Polin, Record, Sancassiano 130

Weight range 250 - 1,000g
Dimensions oven 1 W 1,400 x L 40,000 mm
Dimensions oven 2 W 1,150 x L 18,000 mm

The system consists of 2 lines
- 2 silos, 1x 9t, 1x 5t and scales with dust extraction
- Ingredients dosing system for yeast, salt and sugar
- 2x SAN CASSIANO spiral kneader SE 200 with three mobile stainless steel
boilers - lifting tipper

line I - rusk line:
- funnel
- DE RIDDER dough divider, weight range: 250 - 1,000g
- CEBAT cone rounder
- DE RIDDER proofing cabinet, proofing time 15 minutes
- Long-moulder with double roll forming system, roll net and pressure plate
- Manual product take-off
- Baking trays (63 x 39cm)
- manual transfer to trolley
- post-proofing cabinet (housing is part of the building)
- POLIN continuous oven with mesh belt, gas-heated
- manual product
removal - GASPARIN bread slicer, manual insert
- cutting width 15 mm, total width 640 mm
- manual loading of the sliced ​​bread in the oven, 12 lanes
- POLIN oven, gas heated, 1 burner, mesh belt, baking time approx. 20 minutes
- cooling belt 800 x 6,000 mm

IMASEZZADIO packaging line consisting of:
- platform
- vibration system with 4 lanes, counting system, 2 scales
- capacity : bags of 350 grams, 400 grams and 1,000 grams
- 40 bags per minute (depending on the weight)

Line II - Grissini line:
- Sheeting station with 4 calibrating heads, folding belt, 3 calibrating heads, dough rolling belt
- Grissini dough shaper, spreading belts, lengthwise cutting of the dough
- Transfer of the rolled dough to trays
- Manual removal and manual transfer to trolley for fermentation
- manual tray transfer to oven
- depanner, manual transfer to pack
loading - IMASEZZADIO 4-row multi-head loading with photo cell, year 2003
- synchronous to RECORD packaging machine
- RECORD Jaguar Flow Packer, capacity 130 packs/minute depending on product weight