Frigoscandia, Fritsch, VMI Complete Industrial Bakery 12,000 pieces per hour 8,000 pieces per hour

Ingredient handling:
4 flour storage silos of 25 tons each
2 intermediate hoppers of 2000 kilo each
Flour and dough vacuum system throughout the bakery
Small components weighing, mixing and dosing equipment
Liquid yeast installation with automatic CIP
Warm and cold water installation

Line 1, Rustic bread:
VMI mixing station
3 mixers
5 resting stations
9 bowls
Bowl lift
Fritsch dough make up line
Depositing on peel boards
Peel board transport
Swing proofer including climatization
Scrabble depanner
J4 / GBT tunnel oven, stone plate, 24.750 x 3000 mm baking surface, gas fired
GBT cooling spiral
Frigoscandia spiral freezer
Including peel boards

Line 2 and 3, Barra Classica (Baguette):
VMI Verymix 2000
Fritsch dough make up line
Depositing in trays
Tray transport
2 pc. Swing proofer including climatization
2 pc. Elecproy Robot scoring unit
2 pc. J4 / GBT tunnel oven, wire mesh, gas fired
2 pc. GBT cooling spiral
2 pc. Frigoscandia spiral freezer
Including trays

Packaging line for all 3 lines:
2 carton box erector
2 bag in box placers
3 box filling locations
3 metal detectors
3 checkweighers
3 box closers
Box accumulating system
Palletizing system
Pallet wrapper
3 box labellers
1 pallet labeller
Vision system to check the pallets

Facilities:
Several pallet shelves
Container weighing scale
8 climatisation units
3 air compressors
2 steam boilers, gas fired
Several smaller shelves
Container lift and tipping machine to empty the waste containers
3 shoe cleaning stations
5 disinfectant dispensers
5 stainless steel sinks with pedal controlled taps
Wifi antennas
Siemens communication switches
Hot water boiler on natural gas for technological water
2 Alup air compressors