DPHT-75 Pastry Production Line Machine

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