Pao Frances

Based on the following parameters, roll line with the following equipment. Raised tub with dough pre-distributor for receiving dough loads, LSS (Low Stress Sheeter) dough plate forming system, Multi-roll roller, roll roller (calibrator), rotating knives for cutting dough lines, line spacing conveyor, guillotine, moistener and shaping machine for forming baguettes.

Possible configurations for the width of the laminating line are 600 mm – 800 mm – 1,000 mm – 1,200 mm.

Depending on the configuration, the line can be coupled directly to the feed belt of a spiral freezer or with a dosing device on trays.

Specification Line for baguette production

• Weight : 60 to 85 g
• Length of raw dough : 80 mm (after rolling up) : 55 mm (before rolling up)
• Width of dough line Chart Number of lines : 6 – 8 – 10 or 12 lines
• Capacity : from 65,000 to 72,000 pieces per hour
  Guillotine cuts : 110 cards / minute
• Production capacity : from 4,000 to 5,000 kg/h
• Rough length : 80 mm (after forming)
• Width cut dough on the line :
  55 mm (before formatting)
  Number of rows : 6 – 8 – 10 or 12 rows
• Capacity : between 65,000 & 72,000 pieces/hour max.
  Strokes per minute : 110
• Kilo capacity : 4,000 – 5,000 kg/hour.

Specifications line for producing French baguettes

• Weight : 60 a 85 g
  Length of dough mass :
  80 mm (after forming) :
  55 mm (before forming)
• Number of lines : 6 – 8 – 10 or 12 lines
  Capacity : from 65,000 to 72,000 pieces per hour
  Sliced dough : 110 strokes / minute
  Production capacity : from 4,000 to 5,000 kg/h