Second generation thermal-oil oven on its working place
Gostol-Gopan is installing a new automatic production plant for wheaten bread in the bakery Brumat in Nova Gorica. The main feature of this plant is the first Gostol-Gopan’s thermal-oil tunnel oven TRIGLAV of the second generation.
The plant is designed to produce wheaten bread of a variety of shapes and weights (long and round loaves ranging from 350 to 1000 g). As an additional feature, it allows the production of any assortment of products baked on baking trays, which are manually deposited on the oven’s collecting conveyor.
The dough mixing is performed on the existing equipment. With the assistance of a bowl lifting and tilting device the dough contained in the bowls is loaded in the dough divider’s hopper. The volumetric dough divider KRAS ATT offers a wide array of dividing and simple handling. The dividing accuracy is additionally ensured by the automatic check-weigher that discards all default dough pieces and by means of feed-back regulates the divider’s accuracy. The dough pieces receive a round shape on the conical rounder SABOTIN 3; optimal rounding at any dough weight and production capacity is ensured by the centrally adjustable tracks and the cone’s adjustable speed. Prior to the final moulding, the dough pieces rest in the intermediate proofer; the resting time can be adjusted by changing the outlets’ position.
After resting, the dough pieces are moulded to obtain their final shape. The moulding is separated for long and round loaves. A conveyor system makes sure the dough pieces reach the proper moulding machine – the long moulder or the conical rounder. The moulded loaves proof in the automatic final proofer, whose loading is separated for long and round loaves. The final proofer is equipped with two different types of proofing baskets made from reeds – round and long depending on the product’s shape. The final proofer ensures an optimal proofing of the products by setting the proper climatic conditions in the proofer, meaning by adjusting the temperature and humidity. An additional proofer’s feature allows the operator to modify the proofing time within a certain time frame without affecting the proofer’s production capacity.
After proofing, the products travel under the scoring device that gives products an individual and artisan look; the angle, depth and number of scores are adjustable. The products are handed over to the oven’s loading device. The 4-decks thermal-oil tunnel oven TRIGLAV offers a large production capacity of a wide array of products on a very small footprint. High quality baking is ensured by the precise baking temperature regulation that is separated for the upper and bottom part of the baking tunnel, as well as for the bottom 2 and upper 2 decks. The products receive additional humidity before entering the oven, as well as in the first part of the oven.
By withdrawing the hand-over conveyor between the proofer and the oven access to the oven’s collecting conveyor is granted for the operator manually loading products baked on baking trays.
The baked products are unloaded from the oven with the assistance of the unloading device.
The main characteristic of the plant is the high level of automatisation, which reduces the amount of manual operations and ensures a constant quality of the products. Its major advantage is the possibility of producing a wide assortment of products, including baking of products on baking trays that originate from other make-up and proofing plants.
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