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Biscuit Making & Baking Machines Bread Making & Baking Machines Biscuit Packing Machines Packaging Machines Tin Printing Oven Packaging/Wrapping Material

Bread Making & Baking Machines



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Bread Baking Oven

Construction :

Bread Baking Oven

Bread Baking Oven
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The oven body consists of steel steamtight tunnel with equally divided zones of the radiators. Stainless steel expansion joints are provided between these zones in order to eliminate the expansion of the oven section. The inspection doors are provided for inspection of the baking goods during the process.

Firing Chambers:
The complete chamber will be insulated with minerwoll filled from outside to conserve heat and increase efficiency. The fully automatic imported burner shall be fitted to the chamber and the temperature shall be controlled by automatic temperature controller on the control panel.

Insulation:
The complete oven will be covered with 10" thick mineral wool insulation from top, bottom and the sides. The bottom portion of the oven at the sides will be covered with CRC sheets for the conveyor protection and to avoid heat loss.

Baking System:
The baking in the heating chamber takes place by radiators located under and above the wire mesh band which distribute heat for uniform baking. The recirculation heating gases of these radiators can be controlled for each zone separately. The closed recirculation system is having slight vacuum so that combustion gases can not enter into the baking chamber. The ventilating fan is for circulation of the heating gases through the recirculation system and thermostatically controlled burners provide the set temperature of the heating gases.

Fans:
All the circulating fans are fabricated from M.S. & S.S. and will be well balanced to avoid vibration and will give noise free operation in high speeds.

Capacity: 2000 breads per day of 400 gms loaves



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Rotary Rack Oven

Stack Type Toast Packing Machine ( Model No Artp 120 )
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Firing Chamber:
The complete Firing chamber will be insulated with mineral wool filled from out side to conserve heat and increase efficiency. The firing chambers Shell fabricated out of stainless steel. The Oven can maintain temperature up to 350° and temperature rises from room temperature to 225° in just 25 minutes.

Heat Circulation:
The hot air is distributed evenly into the Oven by a blower fan and oven's rotary movements provide even & uniform baking at all levels of the rack. Oven has an indirect diesel fired heating system so that burnt gases do not come in contact with the baking products. The fully automatic imported burner will be fitted to the chamber and the temperature controlled by automatic temperature controller, fitted on the control panel.

Door:
A full stainless steel door provides with heat resistance silicone gasket that sealed the door and gains heat of the oven.

Insulation:
The complete oven will be covered with mineral wool insulation and Mild steel or Stainless steel covers to avoid heat loss.

Construction:
The oven body consists of mild steel. The structure of oven is stand on angle frame and the all side of oven will be covered with Mild steel or Stainless steel sheets.

Inspection:
The Stainless Steel doors are provided with Toughened glass and interior light for the inspection during the process.

Rack:
The baking product is to be put in trays, which are placed in the rack, which rotates at a low RPM through a system of gearbox and motor, located at the top of the Oven

Electrical:
Three Phase Electricity (240V / 415) required running the system. Electrical controls indicators and starters will be fitted on the control panel.

Fan:
The circulating fan will be well balanced to avoid vibration and will give noise free operation in high speeds.

Temperature Control:
A digital indicating controller maintains temperature in the Oven, which comes with safety thermostat and a timer along with a hooter that helps in baking cycle.

MODEL & TRAY SIZE   BREAD 400 G SPRONGE CAKE BUNS 45G BISCUITS DRY RUSKS KHARIS
AO-70 450 X 450 mm 80 Loaves 19 kgs. 224 Nos. 10-11 Kgs. 10 Kgs. 7.5 Kgs
1 Trolley (18'  X 18") 80 Moulds 10 Trays 14 Tray 15 Trays 15 Trays 15 Trays
               
AO-80 450 x 700 mm 120 Loaves 38 Kgs 336 Nos. 16-17 Kgs 15 Kgs 9.5 Kgs
1 Trolley (18" X 27") 120 Moulds 10 Trays 14 Trays 15 Trays 15 Trays 15 Trays
               
AO-90 450 x 700 mm 168 Loaves 53 Kgs 432 Nos 22 Kgs. 20-21 Kgs 13.5 Kgs
1 Trolley (18" X 27") 168 Moulds 14 Trays 18 Trays 20 Trays 20 Trays 20 Trays
               
AO-110 600 x 800 mm 210 Loaves 75 Kgs 630 Nos. 22 Kgs. 28 Kgs. 20.5 Kgs
1 Trolley (23.5" X 31.5") 210 Moulds 14 Trays 18 Trays 20 Trays 20 Trays 20 Trays


MODEL & TRAY SIZE   BREAD 400 G SPRONGE CAKE BUNS 45G BISCUITS DRY RUSKS KHARIS
AO-130 450 x 700 mm 336 Loaves 106 Kgs 864 Nos 44 Kg 40 Kgs 26 Kgs
2 Trolleys (18'  X 27") 336 Moulds 28 Trays 36 Trays 40 Trays 40 Trays 40 Trays
               
AO-170 600 X 800 mm 420 Loaves 150 Kgs 1260 Nos. 62 Kgs 60 Kgs 38 Kgs.
2 Trolleys (23.5" X 31.5") 420 Moulds 28 Trays 36 Trays 40 Trays 40 Trays 40 Trays


MODEL & TRAY SIZE   BREAD 400 G SPRONGE CAKE BUNS 45G BISCUITS DRY RUSKS KHARIS
AO-180 450 x 700 mm 672 Loaves 212 Kgs. 1728 Nos. 88 Kgs 80 Kgs 54 Kgs
4 Trolleys (18'  X 27") 672 Moulds 56 Trays 72 Trays 80 Trays 80 Trays 80 Trays
               
AO-220 600 X 800 mm 840 Loaves 300 Kgs. 2520 Nos. 124 Kgs 118 Kgs 76 Kgs
4 Trolleys (23.5" X 31.5") 840 Moulds 56 Trays 72 Trays 80 Trays 80 Trays 80 Trays
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Deck Oven

Deck Ovens

Slice of Bread
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  • Even bake - elegant and compact
  • Viewing windows
  • Interior lights
  • Hood with extractor adequate insulation
  • Superior burners
  • User friendly controls
  • Digital temperature indicating controller with safety thermostat

Model ARE-I ARE II
Overall dimension 65"x126"x90" 65"x87"x90"
Working area per deck 47"x78"x7" 47"x41.5"x7"
No. of decks 3  
Batch capacity in terms of 400gms loaves Approximately 270 nos. Approximately 135 nos.
Total power 3 phase, 415 V, 50 cycles (single phase motor can be provided at extra cost) 3 HP 2 HP
Fuel Diesel oil/LPG Diesel oil/LPG




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