In today's baking industry, bread production machinery has long replaced traditional hand-making. The bread production line has long been a complete set of automated, continuous, and large-scale food processing and production equipment from dough kneading, rolling, shaping, and baking to cooling and packaging. For bread production, a set of efficient and stable bread production machinery is the key to enhancing product competitiveness. On the premise of ensuring food safety, it not only ensures that each batch of bread can reproduce the appearance and taste of bread but also can produce it efficiently. 

The bread production line uses machinery instead of traditional manual craft to reproduce the flavor and taste of bread; it's up to me to tell you how bread is made step by step below.

The core principle of the bread production line is kneading-blocking-shaping-proofing-baking-cooling-finished product.

According to the formula, the prepared raw materials are put into a dough mixer and stirred to form elastic dough, then put into a dough dividing machine to divide into a plurality of small dough with uniform weight, extruded by a pressure roller, rounded, shaped, etc., or made into customized target characteristics according to a specific forming mold. The formed bread embryo is automatically arranged by a plating machine and then sent to a proofing chamber for fermentation to expand.

A complete production line consists of numerous independent pieces of equipment, which cooperate with each other and directly affect the final production efficiency: 

As the front-end equipment of the production line, the dough mixer is mainly used to form smooth and elastic dough through rapid stirring of flour, water, oil, and other raw materials. It is the key equipment to determine the taste and gluten of products.

Comprises a dough dividing machine, a spheronizing machine, a dough pressing machine, a three-way wheel main machine, and a forming machine. Responsible for dividing the large living pieces of dough into small pieces of dough with the same weight and uniform size and processing the dough into the desired bread shape through rolling, rolling, or rolling strips so as to ensure that the appearance and size of each bread embryo are uniform.

The vertical proofing box creates a constant-temperature fermentation environment for the molded bread embryo by setting the internal temperature and humidity so that the bread embryo has a loose structure and fully expands into the size of finished bread.

A baking furnace, also called a hot air rotary furnace, heats the combustion chamber with different energy sources such as electricity, diesel oil, and gas to generate heat. Hot air is sent into the furnace through heat exchanger and      

fan, and then the goods in the furnace are baked.

In order to help customers standardize and produce on a large scale, the bread production line built by Orange Mech has been repeatedly optimized and has outstanding competitiveness in production capacity, quality, cost, and other aspects. Its advantages are as follows: 

1. The production line has a high degree of automation, simple procedures, is easy to use, and has many language operating interfaces that can be customized.

2. The dough mixer can set the dough kneading time and speed through the control panel, control the dough kneading process, and get started quickly.

3. The dough mixer is equipped with a high-power motor, which can run continuously for a long time with a large amount of dough at a single time, and is suitable for the operation of large bread production lines.

4. The dough press machine makes the dough circulate many times through kneading and pressing to form a dough belt with uniform thickness through the pressing roller and automatic counting function, and the thickness of the pressing roller can be adjusted.

5. The top of the dough press is equipped with a protective cover plate and a pressure switch. Every time the cover plate is opened, the switch will be loosened and the machine will be stopped immediately to prevent safety accidents.

6. The three-way rolling dough-forming host adopts PLC integrated control, which can adjust the speed or switch the machine with one button.

7. An induction photoelectric is arranged between each pressing roller of the three-pass rolling machine to control the noodle feeding speed and prevent too many noodles from clogging together every time.

8. The proof box is equipped with an intelligent control system, and the temperature, humidity, and time can be controlled so that the internal temperature and humidity of the box are uniform.

9. Rotary furnace stainless steel electric heating pipe and original imported burner have the advantages of less gas consumption, safe combustion, and low exhaust gas emission. While ensuring the quality of use, the energy consumption is saved, and the use cost is saved to the maximum extent.

10. Rotary furnaces can choose electricity, diesel, gas, and other heating methods according to demand. The whole furnace can be detached and assembled for convenient transportation; the furnace door is made of double-tempered glass, and the outer layer can be removed and washed.

11. The rotary furnace adopts ultra-thick rock wool insulation material to prevent heat loss to the greatest extent and reduce energy waste.

The stable operation of the production line is inseparable from standardized operation and daily maintenance, which not only prolongs the service life of the equipment but also ensures food safety:

1. Check the connection between the power supply and gas source before every use and production; the power supply cannot be loosened, and the air source cannot leak.

2. Places such as noodle cylinders and conveyor belts in direct contact with food should be made sure to be clean and free of debris. These places need to be kept absolutely clean.

3. Before formal production, start the machine and let it idle for a few minutes; observe the running status, see if there are any abnormalities, and eliminate possible hidden dangers in advance.

4. Clean the equipment immediately after the production is completed, and the residual flour on the surface can be sucked away with a vacuum cleaner first; wash areas such as food contact with food-grade cleaner and hot water to prevent residue.

5. Check the operation of the conveyor belt of the equipment every day to ensure the horizontal operation of the conveyor belt and prevent deviation; if it deviates, it will cause great wear of the conveyor belt.

6. Check the smoke exhaust situation of baking equipment every day, and clean off the oil pollution in time to avoid not cleaning the blockage for a long time, which will affect the discharge.

7. It is necessary to check the wear of bearings and chains of all transmission equipment every week and add food-grade lubricating oil in time to prevent dry grinding. It is best to make a manual to record the time.

8. Check whether there is any looseness, oxidation, etc. in the connection between electrical lines every month, and deal with any abnormalities in time.

9. Use an electronic thermometer every month to check whether there is any error between the temperature in the furnace and the real-time detection temperature of the sensor. When the error is greater than 2°, the sensor needs to be replaced in time.

Orange Mech specializes in supplying a complete set of bread production lines, covering the whole process of dough kneading, shaping, proofing, baking and packaging. The production line is highly automated, and the equipment is made of food-grade stainless steel, which ensures food safety and meets hygiene standards, helping you reduce costs and increase efficiency.

Orange Mech can be customized according to your needs, and the layout of the production line can be tailored to bid farewell to the inefficiency problem of traditional manual work. After-sales follow-up, door-to-door installation and commissioning, or remote technical support so that customers have no worries. Orange Mech looks forward to cooperating with you.