| Productype: |
Puff and Danish pastry, Croissant, Pains aux Chocolate (Bake off, completely baked or frozen dough pieces). |
| Capacity: |
12.000 - 24.000 products / h (100 Gram). |
| Baking form: |
Flat or moulded baking tray (600 x 800 and 2.000 x 800 mm). |
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Equipment description: |
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| Mixing: |
In cooperation with partner |
| Dough make-up: |
In cooperation with Rademaker or partner |
| Baking form transportation: |
Stainless steel frame with „Capway-Panfriendly“, Ship chain, Table top, etc. |
| Final proving: |
CapProof“-linear system, „CapStep“-Elevator Prover. |
| Decoration: |
Water sprayer, Seeder and Dough cutting devices. (Knifes, Scissors or Water). |
| Oven loading: |
Ovenloader (stationary or movable). |
| Baking: |
„BakeStep“ – Vertical oven (800, 2.000 mm). |
| Oven unloading: |
Oven unloader (stationary or movable) |
| Depanning: |
Scrabble depanner, Needle depanner (Pick and place). |
| Baking form cleaning: |
Blowing device ("CleanCap" or "Typhoon"), Brushing device. |
| Baking form cooling: |
Cooling tunnel, "CapStep"-Elevator. |
| Baking form storage: |
"StepStore"-Elevator, "RoboCap"-Robot storage system. |
| Product transportation: |
Capway & Wendway conveyors, Powered Free-conveyors, vert. and horz. Switches. |
| Product cooling: |
"CapStep"-Elevator, "Capmatic"-Racetrack cooler, "Heavy Duty” - spiral. |
| Product freezing: |
"CapStep"-Elevator, "Heavy Duty” - spiral. |
| Packing: |
To be done by the customer. |
| Final product conveyors: |
Capway and Wendway conveyors, Crate handling systems. |
| Baking forms: |
In cooperation with CAPWAY PAN – Dronten / NL. |
| Production management system: |
CDE – Capway Data Exchange, in cooperation with PC Data / NL. |
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