This line is specifically designed to produce high-quality pita bread, incorporating several key stages to ensure the perfect product. The production capacity ranges from (1,700 to 6,000) loaves per hour, with diameters varying between (12) and (20) cm. Dough balls are portioned using a system specifically tailored for pita bread production. The dough balls are rested in a tray proofer for (14 to 20) minutes before the flattening process. Following the flattening process, the dough sheets undergo final proofing.
The baking oven operates on a grill-based system. For cooling, either a linear straight conveyor or angled conveyors (90-180) degrees can be used, depending on the available space. If sufficient space is unavailable, a spiral cooling conveyor is selected for efficient bread cooling.
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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.
The vertical basket proofer is designed with a system of vertical or horizontal baskets to save space and reduce the footprint. The baskets are made of stainless steel and lined with felt to prevent dough from sticking. The side doors are constructed from stainless steel with transparent plastic windows in the center for easy viewing. They feature a sliding mechanism within an aluminum track for opening and closing. The proofer is entirely encased in stainless steel and sealed tightly to preserve dough humidity. The dough baskets are designed to accommodate weights ranging from 30 to 160 grams. The proofing time ranges from 14 to 20 minutes and can be adjusted based on the product requirements. The machine is equipped with a humidity injection system (water steam), internal lighting, and stainless-steel bottom drawers. It features a variable-speed motor controlled via an inverter to adjust proofing times as needed. Dough balls are automatically transferred to the sheeting machine. All machine components are controlled via a PLC system.
This machine receives fermented dough balls from the primary proofer and performs the following operations: I - Pressing Head: The pressing head applies pressure to the dough balls while sprinkling a light layer of flour over them, transforming them into flat, oval-shaped sheets. II - Transfer: The dough sheets are transferred from the initial sheeting stage to the final sheeting stage. The direction of these sheets is automatically adjusted using a conveyor belt (tilting mechanism). The dough sheets pass between Teflon-coated rollers, where the final sheeting process takes place according to the desired thickness. In the subsequent stage, the dough sheets proceed toward the final proofer. The components in contact with the dough are made from high-quality materials and comply with food safety standards. The machine is equipped with a comprehensive control panel to adjust the sheeting speed. Key Features: Adjustable dough thickness: (2–8 mm), Teflon-coated rollers for precision sheeting, Non-stick conveyor belts made from high-quality materials to prevent dough adhesion.
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.
This device is specifically designed as an optional component for various types of bread production. The pressing and stamping system applies evenly distributed small circular imprints on the dough to prevent the bread from puffing up and hollowing out, ensuring it remains as a single, uniform layer.
A developed machine operating on gas with specially designed burners to provide optimal heat distribution for producing high-quality pita bread. The baking chamber is fully insulated to ensure superior thermal uniformity, retain heat efficiently, and prevent any leakage, enhancing fuel economy. The oven is fully clad in stainless steel, with its internal structure made from special heat-resistant metallic supports and plates. It is equipped with all necessary safety and protection systems for gas and electrical circuits, as well as mechanical safety. The design minimizes noise and friction. All oven components are controlled via a control panel, allowing temperature adjustments as required, which are also managed through the control panel. The baking process uses a burner grill system, with an electrical power capacity of 6 kW.
The baked bread exiting the oven is transferred to the cooling conveyor for the cooling process. The carriers move in straight lines or curves (90-180) degrees either on the ground or suspended from the ceiling, depending on the available space. When the required space is unavailable, the spiral cooling conveyor is selected for bread cooling. The conveyor is made of materials compliant with global health standards. Its length is optimized for a complete cooling process, and the conveyor speed is adjustable. The conveyor is equipped with polyamide bases underneath to prevent wear and tear on the conveyor and reduce noise levels.
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