Pan bread lines

The production of pan bread and toast bread starts with dough production and dough make-up. Next, the strapped pans move through the proofing system for the final proof before they reach the Thermador tunnel oven. The strapped pans are cleaned, cooled down and returned to the dough make-up section. The number of oven modules is depending on the necessary baking time in relation to the maximum traveling speed (performance). Via cooling conveyors, the baked products are moved to the slicing and packaging equipment.

Pan and toast bread

  • Toast bread
  • Pan bread
  • Rye pan bread
  • Whole grain pan bread
  • Strip bread

Modules

Mixer, Dough make-up, Proofing system, Finishing, Oven, Transport logistics
Cooling and freezing systems, Conveying and packaging systems

Contact

Werner & Pfleiderer
Industrielle Backtechnik GmbH
Frankfurter Straße 17
71732 Tamm
Germany
Fon: +49 7141 202-50
Fax: +49 7141 202-5111
info@@wpib.de

Location
Contact