Arabic Bread Production Lines

Dough Divider

This machine is highly efficient, cuts the dough into equal parts at regular intervals and automatically transfers it to the primary fermenter. Dough basin with a capacity of (80-180) liters made of stainless steel to prevent the formation of air pockets inside it. Inside the bucket there are blades to move the dough to facilitate the flow of the dough. The cutter nozzle is made of European aluminum to ensure the smoothness of the piece. The spiral is made of European aluminum and the spiral axis is made of hardened chrome to prevent corrosion. Equipped with three polyamide molds. Equipped with a mechanism to sprinkle flour on the dough balls. The ability to control the weight of the dough piece (35-160) grams. Ensures economy in flour and prevents its waste and scattering outside the cutter. Equipped with an electronic mechanism that controls the amount of flour sprinkled on the surface of the dough piece. The weight of the dough pieces is controlled by a sensor for each hole separately, which gives greater control and accuracy in the weight of the dough piece. It is characterized by ease of disassembly, assembly, maintenance and cleaning. Equipped with a digital counter to count the dough pieces.

Intermediate Proofer

The intermediate proofer operates with a conveyor belt system made of felt material. The side doors are designed with transparent plastic centers to facilitate product visibility, framed with stainless steel, and equipped with a sliding open-and-close mechanism. It is fully sealed from the sides, top, and bottom to retain moisture effectively. The machine is equipped with internal lighting and stainless steel trays for collecting excess flour. It features a multi-speed motor, controlled by an inverter, to precisely regulate the required proofing time. Additionally, it is equipped with a belt guide (brim) to ensure smooth conveyor operation. For enhanced hygiene and safety, the proofer is encased in a stainless steel cover that maintains food-grade cleanliness and prevents worker contact with moving and hazardous parts.

Dough sheeter

The dough sheeter features an efficient flattening system that receives dough from the intermediate proofer and delivers it to the final proofer automatically using an air system. Dough transfer is facilitated by pneumatic jacks (pistons), capacitive sensors, and pushers made of food-grade stainless steel. It is equipped with a conveyor belt for excess flour removal and stainless-steel trays. The blade holders of the sheeter are made of thick hardened chrome to prevent any bending, ensuring full contact between the blade and the entire surface of the rollers. The machine includes a flour dusting mechanism for dough balls, ensuring flour efficiency by minimizing waste and preventing spillage outside the sheeter. The system allows precise control of the amount of flour spread on the dough surface and the conveyor, preventing excess accumulation on the dough sheet. The flour dusting system is equipped with barriers to prevent flour leakage outside the flour container. The sheeting rollers are made of hardened food-grade chrome (Hard Chrome) for durability and superior performance.

Final Proofer

This machine receives the final circular dough sheets coming from the sheeter, where the final proofing process is carried out before automatically transferring them to the oven for baking. It consists of multiple layers of high-quality belts that are flexible, durable, and non-stick. A special track is fixed at the center to ensure maximum balance during operation. The proofer operates using conveyor belts made of polyester. The side doors are made of transparent plastic in the middle for easy visibility, framed with stainless steel, and can be opened and closed with a sliding mechanism. It is equipped with internal lighting and a conveyor belt for collecting excess flour, as well as stainless steel drawers. The proofer delivers the dough pieces directly to the oven or via a dough elbow (90-180) degrees.

Baking Chamber (Oven)

An advanced machine operating on gas or diesel, featuring a burner specially designed to provide optimal heat distribution for producing high-quality Arabic bread. The baking chamber is fully clad in stainless steel and built with high-quality fire bricks for the sides and dome. The oven is equipped with a main control panel for managing all components of the baking chamber. It includes upper and lower steel rails with cast iron tracks to facilitate the movement of the conveyor mat, reduce friction, minimize wear and tear, and lower noise levels, thereby extending the lifespan of the baking chamber tiles. The pinion and chain sleeve are made from heat-resistant chromium material. The oven features complete safety and protection systems. The dough transfer shafts are coated with hardened food-grade chromium, while the baking chamber slides are made of heat-resistant chromium. The dough delivery belt to the baking chamber is equipped with an adjustable cooling fan. The baking chamber bridge is made of cast iron, enclosed in heat-resistant chromium, which enhances the durability of the cast iron bridge. An additional front cover provides extra insulation. It also includes a special system for automatically turning off the conveyor mat after completing operations and reaching a safe temperature to protect the baking chamber's components. Additionally, it is equipped with a pneumatic cooling system at the bottom to cool the tiles when necessary.

Bread Cooling Conveyor

The baked bread exiting the baking chamber is transferred to the cooling conveyor for the cooling process. The conveyor runs in straight lines or with bends (90-180) degrees on the ground or mounted to the ceiling, depending on the available space. The conveyor is made of materials compliant with global health standards. Its length is designed to ensure complete cooling. The cooling conveyor's speed can be adjusted as needed. It is equipped with polyamide bases underneath the conveyor, preventing wear and tear as well as reducing noise.