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What are the General Features of Sarya 4 Production Line?
Sarya 4 production line is a fully automatic system. It includes dough preparation, processing, resting, cooking, cooling, stacking and packaging machines.Sarya 4 production lines have a production capacity of 2500 pieces of bread per hour. You can see all the technical details above. You can contact us for more detailed information and prices.
The working principle and operation of this production line is as follows:
Dough Kneading Machine
At this stage, flour, water, yeast, salt and other ingredients suitable for lavash and pita bread are mixed. This mixture is kneaded to obtain dough. And the kneaded dough is covered and the first fermentation process is achieved.
Dough Cutting Machine
It is a machine that allows the dough to be cut in the desired weight. It operates with a cutting sensitivity of +-3. In the Sarya 4 production line, this machine operates in single row.
Dough Sheeter
It is the machine used to roll out the dough to the desired diameter.Product diameters can be adjusted on the machine.In the Sarya 4 production line, this machine operates in two rows.
Dough Ball Resting Machine
It is used to rest the cut dough for 5-7 minutes.Resting time can be adjusted and completely food-safe conveyor belts are used.
Opened Dough Resting Machine
This machine is specially produced for resting rolled dough for 7-9 minutes. The machine width is 40 cm and the length is 6 meters.
Arabic / Lebanon Bread Tunnel Oven
Ovens where processed foods are cooked. Bread baking time is 6-7 seconds. This oven is surrounded by stone. It operates at very high temperatures..
Cooling Band
It is manufactured for Sarya 4 with a width of 40 cm and a length of 40 meters. It is used to cool the bread coming out of the oven.
Bread Stacking Machine
Arabic bread stacking machine stacks the breads on top of each other before they enter the bag.The number of bread pieces to be stacked can be adjusted.
Bread Packaging Machine
It is a machine where bread is packaged automatically. It can be designed according to bread diameters.