Automatic Arabic Bread Lines

Automatic Arabic Bread lines
SHUAIB Establishment always introduces the latest technology in the field of ovens and bakery equipment supported by 30 years of experience. We are glad to present here one of the product of SHUAIB Ovens Factory, which is the Automatic Arabic Bread lines. In the following we are going to go through the various stages of this line.

First Stage ?The Dough Divider:     
Dough Divider is the first operating unit in this line. It has Stainless Steel Hopper, Spiral Feeders which push the dough towards the dividing head provided with knives and controlled by Photo Cells so that the weight of the dough pieces can be adjusted from 35 to 220 grams. After the cutrting operation, the initial flatting will take place for the dough ball and for easy conveying to the First Proofer. The dough Divider is provided with a variable Speed Motor by which you can control the speed very easily

MODELS	DOUGH WEIGHT (IN GRAMS)	CAPACITY PIECES/HOUR
DD-SNL	35-60 120-140 180-220	UPTO 3,000 UPTO 2,300 UPTO 1,800
DD-DNL	35-60 120-140 180-220	UPTO 6,000 UPTO 2,300 UPTO 1,800
DD-TNL	35-60 120-140 180-220	UPTO 9,000 UPTO 4,600 UPTO 3,600
DD-FNL	35-60 120-140 180-220	UPTO 12,000 UPTO 9,200 UPTO 7,200

Second Stage ?The First Proofer     
The bread needs two stages of proofing. The first proofer, consist of hight quality five Layers Polyester Pad Conveyor Belts. It receives the dough balls from the Divider unit and conveys them to the Sheeter. The Proofer sides are covered by acrylic glass sheets and lamps to see the movement of the dough pieces and to protect from dust, dirt, insects etc. and for easy cleaning. The prooferization takes 7 to 15 minutes. The speed of the belts can be controlled by variable speed motor.

MODELS	OVERALL SIZE	POWER (K.W)	TOTAL WEIGHT (IN KGS.)
L (CM)	W (CM)	H (CM)
FTP-SNL	630	60	195	0.37	890 kg
FTP-DNL	630	72	198	0.37	1090 kg
FTP-TNL	630	90	198	0.37	1360 kg
FTP-FNL	650	110	200	0.37	1700 kg

Third Stage ?Dough Sheeter:     
After the first proofing process, balls are automatically delivered to the Dough Sheeter. Dough Sheeter flats the balls to the reqired thickness and diameter. Photo-cell & Pneumatic System is used to control the direction of the dough balls movement during the flattening process. The speed of the sheeter is controlled by variable speed motor. Sheeter capacity is 550 - 1300 Pieces / Hour for all bread types (Syrian, Lebanese, Shawerma and Light Bread).

MODELS	OVERALL SIZE	POWER (K.W)	TOTAL WEIGHT (IN KGS.)
L (CM)	W (CM)	H (CM)
DS-SNL	220	105	175	0.74	460 kg
DS-DNL	290	135	190	0.74	840 kg
DS-TNL	325	160	200	0.74	1100 kg
DS-FNL	360	180	225	0.74	1500 kg

Fourth stage ?Final Proofer:     
In general, it resembles the First Proofer, however, it contins more layers of belts. After the flattening operation in the sheeter, the dough is delivered to the Final Proofer where it is carried along the quality polyester belts in its long trip inside it. Here the dough trip lasts also from 8 to 15 minutes depending upon the adjusted speed of the variable speed motor diving the proofer belts. The dough emerging from the Final Proofer is directed to the Tunnel Oven.

MODELS	OVERALL SIZE	POWER (K.W)	TOTAL WEIGHT (IN KGS.)
L (CM)	W (CM)	H (CM)
FLP-SNL	840	75	200	1.5	1550 kg
FLP-DNL	840	120	200	1.5	2500 kg
FLP-TNL	840	130	200	1.5	2700 kg
FLP-FNL	940	160	202	1.5	3700 kg

Fifth Stage ?The Automatic Tunnel Oven:     
This oven is the most advaced oven its kind. It is provided with one or two burner as per customer requirement and that has also fuel less consumption and gives a uniform temperature distribution. The speed of the conveyor belt, composed of steel strips, can be regulated through the variable speed motor. The oven is diesel fired, thermally insulated to save energy, to avoid heating up of the place where it is installed and to preserve the inside temperature. The oven is covered from outside by SS304 Panels. The bread emerging from the oven is directed to the Cooling Lines.

MODELS	OVERALL SIZE	POWER (K.W)	TOTAL WEIGHT (IN KGS.)
L (CM)	W (CM)	H (CM)
AV1N	550	100	175	3.37	3,500 kg
AV2N	550	145	180	3.37	5,000 kg
AV3N	650	155	180	3.37	6,300 kg
AV4N	650	185	200	3.37	7,800 kg

Sixth Stage - Cooling Conveyors:     
The bread which leaving from the oven are too hot to handle and it has to be cooled down for which the Cooling Conveyors are used. These conveyors can be suspended from the ceiling, attached to the walls or in the form of cassette considerin the space available in the bakery