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ARABIC PITA BREAD PRODUCTION LINES
COMPACT LINE

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  2. ARABIC PITA BREAD PRODUCTION LINES
  3. COMPACT LINE

The Compact Line is the smallest Automatic Line to produce the Lebanese / Pita Bread. It is economical and does not require large spaces for operation. This device is efficient and is mostly adopted for hypermarkets, big restaurants and small retail bakeries. Moreover, the Compact Line can be manufactured in metal steel chassis covered with appropriate colouring or in full stainless steel with distinct touching for direct display of the merchandise.

As for the production capacity, it varies from 600 to 1400 loafs per hour, with a diameter range of 14 to 38 cm for the Single Compact Line and from 1200 to 2800 loafs per hour, with a diameter range of 14 to 23 cm for the Double Compact Line.

OutputProduction Line WidthMax Production Capacity Per Hr.Loaf DiameterElectric Power (Sum)(KW)Min. Space Required (m2)
Single Output 40 Cm 1400 14 – 38 Cm 12 75
Double Output 60 Cm 3000 14 – 28 Cm 14 90

Dough Divider

Dough Divider

The Dough Divider is designed to cut the dough into equal dough balls at a constant pace, it receives the dough mixture into the stainless steel hopper, to be later driven out and cut precisely and consecutivelye

General Features

  • Stainless steel dough hopper, capacity of 75 Kg, which can be opened by a pneumatic lock system to facilitate cleaning and maintenance of the machine.
  • Special food grade quality felt conveyor belt, with centering guides to keep the belt on its track and smooth operation wise.
  • Auxiliary dough pulling cylinders with special spiral shafts to push out the dough and to prevent the development of air pockets.
  • Precise and accurate control of dough-ball weight (40 to 200 grams) using photo sensors and interchangeable restriction rings using electro/pneumatic cutting system enabling accurate cutting response.
  • Equipped with a stainless steel flour duster and flour collector drawer in addition to a well-maintained swing door for lateral cleaning and hygiene.
  • Variable speed motor monitored by a variable frequency drive (inverter system), equipped with a fingertip potentiometer to control the production rate.

Primary Proofer

Primary Proofer

The Primary Proofer main objective is to secure ideal fermentation process to the dough balls at several layers, in order to guarantee smooth and perfect flattened loaf semblance.

General Features

  • 7 fermentation layers with special food grade quality felt conveyor belts equipped with centering guides to keep the belts on track and smooth operation wise.
  • Transparent plexi-glass sliding side windows on both sides to facilitate cleaning process and to keep ideal dough temperature, with flour collection drawers.
  • Fingertip, via a potentiometer control of fermentation time (3 to 15 minutes) from the Dough Divider’s control panel.
  • Variable speed motor monitored by a variable frequency drive (inverter system).

Dough Flattener

Dough Flattener

Given the importance and the precision of dough sheeting, the Dough Flattener is designed to transform the fermented dough balls into equal circular flat chips, undergoing two accurate sheeting stages with minimum amount of flour.

General Features

  • Special food grade quality felt and P.V.C conveyor belts.
  • Special calibrating regulator for controlling the flattened dough thickness and diameter.
  • Equipped with two stainless steel flour dusters with a pressing cylinder to ensure flour distribution on both sides of the dough sheets equally.
  • Accurate electro/pneumatic stage shift from oval to circular shape using a 90o diversion piston mounted with extreme precision.
  • Constant speed motor to control the first phase of the flattening process with another variable speed motor monitored by a variable frequency drive (inverter system) to drive the second part of the dough flattener, equipped with a fingertip potentiometer to control the production rate.

Final Proofer

Final Proofer

The Final Proofer is the ultimate fermentation process for the flattened dough chips; driven forward consecutively by food grade quality belts at several layers to ensure best fermented texture.

General Features

  • 15 fermentation layers with special food grade quality P.V.C conveyor belts equipped by centering guides to keep the belts on track and smooth operation wise.
  • Transparent plexi-glass sliding side windows on both sides to facilitate cleaning process and to keep ideal dough temperature, with flour collection drawers.
  • Fingertip, via a potentiometer control of fermentation time (5 to 25 minutes) from the Dough Flattener control panel.
  • Variable speed motor monitored by a variable frequency drive (inverter system).

Tunnel Oven

Tunnel Oven

The Tunnel Oven is a highly manufactured unit for baking dough chips at ideal temperature to establish appropriate Arabic Pita Bread; operated by diesel oil or natural gas.

General Features

  • Suitable thermal distribution and safe insulating layers (3 different layers of bricks, cement and fiber ceramic) with low emissions combustion process and relatively low fuel consumption.
  • Chains are made of a special high quality black thermal steel material attached to a heat resistant steel conveyor plates (thickness of 5mm).
  • External body is covered in stainless steel.
  • Bearings and housings are well protected from excessive heat.
  • Heat resistant out feed conveyor to receive and transfer the loaves from the tunnel oven to the cooling conveyors.
  • Variable speed motor monitored by a variable frequency drive (inverter system), equipped with a fingertip potentiometer to control the production rate.

Out Feed Conveyor Unit

Out Feed Conveyor Unit

  • Heat resistant cylinders to transfer the baked bread from the tunnel oven to the cooling conveyors.
  • This machine is well designed to prevent the flow of baked bread coming outside of the tunnel oven to flip upside down.
  • The cylinders are mounted on interchangeable house bearings, constructed far from the excessive heat of the tunnel oven.
  • Rigid construction to withstand high temperatures along with safety covers to protect the operator from the rotating mechanical parts.

Cooling Conveyors

Cooling Conveyors

The Cooling Conveyors carry off the baked loaves coming out of the oven for prompt cooling; dropping the bread off at the packaging point. Length of the conveyors can be extended based on the available space on site/layout.

General Features

  • Aluminum straight conveyor's chassis and coated steel curve conveyor’s chassis.
  • Variable speed motor for each straight and curved section in addition to a variable frequency drive (inverter system) to adjust the cooling conveyor’s speed.
  • Fiber web conveying belts designed in a professional way to maintain chain tension and minimize chain stretching guaranteeing smooth and noiseless operation.
  • Fixation either could be on ground, in a spiral form, or hanged to the ceiling according to the surface available.
  • External electric control panel, to be mounted on wall.