Croissant Production Line with Full Equipments

On Sale – Its Urgent

Dough Quantity: 38 gr of dough result 26 gr of product; 65 gr. of dough result 57 gr of product

Injection Percentage: 10 gr. for 38 gr. result % 26.31     

Humidity of Product:  Min. 23.5 – Max. 26.3

Capacity of the Line: For this line we calculate the lower speed, and the machine with  lower speed is injection machine who can make for cacao feeling 85 product per minute and for strawberry jam 100 product per minute. In conclusion per hour we can make 100  x 60 but in one week we cant make 100 x 60 x 6 because we have for the start  7.5 hour to prepare dough.

Forming : For forming we don’t use a special mould, we have 2 groups of cutters, first group make triangle from the dough and the second group separate this triangles. In one line we have 5 triangles, if we want to increase the shape, the number of triangles will be reduce. After this operation triangles of dough goes to rolling machine.

Form tray: After rolling machine the product will be put in the form tray, we have 2 form tray, first tray have a form like a half moon and have a capacity of 20 product.

Cutters speed: this speed is in according with injection machine.

Oven: we don’t have continue ovens. Our ovens is for bread. One shelve have a capacity for 18 trays x 35 products. Cooking time is 10-12 minutes for 38 gr. product.

List of machines:     

1. cold water machine 1 unit

2. mixer for madra 50 kg  1 unit

3. frozen room for madra 1 unit

4. Cr-NI table 3  units

5. press machine 1 unit

6. Roll max 2 units

7. CIM machine (forming machine) 1 unit

8. rolling machines 2 units

9. conveyor for feeding 1 unit

10. shelves

11. form trays

12. ovens 5 units

13. fermentation room 1 unit

14. injection machine 1 unit

15. packaging machine 2 units

16. metal detector 1 unit

17. pvc belt 1 unit  

ITEM NO: 912

www.MakinaMerkezim.com

www.MakinaMerkezim.com