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.