• Used for proving portions of dough following the flattening operation and before baking, ensuring the continuity of the production cycle at the preset production rhythm designed and dimension-ed, depending on needs, to allow the portions an adequate proofing time, inside a closed structure, with controlled conditioning on request.
• The sheeted dough are neatly dropped into conveyer food grade belts, to undergo a second leavening process.
• The discharge end is combined with the oven with 13 superposed layers, 8 meters each for standard lines and 9 superposed layers, 5.5 m each for compact lines.
• The support structures and covers are in hot-painted steel (optional stainless steel) sections and sheeting .
• The conveyer belts made PVC high decay-resistant, food grade and dough repulsing non-stick material.
• The lateral sides of the machine are covered with sliding transparent Plexiglas windows, isolating the leaving process from external atmosphere, allowing as well easy visual control of dough pieces movement and easy access during cleaning and maintenance.
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