Bread Molding Machines: Models, Capacity, and Automation Guide

        In industrial bread production line, the dough shaping machine is a critical piece of equipment that determines product specification consistency and the stability of downstream processes. AOCNO offers a range of dough shaping devices suitable for various types of bread such as toast, hamburgers, and baguettes, catering to different production capacities and processes from central factories to chain stores, aiding enterprises in achieving efficient automated production.

        Ⅰ. Common models and applicable scenarios

        Bread moulder equipment mainly includes sandwich molding machines, hamburger bun molding machines, baguette shaping machines, and accompanying conical rounding and other pre-treatment equipment. Sandwich molding machines are suitable for continuous high-capacity sandwich lines; hamburger bun molding machines emphasize dimensional stability and surface treatment; baguette shaping machines focus on stretching and shaping precision. The range of models from AOCNO can meet different scenarios, including small batch multi-SKU and high-capacity single-category production.

        Ⅱ. Key considerations: focusing on production capacity and process

        Selection should first follow the reverse order of 'hourly target output → single tray capacity → cycle time' to determine the machine type and number of parallel workstations, avoiding the phenomenon of 'fast front, slow back' on the bread production line. Secondly, it is necessary to combine the formula to assess whether spiral mixing is required before direct molding or cooling before shaping. Finally, consider the convenience of changing lines and cleaning maintenance processes.

        Ⅲ. Automation and interlocking requirements

        Bread moulder lines are often integrated with dividers, rounding machines, proofing rooms, and ovens through PLC control, forming a stable rhythm closed loop. The improvement in shaping accuracy not only depends on mechanical structure but also requires coordination with servo feeding, tension control, and temperature and humidity matching to ensure consistency in dough volume and slice weight.

        Ⅳ.Maintenance and trial operation recommendations

        It is recommended to conduct a trial production with a sample machine before procurement, observing dough temperature rise, forming stretchability, and finished product appearance, to ensure a smooth transition during the ramp-up phase of production. AOCNO offers sample machine testing and on-site technical support for quick go-live and stable delivery.

        Ⅴ.Regard the molding machine as the 'hub of quality and production capacity'

        Rational selection of bread moulder machines requires consideration of both the performance of individual units and their compatibility within the entire production line. By evaluating four key dimensions—production capacity matching, process suitability, automation integration, and maintenance convenience—one can maximize the return on equipment investment. For detailed model information and tailored configuration recommendations, please contact AOCNO's technical team for professional consultation and customized solutions.