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Views: 10 Author: Site Editor Publish Time: 2024-12-18 Origin: Site
The automated hamburger bun production line is a highly automated system used to mass-produce hamburger buns (or burger patties). This production line ensures consistent quality and standardized appearance through precise equipment and technology.
Available 6,000-36,000 Pcs/h
We can provide the best solution according to your factory layout and capacity.
Hamburger Production Line Features:
1. lmported electronic components for improving machine working life.
2, High automation, reduce the production costs and labor cost.
3. Modular design, flexible layout, can adapt to different plant requirements.
4, High quality control to ensure the product consistency, reduce defective products.
5. Separate functional zones for independent operation.t can avoid food contamination,and meet the safety requirements of food.
Suitable for high capacity hamburger/buns hot dogs bread factory and other food factory.
ANCNO automated hamburger bun production line:
Flour Screening and Ingredient Mixing: The process begins by screening high-quality flour and automatically adding other ingredients (such as yeast, sugar, salt, fat, milk powder, etc.) into the mixing tank according to the recipe. Some production lines also use automated ingredient systems to ensure accurate addition of each ingredient.
Adding Liquids: Liquid ingredients (such as water, milk, and oil) are also automatically added according to the recipe and mixed with the dry ingredients.
Automated Mixing: Once all ingredients are added, the dough mixer blends them into a uniform dough. The automated system controls the mixing speed and time to ensure the quality and consistency of the dough. After mixing, the dough reaches the required moisture and elasticity, ready for fermentation.
Initial Fermentation: The dough undergoes the first fermentation process in a fermentation chamber, where the temperature and humidity are precisely controlled by automated systems. The fermentation time and temperature are crucial to ensure the dough rises and achieves the desired soft texture.
Dough Relaxation: After fermentation, the dough needs to relax, allowing the gas inside to stabilize, which prepares it for the subsequent shaping and baking steps.
Dough Dividing: The dough is divided into evenly sized portions using an automatic divider. Each portion is typically the standard size of a hamburger bun.
Rounding and Shaping: The divided dough portions are rounded and shaped into uniform round buns using automated machines (such as rounding machines or molds). The shaping machine can adjust the size and thickness of the buns as needed.
Secondary Fermentation: The shaped dough goes through a second fermentation process, where it further rises and becomes soft and airy. This fermentation occurs in a temperature-controlled room, and automated systems adjust the temperature and humidity to ensure optimal fermentation.
Automated Baking System: After the second fermentation, the dough is placed in an oven for baking. The automated baking system precisely controls the temperature, humidity, and baking time to ensure each batch of buns achieves the ideal color and texture.
Spraying and Coating: Before baking, some production lines use automatic spray systems to apply water or fat to the dough’s surface, giving it a golden sheen, or adding sesame seeds and other toppings.
Cooling System: The freshly baked hamburger buns are transferred to a cooling system, where they are cooled using air or water cooling methods. This ensures that the buns maintain good texture and are ready for packaging and transportation.
Cutting: If the production line is producing top and bottom buns separately, the automated cutting machine slices each bun into two halves. The cutting machine can adjust the thickness and precision of the slices to ensure consistency.
