Arabic Bread Production Lines

Dough Divider

This high-efficiency machine divides dough into equal portions with consistent spacing and automatically transfers them to the intermediate proofer. The divider’s nozzle is made of European aluminum, ensuring the smoothness of the dough pieces. The screw is crafted from European aluminum too, while its shaft is made of hardened chrome to prevent wear and corrosion. The machine is equipped with three polyamide molds and with a mechanism for flour dusting on the dough balls. This mechanism ensures flour efficiency, prevents wastage, and minimizes scattering outside the divider. Additionally, it includes an electronic system to control the amount of flour sprinkled onto the dough surface. The weight of the dough portions is controlled by sensors, with each opening managed independently, providing greater precision and control over the dough's weight. The divider is designed for easy assembly, disassembly, maintenance, and cleaning.

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.

Spiral Conveyor Belt

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.