Electrical Infrared Heaters Hvac Production.
Hardwood charcoal and briquettes. we use modern double retort vmr ovens, producing the highest quality charcoal that meets the din plus standard..
We use modern double-retort VMR ovens, producing the highest quality charcoal that meets the DIN Plus standard We offer charcoal from the following types of wood: oak, hornbeam, apple, birch, beech and pine We can also pack charcoal into all kinds of paper bags and boxes. We provide our clients with private label services cooperating with the best packaging suppliers in the country.
We use modern double-retort VMR ovens, producing the highest quality charcoal that meets the DIN Plus standard We offer charcoal from the following types of wood: oak, hornbeam, apple, birch, beech and pine We can also pack charcoal into all kinds of paper bags and boxes. We provide our clients with private label services cooperating with the best packaging suppliers in the country.
Key features of the production line: Proofing of product at proofing chamber for improving quality of products; Replaceable drums of forming machine for different kinds and sizes of product; Options for additional equipment: - Automatic dough feeding system into extruder - Salt sprinkler at the oven entry - Oil sprinkling on the exit form the oven - Stackers for staking products in stacks; Design of lines can be developed according to customerâ??s production premises. Equipment set of the line: - dough kneading device; - proofing chamber; - feeding conveyor; - extruder; - laminator; - three-modular rolling machine; - forming machine; - tunnel oven; - rotary conveyor; - cooling conveyor; - stacker Capacity - 300-1200 kg/h Quantity of dough layers: 8-16 Raw materials: flour Energy source electricity All components contacting with product are made of stainless steel AISI 304 Drives and components are made in Europe Control system is carried out with controller and TOUCHSCREEN
Key features of the production line: Proofing of product at proofing chamber for improving quality of products; â?¢ Replaceable drums of forming machine for different kinds and sizes of product; â?¢ Options for additional equipment: - Automatic dough feeding system into extruder - Salt sprinkler at the oven entry - Oil sprinkling on the exit form the oven - Stackers for staking products in stacks; â?¢ Design of lines can be developed according to customerâ??s production premises. Equipment set of the line: - dough kneading device; - proofing chamber; - feeding conveyor; - extruder; - laminator; - three-modular rolling machine; - forming machine; - tunnel oven; - rotary conveyor; - cooling conveyor; - stacker Capacity - 300-1200 kg/h Quantity of dough layers: 8-16 Raw materials: flour Energy source electricity All components contacting with product are made of stainless steel AISI 304 Drives and components are made in Europe Control system is carried out with controller and TOUCHSCREEN
Key features of the production line: Automatic washing of divider; Option for add additional equipment: - Automatic feeding of dough into bunker of extruder -Stacker for stacking for grouping products in a stacks; Different recipe; Design of lines can be developed according to customerâ??s production premises Equipment set of the line: - dough divider; - press; - feeding conveyor; - two tired tunnel oven; - cooling conveyor; - inclined conveyor; - two rowed stacker. Capacity - 100 - 250 kg/h Raw materials: flour Energy source for oven - electricity All components contacting with product are made of stainless steel AISI 304 Drives and components are made in Europe Control system is carried out with controller and TOUCHSCREEN
Key features of the production line: Automatic washing of divider; Option for add additional equipment: - Automatic feeding of dough into bunker of extruder -Stacker for stacking for grouping products in a stacks; Different recipe; Design of lines can be developed according to customerâ??s production premises Equipment set of the line: - dough divider; - press; - feeding conveyor; - two tired tunnel oven; - cooling conveyor; - inclined conveyor; - two rowed stacker. Capacity - 100 - 250 kg/h Raw materials: flour Energy source for oven - electricity All components contacting with product are made of stainless steel AISI 304 Drives and components are made in Europe Control system is carried out with controller and TOUCHSCREEN
Key features of the production line: Automatic washing of divider; Option for add additional equipment: - Automatic feeding of dough into bunker of extruder -Stacker for stacking for grouping products in a stacks; Different recipe; Design of lines can be developed according to customerâ??s production premises Equipment set of the line: - dough divider; - press; - feeding conveyor; - two tired tunnel oven; - cooling conveyor; - inclined conveyor; - two rowed stacker. Capacity - 100 - 250 kg/h Raw materials: flour Energy source for oven - electricity All components contacting with product are made of stainless steel AISI 304 Drives and components are made in Europe Control system is carried out with controller and TOUCHSCREEN
Key features of the production line: Automatic washing of divider; Option for add additional equipment: - Automatic feeding of dough into bunker of extruder -Stacker for stacking for grouping products in a stacks; Different recipe; Design of lines can be developed according to customerâ??s production premises Equipment set of the line: - dough divider; - press; - feeding conveyor; - two tired tunnel oven; - cooling conveyor; - inclined conveyor; - two rowed stacker. Capacity - 100 - 250 kg/h Raw materials: flour Energy source for oven - electricity All components contacting with product are made of stainless steel AISI 304 Drives and components are made in Europe Control system is carried out with controller and TOUCHSCREEN
Key features of the production line: Additional unit for rolling specially for producing taralli Replaceable dies for different diameters of product Option for additional equipment: - dough feeding into extruder automatic system - sprinkler unite (poppy, sesame ect.) - automatic stacking system on baking trays; Design of lines can be developed according to customers production premises Equipment set of the line - - inclined conveyor; - dough ribbon extruder; - multiroller; - feeding conveyor with knife mechanism; - forming machine; - machine for trays feeding; - unite for dough base stacking; - gilliotine. Capacity - 100-300 kg/h Raw material: flour Energy source for oven electricity All components contacting with product are made of stainless steel AISI 304 Drives and components are made in Europe Control system is carried out with controller and TOUCHSCREEN
Key features of the production line: Option to work with biscuit dough and other kind of dough Replaceable knife for different forms and dimension of products Option for add addition equipment: - Automatic feeding of dough into extruder - Offcuts return into extruder - Automatic stacker on baking trays - Double calibrator for thin dough; Design of lines can be developed according to customerâ??s production premises . Equipment set of the line: - extruder; - flour duster; - rolling-pin with dough; - calibrator; - needle drums; - circular knives for slitting; - knife mechanism; - conveyor for offcuts removal; - horizontal knife; - stacker on trays. Capacity - 100 - 250 kg/h Raw materials: flour Energy source for oven electricity All components contacting with product are made of stainless steel AISI 304 Drives and components are made in Europe Control system is carried out with controller and TOUCHSCREEN
Key features of the production line: Option to work with biscuit dough and other kind of dough Replaceable knife for different forms and dimension of products Option for add addition equipment: - Automatic feeding of dough into extruder - Offcuts return into extruder - Automatic stacker on baking trays - Double calibrator for thin dough; Design of lines can be developed according to customerâ??s production premises . Equipment set of the line: - extruder; - flour duster; - rolling-pin with dough; - calibrator; - needle drums; - circular knives for slitting; - knife mechanism; - conveyor for offcuts removal; - horizontal knife; - stacker on trays. Capacity - 100 - 250 kg/h Raw materials: flour Energy source for oven electricity All components contacting with product are made of stainless steel AISI 304 Drives and components are made in Europe Control system is carried out with controller and TOUCHSCREEN
Key features of the production line: Fully automatic operation mode; Option to equip production line by: - automatic batching system of raw materials - sprinkler (poppy, sesame and ect.) - guillotine cutter for receiving bread straws and bread sticks - steam chamber with soda bath Proofing chamber straight or spiral; Design of line can be developed according to customers production premises Equipment set of the line: - bag tilting device; - flour sifter; - flour batcher; - dough kneading machine; - intermediate conveyor; - dough divider-batcher; - feeding conveyor; - distribution conveyor; - forming machine; - proofing conveyor; - steamed boil chamber; - conveyor with guillotine and sprinkler of components; - combined tunnel oven; - removal conveyor; - system of cooling conveyors Capacity: 150-750 kg/h Raw material: flour Energy source electricity All components contacting with product are made of stainless steel AISI 304 Drives and components are made in Europe Control system is carried out with controller and TOUCHSCREEN
Descriptions of Super 2-in-1 Instant Dry Yeast (low sugar): 1. This product contains the bread improver, and can be used without bread improvers; easy to use and cost savings; 2. It can effectively improve the stability of fermentation, enhance the expansion in the oven, increase the volume and improve the color of the bread. 3. low sugar content below 7% Dosage and usage of Super 2-in-1 Instant Dry Yeast (low sugar): 1. Ingredients: Yeast, sorbitan monostearate, effective bread improver; 2. Dosage: 1% of the amount of flour (Note: no additional bread improvers are needed); 3. Usage: Mix the baking yeast and other dry ingredients first; and then add water and stir them well;
