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Features:
The guide rails moves horizontally,raising or lowering the structure, extending the length of the guide rails to accommodate more dough for fermentation in the proofing room, saving space for production line layout
Solution:
The dough is transported smoothly along the guide rail in the cradle, and the dough in the pan is not easily shaken, solving the problem of product collapse caused by shaking in subsequent baking processes
3. The operation trajectory of the pan containing dough is scattered throughout the corners of the proofing room, and each position on the left, center, and right solves the problem of uneven proof of each product, which leads to uneven appearance, size, and color of the products after subsequent baking.
Features:
The guide rails moves horizontally,raising or lowering the structure, extending the length of the guide rails to accommodate more dough for fermentation in the proofing room, saving space for production line layout
Solution:
The dough is transported smoothly along the guide rail in the cradle, and the dough in the pan is not easily shaken, solving the problem of product collapse caused by shaking in subsequent baking processes
3. The operation trajectory of the pan containing dough is scattered throughout the corners of the proofing room, and each position on the left, center, and right solves the problem of uneven proof of each product, which leads to uneven appearance, size, and color of the products after subsequent baking.
