Other Roundloaf Automated complex for baking walnut-shaped cookies with filling «Roundloaf»

Technical Specifications:
Number of baking molds, pcs 21
Baking field dimensions, mm 300 х 200
Technical capacity: • Nuts, kg/hour Calculated *
Installed power of Roundloaf (RLF) nut, kW 56
Power consumption of Roundloaf (RLF) nut, kW 39
Installed power of the nut filling and sealing unit, kW 8
Compressed air consumption, L/min (including nut filling and sealing unit) 800
Rated voltage 400В 50Gz
Baking temperature, °C 150 – 250
Oven overall dimensions (L×W×H), m 11,3х3,13х1,8
Mold material Gray cast iron SCH20
Weight, kg 2500

Production capacity in kg/hour (nuts without filling) can be calculated using the formula:
P=3600T×K×N×MP=T3600​×K×N×M
where:
TT — total baking time per batch, seconds
KK — number of elements per mold, pcs
NN — number of baking molds, pcs
MM — weight of one element, kg
Example calculation for standard -style nut (24 pieces, 21 molds 250×200 mm):
T=180T=180 sec; K=24K=24 pcs; N=21N=21 pcs; M=0.024M=0.024 kg
P=3600180×24×21×0.024=120 kg/hourP=1803600​×24×21×0.024=120 kg/hour

Example calculation for standard -style nut (28 pieces, 21 molds 300×200 mm):
T=180T=180 sec; K=28K=28 pcs; N=21N=21 pcs; M=0.024M=0.024 kg
P=3600180×28×21×0.024=140 kg/hourP=1803600​×28×21×0.024=140 kg/hour

Advantages:
• The highest baking quality is achieved due to two factors: cast iron molds and a special technology for dough shaping and baking. During baking, the cookies retain almost all of their fat content, giving them the correct taste qualities. The product does not become “glassy” as with the classical baking method. The baked product has the crumbly texture of true classic shortcrust pastry. Your cookies’ taste quality cannot be replicated on any other equipment.
• Baking temperature up to 220 °C on both upper and lower molds. There is no need to set a 40–60 °C difference between the heating of the upper and lower plates to keep the nut always at the bottom, as with that regime the cookie does not bake properly and has questionable taste. This problem is solved with our unique technology.
• Absence of skirts and cookie geometry are achieved by a high-precision dosing unit that fills all cavities in one cycle.
• Automation of dough dosing, baking, and removal of finished products.
• Programming of operating modes: speeds, time pauses, doses.
• Dough dosing is based on a gear-roller pump driven by a motor-reducer and controlled by a frequency converter.
• Molds (plates) are made from cast iron grade SCH20. Due to high heat capacity, cast iron ensures even baking and is easy to clean from carbon deposits. Heating inside the baking molds — open molds retain temperature well. The upper half opens along a guide for removal and subsequent dosing and closes along the same guide. The lock automatically fixes the mold halves during baking.
• Removal is automated using a vacuum plate.
• Pneumatic components from Camozzi (Italy).
• Motor-reducers Tramec and Transtecno (Italy).
• Frequency converters Mitsubishi (Japan) and Delta (Taiwan).
• Control based on a Delta (Taiwan) controller and Kinco (China) touch panel.
• Rail guides and flanged carriages H. S. A. C. and HIWIN (Taiwan).
• Control elements EMAS (Turkey).
• All equipment parts contacting the product are made from materials approved for food contact.
Warranty:
• The warranty period for the equipment is one year from the date of shipment to the customer or from the date of commissioning if the start-up is performed by our specialists.
• During the warranty period, our specialists provide consultations and perform repairs.
• After the warranty period, a separate agreement can be made for post-warranty repair and maintenance.
• Consumables and spare parts are always in stock and will be delivered to you as quickly as possible if needed.
Equipment cost:
This offer is not a public offer and does not include the cost of delivery and additional packaging. The export price additionally includes customs clearance costs.