Spiral Freezers
• Cryogenic spiral freezers
• Mechanical spiral freezers
• Cryogenic spiral freezers convertible into mechanical spiral freezers

Freezing Tunnels
• Continuous in-line I.Q.F. freezing tunnel
• “Cryofood” cryogenic freezing tunnel with trays
• “Cryofood” mechanical freezing tunnel with trays
• Quick-freeze linear tunnels

Freezing Chambers
• Mechanical freezing chambers
• Cryogenic freezing chambers

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• Leavening
• Pasteurization
• Baking
• Protection
• New Production Lines


Continuous proofer for farinaceous products

Technical characteristics
The proofer consists of the following units:
• Chamber for product leavening. The chamber is air-conditioned.
• Air-conditioning system. Conditions the air inside the chamber
• Conveyor belt, located inside the chamber. Provides continuous conveyance of the pieces of dough throughout the leavening process

 

• Conveyor belt washing system. Fully automatic system
• Electric control panel. Houses all centralised system controls.
The floor of the chamber is made of stainless sheet steel AISI 304. The construction of the floor is water-tight and has raised edges along the perimeter to enable washings to be collected and channelled; in addition, it is fitted with a centralised water drain.
The perimeter and roof structure of the chamber consist of a removable, self-supporting framework of stainless steel tubes.
The side walls and ceiling consist of a modular, double-wall stainless steel sheet panelling that is thermally insulated with self-extinguishing polyurethane foam.
Each panel is provided with metal frame so it can be screwed onto the load bearing structure. The chamber ahs side hinged doors to allow full access for chamber cleaning and maintenance.



The air treatment, air conditioning system consists of a number of electric fans that are installed internally and force the air on to the product. The air heating system uses an electric battery with armoured resistances.
The conveyor belt is placed inside the chamber, where it provides continuous conveyance of the dough pieces throughout the leavening process.
For each individual proofer, belt length and width is defined according to client’s production needs and on the basis of the leavening times necessary for the specific type of dough. The belt in the chamber can have the configuration of a spiral path arranged on one or two winding drums, depending on belt length.
Product requirements and properties are taken into consideration when choosing the most appropriate material for the belt and the most suitable weft configuration for the surface on which the dough balls are to be placed. This is done in order to avoid that, during the leavening process, the surface of the dough that is in contact with the belt is deformed by the meshes.
Conveyor belt speed can be adjusted within a given range, depending on machine type. Belt speed data appears on the digital display located on the electric control panel.
The automatic belt washing system is placed externally, in the product loading area and consists of a ramp of spraying nozzles fed by a high pressure electric pump.
Electric controls include all the accessories required to assure full automatic control and operation of the procedure.