Automated Dough Systems
Machines and systems are automated according to the customer's requirements and the task at hand: from manual operation to recipe functions, to fully automatic expansion through PLC control and connection to PPS systems.
The controls do not only operate and monitor the function of the machine. They also monitor the production process and support the baker in the obligation to product quality and documentation. By connecting to production management, or taking it over, they help control the daily work.
- Control
- manual · recipe · fully automatic PLC
- Connection
- PPS and IoT
- Aroma Multiline
- 500 or 1,000 kg
- Stepwise automation, from manual operation to fully automatic PLC control
- Connection to PPS production planning systems
- The controls support the baker in product quality and documentation
- IoT brings machines, technologies and user interfaces onto one network
- Kneading and dough conveying can be combined in a single line
Automation set-ups
Will you move the bowl, or the dough?
Safe transport of the kneading bowls
The linear transport system offers the highest level of automation technology through a fully automatic overall process. It allows an individual solution of the task with the greatest possible universality of the system.
- Its special feature is the top guide rail
- The top guide leaves maximum ground clearance
- A clear floor makes cleaning easier
- A fully automatic overall process
- Guide
- top rail
- Automation
- fully automatic overall process
Industrialisation in the smallest space
This most compact plant design brings automatic kneading and dough conveying together in one line. The basic equipment consists of one or more kneaders with a bottom discharge device.
- The raw material is automatically fed into the kneading vat
- When the kneading time has elapsed, the dough is discharged through the mechanical opening of the bottom discharge
- A belt conveyor delivers the dough to the line portioner
- Alternatively a transport system for dough containers with an elevator tipper is used
- Design
- most compact plant
- Discharge
- mechanical bottom
- Transfer
- belt or elevator tipper
Constant pre-dough through safe processes
A stand-alone pre-dough system for swelling, scalding, cooking and flavouring. It is available with a capacity of 500 or 1,000 kg and a TA of at least 300, depending on the raw materials and processes used.
- The special feature of the DoughExperts flavouring system is optimised process control for constant pre-dough quality
- Variable fermentation times and flexible stirring intervals
- Specially selected guides can be set up, even for completely different pre-doughs
- The Aroma Systemline is the other member of the range, at the same capacities
- Capacity
- 500 or 1,000 kg
- TA
- at least 300
- Process
- swelling · scalding · cooking · flavouring
Tell us your existing kneaders, your daily batch count and the space you have, and we will work out together which set-up fits.