Bread Moulding Line

Starting with a ball, we form a bar that is allowed to rest for a few minutes before the final process of giving it the required shape.




Always starting with a ball, we obtained productions from 1,800 pieces per hour up to 2,400 bars per hour. Production diversity with loaves from eight to seventy centimetres. With hydrated dough shapes up to 75% water. Also with pointed bar, traditional and rustic loaf shapes.



Not having to bend down to pick up the lower trays, which are the most difficult ones to access, makes the work easier for us. A cell detects the positioning of a carriage in the Pascal unit and this raises it up to 80 cm and as the operator removes each tray, the Pascal unit moves one position down so that the same minimum working height is maintained and thus assists in the prevention of lower back problems.