think process! FINAL PROOFING SYSTEMS IMPROOFING YOUR QUALITY

think process! FINAL PROOFING SYSTEMS IMPROOFING YOUR QUALITY

think process! FINAL PROOFING SYSTEMS YOUR PRODUCT OUR TECHNOLOGY THE PRINCIPLE Are you familiar with the challenges of professional proofing processes? A professionally operating proofing process is essential for the production of well-risen, attractively shaped and baked goods full of flavor. The proofing process determines the dough volume, stability, porosity and taste. So the correct proofing temperature, proofing time and air humidity are of prime importance. Are you looking for an expert partner for the development of a customized final proofing system? Werner & Pfleiderer final proofing systems are extremely customizable. We can offer you bespoke solutions to suit your precise requirements regarding product quality and diversity. We adapt the proofing systems so that the ideal climate for optimum development of the dough pieces is created. WHAT WE OFFER Climate control Climate control is provided by a circulating air conditioner. As a result, air temperature and humidity are matched in such a way that the dough surface does not become too dry or too moist. The atmospheric conditions are the same throughout the proofing cabinet. Control Control is performed automatically by a PLC controller. The PLC controller is safe and reliable and enables straightforward control of recipe, proofing temperature, proofing time and humidity. Interfaces Controlled input and output. Safety The feed conveyor has intake guards. Transfer conveyors are controlled by limit switches. The discharge conveyor is double-safeguarded by photo-electric beam and load sensors. The proofing cabinet is easily and safely accessible via doors and walkways. Process reliability The proofing process is not interrupted by machine-related downtimes. Consistent quality is guaranteed. Variety of the proofing product carriers Trough, basket, slab, tray, tin or unmoulded on belt

NGS STEP SOFT STAR SUITABLE FOR PAN, TRAY AND PROOFING BOARD PRODUCTS NGS-STEP IS SUITABLE FOR // PAN BREAD // TRAY PRODUCTS // PROOFING BOARD PRODUCTS NGS Step Standard 1 Standard 2 Standard 3 Product Pan bread, toast Pan bread, toast Pan bread, toast Step proofing cabinet (units/hr) 4,000 6,000 8,000 Dough piece weight (g) 570 570 570 Product dimensions L x W x H (mm) 271 x 98 x 95 271 x 98 x 95 271 x 98 x 95 Assembly capacity/hr 667 500 400 Working width (mm) 730* 730* 1,230* Proofing time (tp) 60 60 60 Towers 2 2 2 Assembly/Level 16 9 9 Number of levels 21 28 23 Assembly 730 x 290 x 96 Single assembly (6 products/assembly) 730 x 602 x 96 Double assembly (12 products/assembly) 1,230 x 602 x 96 (20 products/assembly) *If working width = length of tin assemblies (730 x 602 x 96)

think process! NGS M TROUGH HANGER NGS-M IS SUITABLE FOR // 100 % WHEAT BREAD, SUCH AS BATONE, ROMANIAN AND TURKISH WHITE BREAD NGS M (trough hanger) Standard 1 Standard 2 Standard 3 Standard 4 Product Batone Batone Batone Batone Capacity (units/hr) 2,000 3,000 4,000 6,000 Dough piece weight (g) 460 460 460 460 Product dimensions L x W x H (mm) 280 x 110 x 90 280 x 110 x 90 280 x 110 x 90 280 x 110 x 90 Working width (mm) 3,000 3,000 4,000 4,000 Proofing time (tp) 50 50 50 50 Usable hanger capacity 186 278 278 417 Products per hanger 9 9 12 12

NGS R RACK HANGER & STABILIZED HANGER NGS-R IS SUITABLE FOR // PAN BREAD // TRAY PRODUCTS // PROOFING BOARD PRODUCTS NGS R (rack hanger & stabilized hanger) Standard 1 Standard 2 Standard 3 Product Pan Bread 500 g, toast Pan Bread 500 g, toast Pan Bread 500 g, toast Capacity (units/hr) 4,000 6,000 8,000 Dough piece weight (g) 570 570 570 Product dimensions L x W x H (mm) 271 x 98 x 95 271 x 98 x 95 271 x 98 x 95 Working width (mm) 3,750 3,750 3,750 Proofing time (tp) 60 60 60 Usable hanger capacity 1 134 100 134 Assembly 2 730 x 290 x 96 (1 x 6) Single assembly 730 x 602 x 96 (2 x 6) Double assembly 730 x 602 x 96 (2 x 6) 1230 x 602 x 96 (2 x 10) Double assembly 1 With 12 products (2 x 6)/assembly = 5 assemblies/hanger 2 With 20 products (2 x 10)/assembly = 3 assemblies/hanger

NGS K BASKET HANGER NGS-K IS SUITABLE FOR //MIXED GRAIN BREAD // LOAF BREAD // ROUND BREAD // STRAND BREAD // WHEAT BREAD NGS K (basket hanger) Standard 1 Standard 2 Standard 2a Standard 3 Product Loaf bread (mixed grain bread) Round bread (mixed grain bread) Round bread (mixed grain bread) Strand bread (mixed grain bread) Capacity (units/hr) 3,000 3,000 3,000 200 Dough piece weight (g) 880 1,160 1,160 20,800 Product dimensions L x W x H (mm) 265 x 140 x 80 Dia. 230 x H 100 Dia. 230 x H 100 2,900 x 200 x 90 Working width (mm) 3,000 3,000 3,750 3,000 Proofing time (tp) 55 55 55 55 Usable hanger capacity 305 275 229 184 Baskets/Products per hanger 9 10 12 1

BGK AND MBGK SINGLE AND MULTI-LEVEL BELT PROOFER BGK SUITABLE FOR ALL UNMOULDED PRODUCTS INCLUDING TRAY PRODUCTS AND PAN BREAD BGK Standard 1 Standard 2 Standard 3 Standard 4 Number of levels 1 1 10 10 Product shape Plate for breadcrumbs Turkish white bread Round bread Round bread MBGK capacity (units/hr) 18,300 5,500 2,100 3,600 Dough piece weight (g) 330 245 1,430 820 Product dimensions L x W x H (mm) 100 x 100 x 30 260 x 100 x 80 Dia. 280 x H 90 Dia. 210 x H 80 Working width (mm) 3,750 3,000 2,500 2,500 Proving time 20 20 60 60

think process! FINAL PROOFING SYSTEMS OVERVIEW OF DESIGN AND APPLICATIONS IN DETAIL Process Model Design Tin Tray Proofing board Unmoulded Proofing NGS Step Step proofing cabinet Support bracket x x x NGS M Trough hanger in 2 different versions x NGS R NGS RS NGS K BGK Rack hanger single or multi-level, straight or angled (for different mould sizes) Stabilized rack hanger with permanently mounted proofing board Basket hanger round or straight baskets up to 3 m long with replaceable fabric Belt proofing channel fabric belt/plastic belt/mesh belt/chain x x x * x x x MBGK Multi-belt proofing channel x x x x Baking Tin Toast, sandwich, tin loaf (single wheat, strand wheat, rye and wholemeal dough), rusk, croutons Tray Soft buns, bread rolls, brioche, puff pastry, skorpor, flatbread, pizza, baguette, lye-treated products, laminated products, dough sheet products Proofing board Bread rolls, ciabatta, flat bread, pizza, laminated products, dough sheet products Unmoulded Bread rolls, batone, bread (wheat, mixed grain and rye dough, single and strand bread), flat bread, pizza, lye-treated products, breadcrumbs, laminated products, dough sheet products WHAT WE OFFER Product quality Optimum acclimatization due to controlled & gentle climate management No climate fluctuation Variable proofing times Optimum product shaping Careful product handling Smooth hanger feed Resting product Gentle loading and unloading Long service life Durability Fewer electrics, more mechanics Minimal maintenance (e.g. maintenance-free ball bearings) Hygiene and safety Highest standards of hygiene (e.g. flat base, basket degermination by UVC irradiation) Easy cleaning and servicing High level of operational reliability due to simple conveying system Flexibility System solutions to suit individual requirements Product diversity based on downstream units: cutting, brushing, stamping, moistening, seeding, etc. Space savings due to compact design Overhead versions Performance High availability levels Multi-shift operation Quick return on investment User-friendliness Easy operation Simple control via PLC Low noise levels due to plastic runners WERNER & PFLEIDERER INDUSTRIAL BAKERY TECHNOLOGIES GMBH Frankfurter Street 17 71732 Tamm Germany Phone +49 7141 202-0 Fax +49 7141 202-111 info@wpib.de www.wpib.de 2015 by Werner & Pfleiderer Industrielle Backtechnik GmbH, revised 07/2015 printed in Germany = Registered trademark. All information is non-binding. We reserve the right to make changes to reflect technical advancements.