DPHT-75 Pastry Production Line Machine
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Advertisement No: | #00167756 |
Category: | Simit Pastry Production Machine |
Brand: | Dams |
Model Type: | DPHT-75 |
Product Type: | For Sale |
Product Status: | New |
Origin: | Türkiye |
Delivery Status: | In stock |
Location: | Mehmetakifersoy Mah. / Kemalpaşa / İzmir |
Sales Detail: | Bank Transfer, Negotiated |
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Advisor : Dev A.
DPHT-75 Pastry Production Line Machine
TECHNICAL SPECIFICATIONS |
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MACHINE WIDTH |
1480 mm |
VOLTAGE |
380V |
MACHINE LENGTH |
11600 mm |
CURRENT |
32A |
MACHINE HEIGHT |
2020 mm |
FREQUENCY |
50 Hertz |
MACHINE WEIGHT |
4100 Kg |
POWER |
12 kW |
GENERAL SPECIFICATIONS
- The settings are made easily from the PLC-controlled touch screen.
- Mechanical settings are simple to use and easy to learn.
- Information on usage can be stored in memory and used continuously.
- Daily cleaning is easy.
- It is easy to disassemble, install and replace belts and running parts.
- The speeds of all belts can be adjusted to the desired level.
- Electrical and electronic faults that may occur are displayed on the PLC screen with pic
and text.
- In case of malfunction, remote access can be performed with PLC program (Optional)
CUTTING SECTION
- Machine body is 304 crom. The contact surfaces of the dough are 304 crom and crom coating.
- Cutting grammage ranges as below;
30 – 110 gr
40 – 160 gr
50 – 180 gr
70 – 200 gr
- Different outer drums are used for dough cutting in these weight ranges.
- Average roll bread dough cutting and rounding capacity is 11.000 in 1 hour.
- Maximum11,000 pieces of hamburgers and pastry dough per hour, the average of
- 7,000 pieces of bagel and sandwich dough.
- Since very little flour is used in the dough section, it provides a clean working environment.
- The amount of flour given to the cut dough can be adjusted.
- The lubrication system is automatically adjusted during the dough cutting process.
- Unlike other machines, it does not wear pulp due to non-pressurized cutting.
INTERMEDIATE PROOFING SECTION
- This part of our machine is used for short-term fermentation to ensure easy shaping of products.
- It provides easier processing of the dough that is cut and rounded according to the weight.
- 6 dough (can also be 8) coming from the cutting section rubbed down to 3 (4 in 8 cut) at the exit of the resting section.
- In addition to the factors such as climate, environment, weight of the dough to be cut, intermediate resting is done in such a way that there will be a number of dough carrying baskets to be determined according to the demand for rest time.
- There are 6 dough carrying baskets in each bowl. Baskets are made of food grade, cleanable material (polymer).
- The resting time depends on the speed of the cutting machine. The number of bowls is determined according to the resting time. The average time was determined as 5 minutes. For higher times, the number of bowls is increased and made suitable for the desired time.
- In cases where the use of resting is not considered, the dough’s coming from the cutting section is transferred directly by using the direct transition tape available under the resting section.
- When Simit and Sandwich products are produced, Proofer Section is used.
PROCESSING (SHAPING) SECTION
- In this section; There is a crushing tape, shaping pad and sorting unit that performs shaping, crushing.
- The round shape of the dough is made with crushing tape.
- Sandwich type (long) bread dough’s are made with a shaping pad.
- It is very easy to adjust the product length and shapes according to the dough weight.
- Sandwich-shaped dough’s are placed in a single row in the sorting section so that they do not get messy on the spreading belt.
- The shaped dough (3 pieces) is transferred to the spreading belt all at the same time.
- The operation of the machine is carried out with sensors and PLC program.
- All materials used in machinery manufacturing comply with food regulations.
KAYZER
- After the cut and rolled pastry dough reaches the desired thickness in the processing belt (crushing between the two belts), it passes directly from the spreading belt.
- The pastry dough’s are aligned in the first row flap of the Kayzer.
- Pastry dough’s, which are aligned in line, stop at the 2nd station and a trail is printed on it and passes to the processing belt.
PROCESSING BELT
- This belt consists of two belts in a row.
- The bottom belt can be manufactured between 2 and 6 meters, depends on the need.
- The lower belt is an empty belt with worktops on it.
- The handicrafts of bagel and pastry doughs which coming from previous parts are made on these trays.
- Products that take their final shape are put on the upper conveyor belt.
- The upper conveyor belt is often used in bagel production.
- The bagels that are connected are put on this belt and moved to the syrup grouting section. Syrup grouted products fall into sesame seeds tray.
- Both belts are manufactured in white pvc and they can clean very easily, doing wet cleaning can possible too.
- All the chassis of the belt is made of stainless material.
- Note: Since there are pneumatic pistons on the machine, air of minimum 4 bar pressure is required for the operation of the machine. 5 * 2.5 multiple cables must be use for electricity. In order to prevent damage to the automation products used in the machine, a suitable regulator is recommended to prevent voltage fluctuations in electricity
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