Tin Bread and Toast Lines
The most classic of all industrial bakery lines is the tin bread and toast line. It is a good example of how high-quality equipment is integrated into a highly efficient line.
The line is designed from scratch around the capacity you want and the product you will bake, to fit the floor space of the bakery. The design takes both current and future needs into account.
- Capacity
- 2,000 – 12,000 products per hour
- Design
- to the floor space and the product
- Operators
- only a few
- Only a few operators are needed to run the line
- A user-friendly line that protects both process accuracy and product quality
- Pans and straps are produced and coated by Kaak in-house, so the product releases cleanly
- If different products need different straps, the straps storage handles the changeover automatically
- Individual equipment or spare parts can be supplied instead of a complete line
The six stages of the line
From mixing to packing. At every stage the technology is chosen for your product and your capacity.
Silos, dosing and the MDD mixer
Baking starts with the right raw materials. These vary more and more, and ingredients are becoming increasingly sustainable, ecological and organic. Kaak silos and dosing systems give control over every ingredient and over the process.
- Ingredients are dosed straight from the silos into the MDD mixer
- MDD: Mechanical Dough Developer
- As raw materials vary more, control matters more
- Mixer
- MDD, Mechanical Dough Developer
- Feeding
- silos and dosing system
Classic make-up or a sheeting line
After mixing there are two routes. Classic make-up: divider, rounder, proofer and moulder. The alternative is a sheeting line, designed to handle pre-risen, high-hydration dough more gently and without stress.
- Classic: divider, rounder, intermediate proofer, moulder
- Sheeting line: stress-free handling for pre-risen, high-hydration dough
- Which technology is right depends on your product and the capacity you need
- Option
- classic make-up or sheeting line
- Sheeting line
- high-hydration dough
Pans, straps and final proofing
After make-up the line deposits the dough pieces into pans and straps and places them in one of the proofers.
- For toast bread the straps are automatically fitted with a lid as they come out of the proofers
- Other tin bread types can be decorated with seeds before they go into the oven
- Depositing into pans is part of the line, not a separate operation
- Toast
- automatic lidding
- Tin bread
- seeding option
Thermal oil or cyclothermic oven
Kaak has all baking methods available in-house. Which oven is right depends on your product and the capacity you need. Tin bread and toast are baked in thermal oil or cyclothermic ovens.
- Thermal oil oven: voluminous, stable product with an even crust colour
- Cyclothermic oven: even baking at the sides, even in a wide oven
- The oven is planned together with the rest of the line
- Oven
- thermal oil or cyclothermic
- Choice
- by product and capacity
Depanner and delidding
After baking the line carries the pans to the depanner, where the products are removed from the straps. Because Kaak produces and coats the pans and straps in-house, a clean release is guaranteed.
- Pans and straps are made and coated by Kaak
- On a toast line an automatic delidder sits between the oven and the depanner
- The suction depanner lifts the product without crushing it
- Pans
- made and coated by Kaak
- Toast line
- automatic delidder
Spiral cooling and crate handling
Baked product is cooled in the spiral cooling system, or in a multi-step or multi-deck cooler. Empty pans return through the strap cooling tunnel to the starting point and take on new dough.
- Spiral cooling, or a multi-step or multi-deck cooler
- Empty pans return through the strap cooling tunnel
- If a different product needs different straps, the straps storage changes them over automatically
- Cooled product is carried to the packing department
- The handling equipment puts the right product in the right crate for the right shop
- Cooling
- spiral · multi-step · multi-deck
- Pan return
- strap cooling tunnel
- Straps storage
- automatic changeover
Tell us whether you will produce toast or tin bread and the capacity you want, and we will lay the line out for it.