Station for rolling out hard dough with longitudinal-transverse cutting LR - designed for rolling out dough of a given thickness with possible thickness adjustment, cutting dough in the longitudinal and transverse directions and automatically feeding it into a tunnel oven for the production of bread, biscuits, pita bread, etc.
Working principle:
Loading dough manually into the hopper of the pre-sheeting station. The operator ensures that there is always dough in the hopper. The dough loaded into the hopper is extruded using a three-roller station through a slotted matrix. Next, the dough sheet enters the final rolling station, where it is rolled out to the required thickness and sent along the receiving conveyor to the needle roller mechanism to relieve internal stress. After this, the disk divider mechanism passes through, where an even layer of dough of the required width is formed by cutting off uneven edges. This waste enters the waste return conveyor, from where it is sent back to the hopper. In turn, the smooth layer passes through a sprinkling station, where it is sprinkled with dough crumbs or sesame seeds, then passes through the rolling roller mechanism, which presses the crumbs or sesame seeds into the dough layer. After this, the layer with crumbs (sesame) enters the disk divider mechanism, at the output of which blanks are formed in the form of strips. Next, these strips pass through a cross-divider mechanism (guillotine principle), where a knife cuts them to length, i.e. The output is rectangular blanks, which arrive via a conveyor to a mesh under the furnace.
Function blocks:
1. Conveyor.
2. Station for sprinkling flour on the conveyor belt.
3. The final rolling station (three pairs of parallel rolls with an adjustable gap between the rolls) is equipped with an individual frequency converter.
4. Pre-rolling station (three-roll) with an output slot matrix, equipped with an individual frequency converter.
5. The waste return belt conveyor (designed to transport dough waste to the receiving hopper of the sheeting machine) is equipped with an individual frequency converter.
6. Disc divider (designed for cutting uneven edges of the dough tape after rolling). Equipped with an individual frequency converter.
7. Needle roller (designed to perforate the dough to relieve internal stress). Equipped with an individual frequency converter.
8. Sprinkling station (designed for sprinkling the dough layer with loose sesame fraction).
9. Stitching roller (designed to press the topping into the dough layer), equipped with an individual frequency converter.
10. Disc divider (designed for longitudinal division of the dough layer into separate pieces), equipped with an individual frequency converter.
11. Transverse divider (designed for transverse division of the dough layer into separate pieces, works on the principle of a guillotine, the dimensions of the pieces along the length are adjustable), equipped with an individual frequency converter.
12. General frame.
Additional equipment:
Tunnel modular oven with a special mesh system for pressing the product during baking. With this baking option, the product does not lose its flat geometry even after cooling, is completely baked in the shortest possible time and retains its beautiful appearance.
