Arabic bread production line

1- Automatic slicing machine:
Compressed air system (pneumatic) European industry.
Equipped with photocells, a German industry.

Ease of opening and closing for access to air circuits and photovoltaic cells.

The machine is equipped with a tank made of stainless steel, a capacity of 150 kg.

The bottom sink is made of stainless steel 304.

The snail is made of food grade polyamide.

Snail engine capacity: 1 kw steam, German industry.

The size (quantity) of the dough required is determined through a special section at the end of the lower basin, made of food-grade polyamide, which is easy to disassemble and install, and with several measurements (by request).

The machine is equipped with special knives for cutting dough, the knives are made of stainless steel.

The conveyor belt is made of special material for conveying dough (felt) to ensure no sticking.

During transportation, the dough is pressed by a cylinder with a felt coating that conforms to food specifications.

Pressure cylinders are equipped with a flour sprinkler.

The machine is equipped with an external weighing device to determine the weight of the required piece of dough.

2- Primary shredding fermenter:

Fermenter length: 5000mm, conveyor belt width: 400mm

Composed of five layers of belts, the belts are made of felt conforming to food standards.

The belts are equipped from the bottom with a V-shaped guide to ensure that the belt does not shift during work.

The fermenter is equipped on both sides with doors made of fiber-class mounted on an aluminum track and closed from the top to ensure the quality of fermentation.

During transportation, the dough is pressed by a cylinder with a felt coating that conforms to food specifications.

Pressure cylinders are equipped with a flour sprinkler.

The fermenter is equipped from the bottom with easy-open zippers (tractors) to collect the flour that falls from the materials during work.

The fermenter is equipped with an engine with a gearbox of 0.5 horsepower.

The fermenter is equipped with a special control panel for start and stop.

The speed of the belts is controlled electronically through a Western-made inverter.

3- Automatic Laminating Machine (Chip):

It is located on top of the final fermenter and consists of two stages:

1. Primary Slavery:

a. During transportation, the dough is pressed by a cylinder with a felt coating conforming to food specifications, and equipped with a flour sprinkler.

B. The dough is pressed again by means of cylinders coated with hard chrome (sanitary stainless steel). The dough is transferred on conveyor belts to the final stage.

T. Engine with a capacity of 1 horsepower.

d. Special control panel for start and stop and speed control.

2. Final parchment:

a. It consists of two cylinders with a width of 800 mm. The cylinders are coated with hard chrome (sanitary stainless steel), through which the dough passes to the conveyor belt of the final fermenter.

4- Final fermenter:

Consists of 15 layers of conveyor belts, the belts are made of materials conforming to food specifications, Dutch industry.

The belts are equipped from the bottom with a V-shaped guide to ensure that the belt does not shift during work.

Fermenter length 6000mm, conveyor belt width 800mm.

The belts are equipped at the end with dressings in order to facilitate the transfer of dough from one layer to another.

The engine capacity is 1.5 hp.

5- The tandoor (the oven or the house of fire):

Dimensions: 4600 x 1700 x 1700 mm.

The outer shell is made of embossed stainless steel.

Insulation: The furnace is well insulated with a thickness of 300 mm on both sides in order to reduce heat losses and thus save energy consumption.

Equipped with a belt conveyor with a width of 800 mm, and the tracks are made of a special material to treat friction and reduce noise.

The oven is equipped from the inside with high-quality Chinese-made stone, capable of withstanding high temperatures up to 1500 degrees Celsius.

The stove (burner) works on diesel or gas.

The engine capacity is 2 horsepower.

Special control panel for start and stop and speed control.

6- Cooling conveyor belt:
After the bread comes out of the oven, it is transported on a conveyor belt with a length of 60 meters and a width of 800 mm, to reach the packing room.

The conveyor belt is made of plastic

Notes :

The two dough pans are made of stainless steel, and they are movable with a capacity of 150 kg