Hearth Bread Line with Swing-Tray Proofer
Freestanding bread production is the oldest method of baking, when no baking pans were available. After kneading the dough manually, it was put in baskets to proof. The
baker would then manually fill his stone oven by putting the dough pieces on the oven floor by means of a long spoon.
Various line types are possible, so first some choices have to be made: final proofing on flat surface or in baskets?
If the answer is baskets, an additional variable has to determine the final concept choice: the number of different bread shapes, i.e. basket shapes. If the answer is: 'one or two baskets', the concept choice can be 'Swingtray Proofer'. But if the answer is: 'up to four different baskets', the obvious choice is a 'Multi-Click Line'. Each of these line concepts can be completed with a Cyclothermic oven or a Thermal Oil oven. The baked products are cooled in Multi-Spiral system.
LINE WITH SWING-TRAY PROOFER:
When the bread type requires basket proofing and only one or two basket sizes are specified, the final proofer concept can be the well-known 'Swing Tray'. The dough pieces rest in individual baskets while they are fed through the proofer. A row of connected baskets form one swing tray that is connected to a chain system on both ends. One of the advantages is the small footprint of the system: only the in- and outfeed of the proofer are on low level. When the proofing time has elapsed, the swings arrive at the exit point where they are pivoted onto a belt conveyor where flouring, seeding and scoring can be performed.
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Naegele Bakery Systems
5661 W 120th Street
Alsip, IL 60803