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Final proofers

KaakMultiClick 

For free standing rye bread subject to basket proofing the Multi-Click system appears to be the ideal solution. A square tube with baskets attached to the tube is taken as a basis of the system. The length of the tube (=Multi-Click carrier) equals to the oven width. Each of four sides of the square tube is provided with baskets of various shapes. Depending on the bread type one of the baskets is turned upwards for dough receiving.

A group of carriers is delivered to the proofer by an elevator positioning them at a relevant level. After the proofer a similar elevator drops the Multi-Click system again to the oven level.

A manipulator (robot) equipped with a servo drive picks up every carrier & conveys it over the decorator belt conveyers between the proofer & the oven. The carrier is then rotating & dough pieces fall with a high degree of precision.

BASIC FEATURES:

  • Optimal proofing for free standing dough pieces for rye bread 

  • Compactness of the system due to plurality of products on each side of the carrier (Figure) 

  • Precise & perfect positioning required for automatic cutting 

  • Basket cleaning in the carrier return circuit 

  • Minimum possible amount of motions ensuring complete rest of dough; lack of uncontrolled swinging 

  • Minimum of movable parts (motors, chains, etc.)

  • The system of fresh air recirculation is included 

  • Extremely precise setting of  relative humidity (saturated steam) 

  • Extremely precise setting of temperature

 


KaakMultiStep

Pans, baking sheets, trays (for free standing bread) - the Multi-Step proofer is the plant which is able to handle all the above arrangements. It is possible to make use of various types of pans; the only point is that their outer dimensions are identical. Sheets or pans are fed to the proofer by the indexing chain conveyer & do not touch each other. Upon completion of the row it is lifted upwards by the L-shaped conveyer. This process is repeated until the first dough reaches the top level. Trays are then moved to the descending section of the proofer. They will be moved downwards step-by-step & exit the proofing system again.

Various structural designs include "В lines" & "U-shaped".

The proofer is completely enclosed by the insulated housing & is equipped with the climatization unit.

BASIC FEATURES:

  • Active feeding of a product carrier; without positioning

  • Hinged carrier moves over the plastic strip (patent!) 

  • Minimum possible amount of motions ensuring complete rest of dough

  • Minimum of movable parts (motors, chains, etc.)

  • The system of fresh air recirculation is included 

  • Extremely precise setting of  relative humidity (saturated steam) 

  • Extremely precise setting of temperature

KaakMultiSpiral

Basic components of the Multi-Spiral proofer include a rotary steel drum with a plastic belt conveyer "wrapped" around it like a screw. With the drum rotation the belt conveyer is actuated due to friction between the drum & the belt conveyer.

The proofer belt conveyer transfers pans with dough pieces. The belt total length is defined by the line capacity (pans per hour), pan dimensions & proofing time.

A spiral system can be engineered as a structure with a single or a double column.

The proofer is completely enclosed by the insulated housing & is equipped with the climatization unit.

BASIC FEATURES:

  • Based on the heavy-duty belt conveyer, multiway, exhibiting the following advantages:

  • less weight, less energy consumption 

  • extremely low noise levels

  • unique maximum possible belt width: 1.375 mm 

  • low maintenance level, long service life 

  • automatic belt washer 

  • plastic belt support 

  • system of fresh air recirculation 

  • precise setting of relative humidity & temperature 

  • constant belt tension control

MCS proofer with swings

This system is designed only for lines suitable for elongated bread baking since configuration of swings, loaders & unloaders allows handling only this type of product. Variation of the system is a proofer with swings in the shape of cups suitable for handling only round-shaped dough. The same system is used for the layered pizza production line.

Design

  • Easy access for periodical maintenance & cleaning

  • Structural elements in stainless steel & high-quality components

  • Strain release on the proofer chain conveyer by means of pneumatic tension systems

  • Systems are completely assembled & tested at the factory prior to shipment

  • Special attention is paid to the system hygiene; in the design use is made only of smooth & rounded surfaces free of slots where remnants can be accumulated turning into colonies of bacteria.

  • In order to avoid the potential risk of the operator injury caused by moving parts the proofer design prevents access to the dangerous areas due to electrical or fixed safety devices.

Process

  • Software for the recipe management (proofing time, interfacing with other equipment, climatic conditions, alarm management, trends, etc) has been developed exclusively by the programming company co-owned by MCS.

  • The exclusive MCS climatization unit provides for maintaining extremely precise climatic conditions within the total proofer affording vast possibilities for bringing the product consistency to the maximum level.

  • Selection of the most suitable design of the proofer & introduction of nonstandard solutions in order to meet the customer specific requirements.

  • A number of various loading & unloading systems to comply with diverse products & types of lines.

Food technologies
© Anton Ohlert 2012
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