pita bread Compact Line

Compact Line

Overview

The compact Line of the Pita Bread line is one that saves up on space, as it requires a small area on site for installation, with production capacities nearing 3,000 loaves per hour and a diameter ranging in- between 15 and 35 centimeters. This particular format is especially sought after by hypermarkets, large restaurants and small bakeries. Production lines are manufactured mainly according to client requirements and conditions imposed in each country.

One loaf Arabic bread production line

Production capacity: 1000-1500 per hour

Gas consumption: 14-18 cubic meters per hour

Required area: 100 square meters

Electric power range: 19 kW

Two loaves Arabic bread production line

Production capacity: 1500-3000 loaves per hour

Gas consumption: 20-24 cubic meters per hour

Required area: 120 square meters

Electric power range: 21 kW

Line Structure

Slide 1

1/7
Dough slicer

The system of the slicer machine is operated by pressurized air and it cuts out the Arabic dough exactly the same size and weight
:General Features
Available in Single, Double, Triple and Quadruple dividing output
Stainless steel dough hopper, capacity of 75 Kg
Precise and accurate control of dough-ball weight (40 to 160 grams)
Special food grade high quality felt-top conveyor belt
Equipped with a stainless steel flour duster and flour collector drawer
Variable speed gear-motor operated by a variable frequency drive (inverter system) , which controls the production rate

Slide 1

2/7
Primary Proofer

This room works alternatively. Comprised of multi-layered conveyor felt top belts and following the highest standards of excellence, this machine affords the dough balls ample time to rest
:General Features
Fermentation layers with special food grade quality felt conveyor belts with integrated centering guides to keep the belts on track and smooth operation
Transparent Plexi-glass sliding side windows on both sides to facilitate cleaning and to keep ideal dough temperature, the machine is also equipped with flour collection drawers
The proofing time is adjusted by changing the speed of the driving motor with a range of 3 to 10 minutes adjustment range
Variable speed motor operated by a variable frequency drive (inverter system)

Slide 1

3/7
Dough Flattener

We have designed the Dough Flattener – an innovative piece of machinery that effortlessly transforms fermented dough balls into circular loaves. This ingenious gearing undergoes two stages of sheeting with unparalleled accuracy, all while using a minimal amount of flour
:General Features
Special food grade quality felt conveyor belts
Special calibrating regulator for controlling the flattened dough thickness and diameter
Equipped with two stainless steel flour dusters with a pressing cylinder to ensure flour distribution on both sides of the dough sheets equally
Equipped with features a premium sensors which controls pneumatic 90o diversion pistons to stage shift from first to second stage (oval to circular shape)
Variable speed motor operated by a variable frequency drive (inverter system) to control the two stages of the flattening

Slide 1

4/7
Final Proofer

The final Proofer operates in duplication of beds and the function of this room is the fermentation of the dough slices after the flattening process to ensure the rest of the dough adequately so as to get the desired bread
:General Features
Fermentation layers with special food grade high quality conveyor belts equipped by centering guides to keep the belts on track and smooth operation wise
Transparent plexi-glass sliding side windows on both sides to facilitate cleaning process and to keep ideal dough temperature, with flour collection drawers
The Proofing time is adjusted by changing the speed of the driving motor, the fermentation time can be adjusted from 5 to 25 minutes
Variable speed motor monitored by a variable frequency drive (inverter system)

Slide 1

5/7
Tunnel Oven

The Tunnel Oven is considered the most important component parts of automatic bakery, thoughtfully designed to bake flattened dough to perfection at the temperatures required for creating exquisite Pita Bread. Its unparalleled performance is due to the use of gas or diesel burners, which ensure a consistent and reliable source of heat, bearing in mind the optimal construction method using premium materials with ideal insulation tools
:General Features
Suitable thermal distribution and safe insulating layers (3 different layers of bricks, cement and fiber wool) with low emissions combustion process and relatively low fuel consumption
Chains are made of a special high quality black thermal steel material attached to a heat resistant steel conveyor plates (thickness of 5mm)
External body is covered in stainless steel
Variable speed motor monitored by a variable frequency drive (inverter system), to control the production rate