3 roll sheeter

The unit receives the dough from a dough-feeding system and forms a sheet of a certain thickness to be processed by the rest of the line. The machine has three rolls, two of which are smooth, while the last one is grooved in order to facilitate the incorporation of scrap dough. The gap between the smooth rolls can be adjusted by the operator by means of servo-motor controls. All the motors and gearboxes are located outside the sides of the unit, thus ensuring high standards of hygiene and excellent accessibility for inspection and maintenance purposes. The machine is one component in a modular construction concept which is part of Imaforni’s design philosophy; this unit is used in conjunction with one or more gauge rolls to form the vertical cut&sheet laminator.

Bakery machines

Bakery machines

Baking ovens

Baking ovens

Direct Convection oven section

In this type of oven the heat is transferred to the dough piece by means of hot air. The burner heats the air up to 220-250 °C, and this hot air is then conveyed to the baking chamber and blown onto the top and the bottom of the product. It is uniformly distributed throughout the width and the length of each section of the baking chamber by means of specially designed plenums. Convection baking is typically used in the last sections of a hybrid oven, after the previous Direct Gas-Fired sections. Convection baking actually provides better and more precise control of the final moisture in the baked biscuit than can be obtained with traditional ovens. Also the final color of the products can be easily fine tuned by properly adjusting the setting of this type of ovens sections. Inside the baking chamber, the conveyor whether wiremesh or metal band is always supported by rollers

dough feeding system

Mixers which unloads its dough batch directly into a guillotine hopper. On the exit conveyor you can see the metal detector, The dough feeding system has an important impact on the performance of the whole line: an even and uniform feeding of the dough to the forming machine downstream ensures consistency of dough weight across the width and throughout the production shift. When designing dough feeding systems, Imaforni takes into consideration two different aspects of equal importance: one is the fact that the texture of the dough can vary considerably from one formulation to another and this requires specialized equipment; the second is that the space in the factory is usually very limited. Imaforni has developed a wide range of equipment to provide the most suitable solution in terms of technological needs and the limitations imposed by the layout of the building.

mixer

The mixing stage is of great importance in biscuit-making technology, as a good process starts from the head of the line. In the mixing stage, all ingredients must be uniformly and evenly incorporated in a consistent mass and transformed into a dough which can be processed by the next set of machines. Various mixing machines are available, according to the type of dough to be handled. They include: Horizontal mixer, suitable for hard sweet and rotary moulded biscuit dough. Vertical mixer, mainly used for cracker production, especially for the sponge and dough process. Planetary mixer, particularly suitable for soft dough, mainly for wirecut or deposited products; it can also be used for rotary moulded dough. Spiral mixer, much used in the bread industry, it is also suitable for rotary moulded dough. Each of these mixing systems has its advantages and disadvantages, so the choice of the mixer type, size and performance must be carefully evaluated by our specialists.