V4-Loaf Bread Line
Extrudes the dough sheet
By utilizing STRESS FREE technology, the bread dough fed into this machine is discharged continuously at a constant width and thickness without being damaged.
Streches and Degasses
The Cross Roller and Multi-Stretcher adjust the width and thickness of the dough sheet. The dough sheet is formed to best suit the specifications of the product being produced.
Winds dough
The dough is rolled into thin dough sheets after being cut into multiple rows. Fillings such as raisins and bean paste can be rolled in during the rolling process.
Weighs and Divides dough
After being rolled into three, four, six, or a different number of rows, the dough is cut in batches according to the specified weight.
Turn in another direction
The divided dough balls are arranged according to the number of pieces to be placed in the molds.
Inserts dough into pan
Once arranged, the dough balls are evenly packed into the molds.
Manufacturable Foods
Features
Video
Automatic production of a rich variety of high-quality tin breads
This is an automated production line for a wide variety of high-quality tin breadssuch as sandwich bread and loaf bread. A completely new manufacturing method that differs from conventional shaping methods simplifies the process, from dough feeding to bread mold filling, and a simple, lean production line enables highly efficient production of high-quality bread in a compact space.
The V4-Dough Feeder continuously discharges bread dough with a uniform width and thickness
The V4-Dough Feeder continuously discharges dough fed into the hopper with a uniform width and thickness. As it does not damage the dough, it can handle a wide variety of doughs, including those made with the sponge dough method or straight method, dough that is highly absorbent, and delicate dough fermented for long periods of time. Granular ingredients mixed into the dough, such as raisins and nuts, can also be discharged without being crushed.
Cross Roller & Multi Stretcher spreads dough into thin sheets
The Cross Roller and Multi Stretcher adjust the width and thickness of the dough sheet. The dough sheet is formed to best suit the specifications of the product being produced.
The Multi Stretcher is a multi-purpose, multi-functional dough stretcher that, besides typical stretching functions, uses a “punching effect” to add tension to the dough and a “degassing effect” to release excess gas from the dough. The speed and direction of the rollers can be freely adjusted in accordance with the dough properties, allowing it to be stretched under optimal conditions. This allows for further improvements to the product quality, including the product volume, firmness, and the uniformity of the inner layers.
Innovative forming method
The dough is rolled into thin sheets after being cut into multiple rows according to the size and weight, such as for square-shaped loaves, round-top loaves, and mini-sized loaves. Fillings such as raisins and bean paste can be rolled in during the rolling process.
This innovative, simple, and lean forming method improves the quality and variety of loaves, streamlines production, and saves on both labor and space.
Weighing Cut System – Gravimetric Method for high-precision dough division
After being rolled into three, four, six, or a different number of rows in accordance with the size and number of dough balls being placed into the molds, the dough is cut in batches according to the specified weight.
Auto Panning System for uniform filling of dough balls
The divided dough balls are arranged according to the number of pieces to be placed in the molds.
The dough balls are then evenly packed into the molds.
