China Best Large Capacity Quality spiral Cooler for Industrial Bread Bakery Line

• After-sales Service: Oversea Service Provided
• Warranty: 2 Years
• Usage: Biscuit, Cake, Pizza, Bread
• Power Source: Electric
• Timing Device: With Timing Device
• Type: Moulding Line
• Model NO.: OBX-S900
• Voltage: 220V/380V
• Customized: Customized
• Certificate: CE/ISO
• Motors: Sew Servo
• Systems: Simens Smart
• Operation: Touching Screen
• Treatment Surface: Coated Non-Sticking
• Installation Oversea: Provided
• Transport Package: Wooden Boxes
• Specification: 3000pieces hourly
• Trademark: OBAKING
• Origin: China
• HS Code: 8438100010
• Production Capacity: 10 Sets Per Year

Product Description

Product Description

OBAKING  AComplete set of  Hamburger Buns & Soft bread,Toast breads  line with  industrial Spiral cooler  machine
 

Sprial cooler of Obaking ,Vertical screw conveyor, more space saving. Used for continuous transportation from low to high, food cooling, drying, and conveying. Large conveying capacity, continuous and uninterrupted.
The spiral cooling tower uses stainless steel spiral mesh belt carrier. The mesh belt width is 600-1200mm. The layer spacing and number of layers are customized according to the output. The cooling time is 20-120 minutes. The cooling output is large. It can directly cool hamburgers, toast, sweet bread, moon cakes, Mantou, etc. with plates. Customization is flexible, with diameters and mesh belts designed based on site and production capacity.
The screw conveyor has become an important equipment in the entire production process. The notable features of screw conveyors are advanced structure, strong adaptability, low resistance, long service life, convenient maintenance, and complete protective devices.
Flexible customization according to demand: The mesh belt, diameter, and height of the spiral cooling tower can be customized according to the specific situation and production capacity of the customer's factory. A single tower is designed for top in and bottom out or bottom in and top out, while a double tower is designed for bottom in and bottom out. Various entry and exit directions can be designed according to the user's production site, such as low in and high out (bottom in and top out), high in and low out (top in and bottom out), two in and two out, three in and three out, and elliptical.
 

 

OBAKING Brand Industrial Hamburge Bun Production Line with Sprial cooling tower
OBAKING Industrial cooling line,large capacity industrial cooler for bakery bread cake hamburger bun croissant etc .
The entire spiral conveyor tower is made of stainless steel material, which has the characteristics of large conveying capacity, stable conveying, and can greatly save space. Used for cooling hamburgers, French buns, caterpillars, bread and other varieties with high production and long cooling time, using stainless steel spiral cooling conveyor belt and intelligent control.
The changes in function and structure bring about changes in costs, ultimately leading to changes in profits, making it affordable for small and medium-sized food factories to buy. Customized according to the user's production capacity, we can create economical non-standard spiral towers that can greatly improve production efficiency.
 

BESINE Brand Spiral cooling towers with the special construction 
1. The entire screw conveyor is made of SUS304 stainless steel material, with a stable and safe overall structure and long service life. The surface of the material is sanded or polished, and the surface is bright and hygienic, meeting the safety and hygiene standards of the food industry.
2. The conveyor belt is made of food grade plastic, which is wear-resistant, corrosion-resistant, easy to clean, does not adhere to materials, does not damage the appearance of materials or residual debris, safe and hygienic, and has a large conveying capacity, stable conveying, small footprint, and can save space. Adopting intelligent transmission technology, each layer of mesh belt will automatically adjust its tension to maintain a uniform and consistent transmission force for each layer.
3. The conveying speed can be adjusted by frequency conversion, freely set, and has the advantages of beautiful and sturdy appearance, smooth and smooth transmission, low noise, easy operation, and low maintenance costs.
4. Advanced structure, strong adaptability, low resistance, long service life, convenient maintenance, and complete protective devices are the significant characteristics of screw conveyors. They are essential cooling equipment for fully automatic food production lines such as bread, film, mooncakes, dumplings, etc. They are widely used as delay conveying equipment in automated continuous production lines in the food and light industry industries, suitable for material drying, cooling, freezing, freezing, freezing, and fermentation processes.
5. The electrical core adopts SIMENS PLC programming control, touch screen operation interface, and the electrical components are all from world-renowned brands, which are beautiful, intuitive, and easy to operate. It is equipped with fault shutdowns such as belt breakage, belt overturning overload, and emergency stop

 

OBAKING
For industrial productiong Hamburger bun/hotdog buns Automatic dough dividing machine ,Pressing moulder &proofing machine
Inside with proofing units 100piece-350piece to meet differents capacity or types of buns , burgers ,bread or rolls proofing demads , 
with adjustable speeds ,temperature ,humiduty and proofing time ,all core technical paramenters and solution is up to our practical operation experience .Pls enquiry us .

 

OBAKING Smart operation system and Simens Touching screen , SEW Servo motors
This equipment is highly flexible and suitable for continuous production of various weights of dough. It effectively saves labor, reduces costs, and improves production efficiency for large bakeries. The body is made of high-quality steel, and the key moving parts are specially treated according to the usage situation to ensure the stability and durability of the machine, ensuring accurate division of grams per dough, and easy mechanical cleaning and daily maintenance. It can be used alone or combined with other equipment to form a complete baking production line. OBAKING provides a complete set of production solutions and related turnkey engineering equipment.

Automatic Round bread or buns Make Up Line 

Automatic dough ball making machine
high accurancy dough ball divider rounder 
Product use: bread burgers, Naan dough segmentation and rounding; Suitable for pasta, baking, dough partitioning, etc
Application of continuous block dividing machine and conical rounding machine:
Very suitable for various types of yeast fermented dough, including bread dough, bun dough, tortilla dough, pizza dough, you can achieve consistent and repeatable results every time. Suitable for bakeries, industrial food, large supermarkets, etc.

OBAKING, Specialized in producing and designing large-scale toast bread production line, puff pastry bread and hamburger automatic production line, completes a series of breads and hamburgers such as continuous pressing, noodle sorting, rolling, mold making, quantitative cutting, filling, automatic molding, etc. The whole process of production.

Automatic production:
It integrates photoelectric induction, electromagnetic induction, man-machine interface, microcomputer programming, new materials, bionic technology, etc., with a high degree of automation. Materials used and outer packaging materials, etc.: All materials in contact with the surface are stainless steel, polypropylene, PU, latex, nylon 1010, etc. that meet the requirements, and the outer seal of the equipment is stainless steel and polycarbonate plates. It can meet the requirements of large-scale industrial production. If necessary, the general equipment has realized effective integration, and a large-scale production machine can produce croissants, croissants, brushed bread, hamburgers, French bread, etc.

Bread production process and description
Formulation → Material weighing → Stirring → Basic fermentation → Dividing → Dough weighing → Rounding → Intermediate fermentation → Shaping → Molding → Fermentation after forming → Baking in the oven → Out of the oven → Shabu polishing agent → Cooling → Finished product
1. Dough preparation
  Dough preparation is carried out in a mixer. During mixing, the dough is stretched, folded, rolled, rolled, and kneaded. Repeatedly, the raw and auxiliary materials are fully kneaded, and they are in contact with air and oxidized. Try to avoid cracking and cutting the dough. , The action of friction.
2. Control of the fermentation process
  When the dough is fermented, the most important thing is to control the temperature and humidity of the fermentation environment. The temperature of the process parameters of the fermentation chamber is generally 28-30 degrees Celsius, and the relative humidity is generally 70%-75%. The fermentation time should be determined according to the fermentation method used and the amount of yeast. During the fermentation process, the degree of fermentation of the dough should be correctly judged through the test of the surface elasticity of the dough and the observation of the degree of swelling. If necessary, the dough should be turned over to promote the fermentation. Under normal circumstances, the volume of the fermented dough should reach 2.5-3 times the volume of the unfermented dough.
3. Proof in the middle
  After the dough is rounded, part of the gas is discharged, and the elasticity of the dough becomes poor, so it is not suitable for immediate shaping. It takes a period of intermediate proofing, so that the dough is relieved of tension and slack, so that the yeast regenerates gas, and the surface of the dough is smooth and does not stick to the roller of the shaping machine. The ideal temperature for intermediate proofing is about 28 degrees Celsius, and the relative humidity is 70%-75%.
5. Forming
  The fermented dough is made into a certain shape of dough. Forming includes dicing, weighing, rounding, standing, shaping, molding, or loading. During this period, the dough continued the fermentation process. During this process, the dough cannot be cooled and the skin dried. The temperature is controlled at 25-28 degrees Celsius, and the relative humidity is adjusted to 65%-70%. The bread is put into a shaping machine for shaping, and moulding is required after shaping. When installing the mold, the dough should be seam down and put into the mold with the smooth side facing up. In order to prevent the dough from sticking to the mold, vegetable oil is usually applied to the mold.
6. Proof the dough
  The temperature of the proofing room should be 35-40 degrees Celsius, the relative humidity should be 85%-90%, 85% should be suitable, and it should not be lower than 75%.
7, baking
  It is divided into three stages: the initial stage of baking, the surface fire should not exceed 120 degrees Celsius, and the bottom fire is generally 250-260 degrees Celsius. In the second stage, when the internal temperature of the bread reaches 50-60 degrees Celsius, it enters the second stage. At this time, the upper and lower fire can increase the temperature at the same time, and the maximum temperature can reach 270 degrees Celsius. After this stage, the bread is finalized. In the third stage of baking, the surface fire can be used at 180-200 degrees Celsius, and the bottom fire can be used at 140-160 degrees Celsius.
8. Bread cooling
  Adopt mixed cooling. When the temperature in the workshop is low, use natural cooling. When the temperature in the workshop is high, use a blower to blow properly to accelerate the cooling of the bread. Usually the center of the bread can be packaged when it is cooled to about 35 degrees Celsius.
9. Packaging


The main technical parameters:

Full automatic  Toast bread production lines
 

Machines	Automatic dough divider	Conical Rounder	Bread moulder
model	OBX-300	OBX-400	OBX-6000
Capacity	6000pcs/hour	5000PCS/HOUR	6,000PCS/HOUR
voltage /power	220/380V 3PHS  1.5KW	220/380V 3PHS  1.5KW	380V/1KW
Dimension	1600*620*1550mm	1260*1060*0550MM	1500*810*1350MM
hopper capacity	65kgs	rounding pathway 4m	20g-600g/2000g
dough ball weight range	130g-350g	Rounding weigh range 20g-1800g	Weight 500kgs
	100g-2000g

 
 OBAKING Small dough Divider Rounder machine for small or medium bakery shop /coffee shop/resturants ,kitchen 
Easy operation . Fully automatic, Simply just press the button, no other operations.
Short time:Average 6-seconds for dividing and rounding, high efficiency, suitable for bread production line.
Customized works :Each divide 30 pcs, each pcs dough weight 30-100g.
Non-stick surface: Dividing completely, non-stick, well rounded effect.
High quality spare parts: imported components, very low failure rate.
Moulds changeable :Can be customized 10, 16, 26, 30 pcs standard according to customers' needs.
Safety& healthy material:. Food-grade 304 stainless steel. 
Function Introduction:
1. This machine adopts an oil pressure system that can be programmed for operation, with a rigorous, sturdy and durable structure
2. The equipment parts are processed by digital display machine tools, with high accuracy,
3. Excellent equipment performance · Bath oil transmission, low wear, low noise, safety, and hygiene·
4. High block uniformity, fast rounding, and good effect.
5. Humanized design, complete segmentation and rounding in one go, improve work efficiency,
6. Beautiful appearance, non adhesion, good rounding effect, and beautiful product appearance

OBAKING Semi-automatic dough Divider rounder machine
10 Pieces 24 capsules, 30 capsules, and 36 capsules can be customized. Application of automatic dough rounding machine:
Widely used in small and medium-sized bakeries, restaurants, kitchens, hotels, coffee shops, dessert shops, and other small places to manufacture dough for small bread, buns, hot dogs, hamburgers, and other purposes.
Technical paramenters:
Capacity:2000pieces/Hour
Size :780*600*2120MM
Divided into 10 pieces/24piece/30piece/36pieces dough balls.
Ball Weight range :
20gram -70gram
30gram-130gram
Voltage/220V Single phase 
Power :0.75KW/1KW
Weight:380kgs
 

Automatic industrial baking oven , tunnel oven -


Flow wrapping equipment line 

The production line adopts a combined structure and it can provides diversified configurations to produce rolled Danish bread such as stuffed bread, croissant/croissant, toast, etc. It can also produce crepes, doughnuts, pastries and other foods by changing the configuration. Finish the dough finishing, slicing, slicing, grouting, turning, rolling, shaping, conveying and arranging automatically. Light, machine, electricity, and gas automatically complete the forming of raw food materials. It is an automated production product for large and medium-sized bakery enterprises with strength.

Packaging & Shipping

Aout us :
Specialized in smart bread production line turnkey project from A to Z .This line includes the dough mixer ,proofer automatic dough divider and rounder , bread moulder industrial grade , baking tunnel oven ,soiral cooler , packing machine solutions ,carton fillings and pallets machine set .

 

FAQ

 

1.What's the delivery time ?
After prepayment ,We can deliver within 20days as usual ,
2.What;s certificate for all products ?
CE/ISO/UL
3.What's warranty time and sales after service?
Warranty time: 2 Years and provide the whole life technical supportings and oversea services on site .
4,whats' payment terms:
T/T and L/C At sight
5,What;s capacity of this machine line ?
5000 pieces-20000 pieces hourly or as customized