Bakery Equipment

Dosing action:

• inject: 1 or 2 at a time (jelly donuts)
• deposit: 1,2 or 4 at a time (cupcakes, cakes, muffins etc)
• fill:  jars, bottles, containers, etc
• Transfer

Depending on customer requirement Glimek has different solutions for flour dusting all through the baking process. Compatible with Glimek Bread Lines.

The Glimek Semolina Flour Coating System (COS) can be integrated in Glimek bread lines when there is a need for coating of flour around the dough piece. The machine has an internal infeed conveyor, where the initial coating of the dough pieces takes place. The conveyor feeds the dough pieces into the perforated plastic tube who rotates them while coating them with granules. The tube’s angle and rotation causes the dough pieces to be fed forward.

Excess granules fall through the tube and screen into the collection box. From there, the vacuum unit returns the granules to the distribution unit.

The DU400 is a decorating unit intended for the application of oats or different types of seeds, such as sesame and poppy to dough pieces. DU400 cannot be used to apply flour. The unit is normally placed between the pressure boards of the Glimek Dough Moulder MO881.

This seeding applicator is equipped with a rotating roller made of approved food grade plastic, which has indentations. The roller runs towards a brush board whereby it releases seeds onto the belt beneath, which carries the dough pieces. A photocell senses the dough pieces passing, so an individual application occurs for each dough piece. On the front of the electric cabinet are time relays for start delay, as well as the run time. It can be set for intermittent operation or for the seeding applicator to run continuously.

When the seeding applicator is mounted between the pressure board, on the Glimek Moulder MO881, the seeds are pressed towards the dough piece under the final pressure board, which means that the seeds will be pressed into the surface of the dough piece.

Glimek Dough Piece Separator – DPS unit separates dough pieces in two rows (normally after the conical rounders) to be able to handle intermediate proofing and moulding for higher capacities.

Glimek offer customer adapted conveyor systems. We can design different types of conveyor systems for transportation of dough pieces, baked bread or tin sets. The design is determined together with the customer according to customer specification.

The Glimek depositing unit is fitted with two flaps to catch the dough pieces from the moulder. A photocell tells the flaps to open when the space beneath is ready. This ensures that the dough rolls are released at the correct time and in the correct position.

Glimek V-Belt Charging System for automatic charging of dough pieces on swing tray proofer or belt proofer.

The Glimek stainless steel Retracting Charger for the automatic setting of dough pieces coming from the make-up line to the proofer conveyor belt, baking trays or similar.

The BC250 Belt Conveyor, transports the dough from the Dough Piece Seperator to the Intermediate Pocket Proofer. Easy to move and clean.

One of the most flexible pocket proofers on the market. For 6, 8, 10 or 12 pockets. Modulated for easy adaption in height and depth, available in standard models from 132 up to 1128 effective pockets. Solid construction in stainless steel materials.

• Model 793 Rotary Table Slicer
• up to 8000 units/hour depending on product and infeed
• single blade (793A) or dual blade (793B)

• frying Area 18 inches side-to-side, 26 inches front-to-back (46 x 66 cm)
• Gas heated at 44,000 BTU/hr
• Shortening capacity 96 lbs by weight, 13 gallons by volume (44 kg/49 liters)
• Capacity 24 standard donuts, approximately 65-80 dozen donuts per hour
• Natural Gas or Liquid Propane (specify when ordering). A conversion kit is available if changeover is needed
• 120 Volts or 240 Volts, 50/60Hz, 1-phase. (specify when ordering)
• Digital electronic thermostat control
• Drain tray on right side of fryer. Can be moved to left side
• Drain and valve with exterior handle to empty shortening
• 2 cake donut frying screens with handles
• Generally suitable for Hushpuppies, Loukoumades, Funnel cakes, Elephant ears, Paczkis, Porogis, Fritters, and fried goods of all kinds
• ETL certified to NSF-4, ANSI Z83.11a and CSA1.8a.2004
• CE models available for European Union and other countries
• (Optional) Standing pilot ignition and thermocouple temperature control – no electricity required. These models are designated: 718LFG, 724FG, 734FG
• See PDF tab for more specifications
• See below for available accessories for your donut fryer

A ventilation and fire suppression hood is usually required for indoor locations.

• Frying Area 24 x 24 inches (61 x 61 cm)
• Gas heated at 60,000 BTU/hr
• Shortening capacity 119 lbs by weight, 16 gallons by volume (54 kg/61 liters)
• Capacity 36 standard donuts, approximately 80-100 dozen donuts per hour
• Natural Gas or Liquid Propane (specify when ordering). A conversion kit is available if changeover is needed
• 120 Volts or 240 Volts, 50/60Hz, 1-phase. (specify when ordering)
• Digital electronic thermostat control
• Drain tray on right side of fryer. Can be moved to left side
• Drain and valve with exterior handle to empty shortening
• 2 cake donut frying screens with handles
• ETL certified to NSF-4, ANSI Z83.11a and CSA1.8a.2004
• CE models available for European Union and other countries
• (Optional) Standing pilot ignition and thermocouple temperature control with no electricity required. This models is designated: 724FG
• See PDF tab for more specifications
• See below for available accessories for your donut fryer
• A ventilation and fire suppression hood is usually required for indoor locations.

• Frying Area 18 inches side-to-side x 26 inches front-to-back (46 x 66 cm)
• Shortening capacity 82 lbs by weight, 11 gallons by volume (42 kg/61 liters)
• Capacity 24 standard donuts, approximately 65-80 dozen donuts per hour
• 208-240 Volts, 50/60Hz, 1-phase or 3-phase (specify when ordering)
• Drain tray on right side of fryer (can be moved to left)
• Heavy duty elements, tiltable upwards for easy kettle cleanup
• Electronic temperature controller
• 2 cake donut frying screens
• Heavy duty drain and valve with exterior handle to empty shortening
• 208-240 Volts, 50/60 Hz, 1-phase or 3-phase (specify when ordering)
• ETL certified to UL-197, CSA C22.2 and NSF-4
• CE models available for European Union and other countries
• See PDF tab for more specifications
• See below for available accessories for your donut fryer
• A ventilation and fire suppression hood is usually required for indoor locations.

The EZMelt18 is a recycling filter that heats shortening in the tank, with these benefits:

• If Zero Trans Fat shortenings are used, they gradually become thicker at normal bakery temperatures. This can lead to pump blockages and failures with standard filters. Using the heated EZ Melt overcomes this problem.
• Pumping reheated shortening through a fixed connection to the fryer is faster and safer than any other method, such as dropping in shortening blocks. The EZMelt does this using a refill hose (optional) which attaches directly to a Belshaw fryer.

Standard features

• Compatible with 618L, 718LCG and 718LFG fryers, Donut Robot® Mark II, and Donut Robot® Mark V.
• Can be used with any standard donut shortening including Zero Trans Fat shortening
• Heating element with factory set thermostat to 225°F/107°C. Element tilts up for easy tank cleaning. Tank itself is readily removeable.
• Long-life synthetic filter screen that needs only annual replacement under normal operating conditions.
• Heavy duty pump & motor for pumping shortening to the fryer on demand
• Heavy duty, moisture repellent foot switch for activating pump
• Cube cutter for fast melting of solid shortening blocks up to 50lbs (22.7kg)
• Hand held rinse hose with heat resistant handle
• Optional Refill Hose – allows regular topping up of fryer through a fixed connection to the fryer. The refill hose can be left in place on a Belshaw fryer at all times allowing frequent topping up of shortening level (purchased separately, see accessories)
• High-temperature limit switch
• 120V or 240V, 50 or 60 Hz, 1-Phase
• Certified by ETL to NSF Std 4, CSA C22.2, and UL 1889

The EZMelt24 is a recycling filter that heats shortening in the tank, with the following benefits:

• If Zero Trans Fat shortenings are used, they gradually become thicker at normal bakery temperatures. This can lead to pump blockages and failures with standard filters. Using the heated EZ Melt overcomes this problem.
• Pumping reheated shortening through a fixed connection to the fryer is faster and safer than any other method, such as dropping in shortening blocks. The EZMelt does this using a refill hose (optional) which attaches directly to a Belshaw fryer.

Standard features

• Compatible with Belshaw’s open kettle 624, 724CG and 724FG fryers.
• Can be used with any standard donut shortening including Zero Trans Fat shortening
• Heating element with factory set thermostat to 225°F/107°C. Element tilts up for easy tank cleaning. Tank itself is readily removeable.
• Long-life synthetic filter screen that needs only annual replacement under normal operating conditions.
• Heavy duty pump & motor for pumping shortening to the fryer on demand
• Heavy duty, moisture repellent foot switch for activating pump
• Cube cutter for fast melting of solid shortening blocks up to 50lbs (22.7kg)
• Hand held rinse hose with heat resistant handle
• Optional Refill Hose – allows regular topping up of fryer through a fixed connection to the fryer. The refill hose can be left in place on a Belshaw fryer at all times allowing frequent topping up of shortening level
• High-temperature limit switch
• Stainless steel frame, tank and casters
• 120V or 240V, 50 or 60 Hz, 1-Phase
• Certified by ETL to NSF Std 4, CSA C22.2, and UL 1889

• Not recommended for trans fat free shortening!
• Uses a long-life synthetic filter screen that needs only annual replacement under normal operating conditions
• Heavy duty pump and motor for pumping back shortening to the fryer after filtering
• Foot pedal switch for activating pump
• Includes hand held rinse hose for rinsing debris from bottom of fryer and for refilling fryer
• Slides under compatible floor and tabletop fryers
• Heavy duty stainless steel frame, tank and casters
• Shortening reservoir is removeable for periodic cleaning
• SF Shortening Filters are not designed for Zero Trans Fat shortenings. These shortenings solidify as they cool down, sometimes causing blockages in the filter pump.
• Belshaw recommends the EZMelt18 Melter-Filter for Zero Trans Fat shortenings. The EZMelt contains a heating element to liquify any shortening.
• 120V or 240V, 50 or 60 Hz, 1-Phase
• Certified by ETL to NSF Std 4, CSA C22.2, and UL 1889

• Not recommended for trans fat free shortening
• Uses a long-life synthetic filter screen that needs only annual replacement under normal operating conditions
• Heavy duty pump and motor for pumping back shortening to the fryer after filtering
• Foot pedal switch for activating pump
• Includes hand held rinse hose for rinsing debris from bottom of fryer and for refilling fryer
• Slides under compatible floor and tabletop fryers
• Heavy duty stainless steel frame, tank and casters
• Shortening reservoir is removeable for periodic cleaning
• SF Shortening Filters are not designed for Zero Trans Fat shortenings. These shortenings solidify as they cool down, sometimes causing blockages in the filter pump.
• Belshaw recommends the EZMelt24 Melter-Filter for Zero Trans Fat shortenings. The EZMelt contains a heating element to liquify any shortening.
• 120V or 240V, 50 or 60 Hz, 1-Phase
• Certified by ETL to NSF Std 4, CSA C22.2, and UL 1889

Compatible with 616B, Cut-N-Fry, Donut Robot Mark II, Mark II GP, Mark II Gas, Mark II GP Gas, Mark V, Mark V GP Fryers.

The Filter-Flo is a dependable heavy duty siphon that extracts and filters shortening from fryers, in situations where there is no room for a built-in drain, or if your fryer has no built-in drain. A squeeze of the large bulb starts the flow which can empty a Mark II in a few minutes. A reusable cloth filter cleans as the liquid passes through. Note: the Filter-Flo requires a customer-supplied leakproof container for filtered shortening to pour into. Filter-Flo is not needed if you already have a shortening filter such as SF or EZMelt

• All electric donut machine, capacity approximately 37 dozen standard size donuts per hour
• Deposits 2 standard donuts per conveyor row. A half-speed switch cuts output to 1 per row
• Makes consistent, well rounded cake donuts with synchronized cake donut depositor
• Makes excellent yeast raised donuts with the addition of optional Feed Table, Trays, and Cloths (see accessories)
• Dial with generous range for adjusting size of cake donut
• Makes mini donuts with optional mini donut hopper and plunger, which will deposit 4 minis per row. (Part # MK-1502-1, see accessories). Mini donut capacity will be approximately 109 dozen/hour
• Electronic temperature controller – maintains temperature normally within ±1 degree
• Speed is adjustable by dial on control panel
• Outfeed belt dispenses donuts into collection device such as Roto-Cooler
• Heavy duty elements which tilt upward when cleaning
• High temperature shut-down switch
• Hopper, plunger, conveyor, and kettle are all removable for easy cleaning
• 1-9/16 inch Plain Plunger for Ring donuts
• Single and 3 phase voltages available for all countries
• North America models certified to UL, NSF and CSA
• Machines shipped to European Union conform to CE regulations
• Australia/NZ, Japan, and other worldwide models available
• See below for accessories and options such as Roto-Cooler and EZMelt Filtration System
• Compatible with Insider Ventless Cabinet

• Gas heated donut machine with electrically powered conveyor and depositor
• Capacity 350 donuts per hour (29 dozen) at fry time 120sec
• Requires only 360 Watts of power for conveyor and despositor
• Deposits 2 standard size donuts per conveyor row
• 40,000 BTU per hour
• Natural Gas and Liquid Propane models available (specify at purchase)
• Makes consistent, well rounded donuts with synchronized depositor
• Makes excellent yeast raised donuts with the addition of optional Feed Table, Trays, and Cloths
• Makes mini donuts with optional mini donut hopper and plunger, which will deposit 4 mini donuts per row. (Part # MK-1502-1, see accessories). Mini donut capacity will be approximately 700 minis/hour (59 dozen) at fry time 90sec
• For faster mini donut production, choose Mark II GP Gas
• Speed is adjustable by dial on control panel
• Size is adjustable by dial on depositor
• Automatic conveyor with automatic donut turner
• Outfeed belt dispenses donuts into collection device such as Roto-Cooler
• High temperature shut-down switch
• Hopper, plunger, and conveyor, and kettle are all removable for easy cleaning
• See below for accessories and options
• Not compatible with Insider Ventless Cabinet (only compatible with electric models)

• Strong insulation.
  Ensures that the heat stays in the oven chamber.
• Stainless steel inside and out.
  Maintains low temperature and is easy to keep clean.
• Large front window with heat-reflecting double glass and good lighting.
  Gives a good overview of the baking process.
• Built-in, high-capacity steam system.
  Fast function and energy-saving.
• Right hand hinged door with double glazed window.
  Easy to open and overview.
• Canopy as standard
• Aluminum legs and castors as standard
• Max baking temperature 300 degree C.
• In-store mini rack oven with unlimited baking possibilities. The ultra-modern rotating combination oven S-Series, bakes everything from bread rolls and sourdough bread to delicate pastries to perfection. Achieve similar results, efficiency and functionality to that of an industrial rack oven. Designed to occupy minimal space, the S-Series is optimized for smaller bakeries and store use. Equipped with a modern digital control panel, optimized airflow as well as rotation speed, heating and steam systems. The S-Series combination oven allows simpler, cheaper, more efficient and better baking. The oven is extremely flexible, and with the proofer placed beneath the oven with optimized fermentation features, baking flexibility is significantly enhanced. Ferment below and bake at the top – at the same time!

• Can be run on electricity, oil or gas.
• Strong insulation.
  Ensures that the heat stays in the oven chamber.
• Stainless steel inside and out.
  Maintains low temperature and is easy to keep clean.
• Large front window with heat-reflecting glass and good lighting.
  Gives a good overview of the baking process.
• Large, efficient heating package.
  Fast heating and energy-saving.
• Right hand hinged door.
  Easy to open and overview.
• Max baking temperature 330°C.
• Including suspension hook.

• Strong insulation.
  Ensures that the heat stays in the oven
  chamber.
• Stainless steel inside and out.
  Maintains low temperature and is easy
  to keep clean.
• Large front window with heat-reflecting
  glass and good lighting.
  Gives a good overview of the baking
  process.
• Can be run on electricity, oil or gas.
• Large, efficient heating package.
  Fast heating and energy-saving.
• Right hand hinged door with double
  glazed window.
  Easy to open and overview.
• Including suspension hook.
  (except V50-1-2)

• Insulated floor prevents heat loss and
  curving of the floor.
• Easy to install. Assembly from inside
  the baking chamber.
• Firm and solid door lock / handle.
• Strong platform ramp adjustable in
  height.
• Stable platform.
• Tightly fastened and easy to open
  door glass.
• Strong functional hinges.
• Build in adjustable holding function
  in the hinges.
• Counterflow
  The oversize heat exchanger is working in accordance with the counter-flow principle. More effective heat exchange, higher fuel efficiency and lower heating costs.
• SD touch control panel
  The all-new Sveba-Dahlen panel is self-learning and easy to use, and it makes all you’re baking simpler. At the same time, this new panel gives you plenty of chance to develop your procedures and abilities.
• Cascad
  Patented steam system with very high capacity. Makes continuous baking without interruption possible.
• IBS
  Increased Baking Surface – Sveba-Dahlen’s patented system for alternating rotation of the racks. Faster, more even and economical baking.

• Available in five standard widths and up to five sections in height, standard crown height 160 mm, optional height 220 mm available. Suited for most tray and bread sizes.
• Designed in a flexible module system with many options. Gives each bakery the ability to create the oven that suits their needs best.
• Each oven section can be individually controlled with separate settings of the top, bottom and front heat. Full control in the baking process.
• Well insulated oven chamber. Keeps the heat inside the oven.
• Stainless steel front. Maintains low temperature and is easy to keep clean.
• A range of accessories such as steam generator, stone hearth makes the Classic adaptable to all the customers’ needs.
• Including aluminum legs with adjustable feet.
• Choice of control panels.

• Available in four standard widths and up to three sections in height, standard crown height 160 mm.
  Suited for most pizza sizes.
• Designed in a flexible module system.
  Gives each pizzeria the ability to create the oven that suits its needs best.
• The well insulated oven chamber.
  Keeps the heat inside the oven.
• Stainless steel front.
  Maintains low temperature and is easy to keep clean.
• Stone soles.
  Classic pizza baking requires solid stone soles.
• Oven doors
  Precision-built oven doors and damping with ceramic glass in the doors Gives the door a smooth action and ensures convenient and safe handling.
• Halogen lights
  Effective working halogen lighting Provides whiter and more intensive working light than standard bulbs.
• Oven control
  Each oven section can be individually and stepless controlled with separate settings of the top, bottom and front heat. Full control in the baking process. Easy to handle, understand and program.
• Unloading shelf and castors.
  Convenient details that makes handling and baking easier.

MANUAL Dough Divider

• ideal for a variety of dough
• tool-free interchangeable dividing heads
• 9,18, and 36 par in round
• 9 part in square
• dividing head assemblies are dishwasher safe
• includes one dough pan

Machine for rounding loaves, balls and short breads with weight from 76 grams up to 4000 grams (rounding).

• Steel frame
• motorization with two independent motors (one for the rounder, one for the shaper)
• loaves and short breads shaper with laminating roll and adjustable table
• available in 78cm and 120 cm

• wide feeding belt for convenient dough feeding
• dough belt duster with large storage container and controllable drive for even dusting of the dough belt
• touch panel with pictograms for language-independent operation
• quick and easy adjustment of the machine by means of pre-installed standard programs
• max. 50 programs can be stored
• guillotine and stamping station for a maximum product variety
• dough sheet calibration system by means of innovative calibration ledges
• optionally available with dampening and seeding unit

• for easy cleaning, maintenance and access to all modules, Koenig has applied the “Easy Clean” Design
• dough throughput of 400 to 1,200 kg per hour for rolls and 400 to 1,500 kg per hour for breads
• performance with angular rolls: 16,200 pieces/hour at 6-row operation (45 strokes/min.)
• performance with rounded rolls: 11,800 pieces/hour at 6-row operation (33 strokes/min.)
• absolutely gentle processing of fine- and large-pore doughs due to multiple forming rollers, adjustable for individual dough yields and bowl resting time
• new kind of dough sheet forming for gentle dough handling:
  • preformer with 3-roll satellite, counter-roller and scraper for gentle preforming of the dough sheet
  • a dough sheet former ensures a homogeneous dough sheet, reduction of machine length and thus reduced footprint
  • for an even dough sheet and improved weight accuracy, especially for doughs with longer bowl resting time
• systems often have residual dough of up to 15%
• modular system: Modules such as forming station, seeding stations, proofer etc. available and can be retrofitted at any time
• integrated weighing system for weight-accurate production
• exchangeable cutting rollers for different dough sheet rows
• intuitive control by PLC control with 14 inch touch panel with pictograms and 99 storable programs

Able to handle a variety of batters with custom drums available providing shape/weight/size possibilities.

Model Gemma

-2 motors, 2 speed each

-choice of two panels (manual controls or user panel)

-temperature probe

-efficient hydraulic system

The B25 is designed for operation in bakeries requiring capacities in the area of 25 l/min (at an inlet pressure of approx. 3 bar) and an accurate temperature control.

• The B25 is easy and simple to operate.
• The required water quantity is set via the key-pad which is smooth and very easy to clean.
• The B25 can memorize up to 3 different water quantities/programs. An intermediate stop can be entered in each program.
• Temperature is set manually by means of a handle. To displays shows the set water quantity and temperature, respectively, as well as any set intermediate stops, and during metering the actual quantity is continuously displayed. By means of a button for automatic intermediate stop, the quantity of water can be divided into two portions allowing for a pre-mix.
• The water mixer has a repeat function meaning that you only have to press a button to repeat the latest metered quantity.
• Any interruptions of operation are easily identified by means of codes given in the temperature display.

• mounts directly to your slicer or bench
• Complements Oliver 797 Chute-fed bread slicers
• up to 1,200 packages/hour
• product capacity: 5″ wide
• bag specifications: 9″wide minimum                                                                                         32″ long maximum
• Inflates bread bag so that sliced bread can be quickly bagged

Indor silo series SILSYSTEM for food stuff in antistatic trevira fabric with built-in filtering roof. Silo is custom made and suited for powders of density up to 1,3 kg/liter. The modular structure in galvanized steel allows quick assembling and disassembling. CAPACITY: 1-70 Mc.

TECHNICAL DETAILS:

• supporting structure in electical zinc-coated normalprophylated with wedge for quick assembling and disassembling;
• body in ANTISTATIC trevira fabric suited for the storing of food stuff according to the CE norms for the security of powder treatmemt. It’s strongly reccommended when natural oxygenation of the material is required. There is no condensation;
• designed for installation in sheltered environments with natural or forced ventilation.

ACCESSORIES:

• Powder recovering FILTERS compliant with CE norms;
• Minimum and mazimum level probes;
• Weighing system with cells.

Indoor Big Bag Unloading System in painted or stainless steel, built with material suited to the storing and conveying of food stuff. Eases the emptying of Big Bags.
Modular structures in stainless steel suitable for all room solutions.

TECHNICAL DETAILS AND STANDARD EQUIPMENT:

• Cylindrical shape with rectangular enlarged hemisphere to ease the placement and movement of bags;
• Base trunk completed with 4 supporting feet in painted steel; supports future anchoring to the ground;
• Telescopic regulation of the Big Bag supporting structure to ease support;
• Epossidic baking varnish.

Silos are built with materials suitable for the storing of solid food stuff. Integrated dosing groups for the managment of microingredients. Structures are modular and adaptable to all room solutions, and always allow enlargments and future changes. Ingredients loading is performed manually by discharging the bags inside the hopper or by sucking the products directly from the bag from the ground level.

PATENTED MICRODISPENSERS TRIMIX: Allow the volumetric dosing of powder products. Can be used with homogenizer-fluidizer with the most difficult products. Interchangeable between products. Hoppers are completely modular therefore the capacity increases by bsimply adding a module to the base block. Group is entirely closed to avoid pollution of the stored material and powder leaks.

• Heavy duty stainless steel exterior with 300 Series stainless steel interior and aluminized steel top
• Walls Ceilings and door are foam insulated
• Modular wall and ceiling panels with cam lock construction
• Rapid responding air-wash heat and humidity system
• High capacity refrigeration system with epoxy coated evaporator coils
• 208/240 VAC single or 3-phase power, field convertible

• Heavy duty stainless steel exterior with 300 Series stainless steel interior and aluminized steel top
• Walls Ceilings and door are foam insulated
• Modular wall and ceiling panels with cam lock construction
• Rapid responding air-wash heat and humidity system
• High capacity refrigeration system with epoxy coated evaporator coils
• 208/240 VAC single or 3-phase power, field convertible

• Very economic on release agent
• Precise dosage of application quantity possible
• Film evenly distributed over the entire surface
• For all conventional release agents and cutting oils
• Easy to use, low-maintenance and easy to clean
• Compact design for mobile operation
• Complies with current hygiene standards

• Heavy duty stainless steel exterior with 300 Series stainless steel interior and aluminized steel top
• Walls Ceilings and door are foam insulated
• Modular wall and ceiling panels with cam lock construction
• Rapid responding air-wash heat and humidity system
• High capacity refrigeration system with epoxy coated evaporator coils
• 208/240 VAC single or 3-phase power, field convertible
• Optional remote condensers
• Refrigeration components compatible with R404A refrigerant

Section 1: manual infeed (rolls) or flipper device (pretzels)
Section 2: 3 lye “showers”
Section 3: automatic outfeed

• stainless steel construction
• capacity: approx. 240 boards / hour with 2 operators
• lye tank capacity: appr. 135 liters
• lye heating 6 KW for quick heating

• conveyor width: 780 mm
• overall width: apprx. 1,000mm
• overall working length: 2,400mm
• working height: appr. 1,100mm

086 Semiautomatic Bag Closing System is a versatile machine that offers a wide variety of options. The machine will close bags with the all-plastic closure and closure-labels. The 086 is also available with a printer that will print code information on the closure and/or closure-label. Featured is a power breakoff and closure advance mechanism. The simple design of the 086 is portable, jam-proof and compact, and can close bagged packages up to 30 bags per minute.

• Batch slicing for higher volume retail and in-store bakeries
• 32″ infeed chute with Proguard and single loaf pusher
• Proguard feature supports industry safety guidelines
• single loaf pusher gently and safely guides loaf into blades
• heavy duty castors
• Blade advantages:
• Uses the lowest cost replacement blades in the industry, contributing to low cost of ownership
• Easily replaceable, independently mounted, rust-resistant blades

• Weight range, 3 versions, 35 up to 2300 grams
• Variable speed with frequency converter
• Capacity 750 up to 1800 pieces per hour as standard
• Stainless steel dough knife
• Unique emptying function (hopper reaches all the way down to the knife)
• Gentle dough handling
• Easy handling and cleaning – all covers are in stainless steel and are removable
• 100 liter stainless steel hopper as standard
• 225 liter stainless steel hopper (optional)
• Non stick coated hopper (optional)
• 17 liter oil reservoir, easy to fill
• Extremely silent 72 dB(A)

• cleanly slices everything from sub buns to bagels with ease
• adjustable slice height setting
• separate on/off buttons
• exclusive “gentle-touch” door slows the exit of the bun to help prevent damage
• optional return chute available

• Heavy duty stainless steel exterior with 300 Series stainless steel interior and aluminized steel top
• Walls Ceilings and door are foam insulated
• Modular wall and ceiling panels with cam lock construction
• Rapid responding air-wash heat and humidity system
• High capacity refrigeration system with epoxy coated evaporator coils
• 208/240 VAC single or 3-phase power, field convertible
• Optional remote condensers
• Refrigeration components compatible with R404A refrigerant

• Required by Ministry of Labor for all gravity feed bread slicers
• ProGuard helps prevent employee hands or fingers from coming into contact with the blades from loading end
• Machine can be loaded with power off and guard open
• Additional loaves must be loaded from end of guard while machine is in operation
• Auto shut-off feature when guard cage is opened
• Additional out-feed guard secures out-feed table from opening while machine is in operation
• ProGuard retrofit kit must be installed by trained and authorized service dealers
• ProGuard retrofit kit for use on machines manufactured after 1979
• ProGuard comes standard on all new 797 Gravity Feed Slicers sold into Ontario Canada

• Centrally adjustable rounding tracks
• Capacity up to 4000 pieces per hour, this is subject to dough weight and dough characteristics
• Weight range from 30 up to 1800 grams, this is subject to dough characteristics and capacity
• Non-stick coated cone and tracks for better rounding
• Rounding length up to 4 meters
• Operation panel easy accessible from both sides
• Easy to clean

• Three different infeed systems
  Adapted to customer needs
• Dual infeed
  For capacity up to 3000 pcs/h
• Electrical cabinet
  The dough divider, conical rounder and moulder is connected to the IPP
• IPP pocket prover
  The IPP is a modular pocket prover that is adapted to the customers needs when it comes to capacity per hour and resting time.
  The standard execution consists of 6, 8 or 10 cups per swing, A robust construction, swings and cover plates and manufactured in stainless steel

• Slices virtually all varieties of bread cleanly and quickly
• Compact, sturdy design is easy to use
• Automatically holds bread in place during slicing
• recommended for slicing up to 150 loaves per day

The MO300 is available with a wide variety of options to suit the customers needs.

• Centrally adjustable infeed
  Enables a correct positioning of the dough piece
• Two pair of 400mm wide adjustable pressure rollers
  With spring loaded scrapers for easy cleaning
• Collection tray with two positions
  Enables straight line outfeed
• Capacity range up to 3000 dough pieces per hour
• Weight range from 30 up to 1800 grams
• Working width up to 650 mm

Hydraulic Divider Options

• 20 divisions – Square tank
• 20 divisions – Round Tank
• Fat dough press

• Built to achieve the highest standards of hygiene and operation
• Automatic electronic operation with several pre-set portion control modes
• Insulated intensive cooling of the whipping system ensures that cream remains chilled from the container right through to the decorating nozzle
• Easy cleaning and sterilizing of machine with water temperatures to 80″ C
• Maximum volume of whipping cream due to “double labyrinth” VZA stainless steel whipping system
• Fully automatic temperature control
• CFC free refrigeration system
• Removable VZA stainless steel cream container
• Tested according to DIN 10507 (food hygiene) standard
• Hygiene certificate included with each machine
• Manufactured by Hans Kratt
• Watch video of how easy it is to perform a daily cleaning using the Mussana Microclean Powder!

• Digital readout
• Maintenance-free technology
• Rapid heat-up time
• No fluctuations in temperature
• No water bath technology
• Hose heated right up to the spray gun
• Stronger heating
• Stainless steel execution
• Includes a special dry running heater

• using Vapor Tube Technology — giving even heat distribution and retention.
• Separate steam generators for each individual baking chamber positioned in the lower part of the oven in direct contact with the hot air flow generated by the burner. They guarantee large quantities of steam with very fast recovery times.
• full glass doors for easy viewing.
• Available with integrated loader/unloaders.
• Stainless steel front and external covering.
• Quick recovery and temperature change.
• Burner is front mounted.
• Available in gas or diesel oil versions.
• Low consumption of fuel and energy.

• New double pulley belt transmission
• Heavy-thickness steel frame, wheels mounted
• Digital or electromechanic control panel
• Bowl safety guard in ABS, closed type or with stainless steel grid

• Hydraulic divider MERAND Diva has a square tank, therefore you can divide the dough into 20 equal divisions.
• Its strong design guarantees the MERAND Dough Divider reliability.
• Every detail is designed to provide comfort, make it easy to clean and very respectful of dough.
• Perfectly adapted from small dough pieces of 150gr to big dough pieces of 1Kg, thanks to its huge tank that can be loaded up to 20Kg. (Hydraulic Divider mode)
• This divider can also be upgraded to become a divider-shaper MERAND.
• Exclusive MERAND Systems can be added to fit extra requirements such as : APF®, Non Flour Splatter / FlourBox®, removable flourbox / Variopress®, pressure sensor according to dough type / EasyDoors®, safe and easy cleaning system without tools / FlexiTable®, foldable worktable.

Product Specifications:

*tank capacity is dependent on dough type/density and are guidelines only. Note in Div X mode the variety of grids will determine your quantity of dough pieces and total dough capacity.

Features

Machine to roll and to shape dough balls with weight from 50 grams (1.76 oz) to 1 450 grams (3.19 lb). The Production rate is up to 1 800 parts per hour depending on the dough ball weight.

• 2 pointed selector for laminating and lengthening adjusting.
• Laminating system between 3 rollers
• Stretching system between two moving belts (compact machine).
• Easy dismantling of the 2 belts within 25 mn, 5 mn for the back belt
• Hinged safety hopper, and easy removable scrapers

The Flexible bread line is very user friendly and flexible with a high capacity and efficiency.
It handles a wide variety of dough types and sizes which makes the bread line very flexible and efficient. The Flexible bread line consists of the following freestanding machines:

• SD-180 Dough Divider
  Weight range from 120 to 1600 g, variable speed with frequency converter for 750 up to 1800 pcs/h, 100 liter stainless steel hopper with non stick coating. The SD-180 in the picture is equipped with a flour duster.
• CR-400 Conical Rounder
  The CR-400 has centrally adjustable non-stick coated tracks, infeed at 6h, outfeed at 12 h and outfeed chute and mechanical flour duster.
• IPP 6/22 Intermediate Pocket Prover
  Intermediate pocket prover with 132 effective pockets, single infeed V-belt conveyor. Its equipped with photocell controlled non-stick coated infeed conveyor with continuous pocket prover drive. The prover has variable speed and the electric control panel is situated under the projecting overhang for easy control. The IPP has power supply for the divider, conical rounder and the moulder. Max proving time is 4,3 minutes at 1800 pcs/h.
• MO-300 Moulder
  The moulder has centrally adjustable infeed in the hopper and two pair of rollers, the pressure board is 650X1100mm with a collection tray to collect the dough pieces.

The Straight Dough Line is specially made for producing bread without need for an intermediate proving time. Its a very compact dough line with capacity of up to 1800 pieces per hour and a with a weight range of 120 up to 1600 grams.

• Straight dough line Eco
  There is also a Eco version of the straight dough line where the conical rounder is replaced by a hander up system that is mounted on the extended outfeed conveyor of the divider.
• SD-180 Suction Dough Divider
  Weight range from 120 to 1600 g, variable speed with frequency converter for 750 up to 1800 pcs/h, 100 liter stainless steel hopper with non stick coating.
• CR-400 Conical Rounder
  The CR-400 has centrally adjustable non-stick coated tracks, infeed at 6h, outfeed at 12 h and outfeed chute and mechanical flour duster.
• CE-100 Cup Elevator
  The cup elevator is mounted on the moulder, this transports the dough pieces from the rounder (or hander up) to the moulder
• MO-300 Moulder
  The moulder has centrally adjustable infeed in the hopper and two pair of rollers, the pressure board is 650X1100mm with a collection tray to collect the dough pieces.

• Easy to clean, durable bakery white powder coat finish on frame; stainless steel chute
• Chute holds approximately one dozen bagels
• Flip-up discharge door for efficient packaging and cleaning
• Increases counter-top space for P.O.S. or other production equipment

• gentle operation according to the Rex principle
• 6-, 5- and 4-row machine versions
• easy change of row number possible
• capacity of machine continually adjustable from 12 to max. 25 strokes per minute
• simple operation via handwheels
• simple dough supply via chute hopper with safety light-grid
• optionally available with spreading finger belt or discharge belt
• Stainless steel design

• Two options are better than one!
• Choose two slice thickness options from four standards
• Large loaf capacity – capacity of 13” loaves per side
• Easy-to-operate, front mounted push button controls

• Elevator mounted on MO-300
• The conveyor belt, 200mm wide, has riveted cups every 300 mm
• The timing of each dough piece is controlled by a photocell
• The infeed hopper guides the dough piece int an empty cup
• Capacity up to 2000 pieces/hour
• Weight range: approximately 100-1500 grams

• the machine for the most stringent hygiene demands
• gentle dough processing according to the tried-and-tested Rex principle
• 6-, 5- and 4-row operation
• easy change of row numbers
• fully automated machine operation by means of servomotors optionally available
• capacity of machine continually adjustable from 12 to max. 25 strokes per minute
• standard version with large shaft hopper and safety light-grid
• optionally available with roller hopper for mounting a large dough hopper
• with spreading finger belt or discharge belt
• stainless steel design

• Perfect for on-demand slicing of hard-crusted breads and soft-textured sandwich loaves
• Small footprint – less than 27” wide
• Large bread capacity – up to 16” loaves
• Easy-to-operate, with convenient, front-mounted push button controls
• Front-mounted bagging scoop that adjusts for smaller loaves makes for convenient bagging

• The conveyor belt, 200mm wide, has riveted cups on every 300mm
• The timing of each dough piece is controlled by a photocell
• The infeed hopper guides the dough piece into an empty cup
• Capacity: up to 2000 pieces/hour
• Weight range: apprx. 100 – 1500 grams

• The timing of each dough piece is controlled by a photocell
• The infeed hopper guides the dough piece into an empty cup
• Additional distributing height (optional)
• Capacity: up to 3600 pieces//hour

• weight range of 17 to 230g (up to 600g for only divided products) adjustable with touch panel
• maximum hourly capacity of up to 9000 pieces at 6 row operation (corresponding to 25 lifts/min.)
• optimum rounding result for varying doughs through exchangeable rounding plates and electrically adjustable rounding eccentric
• easy cleaning through collapsible roller hopper, removable hopper duster unit and removable rounding plates and dividing ledges
• large operating doors for easy access for cleaning and maintenance
• operation by PLC control and touch panel
• possibility to install special pistons , e.g. so-called Rustika pistons, for the production of square, rustic-style rolls
• optimal vibration damping during operation by means of solid cast side plates
• easy dough supply through roller feeding hopper with a dough capacity of 28 kg
• integrated shelf space for divider ledges and slider blocks

With a capacity to lift up to 600 kilos this bowl lift is very versatile (removable bowl incl. dough).
The bowl lift can be designed to empty the bowl to the left or right which makes it adaptable to the bakery layout.

• Fermatic Q4 has been developed to meet tomorrow’s production requirements with regard to techniques within Freezing-Proving, Retarding-Proving and Dough On Demand.
  Taste and aroma are improved as the enzymes in the dough have time to develop. Delivers higher quality in the baked bread.
• Speed of fans adjusted according to requirements.
  Circulate precisely the right amount of air and process the dough as gently as possible. In each phase of the program the fans have precisely the speed required, thus providing an energy efficient and quiet cabinet.
• The automatic system controls all processes in the cabinet, ensuring that the dough is protected against drying out and is handled as carefully as possible.
  Gives the baker greater freedom and the opportunity to influence times and settings to suit the individual working day and the pace of the work.
• Stable, modular frame.
  Compact and stable cabinet design.
• Effective 80 mm polyurethane insulation in closed units.
  Keeps the cold/heat in place in the cabinet. Reduces energy consumption drastically
• Floor design with well-insulated, bolted floor and strong 3 mm stainless steel sheet metal.
  Very durable and keeps the cold/heat in place.
• The Freezer-Prover has electrical heating coils in the floor as standard.
  Counteracts damage caused by freezing and keeps the floor dry

• extended weight range through enlarged dividing drum
• gentle dough processing according to the tried-and-tested Rex principle
• the machine for the most stringent hygiene demands
• 6-, 5- and 4-row operation
• easy change of row numbers
• fully automated machine operation by means of servomotors optionally available
• capacity of machine continually adjustable from 12 to max. 25 strokes per minute
• standard version with large shaft hopper and safety light-grid
• optionally available with roller hopper for  mounting a large dough hopper
• with spreading finger belt or discharge belt
• stainless steel design

• Available in two standard widths and up to three sections in height.
  Suited for most pizza sizes.
• Stainless steel exterior and well insulated oven chamber.
  Keeps the heat inside the oven and maintains low temperature on the outside.
• The panel have large and clear controls and with the correct time setting and temperature.
  Easy to understand and control.
• Smooth surfaces.
  Makes the ovens easy to clean both internally and externally.
• Canopies
  Canopies at infeed and outfeed ends. Gives you a good working environment.
• Stepless
  Stepless control of top and bottom heat and stepless baking time control 2 – 10 minutes full control in the baking process. Easy to handle, understand and set.
• Aluminum legs with castors.
  Convenient detail that makes moving of the oven easier.

• gentle dough processing according to the tried-and-tested Rex principle
• the machine for the most stringent hygiene demands
• 3- and 4-row operation
• easy change of row numbers
• capacity of machine continually adjustable from 12 to max. 20 strokes per minute
• simple dough supply via roller hopper with safety light-grid
• machine operation via touch panel
• stainless steel design

• 3- or 4-row operation
• max. hourly capacity: approx. 2800 pieces with max. 12 strokes/min
• simple dough supply via shaft hopper with safety light-grid
• simple operation via handwheels
• plastic drum free of oil
• stainless steel design

• A pizza oven that retains its heat!
  This unique and well insulated oven with double tempered steel glass is extremely energy efficient, its very economical to use and distributes the heat very evenly ensuring that the pizzas are cooked correctly without having to move them during baking. The P600 is optimized to handle 6 pizzas with 35 centimeter diameter per deck. The oven will be available from one deck up to 3 decks high.
• Week timer
  With the week timer you can program start and stop times for the entire week, this means that the oven will always be at the correct operating temperature when you start your day.
• Oven door
  The double glazed door retains the heat inside the oven chamber better compared with a single door glass. This gives a better baking result as well as a better working environment. The robust door structure with the ergonomic handle is easy to open and close.
• Shelves
  There are two robust, pull out shelves with bowls under the oven. These work perfectly as stands and allow you easy access to products such as spices and oils.

Features

• Weight range: 1-pocket 150 to 2300 grams, 2-pocket 40 to 1000 grams
• Variable speed with frequency converter
• Capacity: 1-pocket from 750 up to 1500 pieces per hour, 2-pocket from 1500 up to 3000 pieces per hour
• Dough knife in stainless steel
• Unique emptying function (hopper reaches down to the dough knife)
• Gentle dough handling
• Dough chambers in high quality Ni.resist steel ensure high weight accuracy and long durability
• PLC touch screen
• Heavy duty construction
• 100 liter stainless steel hopper as standard
• 225 liter stainless steel hopper (optional)
• Non stick coated hopper (optional)
• Easy handling and cleaning since all covers are in stainless steel and removable
• 11 liter oil reserve, easy to fill
• Stainless steel execution
• Available with left or right outfeed

Features

• Weight range: 3-pocket from 150 to 3000 grams, 2/4-pocket 250 to 1700/100 to 700 grams
• Variable speed with frequency converter
• Capacity: 3-pocket from 1500 up to 4500 pieces per hour, 4-pocket from 2000 up to 6000 pieces per hour, 2-pocket from 1000 up to 3000 pieces per hour
• High quality components and choice of material
• Very user friendly 8 inch touch screen for settings and storing recipes
• Stepless adjustable pneumatic system for very gentle handling of different types of dough. Can be adjusted during operation
• Reliable dividing system with very high weight accuracy
• Separate drive on outfeed conveyor
• Smart monitored lubrication systems that give the machine a long life span
• Quick release on outfeed conveyor
• High attention on borh safety and hygienic aspects
• PLC touch screen for meny based navigation
• 100 liter stainless steel hopper as standard
• 225 liter stainless steel hopper (optional)

• Capacity of up to 3600 pieces per hour
• Removable plastic covers on both sides
• Belt width of 350 mm
• Made of strong special aluminum profiles
• Drum motors with frequency controlled drive as standard
• Outlet sliding plate – fixed (option)
• Outlet sliding plate – turnable 1500 mm or 2500 mm (option)
• Separate stands (option)
• Cealing suspensions (option)

• Fermentation lines
  Sveba-Dahlen has over 40 years of experience of manufacturing fermentation lines. The fermentation lines are manufactured in one or two level versions, and the size is calculated in view of the capacity requirements and the layout of the premises. The maximum band width is 4 meters, and the bands are threaded over the full width. A modular plastic belt is commonly selected where tins or plates are used. The fermentation channel is well insulated with cellular plastic and lined externally and internally with aluminum sheets or plastic. Most of the side panels can easily be removed to facilitate cleaning of the band.
• Conveyor provers
  The conveyor provers are built in length according to the requested proving time of the product. The belt width can be up to 4 meters.
• Swing prover
  Available in two different models, one with stainless steel covers and one with automatic climate unit built into an insulated room. A module system in width up to 3 meters which can be adjusted in height and length according to capacity and required proving time. The swings for loaves are with easy removable textile tubes and for round bread cups or baskets are used. Swing prover with automatic climate unit completely built into an insulated room with free inner passage on both sides for easy cleaning and maintenance. A two motor operation enables a great flexibility in the modification of proving time and capacity.

• Materials and components
  We manufacture the exterior of the oven in stainless steel. The materials in the oven chamber are specifically selected for each oven, for the baking temperature and the product range. All the ovens are insulated with rockwool to minimize the heat loss.
• Heating
  The electric tunnel ovens are heated by tube elements with double heating spirals. The elements are installed over and under the oven chamber, along the entire oven, and are easily accessible from the side. Each element has its heat-emitting part positioned so that the band is heated efficiently over its full width. The tube elements are specially manufactured for each individual oven for maximum control of the heat distribution and quality. On an average, a tunnel oven consists of about 12 elements per meter.
• Control
  The control panel is designed to give best overview and simple control displaying baking time, temperature etc. PLC control with recipe handling of process parameters and handling of alarms and data logging is available as option. Connection to a master control system is another possible choice.
• Steam system
  In ovens built for connection to a steam generator, a part of the first oven chamber is provided with steam spreader boxes made of acid proof stainless steel. Regulating indicator valves with dial clocks are fixed on the sides of the oven to set the correct volume. Steam control with quantity control/photocell control can be selected as an option.
• Air turbulence
  For many types of products, it is appropriate to use a combination of radiant heat and air circulation. If so the oven can be equipped with turbo zones. In wire mesh band ovens, air circulation is most often vertical, up through the band, in steel band ovens it is horizontal along the band. With air circulation, the baking time can be shortened, and lower temperatures utilized. This also gives the sides of the bread better color, especially by baking with tins. By controlling the speed of the drive motor, optimal turbo power of the turbo fans can be obtained

• 3- or 4-row operation
• max. hourly capacity: approx. 2800 pieces with 12 strokes/min
• simple dough supply via shaft hopper with safety light-grid
• simple operation via handwheels
• plastic drum free of oil
• stainless steel design

Weight range from 8 to 330 g (up to 140 g rounded) — depending on dough

• max. hourly capacity in the 1-, 2-, 3-row or 4-row version: 1200, 2400, 3600 or 4800  pieces
• easy and safe change of the dividing drum ledges for different weight ranges and changes of number of rows
• roller hopper for approx. 15 kg dough capacity
• all components that come in contact with the dough can be removed from the machine for easy cleaning
• stainless steel design
• Easy control with micro controller via touch panel
• all mechanical settings can be stored in the program
• direct access to stored programs
• robust industrial version with LED display
• clearly legible, 3-digit digital display
• Slot for SD memory card for backup and easy software update

• slices warm bagels or buns without crushing or deforming product
• Ensures a consistent cut for product uniformity
• Reduce risk of lacerations
• Suction cup feet to secure unit to table
• Easy insert knife guide
• Easy to clean, just place in dishwasher

Especially easy to maintain due to

• the door with easily exchangeable all-round sealing, no tools required
• “door-in-door” system for easy cleaning
• impact protection, inside and outside
• optimal cooling of the control elements
• quickly removable floor rotating table for easy cleaning
• light and separated maintenance lid on the front section

Hygienic finish due to

• the exclusive use of smooth surfaces made of stainless steel
• easily removable ramp, no tools required
• stainless steel labyrinth under the floor rotating table protecting the oven floor against soiling
• removable floor cover sheets – so the oven floor is quickly accessible and easy to clean
• efficient extractor fan shaft

Increased energy efficiency due to

• the new cloud device that makes for an optimal use of the quantity of water added
• “Energy+ High End” heater – setting a new benchmark for energy efficiency in rack ovens

• the rack oven with standing baking trolley for bread and rolls
• reciprocal flow of hot-air above products
• design combining attractive appearance with easy operation
• touch screen operation enables easy input of required values and rapid effect on the baking process
• long working life and value
• stainless steel design

• baking surface up to 140 sqm possible
• baking plate sizes: 2,500 x 1,300 mm or 3,000 x 1,300 mm
• several independent baking zones for the regulation of temperature, air volume and humidity enable optimized product quality for all baked goods
• innovative sealing system for the individual baking zones
• the production of part-baked products with very short baking times is realized with two independently working loading trolleys
• increased energy efficiency thanks to thermo oil heat exchanger
• the compact construction requires minimal space and guarantees minimal heat losses
• optionally available also without independent baking zones and with heater for oil or gas burner

EVENNESS and QUALITY IN BAKING, combined to an extraordinary rapidity on temperature variation are the results of the technology applied to the traditional system of the annular steam tube ovens.

• External and single cross Manessman tubes, resistant to high pressure have an external diameter of 27 mm and thickness of 4 mm.
• The absence of bricks and cement in the fire room allows to reduce the weight and slightly the dimensions of the oven itself. Hot air flues are manufactured of refractory steel cylinders, high temperature resisting. All tube assembly is insulated with a light but of high coefficient of insulation material. Quickly reacting where an increase of temperature is demanded and above all very economical in fuel consumption compared to other steam tube ovens.
• Steam generators are positioned in the middle of the hot air conduct, thus
  producing a large quantity of steam.
• Individual steam generators for each deck.
• 2, 3 & 4 door design, up to 5 decks.
• Tempered glass doors with counterweight.
• available with manual, semi-automatic and automatic loaders