full integration into existing production lines. Featuring a robust, 2-meter prefabricated module design, it allows easy customization and expansion to meet evolving production demands. Enhanced energy efficiency and consistent heat distribution make it ideal for maintaining product quality and operational cost-effectiveness. The oven includes recipe-controlled burners enabling swift transitions between products, catering to dynamic production schedules and diverse product lines. Suitable for food industry standards, the Meincke Hybrid Tunnel Oven provides reliable performance tailored for the rigorous demands of large-scale bakeries and confectionery manufacturers.

The post Hybrid tunnel oven for biscuits and cakes appeared first on Making.com.

Presses, Bakes, and Stacks Tortillas

The TT-3600 Tortilla Production Line from ANKO Food Machine Co., Ltd. offers a comprehensive solution for high-capacity tortilla production. Engineered for seamless integration into food production lines, this system presses, bakes, and stacks tortillas with precision. It starts with a hydraulic pressing and heating system, ensuring uniform flattening of dough balls regardless of their initial shape or consistency. The three-layer tunnel oven follows, boasting independent burner controls for exact temperature management, essential for consistent browning.

Capable of producing up to 3,600 tortillas per hour, this line excels in high-speed, continuous operations. Its automation extends from pressing to cooling, with a conveyor system that cools rapidly, allowing for efficient stacking and precise counting for packaging. Notably, it operates with only two personnel, maximizing labor efficiency.

Its robust design includes safety features like interlocks and flame failure alarms, ensuring safety during operation. Designed primarily for large food factories and tortilla manufacturers, the TT-3600 is equipped with customizable options to meet varying product dimensions and recipes, adhering to industry standards and compliance requirements.

The post Automatic tortilla production line appeared first on Making.com.

Optimizes Baking Performance and Reduces Energy Usage

The Sustainable Oven Service (SOS) from AMF Bakery Systems integrates seamlessly into industrial baking operations, offering a transformative solution for monitoring and optimizing tunnel and continuous ovens. Leveraging over a century of baking expertise, this service employs advanced data analytics and artificial intelligence to deliver energy efficiency and consistent product quality. Primarily aimed at bread, buns, rolls, pizza, flatbreads, cakes, pies, and pastries production, the SOS reduces natural gas consumption by up to 20% while maintaining excellent baking conditions. It provides continuous automation and operates at high speeds, integrating smoothly with existing conveyor and baking oven systems. The service is equipped with real-time monitoring capabilities for precise temperature control and vapor exhaust management, ensuring optimal baking settings are maintained. Ideal for food producers and bakery operators in the food production and industrial baking sectors, this service utilizes smart connectivity for enhanced oven performance, offering comprehensive insights and recommendations for process improvements. AMF’s expert assistance includes tailored advice and configurations, ensuring minimal downtime and maximized efficiency throughout the baking process.

The post Energy-efficient oven monitoring system for bakeries appeared first on Making.com.

Produces and Automates Artisan Bread Varieties

AMF Bakery Systems offers the Industrial Artisan Bread Production Line, a cutting-edge solution designed to meet the needs of commercial bakeries and artisan bakery operators. This production line stands out due to its high-speed sheeting technology and modular design, enabling seamless transitions between a variety of artisanal products such as baguettes, ciabatta, and focaccia. It utilizes a continuous, automated process that integrates mixing, sheeting, fermentation, proofing, and baking, ensuring efficiency and consistency throughout.

Capable of producing up to 60,000 pieces per hour, this system supports high-volume production while preserving the delicate texture and flavor profiles characteristic of handmade breads. It features the AMFConnect™ for advanced, real-time monitoring and data-driven decision-making, enhancing operational efficiency. The use of Intralox ThermoDrive® conveyors and seamless dough troughs ensures hygiene and reduces contamination risks.

Available with customizable options, this equipment can handle diverse applications, from flatbreads to filled snacks, adapting as production needs evolve. Engineered for easy cleaning and maintenance, it includes components like the Vesta Spiral Cooler for optimized cooling and full wash-down sanitation, making it a reliable choice for scalable artisanal production.

The post Artisan bread production line for high-volume bakeries appeared first on Making.com.

Processes Sweet and Savory Pies in High Volumes

The Tromp Pie Production Line from AMF Bakery Systems stands out for its comprehensive integration and scalability in pie production. Designed for continuous, high-speed operations, it processes diverse applications, including apple pies, chicken pot pies, and blueberry muffins. The system’s multi-process capabilities—comprising mixing, depositing, decorating, baking, cooling, freezing, and conveying—enable seamless production flow. Key components like the Den Boer Tunnel Ovens and Vesta Spiral Coolers ensure precise temperature control and optimal cooling, while the Tromp Unimac Depositor allows for versatile product handling. This line is ideal for commercial bakeries aiming to enhance throughput without compromising product quality. Pre-assembled modules facilitate quick setup, and adaptable configurations meet varied production needs, ensuring compliance with sanitary requirements for food safety standards.

The post Pie production line for sweet and savory pies appeared first on Making.com.