Bakery Equipment

The most important time for producing quality bread is the time the dough is waited in the curing chambers. It is possible to get continuously standard and quality bread, because the temperature and moisture ratios are keep stationary in curing by automatically controlled climate units.  

Bu makine unu havalandırarak, elenmesini sağlar. Elenecek un hazneye boşaltılır ve helezon vasıtasıyla eleme odasına taşınır. Dönen fırçalar yardımıyla un elekten geçirilir ve ağzından hamur yoğurma makinasına boşaltılır. Tekerlekleri sayesinde kolayca hareket edebilir. Kolay temizlenir, az yer kaplar.  

This machine is used for slicing of all types of bread thickness. All bread toughing surface and knives are made of stainless steel. And main body electrostatically painted. At the end of slicing process, machine stops automatically. Easy to use, no maintenance, easy cleaning and small size. Manufactured as single-phase or three-phase motor power (220V or 380V / 50Hz)  

Thanks to new advanced design is ideal for mixing all type of doughs as well as for mixing eggs, cream, mayonnaise and other similar food products. 1.    Stainless steel bowl and tools2.    Heavy duty bowl construction3.    Safety guard stainless steel On request:1.    Automatic bowl lifting system2.    Electronic speed control

 This cabinet is necessary for the fermentation process of the dough. The dough which is divided for making bread should be kept inside this cabinet and required heat and humidity must be supplied in to fermentation cabinet. It is made of stainless steel or PVC covered material which gives ahygienic environment for dough. For observing the fermentation, a window added on the cabinet door. The humid and heat inside the cabinet can be seen and controlled oncontrol box.  

 Water Chiller  - Designed for using in small places. - It keeps the adjusted temperature stable. - Cooling system which is located outside of the tank is not in contact with water. - Completely made of stainless steel. - Cooling temperature up to 1 °C. - Hygienic design. - Cooling system is controlled by a microscopic digital thermostat. - Its high technology design ensures energy saving.

Water dosing unit is ideal for dosing and controlling of water quantity and temperature. Water temperature and quantity are displayed in the digital display. Dousing tolerance is +/- 2%  

The oven is particularly suitable for baking of baking pastry products, gastronomy products and big or small bread.It is useful for confectioners, restaurants and hotels. Heat distribution on the product is obtained through the forced circulation of heated air, by means of bidirectionalfans. Steam is produced in the oven. At the bottom of the oven there is a fermentation cabinet for the yeast having dough. This oven has a very good uniformity of baking and vaporizer placed inside the baking chamber. High quality insulation ensures energy saving. Itisonlyproducedbyelectrical220V, 50Hz. Optional stand is produced for the oven.  

The oven is particularly suitable for baking of baking pastry products, gastronomy products and big or small bread. It is useful for confectioners, restaurants and hotels. Heat distribution on the product is obtained through the forced circulation of heated air, by means of fans. At the bottom of the oven there is a fermentation cabinet for the yeast having dough. This oven has a very good uniformity of baking and vaporizer placed inside the baking chamber. High quality insulation ensures energy saving. Optional stand is produced for the oven.

By means of excellent synchronization in this machine, it is possible to get dough pieces from right or left outlets and therefore, a more comfortable working place is achieved. In the proofer, hygienic plastic bowls which allows easy cleaning, are used. Some parts of the machine are covered by transparent material in order to observe the dough. The control panel is protected against electrical errors such as missing phases or wrong connections  

This machine is designed with a rotating cone and adjustable spiral shaped corrosion resistant channels around it.  The dough is perfectly rounded while moving from bottom to top in the channels. The machine is also equipped with a newly designed mechanical flour duster which does not produce any noise while working. It works with a reduction drive unit. All moving part has bail bearings and the machine is on the wheels, so mobile. Optional:1. Cold air blowing2. Hot air blowing3. Teflon coated channels and cone

 This compact machine has a dividing drum and intake piston therefore ensures careful dough handling at minimum pressure and warming of dough. It divides even sensitive dough as gently as by hand. All dough-touching parts are automatically lubricated with food compatible oil which enhances accuracy and service life. The hopper is made of stainless steel. Weight of dough can be adjusted as manually or digital.    

 Multi-Deck ovens (Matador) are equipped with specially designed heat recessive stone soles and heat circulation system. This system supplies an absolute uniform distribution of heating gases over all decks of the oven therefore excellent baking results. Each deck of oven has a powerful steaming device which enables the demanded amount of steam at any time. The steaming device can be individually switched on and off for each deck. This offers a particular advantage for confectionery goods. High graded insulation material prevents heat losses so, saves energy.  

 This machine is suitable for all dough pieces, including tin bread and small baguette. This machine has a pair of polyethylene roller gap is stepless adjustable between 0-25 mm. All rollers are equipped with nylon scrapers which are fixed to the frame. The curling chain is made from stainless steel. Pressing board is adjustable and can be removed for cleaning purposes. Maximum moulding length is 420 mm.  

Spiral kneading machines are commonly preferred by bakery and pastry shops in order to shorten the usual kneading time. This machine also provides more homogenate dough mixture and bigger volume bread. Machine works in manual and automatic cycle with two programmable timers. The bowl, spiral arm and bar are made of stainless steel. Reverse bowl rotation. Due to belt transmissions of main power the machine noise level is quite low. Mixer is mobile and there is a fixing device on the mixer.  

 The major specification of electrical deck oven is each deck can be operated independently. Temperature and the time of steam can be adjusted for each deck as per the request. Thus, it provides an opportunity to bake different sort of products in each deck. For being fermented there is a fermentation cabinet and its temperature and humidity can be adjusted. It is used with single deck also modular and according to need it can be added extra deck, chimney hood and fermentation cabinet. It provides low energy consumption. It can be moved by means of its wheels. The oven can be produced with fixed stand optionally  

This machines used for filo pastry (yufka), pie (borek), and baklava production. All parts in contact with the dough are compatible with food production and quiet operation. Conveyor belts on each side can be lifted up. Agonic and smart design prevents dust accumulation and ensures easy cleaning. The fully automated touch-screen models have 30 simplified programs.  Usable for the facilitialties from little shops to industrial facilities. -  3 type of different model. (manual, industrial and automatic type). -  Very thin dough sheeting (from 0,1 to 60 mm) -  Fully automated touch-screen models (optional)-  Trigger transmission belt, noiseless operation

This fork mixer is suitable for all types of doughs. The bowl and mixing fork are made from stainless steel. By means of the mixing fork, kneads the dough without heating and spoil its features. Simple structure of machines increased the working life. Bowl and fork run single-speed.On request:1. Safety grid2. Stainless steel cover for differential

The rotary oven is one of the most important parts of the bread making facilities today. First, the dough prepared to make bread is cut and placed in the tray. Then the trays are placed in the wheeled tray cart and put into the oven. Thanks to the wheels, it is very easy to put the trays in the oven and to remove them from the furnace after cooking. The oven cooking temperature, the amount of steam in the oven and the cooking time are adjusted and the oven door is closed to start the cooking process. During the baking period the tray car is rotated at a constant speed. Thus, each product is cooked on an equal basis. Again with this rotation, every point of each product is equally cooked, hence, one side is burned and the other side is half-cooked is not encountered.The amount of bread produced in rotary oven can be several times higher than in conventional ovens. The amount of bread produced in the unit area is increased with the trays placed on top. The capacity of bread production of each brand and each model can vary. An average rotary oven can produce between 2000 and 3000 breads in 8 hours. In some models, this number is up to 5000. The purchase price of the oven and the bread production capacity are directly proportional. For this reason, when choosing an oven, it is best to choose the most suitable one by take into account of the expected bread production. Again, it is also necessary to consider the area to be covered by the oven in the working environment.Oven heat and steam distribution must be very well done in rotary kiln ovens. Generally, ducks are used to ensure that the steam is conveyed equally to each pan. Again, great emphasis is placed on the material and design used to make the temperature distribution uniform. Oven producers continue their research and development activities on heat and steam distribution.The temperature of the inner cabin of the oven with rotating car can reach up to 1000 degrees centigrade. For this reason, the material used in the cabin should not dissolve in the high temperature. Again, the cabinet needs to be moistened with steam in terms of cooking quality. For this reason, the materials used need to be stainless at the same time. In general, high-temperature corrosion-resistant steel is used. Apart from that, the wheels of the tray car inside the cabin must be produced from fireproof materials.After the cooking process is over, steam and heat in the oven should be prevented from spreading to the working area. If this steam and heat are spread to the working environment, it causes both the working environment to be forced for the employees and the flour and the other materials in the working place to be affected. Many ovens have aspirators that filter out hot air and steam.There are many companies producing rotary oven and many models of these companies are available in the market. When an enterprise chooses the most appropriate brand and model for itself, it must consider multiple parameters. The number of bread to be produced at the time of unit, brand reliability, intensive service network, purchasing cost, energy consumption are the most important factors of these parameters.