Oven, toppings/conservation, freezing and packing in bread, fresh pastry goods & cake production

After mixing and dough forming the baking, cooling and packing process starts in bread and cake production. From the feed hopper, the pans filled with the correct quantity of dough enter a tunnel oven on one of several conveyors. The temperature and speed are carefully calculated so that when the loaves emerge from the tunnel, they are completely baked and partially cooled. While inside the tunnel, the loaves are mechanically dumped from the pans onto shelves. Emerging from the oven section the bread or pastry passes, still on the conveyor, under various dispense stations for additional ingredients to be added. These are delivered from separate supply tanks via batching flowmeters, to ensure the correct quantity is used. The bread or pastry product then passes through a freezer to cool or freeze the product, before packing and stacking systems assemble the products for despatch.

OPTITEMP temperature sensors are the main items of instrumentation in this section of the production line. Level measurement and control in the storage tanks and silos also use OPTIWAVE radar meters and OPTISWITCH high and low level alarms. Precise dosing of ingredients and other liquid toppings are ensured with the BATCHFLUX 5500 C electromagnetic batch flowmeters or OPTIBATCH Coriolis mass flowmeters.