Smartline Dough band production without stress

Transcription

1 Smartline Dough band production without stress

2 The taste is crucial Dough is alive. Therefore processing of dough is a job that requires intuitive grasp. The taste and as a consequence the success of your baked products is unquestionably influenced by the dough processing. Gentle treatment is of highest importance to retain the flavours that have been developed during bulk fermentation. Automatic processing of highly hydrated dough with long bulk fermentation, i.e. very soft and sticky dough, is extremely demanding for machines and lines. With the new Smartline, Rondo Doge is offering a machine for particularly gentle and zero stress dough band production. The gluten structure is preserved and the gas bubbles are retained in the dough. After baking the bread shows the desired result, either an open irregular pore structure or a fine regular one. The products are not only excellent in taste, they also remain fresh for longer. 2

3 Smartline dough band production without stress No matter whether you want to produce Ciabatta, Focaccia, Baguette, Pizza, Donuts or other yeast dough products, Smartline will form a dough band with practically zero stress, providing you with ideal conditions to get high quality, tasty products. Smartline an all-purpose machine With the Smartline you are not limited to processing soft and sticky dough, you can cover the whole spectrum, from bread to yeast and short dough, as well as laminated dough, like croissant, Danish and puff pastry. Thanks to the adjustable satellite head you can gently process both soft and firm dough. Numerous configuration possibilities A typical Ciabatta line can consist of a Smartline with a calibrator and a make-up line. The Smartline converts the delicate Ciabatta dough without stress into a regular dough band. On the make-up line the dough band is longitudinally cut, spread and then cross cut by the guillotine. The dough pieces can either be picked by hand or automatically deposited onto baking trays by a panning machine. Depending on the required end thickness and the dough type, Smartline can be equipped with two or three calibrators with additional belt dusting. For the production of baguettes or sandwich rolls, a Baguette-Module is available for automatic moulding of the products. You can find the different feeding possibilities on page 7. Smartline with calibrator and make-up line Smartline with two calibrators, make-up line and Baguette- Module 3

4 Smartline for zero stress dough band forming The unique adjustable satellite head is the heart of the Smartline making it a truly universal dough band former. Flat angles for firm dough and steep angles for soft dough provide the essential requirements for perfect sheeting of dough with different consistencies. The adjustable satellite head is patented by Rondo Doge. Easy operation The Smartline is equipped with a modern touch screen for easy operation. Clear symbols make for a user-friendly operator interface. All speeds, roller gaps and other parameters are memorized, guaranteeing consistent quality. The Siemens PLC control has a memory capacity for more than 100 programs. Exact dough thickness The calibrator provides the finishing touch to the dough band. The dough band is reduced to its final thickness and is then transferred to the makeup line. Depending on the required end thickness, the Smartline can be equipped with one, two or three calibrators. Exact dough band width The new cross pinner has a large driven roller with programmable speed. This brings the dough band to the desired width giving less side trimmings and better economic efficiency. 4

5 Easy cleaning Smooth surfaces of stainless steel make cleaning fast and easy. Due to a swivel door and removable covers all components are easily accessible for maintenance and cleaning. All cables are protected by a closed cable duct. The plugs are located in the housing protecting them from contamination. Versatile application Smartline is a universal dough band former. With its working width of 600 mm it can be perfectly integrated into almost all current production lines. Flour and seed duster Smartline with one integrated calibrator is equipped with four flour dusters, which guarantee regular dusting of the upper and lower side of the dough band. For the production of bread rolls with seeds on both sides, you can quickly exchange the flour dusters for seed dusters. Technical data PSS620 Smartline, basic machine PSS620 with one calibrator ZKWE620 PSS620 with two calibrators ZKWE620 PSS620 with three calibrators ZKWE620 Width of table profile Roller gap satellite unit Roller gap cross roller Roller gap calibrator Optional, motorized Control voltage 3100 x 1360 x 1410 mm 5516 x 1360 x 1410 mm 5636 x 1360 x 1410 mm 7836 x 1360 x 1410 mm 715 mm 0 32,5 mm 0 35 mm 0 35 mm 0 33 mm 24 VDC Supply voltage 3 x VAC/50/60 Hz Rated power PSS620 basic machine Maximum load Roller cage Working speed depending on application and dough Production depending on dough thickness and working speed Net weight PSS620 Basic machine PSS620 with ZKWE620 8,4 kva 25 Ampère 8 free-moving rollers angle adjustable 0,8 8 m/min kg/h approx. 800 kg approx kg Subject to technical changes without notice. The type specific and the safety instructions of the operating manuals, as well as the prohibition, mandatory action and warning signs are to be observed. 5

6 Zero stress sheeting The unique satellite system allows a gentle sheeting from very soft to firm dough. By modifying the angle of the satellite head, the length of the touching stretch becomes longer or shorter. For each type of dough the ideal angle can be selected. The adjustment of the angle of the satellite head is motorized. The drives of the satellite head and the bottom roller are independent from each other. The speeds are individually programmed according to the dough type you wish to process. The parameters of the angle and the roller speeds are memorized by the PLC control. With Smartline optimum results are achieved for all types of dough. The adjustable angle of the satellite unit is patented by Rondo Doge. The angle makes the difference A steep attack angle with its short touching stretch prevents the creation of tension in the dough band and is therefore ideal for preproofed highly hydrated dough, such as Ciabatta and similar products. Steep angle for a short touching stretch For all dough types Non laminated yeast dough requires a longer touching stretch. The satellite head is therefore set to a flat angle. Flat angles are also required to process puff, croissant and Danish pastry. Flat angle for a long touching stretch 1 High weight accuracy Due to regular feeding of dough into the satellite unit and regular dough band forming, you will get products with a high weight accuracy. 2 High hygiene standard When designing the Smartline special care has been taken to provide easy cleaning of all components. All parts of the machine that require cleaning are easily accessible. Motors and electrical connections are covered and protected from contamination

7 Easy operation The operation of the Smartline is very user-friendly via a modern color touch screen with easily understandable symbols. You can call up the memorized programs and, if required, modify the parameters. A motorized program- mable roller gap setting is optionally available. In the programming mode all speeds and parameters can be individually programmed and stored. The Siemens PLC control has a memory capacity of over 100 programs. The touch screen with easily understandable symbols Numerous feeding possibilities 1. Oscillating compressing paddles bring the dough gently to the desired width. It can be regulated between 400 and 600 mm. 2. A dancer roller measures the height of the dough and controls the infeed speed automatically. The result is a dough band with a regular thickness and thus products with high weight accuracy. 3. Smartline has smooth surfaces in stainless steel making cleaning fast and easy. 4. The electrical and electronic components are stored in a cabinet with a telescopic drawer. A swivel door assures fast and easy access. Manual feeding For small to medium batches the dough blocks are manually placed onto the infeed conveyor of the Smartline. Automated feeding For large scale production of nonlaminated dough, automatic feeding is an economic solution offering considerable laboursaving. The key to automatic feeding is the dough band pre-former PTV 350. It pre-forms the dough gently into a thick dough band which is subsequently processed on the Smartline Feeding of the Smartline with Ciabatta dough Smartline with integrated dough band pre-former PTV Feeding of the PTV Feeding of the PTV 350 with the elevating conveyor PPB

8 Headquarters Seewer AG Heimiswilstrasse 42 CH-3400 Burgdorf/Switzerland Tel (0) Fax + 41 (0) info@ch.rondodoge.com Seewer AG Burgdorf, Switzerland Competence Center Schio Doge Food Processing Machinery s.r.l. Via Lago di Albano, 86 I Schio (VI) / Italy Tel Fax sales@it.doge.rondodoge.com Subsidiaries Seewer GmbH & Co. Hoorwaldstrasse 44 D Burbach / Germany Tel (0) Fax + 49 (0) info@de.rondodoge.com Seewer Rondo s.à r.l. PAE Les Pins F Wasselonne cedex / France Tel (0) Fax + 33 (0) info@fr-rondodoge.com Rondo Ltd. Unit 7, Chessington Park Lion Park Avenue Chessington, Surrey KT9 1ST/UK Tel (0) Fax + 44 (0) info@uk.rondodoge.com Rondo Inc. 51, Joseph Street Moonachie, N.J / USA Tel Fax info@us.rondodoge.com Rondo Bakery Equipment Inc. 267 Canarctic Drive Downsview, Ont. M3J 2N7/Canada Tel Fax info@ca.rondodoge.com Rondo S.r.l. Via Lago di Albano, 86 I Schio (VI)/ Italy Tel Fax info@it.rondodoge.com 000 Rondo Doge Varschavskoje Chaussée, D 17, Str. 1 RU Moscow / Russia Tel. +7 (495) Fax +7 (495) info@rondodoge.ru Seewer Rondo Asean Regional Office No Mezzanine Floor Jalan 11/116B Kuchai Entrepreneurs Park Off Jalan Kuchai Lama Kuala Lumpur / Malaysia Tel Fax info@my.rondodoge.com atelierhaegeli.ch / C6-09 Doge Food Processing Machinery s.r.l. Schio (VI), Italy