Je nach Produkt, Anspruch an Qualität und Verfügbarkeit von Mitarbeitern kann (oder muss) man nahezu jeden Teilschritt des gesamten Arbeitsprozesses zur Herstellung von Brot, Brötchen und Kleingebäck maschinell unterstützen bzw. gänzlich automatisieren. Nicht immer kann dies im Rahmen einer Gesamtplanung für einen Produktionsneuaufbau stattfinden.
Daher bieten wir als bmTEC voll kompatible Module auch zum schrittweisen Ausbau einer qualitätswahrenden Automation z.B. bei Personalmangel oder steigenden Produktionsmengen. Die Module lassen sich in Summe zu einer vollständigen und leistungsfähigen Produktionslinie aus einer Hand zusammensetzen.
High product quality due to gentle portioning
Significant increase in ergonomics in the dough making department
High reliability due to robust star roller technology
Gentle dough feeding without mechanical dough dividing
Low manpower commitment due to ergonomically optimized dough feeding system
Fast bowl reavailability
High product quality due to gentle portioning for a uniform dough band
High user-friendliness due to ergonomically optimized dough feeding system
High reliability due to robust star roller technology
High product quality due to gentle portioning for a uniform dough band
High user-friendliness due to ergonomically optimized dough feeding system
High reliability due to robust star roller technology
Extended functionality due to absorption of the entire kettle content
Less manpower tied up
Faster kettle availability
For high throughput or less sensitive doughs
Different number of rows possible
Product-specific row division can be produced quickly, easily and without tools
Spreading effect is reliably achieved over a short distance
High product variety due to a wide range of interchangeable tools
Fast product changeover due to easy tool change and recipe-guided module control
Easy cleaning due to easily removable punching and cutting tools
Gentle and quality-preserving shaping of even demanding, soft doughs
Reliable shaping thanks to individual adjustment options
High efficiency due to optimum hygiene (Hygienic Design) and durable, robust construction
Reliably reproducible, individually adjustable panning pattern
Optimal operability for fast tray exchange
Gentle on the product - also suitable for sensitive products
Smooth processing in line with maximum utilization of the system technology with ergonomically good and designable conditions.
Best functionality down to the last detail from years of practical experience
High cost-effectiveness thanks to proven hygienic design and durable, robust construction
Customizable, smooth and efficient snack production
All essential operations are concentrated around the table, for minimal space and cleaning requirements
Significantly increases hourly output in snack production
