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Bakery and pastry
Confectionary
Equipment
Production lines
Bakery and pastry
Bread production
Production of ciabattas, baguettes, pizzas
Production of toasts and breads from molds
Roll production
Production of puff pastry
Production of puff pastry products
Croissant production
Burek and fillo production
Somun production
Donut production
Crumb production
Equipment for cake production
Confectionary
Lines for flat and hollow wafers
Lines for wafer sticks
Lines for moulded cones
Lines for sugar rolled cones
Line for hard biscuits and crackers production
Extruder V60
Aerator
Raw materials storage, preparation and dosing
Bulk material storage and dosing
Preparation and dosing of liquid components
Preparation and dosing of water and ice
Dough mixing
Mixing types
Dough transport
Dough fermentation
Fixed provers and retarders
Spiral provers
Baking of products
Convention ovens
Roto ovens
Thermo- oil deck ovens with static racks
Deck ovens
Tunnel ovens
Spiral ovens
Energy transfer principal in ovens
Electric ovens
Chyclothermic oven
Steam tube ovens
Thermo oil ovens
Energy recover system
Cooling of baked products
Spiral
Vacuum cabinet
Freezing and keeping frozen products
Blast chiller
Spiral chiller
Cold cabinets
Bread cutting and packing
Artisan cutters
Industrial slicing machines
Packaging
Simple packaging
Horizontal packaging machines
Vertical packaging machines
Packaging by thermoforming of the tray
Robots for depositing of products
Distribution of products
Equipment
Cleaning and washing equipment
Discontinuous washing machines
Tunnel washing machines
Tray cleaners
Interior design and equipment for shops
Interior design
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Blast chiller
Static shock freezers
Working temperature -38°C
Process duration 30-60 min
Execution for 1-6 racks for rotary rack ovens
Standard and tunnel execution
Programming, temperature curve
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