Lebanese Pita Bread line

Full Automatic Production Line for Arabic (Lebanese) / Pita Bread

It is a fully automatic line for producing the Arabic Lebanese Bread. It can be a single, double, triple, and quadruple output to satisfy any customer’s need concerning both production capacity and size. It can produce a range between 500 up to 12000 loaves per hour with a diameter between 15- 40 cm. These lines are adopted for supermarkets, big restaurants and bakeries. Space needed for line installation varies from 70-240 m².
We have ten major types of Industrial Production lines as shown in the table below:

The full automatic pita line is composed of:

1- Dough Fork Mixer

Dough Fork Mixer is a machine used to prepare the dough mixture which is mainly composed of flour, water, salt, sugar, and yeast. It is found with one mixing speed and equipped with safety guard cage. The bowl is stainless steel 304 compatible with World Health Organization and its capacity is up to 200 KG dough. The mixing arm is stainless steel fork type. The dough fork mixer can be found in a group with a bowl, bowl trolley, and bowl lifter.

2- Dough Extruder Divider

An excellent technical performance machine, capable to highly control the quality as well as the quantity of the production.

Features

It can be found as two models: with fixed scarper and rotating hopper or with a rotating pushing cylinders and fixed hopper which can be opened by a pneumatic lock system to facilitate cleaning and the maintenance of the machine. It is composed of special food grade quality Felt Belt with centering guides to keep the belt on its track. It is relatively smooth in operation. It contains special aluminum spiral shafts to push the dough out and to prevent the development of air pockets. It is equipped with a stainless-steel flour sifter and pressing cylinder to prevent the dough from sticking on the belt at later stages in-addition to flour drawer to collect flour residues to prevent flour from falling on ground and to re-use it. It is precise and accurate machine in controlling dough ball weight (40-200grams) using photo-sensors and interchangeable rings in-addition to electro-pneumatic cutting system. It has swing door for cleaning and hygiene purposes. It is controlled via variable speed motor and variable inverter system to control the production rate. The machine can be upgraded; due to demand, to be fully stainless steel, extended dough hopper, to be equipped with digital counter and CE safety and protection features.


3- Intermediate/first proofer

The Intermediate Proofer receives the dough disks from the Divider and transports it safely with a controlled speed through a proofing tunnel covered with transparent plastic sides, on a high-quality decay-resistant Belts. During this operation, it manages to turn the disks several times and deliver it ready to the next step.

Features

It consists of 7 fermentation layers with special food grade Felt Belts equipped with centering guides to the belts on track. It is relatively silent in operation. It is equipped with transparent plexiglass sliding doors on both sides to monitor fermentation process and to facilitate cleaning process and to keep ideal dough temperature in-addition to flour drawers to collect flour residues to prevent flour from falling on ground and to re-use it. It is controlled via variable speed motor and variable inverter system to control the fermentation process (3 to 15 minutes) from the Dough Divider’s control panel. The machine can be upgraded; due to demand, to be fully stainless steel or to increase fermentation process as well as to be equipped with ultra-violet light to purify the belts and dough from bacteria, and with CE safety and protection features.

4- Dough Flattener

The dough flattener is a very precise sheeting machine. It is designed to transform the fermented dough balls into oval flat chips at 1st stage and into equal circular flat chips at 2nd stage to give the required dough shape and diameter undergoing minimum amount of flour.

Features 
It consists of special food grade Belt and PVC Belts. It is relatively silent in operation. It is equipped with two stainless steel flour sifters and pressing cylinder to press the dough and ensure the uniform distribution of flour on loaf. In-addition to flour drawers to collect flour residues and to prevent flour from falling on ground and to re-use it Furthermore; special regulators were implemented to calibrate and control the thickness and diameter of dough. The flattening cylinders are made of hard chrome compatible with the world of health organization. It operates via accurate electro / pneumatic system to shift the dough 90 degrees and transport it to the second block. It is controlled via constant speed motor to control the 1st stage of flattening process with another variable speed motor to control the 2nd stage of flattening process monitored by variable inverter system to control the production rate. The machine can be upgraded; due to demand, to be fully stainless steel or to be equipped with extra flour sifter and pressing cylinder and with CE safety and protection features.

5- Final Proofer


The Final Proofer is designed to provide the secondary fermentation process to the flattened dough plates through several layers in-order to secure loaf texture before entering the tunnel oven.

Features:

It consists of 15 fermentation layers with special food grade PVC Belts equipped with centering guides to the belts on track. It is relatively silent in operation. It is equipped with transparent plexi-glass sliding doors on both sides to monitor fermentation process and to facilitate cleaning process and to keep ideal dough temperature in-addition to flour drawers to collect flour residues to prevent flour from falling on ground and to re-use it. It is controlled via variable speed motor and variable inverter system to control the fermentation process (5 to 25 minutes) from the Dough Flattener’s control panel. The machine can be upgraded; due to demand, to be fully stainless steel or to increase fermentation process as well as to be equipped with ultra-violet light to purify the belts and dough from bacteria, and with CE safety and protection features.

6- Dough Curve

This is an optional conveyor belt in 2 basic types: 90º or 180º curve, placed between the final proofer and the bakery oven. It helps save working space and enables to fix the oven in perpendicular or parallel to the final proofer. The belts are made of food grade, durable and non-stick material.

 

Specifications:

Length: 2100 mm
Width: 1050 mm
Height: 700 mm

7- Tunnel Oven

This Automatic Tunnel Oven has been designed after extensive studies and researches and experiments with several try outs to bake flattened dough pieces to edible mature bread in a fully automated way and to transport it later to cooling conveyors. It was designed to be the best, relatively low fuel consumption, long life-time despite being exposed to high temperature.

Features:

The oven can be operated via gas or diesel burner. The oven consists of chain made with specific metal parts and thermal food grade steel plates to tolerate high temperature. It is designed with suitable thermal distribution and safe insulating layers (3 different layers of bricks, fire clay, salt and rock wool and fiber ceramic) with low emissions combustion process and relatively low fuel consumption. It is inflammable and not harmful to health (without harmful contents that cause cancer). It is also equipped with exhaust hood and circular duct diameter 30 cm to exit CO2 gases from the oven to outside (roof). The bearings and housings are well protected from excessive heat. Furthermore; heat resistant out feed conveyor to receive and transfer the loaves from the tunnel oven to the cooling conveyors. The oven is made internally with high quality bricks that can tolerate high temperature up to 1000 degree Celsius and preserve it for long time inside the oven. The oven is controlled via variable speed motor and variable inverter system to control the production rate process by a control panel that is mounted on the wall / oven / stand. The machine can be upgraded; due to demand, to have extra burner at the bottom or out-feed conveyor to be fully stainless as well as to be equipped with CE safety and protection features.

8- Cooling Conveyors

The Cooling Conveyors are designed to cool down and transport the baked loaves coming out from baking oven to packaging table. The length of the conveyors depends on the given layout and the available space as well as the type of production line and purpose.

Features:

Composed of aluminum straight conveyor’s frame and coated steel curves. The width of the cooling conveyors varies to be adequate with the production line. Belts move straight with 90 or 180-degree curves, or as required. The curves of the conveyor are found to be normal or opposed in size and shape. The belts are made with fiber web in a professional way to maintain chain tensions and minimize the stretching of the belt. It is relatively silent in operation. The fixation of the cooling unit could be either on ground spiral form or layered form, or hanged to the ceiling to benefit from the space beneath it. It is controlled via variable speed motors and variable inverter system to control the cooling process from external electric control panel that is mounted either on wall or on stand. The machine can be upgraded; due to demand, to be stainless steel curves frame and stands or to increase cooling process as well as to be equipped with CE safety and protection features.

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