Silo storage and flour infeed (BHM) / Reimelt
 Mixing and kneading as a continuous process /Reimelt - Codos system
 Dough handling equipment – Benier / Kaak Group
     - Dividers:
          - DA
          - DE
          - DM
     - Checkweigher
     - Rounders:
          - Conical Allround
          - Conical-cylindrical Tallround
          - Cylindrical CO04
          - V-belt rounder
     - First Proofers
     - Moulders
 Final Proofers Каак / Kaak Group
 Final proofers - MCS / Каак Group
 Thermooil ovens – Daub/Kaak Group
 Tunnel gas ovens – MCS/Kaak Group
 Cooling chambers for bread – Каак/Каак Group
 Logistics and transporting systems - Каак/Каак Group

Properly coordinated raw material handling ensures optimal results in the production process that are also most economical. Reimelt, with its system solutions, has been a reliable partner for the food industry for decades.

 Raw material handling/pneumatic transport system for flour
 Components

Raw material handling is a key factor for the quality of end product.

Proper storage, gentle pneumatic transport, precise weighing, control over the recipes are the deciding factors.

The properly coordinated raw material handling ensures the optimum results of the production process.

Reimelt offers all the key components, from discharging and metering of materials to distribution and sifting to filtering. Reimelt offers innovative solutions resulting from decades of experience with our partners in the raw material handling industry.

Fluidizing bed

Pneumatic fluidizing system for the discharge of hard-to-handle but fluidizable bulk materials. Fluidization by compressed air through porous sintered-plastic sheets.

Rotary Discharge Valve

Available as a gravity discharge or blow through type valve. For metering and discharge in pneumatic conveying systems utilized under silos and hoppers. Suitable for all types of dry bulk materials.

Metering and Conveying Screw

Metering and conveying of all bulk materials.

For use in conveying systems and also precise scale filling.

Through a switchable coarse and dribble flow or frequency control, a precise weighing of bulk materials is assured.

Vibratory Bottom

Discharge device for hard-to-handle and/or non-fluidizable materials.

Horizontal vibrations are transmitted to the product column via the discharge bed and vibration disk.

Rotary Sifter

With automatic impurities removal. High sifting capacity with gentle handling.

For removal of foreign matter and coarse material in automated systems to protect down-stream equipment, fluidization, fractionation and control sifting.

As an Inline-sifter with an operating pressure of up to 0.8 bar g.

Two-Way Diverter

Diverting and converging device for use in pneumatic conveying systems.

Also suitable for hard-to-handle powders or granular products.

Jet Filter

Fully-automatic function for continuous filtering of conveying air from pneumatically fed silos and hoppers.

High degree of dust and powdered products separation.

Suitable for all technical applications and where height is limited.

1) Mixing unit
2) Takeover belt conveyor between mixing and kneading units
3) Kneading unit
4) Mixer for dry components
5) Gravity dosing system

Codos system is:
 Continuous production of dough
 Innovative technology for bakery industry
 Ideal for industrial lines operating around the clock
Raw material handling with integrated system of continuous components mixing and kneading – from one manufacturer

Benier has over 100 years of experience and is specialized in design and manufacture of dough handling machines and systems. These systems are used for the production of a wide range of bread products, such as sandwich, biscotti, baguette, rye bread, pan bread, etc.

 Dividers

Benier dividers are characterized by high accuracy and delicate dough handling, preserving the dough structure.

 DA

This series of dividers consists of single and multiple pocket machines

 Dough Assist: single pocket
 Dough Assist Major: multiple pocket

Capacity of single pocket dividers - up to 1500 dough pieces per hour, for multiple pocket dividers, depending on the number of pockets – up to 6000 dough pieces per hour.

Main characteristics:
  Frequency controller;
 Minimum oil consumption thanks to the new concept ECO +/+;
 Easy access for cleaning;
 Corrosion-proof (stainless steel and synthetic materials in functional design)
 Mobile construction
 Outfeed : on the left or on the right, or on the left and on the right;
 DAM version : PLC with touch screen for parameters’ control and adjustment (capacity, weight, the necessary number of dough pieces, speed of the belt)
 XL version: high quality, wear-resistant mechanism
 Option : design with dough compression compensator

 DЕ

The Dough Expert dividers have from two (2) up to six (6) pockets. Capacity: up to 9000 dough pieces per hour. These machines are for industrial use.

Main characteristics:
 Frequency controlled crankshaft;
 PLC with touch screen for parameters’ control and adjustment (capacity, weight, the necessary number of dough pieces, speed of the belt)
 Version Basic without PLC; operation by means of push buttons.
Minimum oil consumption thanks to the new concept
 Easy cleaning
Corrosion proof (stainless steel and synthetic materials in functional design)
 high quality, wear-resistant mechanism
 the divider can be easily moved
 Outfeed : on the left or on the right, or on the left and on the right
 Option : design with dough compression compensator

 DM

Dough Master dividers are equipped with servo drives. The machines have up to 8 pockets with the capacity of up to 12000 dough pieces per hour. The machines are designed for intensive industrial use.

 Checkweigher

The checkweigher is intended for the determination and control of the weight of dough pieces at the outfeed of the divider.

Сharacteristics:
  The checkweigher is equipped with 3 conveyors with frequency converters: infeed + weighing + outfeed
  The weighing sensor is connected to the microprocessor, up to 100 programms can be installed
  All adjustments made on the checkweigher automatically adjust the volume on the divider
  Dough pieces with wrong weights are rejected

 Rounders
Conical Allround

Conical rounders Allround - is the most popular model for wheat bread. The rounding length depends on the configuration of the infeed and outfeed of the rounder.

 Rounders
Conical-cylindrical Tallround

The rounder type Tallround is a universal rounder for higher capacitites where at the same time it is important to have a round dough piece. The cylindrical part in the bottom allows to operate at high speed, while the top conical part guarantees the optimum rounding.

 Rounders
Cylindrical CO04

Cylidnrical rounder CO O4 is specially designed for high capacities or for rounding of big dough pieces

 Rounders
V-belt rounder

The beltrounder has his application in very sticky/soft dough pieces - with high humidity, or high rye content.

 First Proofers

Benier Pre- Proofers can be of different dimensions and configuration depending on the customers’ requirements.
The following proofers are available:
 with 6,8, 10 or 12 pockets in a row
 with double or single load
 with front or side load
 with 1,2,3,4 or more sections

 Moulders

Moulding and shaping is very important for the quality of the end product, for its final structure and form.

Benier offers optimum solutions for each stage of forming of the dough pieces in order to get the best result:
 infeed and pre-shaping
 moulding
 shaping
 outfeed

The main feature of all Benier moulders is a unique patented moulding head consisting of a steel drum and moulding board. This moulding system in combination with other factors ensures the fine and homogenious structure of the crumb and the optimum shape of the ready product.

Kaak Group offers various options of Final proofers for all types of products

Multi-step

Final proofers Multi-Step are used in industrial lines where the products have rest on sheets or in moulds

Multi-deck

Multi-deck proofers with flat decks are used for deck (plate) bread , while they can be used as for batons, as well as for round bread.

MCS offers different types of cradle final proofers for long loafs, for round bread and for special types of bread with fixed flat carriers.

Cradle type

Air is not the most effective heat transfer agent. The heat energy of atmospheric air can be concerntrated in on glass of liquid oil. Then why do the majority of baking plants all over the world blow an enourmous amount of hot air in order to reach the necessary baking temperature in the oven?

The predecessors of the modern bakers knew it. They were using the intensive heat radiation of the ovens’ brick walls and baked tasty and juicy bread with long lasting freshness.

It means that the bakers should follow the principle: heating of the oven and baking zone by means of heat radiation, and not by means of blowing of hot air (convectional heat exchange).

Company DAUB from Hamburg (founded in 1938), has been implementing this principle into modern technique since 1968.

Principle of thermooil heating

Heating in DAUB ovens is effected not by means of circulating hot air, but by means of system of radiators, filled with thermooil (heated, for example till 290°С).
As in the central heating systems for buildings, here there is a boiler, heated with gas, mazut, solar oil or electricity, which is heating thermooil. Oil is supplied via pipes to the radiators in the bottom and top of the oven, and radiators emit the heat for baking of bread.

Trolley ovens Thermo-Roll

At first glance the smallest DAUB oven (type "Thermo-Roll") with usefull baking space of 10 м2 or 12 м2 looks like an ordinary chamber oven with rolling trolleys. In reality Thermo-Roll is a genuine multi-deck oven with extendible trolleys, i.e. the rigorous bread baking oven.

For each deck of the extendible trolley there is an oven radiator for top and bottom heating. This multipurpose oven ensures efficient baking of all varieties of bread and bread products in one unit: the trolley is rolled in the oven, the door closes – and the baking process starts.
With the help of radiators the oven is very quickly heated up. Even the plate rye bread which in ordinary rolling ovens can be flattened, acquires in the Thermo Roll oven its classic form, thanks to quickly radiating bottom heat.

It is interesting to note that in ordinary ovens with the principle of convectional heat exchange, the temperature of the circulating air should be 40 – 70 °C more than the baking temperature (i.e., for example, 260 – 290° C with the baking temperature of 220 °C). And the temperature of the oil circulating in DAUB ovens is only 5 °C higher than the required baking temperature.
It means that with the help of DAUB ovens it is possible to ensure the utmost stability of the baking process. Due to the fact that there is no constant air circulation, there is no excessive "drying" of the product. Certainly, DAUB ovens can be equipped with an additional air blower, which is however activated at the end of the baking process for better crust forming or for better heat transfer while baking of tin bread.

DAUB produces not only "Thermo-Roll" ovens for mini-bakeries, but also big multi-deck ovens (type "Backmeister"), and also big industrial multi-deck tunnel ovens (type "Automatic Hanseat"). All these bread baking ovens work with oil as a heating agent. In all the ovens you get soft and tender baked products, avoiding extreme heat in the oven.

Deck ovens Backmaster

Multideck oven type "Backmeister" is available in different modifications with the useful baking space from 6 m up to 31,5 m , while the quantity of baking chambers placed one upon another can be from 3 till 7. Besides that, there are two types of ovens (for two or three Europlates with the size of 580 x 780 mm placed side by side). The depth of the ovens is 1600 mm, 2000 mm and 2400 mm.

Up to 4 baking chambers can be extended.

Thanks to compact construction of the oven, the seventh baking chamber placed on the top layer is easily accessible for loading.

Multi-deck ovens Automatic Heanseat

Ordinary tunnel ovens have only one baking chamber and are quite long. It’s easy to imagine the expenses for creating of each new square meter of the production space. And what to do when there is just no space in the existing production area? DAUB has a solution – this is a baking oven "Automatic Hanseat". The occupied space is only 50 m2, this oven has up to 7 decks, i.e. 350 m2 for baking. The standard width of the oven is 2000 mm, 2500 mm and 3000 mm.

This tunnel oven can be equipped with any transporting belt depending on the products to be baked (for tin or plate bread) – either wire-mesh belt, or hinge-plate belt.

In the sphere of industrial production of bread the tunnel multi-deck oven "Automatic Hanseat" is very flexible. Each of the 7 decks can work as an independent oven, i.e. its working regime can differ from all the others. Moreover, if necessary, the oven can be designed in such a way that the baking temperature from the top and from the bottom can be regulated independently from each other. DAUB, of course, produces automatic loading and unloading devices for the oven, as well as the proofing chamber, synchronized with the oven in the bread baking line.

Ovens manufactured by MCS are a result of the 20-years experience is design and production of the automatic machines for baking industry. Innovative ideas and technologies are optimally used by production.

MCS ovens are divided into two main series:
1) Ovens type "Bakemaster" with indirect heating
2) High temperature ovens type HT with direct heating

Bakemaster MCS ovens are designed in order to :
 Achieve the best baking result;
 Minimise energy consumption;
 Use the modular system which allows to assemble the oven depending on the requirements in order to get the utmost variety of baking diagramms;
 Minimise the outer dimesnions, especially by height, in order to use the upper remaining space to install, for example, the proofing chamber.

Tunnel gas oven type Bakemaster is designed with wiremesh belt, as well as with stone-plate.

The oven with wire-mesh belt can be used for baking of products directly on the belt, or in tins or on sheets.
Configuration of the oven is designed depending on the requirements of the customer, for example, the baking zone can be made longer n order to achieve the optimum baking diagram; moreover, there can be one or several turbulence zones, placed on the beginning, in the middle or at the end of the oven, depending on the technological requirements.

Modular design of the oven offers wide possibilities fro determination of the oven dimensions.
The oven is with indirect heating, i.e. baking is done mainly by means of heat radiation and heat transfer from the belt to the product: additional heating is done by means of vertical turbulence.

With wire-mesh belt

With stone plate

High temperature

High temperature ovens HT with direct heating are used for baking of products which require the temperature higher than 350 °C which is hardly achievable in the ovens with indirect heating.

As a rule, this oven is used for baking of such products as pizza, Arabian bread, etc.

Normally baking time of the products baked at high temperature is quite short, that is why the dimensions of these ovens are mainly small : there are 3 standard widths in the programme of MCS : 1 m, 1,2 m, 1,4 m. The length of the oven is rarely more than 15 meters, the most popular length is 8 or 10 meters. However, if necessary, it is possible to produce an oven of bigger or non-standard dimensions.

Company KAAK produces a wide range of spiral units for cooling, freezing, proofing and pausterisation. It is possible to transport the products on the belt, as well as on sheets and other carriers.

Long experience of KAAK group enables them to produce spiral systems completely on one plant, using their own know-how.

As a rule, the wiremesh belt is used for spiral freezers, the patented KAAK plastic belt – for other units.