In the cooperation with Czech and international producers, we supply the complete production lines with forming equipment for producing croissants with or without filling.
Croissants lines
Complete standard line consists of the following equipment:
- flour silos,
- mixing centre with turbo mixer with flour, water and ingredient dosing,
- transport conveyors,
- device for laminating,
- forming and shaping equipment,
- equipment for turning out,
- oven feeding equipment,
- baking band oven,
- transport conveyors,
- packing of the finished products.
The perfectly and uniformly mixed dough for making croissants is laminated by truning out and folding and re-folding to the point when the continual strip of puff pastry with the needed number of layers is achieved. After that the unwrapped piece is shaped by cutting from continual dough, then it is formed by turning up and this puts croissant the final shape. In the following step single croissants are reloaded on the oven conveyor. Puffed and golden brown baked croissants with appropriate filling are ready for packing and shipping
Photogallery
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Types of tunnel ovens
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Band types
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Oven accessories
- Automatic control of dampers
- Cleaning and oiling of the steel band
- DUOTHERM – forced air circulation
- Extended steam zone
- Extension of infeed and outfeed of the oven
- Hydraulic band tensioning
- PLC – control with touch panel
- Remote control of baking time
- Stainless steel 2-jacketed chimneys and exhausts
- Stainless steel fan of forced exhaust
- STIR – infrared radiation
- Utilization of waste heat
