Project Request
The aim of the collaboration was to design technological equipment that would meet the requirements for performance and product variability, while respecting the spatial conditions of the bakery. The emphasis was on reducing energy costs compared to the original system, improving product quality and introducing a fully automated process with the possibility of manual planting.
Realized solution
Automatic bread line
An automatic bread line equipped with MultiControl control system was designed and installed. This system ensures control of the entire baking process, minimizes operator errors and allows flexible change of the range.
ThermoStar oven with TopCrust
The main component of the line is the nine-bin ThermoStar oven with TopCrust technology. With three temperature circuits, it can operate similarly to five independent ovens.
- performance when baking 1,000 g bread: 48 pcs/load, baking time 35 min,
- performance when baking 1 200 g bread: 42 pieces/equipment, baking time 42 min.
ThermoMax oven for fine bread
For the production of fine and common pastries, a ThermoMax 18/10 carriage oven was installed with a capacity of approximately 3,900 pieces/hr (45 g of pastry). The principle of baking is based on loading the baking trays on trolleys directly into the baking chamber.
Other technologies
- Assistant Com - a multi-oven service device, rated for 24-hour operation and up to 1,200 kg of bread per hour.
- EkoBlok - a device for recovering waste energy, flue gas and steam from gas and oil ovens. It contributes to the reduction of energy consumption and improvement of ecological operation.
