Ciabatta and Rustic bread line
Dough blocks are used that are joined to form a sheet. This is worked in order to obtain the desired layers without any bubbles or stress.
This achieves a product of equal quality to handmade, with dough of up to 100% water to obtain any product shape. It is highly versatile because of its modular development and can produce from mini six-gram pieces up to two kilogram loaves.
This is installed at the end of the installation and has a four or five empty feed tray capacity in the lower section, depending on its measurement and five full trays in the upper column-shaped section. Trays are fed by conveyor belts that employ pneumatic pistons to move the trays into position, with centring device and pusher, when they are full. The operator only has to position the empty trays in the lower section and recover them full in the upper accumulator section.
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.
This measures the height of the fermented article, in other words, the fermentation point of an exact shape with errors of less than one millimetre, so that we can control the process for obtaining a consistent end product at all times.