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Views: 10 Author: Site Editor Publish Time: 2024-11-13 Origin: Site
AOCNO all-in-one automatic bread production line is an integrated automated system designed for large-scale production of various types of bread. It completes the entire production process from raw material handling to finished product packaging, and is widely used in bread factories, large food manufacturing enterprises, and the baking industry. This production line not only improves production efficiency but also ensures consistent product quality, reduces labor costs, and enhances overall productivity.
Raw Material Handling System
Flour Sifter: Used to remove impurities from flour, ensuring the quality of raw materials.
Liquid Ingredient System: Automatically adds liquid ingredients (such as water, milk, oil, etc.) according to the recipe, and precisely controls their amount.
Mixer/Kneading Machine: Fully mixes ingredients such as flour, sugar, salt, and yeast into a uniform dough. Various types of kneaders are used, such as double-arm mixers or planetary mixers, depending on the dough type.
Fermentation System
Fermentation Chamber: The mixed dough is placed in the fermentation chamber for proofing, where temperature and humidity are controlled to help the dough rise and develop a soft structure.
Cold Fermentation System: Suitable for bread that requires long fermentation, which helps improve flavor and texture.
Shaping System
Dough Divider: Automatically divides the fermented dough into evenly sized pieces for further shaping.
Moulder: Automatically shapes the dough into the desired form, such as baguettes, rolls, or loaf bread, using machines like flattening machines, rounding machines, or rolling machines.
Filling and Oil Injection Equipment: For specialty bread, such as filled or Danish pastries, this equipment
automatically injects fillings or oil.
Second Fermentation System
Second Fermentation Equipment: After shaping, the dough undergoes a brief second fermentation, further expanding the dough for improved texture and volume.
Baking System
Hot Air Circulation Oven: The most common baking equipment, which ensures even heat distribution, giving the bread a crispy crust and soft interior.
Tunnel Oven: Suitable for large-scale production, capable of precisely controlling temperature, humidity, and baking time for consistent results.
Steam Injection System: Introduces steam at the beginning of the baking process to maintain moisture on the bread's surface and create a shiny, crisp crust.
Cooling System
Cooling Conveyor Belt: Transports the freshly baked bread to a cooling area to bring it down to room temperature, preventing excessive moisture loss and maintaining bread quality.
The all-in-one automatic bread production line is widely used in:
Bread Factories: For large-scale production of a wide variety of bread products to meet market demand.
Large Supermarkets and Catering Enterprises: Providing efficient, stable bread production systems to meet customer needs.
Chain Restaurants and Bakeries: Ensuring consistent product quality and efficient supply in bakery chains and fast-food chains.
In conclusion, the AOCNO all-in-one automatic bread production line is an ideal choice for modern bread manufacturing. It helps manufacturers improve production efficiency, reduce costs, and ensure consistent product quality, making it an essential solution for large-scale, high-quality bread production.
