| Productype: |
Baguettes - traditional or artisan – and Pistolettes |
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(Completely baked, bake-off or frozen dough pieces). |
| Capacity: |
8.000 - 16.000 Baguettes / h (max. 400 Gram) or |
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32.000 – 64.000 petits pains / h (max. 75 Gram). |
| Baking form: |
Moulded „Baguette" Tray (600, 2.000 and 3.000 x 800 mm). |
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Equipment description: |
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| Mixing: |
In cooperation with partner. |
| Dough make-up: |
In cooperation with WP-Haton, Rademaker or partner. |
| Baking form transportation: |
Stainless steel frame work with „Capway-Panfriendly“, Ship chain, Table top, etc. |
| Final proving: |
"CapStep"-Elevator prover. |
| Decoration: |
Water sprayer, Seeder and Dough cutting devices. (Knifes, Scissors or Water). |
| Lidding: |
Lidder (In-line or Pick and place), "RoboGrip"-Robot system. |
| Oven loading: |
Scrabble loader for hearth baked Products. |
| Baking: |
„BakeStep“ – Vertical oven (800, 2.000 mm) or partners. |
| Oven unloading: |
Suction depanner (Pick and place), Scrabble loader for free baked products. |
| Depanning: |
Suction depanner (In-line or Pick and place), Pushing device. |
| Baking form cleaning: |
Blowing device ("CleanCap" or "Typhoon"), Brushing device. |
| Baking form cooling: |
Cooling tunnel, "CapStep"-Elevator. |
| Baking form storage: |
"StepStore"-Elevator, "RoboCap"-Robot storage system. |
| Product transportation: |
Capway & Wendway and Powered Free-conveyors, vert. and horz. Switches. |
| Product cooling: |
"CapStep"-Elevator, "Capmatic"-Racetrack cooler, "Heavy Duty” - spiral. |
| Product freezing: |
"CapStep"-Elevator, "Heavy Duty” - spiral. |
| Packing: |
To be done by the customer. |
| Final product conveyors: |
Capway and Wendway conveyors, Crate handling systems. |
| Baking forms: |
In cooperation with CAPWAY PAN – Dronten / NL. |
| Production management system: |
CDE – Capway Data Exchange, in cooperation with PC Data / NL. |
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