French Bread and Mold Line Model GA-2500

The GA-2500 production line has been designed for the preparation of French bread, small and family-sized sandwich bread, sandwich bread, toasts, etc. It caters to both direct and long fermentation modes, with options for total baking, pre-cooked, or raw frozen. It has the unique feature of assembling scored or individual and separated loaves before being automatically stacked on the tray.

The operation of the line begins with the Divider, which is manually fed through a bowl elevator or a transfer belt. With a dough division range from 150 grams to 1 kg, a cutting precision of +/- 2%, and a production range of 2,000 to 2,400 rolls per hour. After cylindrical rounding at the exit of the Divider, the lifting and resting belt prepares the dough for entry into the laminating head. The lamination is carried out by a set of 4 rollers with adjustable scrapers that condition the dough sheet to the speed of the main assembly frame.

This assembly does not have chains or belts, is easy to maintain, and plays a crucial role in the quality of the bread. It is constructed with rollers coated with non-stick material, allowing it to work with high-moisture dough. After laminating, a spoon device initiates the assembly, and a metal mesh completes it, providing the safety that an automatic production equipment of this kind requires. The assembly devices through adjustable drawers are equally important as they perform a smooth, progressive, and efficient assembly job, leaving the bread in a cylindrical shape prepared for the next stage.

If necessary, the bread can be cut, marked, or both combined and then separated before being automatically stacked on the tray. The separator has height and belt speed adjustment. At the end of the assembly line, there is a sensor that detects the passage of the bread, placing it in the tray channel automatically, without leaving empty channels or generating double loaves.

The trays or molds to be used are defined by the customer and do not need a specific shape or care about their condition regarding parallelism, deformations, false squareness, breakage, etc. Since the feeder contains them and operates independently.

All operations from the beginning (divided dough piece) to the final assembly and tray deposition are completed within 1 minute of real-time. This gives the equipment a significant advantage in the production of products with a high yeast content, preventing the dough from fermenting during the bread shaping process. After the 2.4 meters of assembly and the separator, the system provides a final calibration of the product through a height-adjustable table for this purpose. At this stage, the system offers the possibility to equalize the separated loaves or shape scored bread, baguettes, etc.