Dream up your favourite bakery products - together we ll bring them to life
Aasted Bakery production lines For more than 80 years Aasted has produced a major part of the worlds biggest production lines for confectionery. In fact - we invented and succesfully constructed - the worlds first continously running chocolate moulding line. With these skills we made a strong foundation to build a long lasting business upon. Today, we are also building some of the biggest bakery production lines achievable. We Introduced the worlds first gentle extruder and depositor the Alice, which provides the baker with unforeseen advantages in preserving dough recipe and handling great inclusions. In combination with unique and creative dough forming capabilities the market saw Alice as starting a new epoke for extruders and depositors. During the last decade we also used our competences to design a new innovative series of Bakery tunnel ovens well in family with the skills of Alice - we call it Conny bakery ovens. We welcome you to the world of Aasted bakery lines 2
Choose a line with the world s leading extruder and depositor Alice offers totally new possibilities for confi seurs and food technologists to unfold their creativity in formulating unique and innovative products, yet surprisingly it still fulfils today s most stringent requirements for obtaining cost-effective industrial production. Alice s unique benefits are: Highest accuracy Preserved mass texture and structure Gentle handling of mass with inclusions Handling of aerated mass with minimum loss of specific weight Flexibility through modularity Unique changeover capability for cleaning and production shift Large selection of innovative die tools Independent temperature control of hopper and die tools Innovative and unique control of dough pressure 3
Conny - Convection oven 4 Smooth and elegant design Sanitary correct design with rounded corners are easy to keep clean and reduces the cleaning effort needed to keep the line running Heat energy module New inventive blower rotor technology provides higher line capacity. Baking time and electric power consumption is reduced up to 50%. ReConny energy recovery system Recycles the hot humid air from the process of each individual zone, to preheat the fresh incoming air before it enters the heat exchanger. Energy recovery of up to 80 % and a reduction of the gas consumption between 20 and 50 %.
Belt greasing unit With oil sprinkler that does not touch the belt. The greasing of the baking belt is flexible and accurate. The oil is kept clean for a prolonged time period. Tensioning by pneumatic cylinders Ensures that tensioning and force distribution in baking belt is highly accurate to the benefit of prolonged life time. Tensioning station Heavy duty and sanitary correct design with no compromise. Minimum of cleaning and maintenance interruption. Highest line efficiency and low running cost is the result. Large hinged sanitation doors Allow simple, easy and optimal access to the baking tunnel. The shorter cleaning time leads to lower maintenance costs. Optimized air ducts and air flow New invented technique provides increased spread of convection air and higher volume thereof. Uniform baking with less energy consumption is the result. 5
Conny - hybrid oven Conny Hybrid oven version (DGF and Convection heated) Conny - electric heated oven 6 Conny EH oven - Electric Heated oven
Conny DGF oven Direct Gas Fired Oven - InfraRed module is optional Conny - direct gas fired oven A complete program of bakery tunnel ovens for your new line Conny oven is available in four basic versions: Convection Oven - (Heated with gas, oil or electrical power) Direct Gas Fired Oven (DGF) Electrical Heated Oven (EH) Hybrid DGF & Convection Oven Belt types: Stone belt Steel belt OGB belt Wire mesh Caterpillar Your requirement Applications: Biscuits Cookies Cakes Crackers Sponge cakes Pies Pizza Flatbread Snacks Rolls Belt width: 800 4,000 mm 7
Aasted ApS Bygmarken 7-17 DK-3520 Farum T: +45 4434 8000 F: +45 4434 8080 mail@aasted.eu www.aasted.eu 2011 05. 500