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Tortilla Bread lines

⠀Automated Flour Tortilla Line

The automatic tortilla bread production line is an ideal choice, boasting a production capacity of (9,000–10,000) loaves per hour with diameters ranging from (18 to 30) cm. This line primarily relies on thermal pressing, featuring a hexagonal cutting system for dough balls. It presses (12) dough pieces simultaneously, ensuring high efficiency. Dough balls are rested in a vertical proofer for 6–10 minutes before the pressing stage. The line includes a heating cartridge with a resistance of (1250 x 1650) mm and an electrical capacity of (108) kW.

The bread baking oven consists of a three-layer baking system, followed by a multi-layer bread cooling conveyor designed for optimal space utilization. Key features of this line are the high reliability, precision and integration of its mechanical parts, ease of maintenance and cleaning and user-friendly interface for intuitive operation and control.

Line Machines

Dough Divider

The settings can be easily adjusted via the control screen. The machine is operated using PLC. The settings are user-friendly. Daily cleaning is effortless. It is easy to display, assemble, replace, and install the belts and operational parts. The dough dividing range is (33-100) or (45-140) grams, with a weight variance between rows of ±1 gram. All parts in contact with the dough are made of stainless steel, and the casing is also stainless steel, compliant with European standards. Electrical power: (5) KW.

Basket Proofer

The system operates on a basket-based design to minimize size and space. Dough balls are automatically delivered to the dough press. The basket body is made of stainless steel, and it is equipped with compartments made from polyamide, which can be easily cleaned and replaced. The side doors are made of stainless steel and are fitted with transparent plastic openings in the middle, allowing for easy opening and closing. The entire system is sealed tightly with stainless steel to maintain dough moisture. The dough baskets are designed to hold weights ranging from (30-200) grams. Fermentation time is (6-10) minutes and can be adjusted based on the product. It is equipped with a moisture injection system, controlled via the PLC screen. Electrical power: (5) KW.

Dough Press

The heating cartridge resistance (1250x1650) mm is made of a material suitable for high temperatures with a power rating of (108) KW. A total of (36) resistors are provided to supply the necessary heat. The press structure is made of solid steel. It is capable of pressing (12) products simultaneously. The dough conveyor belts are made of heat-resistant Teflon material. Pressure is achieved through a hydraulic piston, enabling precise control. The pressure is managed via the control screen, and the desired diameter can also be adjusted through the control screen. The moving parts do not come into contact with the products due to the pre-pressing mechanism. The pre-pressing nozzles are used for product transitions, allowing for smooth product movement. Equal pressure is applied to (12) dough pieces, and the desired dough diameter is achieved before the final pressing. The user can easily access system settings and easily intervene through error notifications displayed on the control screen. A remote intervention system is available in case of malfunctions in the press. Total electrical power for the press: (130) KW.

Production Coordination System

This system allows the belt to operate at two different speeds between the oven and the presser, ensuring speed synchronization between both by closing the product gaps between each step. It ensures that products enter the oven at equal intervals. The belt is resistant to high temperatures and is made from materials suitable for food safety standards, unaffected by the heat coming out of the oven. The belt surface is made of silicone, allowing products to be transferred to the oven without any discrepancies between them. Thanks to the pneumatic system, products are smoothly transported to the oven without any folding. Due to the operation of this system, the gaps between production batches are closed. The electrical power is (5) KW.

Baking Chamber (Oven)

A developed machine that operates on gas with specially designed grills to ensure optimal heat distribution, producing high-quality tortilla bread. The fire chamber is tightly insulated, ensuring high thermal uniformity, heat retention, and preventing any heat leakage, thus enhancing fuel efficiency. It is fully coated in stainless steel, and the internal structure is made of heat-resistant metal supports and strips. It consists of three main layers, with each layer made of a special heat-resistant metal. The fire chamber is equipped with all safety and protection systems for the gas, electricity, and mechanical safety circuits. It is designed to reduce noise and friction. The speed of the three layers and all oven components are controlled via a control screen. Temperature settings are also adjustable via the control screen. The oven is equipped with an automatic lubrication system. The baking process uses a burner system, with three burners for each layer. Electrical power: (6) KW.

Bread Cooling Conveyor

These conveyors are the ideal solution for cooling bread to the appropriate temperature before the packaging stage. They are equipped with two sets of fans. Due to the structure of these conveyors, they do not require large spaces due to their layered system. These conveyors are specifically designed for cooling flatbread. They come with a control panel, and the desired speeds can be set. The cooling conveyor length is (70) meters and consists of (9) layers. The width of the conveyor is (125) cm. A special stainless steel curved system is used in the transitions between the layers to ensure no folding of the products. The conveyors are made from materials that meet food safety standards and are resistant to stretching or shrinking, while also withstanding friction and the high temperature of the bread. They are equipped with two motors. Electrical power: (6) KW.

Bread stacking Machine

Flatbread stacking machines ensure an optimal stacking mechanism for bread, tailored to stack any number of loaves per package based on the bread's diameter. The bread size ranges between 18–30 cm, with flexible handling enabled by an adjustable controller. Stacking is performed consistently and neatly, adhering to safety standards. The machine's exterior casing is made of stainless steel, while all parts in contact with the bread are manufactured from food-grade materials. It offers stacking capacities ranging from 5 to 20 loaves per package. The input assembly belt is made of silicone, ensuring smooth product entry into slots without slipping. Equipped with an electronic control panel, the machine uses specialized sensors for accurate loaf counting. The counting system operates pneumatically, safely transferring each batch to the output conveyor. The external covers prevent users from interfering with the machine during operation. Electrical power capacity of 6 kW.

Tortilla production line

Thermal Pressing

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