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Complete Set Pastry/Toast Bread / Loaf Bread Production Line Toast Bun Burger Baking Cake Sliced Bread Restaurant Kitchen Bakery Baking Catering Food Equipment
How do they make loaf Bread?
The bread production line mainly consists of: kneading machine, hydraulic dividing machine, rounding machine, shaping machine, hair drying room, oven. Its working principle is to mix dry flour and water to form a dough, then divide it into pieces, knead, roll, and shape it. Based on this, it is processed, baked. Automated integrated processing improves production efficiency.
This bread machine French bread recipe is very easy to make. It only uses a few simple ingredients such as flour, water, salt and yeast. Moreover, my French bread tastes great and you can easily mold it into a beautiful baguette shape.
Application: Suitable for toast bread production line, high quality and efficient.
First step: dough mixer machine mixes the key ingredients (flour, water, yeast, and salt) into dough.
A spiral mixer is a mixer that mixes flour and water into dough or other materials. It can be used alone or in conjunction with other equipment, and is the main equipment for baking processing.
Available in 5kg, 25kg, 50kg, 100kg and more models.
| DOUGH MIXER SPECIFICATIONS | |||||
|---|---|---|---|---|---|
| MODEL | ACE-15 | ACE-25 | ACE-50 | ACE-75 | ACE-100 |
| Power (KW) | 4KW | 5KW | 7KW | 10KW | 11KW |
| Dough Weight (KG) | 24 | 40KG | 80KG | 120KG | 160KG |
| Dry flour (KG) | ≤15KG | ≤25KG | ≤50KG | ≤75KG | ≤100KG |
| Capacity | 50L | 80L | 130L | 200L | 250L |
| Fast (rpm) | 240 | 240 | 240 | 260 | 260 |
| Low (rpm) | 120 | 120 | 120 | 130 | 130 |
| Voltage (V) | 3ph-380V | 3ph-380V | 3ph-380V | 3ph-380V | 3ph-380V |
| Size (mm) L*W*H | 890*630*1230 | 980*650*1250 | 1140*720*1460 | 1400*750*1550 | 1480*920*1550 |
| Weight (KG) | 320KG | 420KG | 530KG | 750KG | 850KG |
Second step: electric dough divider (ACE-36, 30-180g) forms the dough into balls, each one 100g. Alternatively, use a hydraulic dough divider (ACE-Y20, 250-1000g).
Type: Hydraulic Dividing divider
Dough weight quantity: 20pcs
Weight range: 130-800g/pc
Voltage: 380v (Power: 1.5kw)
Dimension: 64*54*210cm
Weight: 350KG
Third step: dough moulder machine (ACE-Y750) meets your shape requirement after rolling, pressing and rubbing the dough.
Ensures complex rolling & shaping of the bread before it is placed onto a nonstick baking sheet.
Fourth step: proof machine sets exact temperature and humidity controls.
Let the dough rise for 45 to 60 minutes. The speed of the rise is based in part on the temperature of your kitchen. After rising, score the top of each dough roll with a sharp knife (diagonal slices about 1/2 inch deep and 3 inches apart) to prevent cracking during baking.
Features inner space with stainless steel and detachable rails for a maximum of 32 baking trays of 60x80mm or 64 baking trays of 40x60mm. Low velocity circulation fan gently and evenly circulates air. Cabinet temperature is controlled via a thermostat, and humidity via a sensor.
Standard Features: Isothermal panels made of polyurethane foam (50mm thick), temperature span from 35°F to 122°F (2°C to 50°C), full view door, auto water fill, and directional castors.
| Model | Power (kw) | Dimensions (mm) | External Dimensions (mm) | Packing Dimensions (mm) |
|---|---|---|---|---|
| ACE-P32 | 2.0 | 400× 600 | 810× 1230× 2000 | 910× 1330× 2200 |
| ACE-P64 | 3.0 | 400× 600 | 1600× 1230× 2000 | 1700× 1330× 2200 |
Designed to control the proving process of bakery and pastry products. Available versions: 1 or 2-door with see-through windows. Built with high insulation polyurethane foam panels coated by stainless steel sheets, heating plant with safety thermostat, circulation fan, and precision hygrometer.
| Model | Power (kw) | External dimensions W× D× H(mm) | Effective cubage (m3) |
|---|---|---|---|
| ACE-4/16 | 3 | 1900× 1500× 2200 | 4.8 |
| ACE-6/16 | 4.5 | 1900× 1700× 2200 | 5.4 |
| ACE-2/32 | 3 | 1900× 1250× 2200 | 3.9 |
| ACE-4/32 | 4.5 | 1900× 2000× 2200 | 5.4 |
| ACE-6/32 | 6 | 2800× 2000× 2200 | 10 |
| ACE-8/32 | 8 | 3600× 2000× 2200 | 13 |
| ACE-10/32 | 10 | 4000× 2000× 2200 | 14 |
Features separate controls for temperature and humidity. Constructed of stainless steel and equipped with a special electronic steam system and air exchanging system to maintain circulating airflow inside the chamber. Multiple units can be connected in parallel (master-slave).
| Model | Unit Dimensions W× D× H(mm) | Unit Number (PCS) | Power (kw) | Steam capacity for rooms up to (m3) |
|---|---|---|---|---|
| ACE-P1 | 580× 200× 1700 | 1 | 6 | 4-6 |
| ACE-P2 | 1+1 | 12 | 6-12 | |
| ACE-P3 | 1+2 | 18 | 12-18 | |
| ACE-P4 | 1+3 | 24 | 18-24 |
Fifth step: Rotary oven (ACE-4632) adding steam inside.
Preheat the oven to 450 degrees F. Bake for 15-20 minutes. The rotary design eliminates the need to turn the baking sheet around manually, ensuring even browning of the bread.
| MODEL | ACE-4616 (Electric/Gas/Diesel) | ACE-4632 (Electric/Gas/Diesel) | ACE-4664 (Electric/Gas/Diesel) |
|---|---|---|---|
| Tray dimension | 400*600mm | 400*600mm | 400*600mm |
| Power | 35 KW/H OR 2 KW/H | 47KW/H OR 2 KW/H | 70 KW/H OR 3.5 KW/H |
| Temperature range | room temp-400ºC | room temp-400ºC | room temp-300ºC |
| Capacity | 50kg/h (For bread) | 120kg/h (For bread) | 235kg/h (For bread) |
| Rack size | 610*465*1450mm * 1 SET | 820*670*1700mm * 1 SET | 820*670*1700mm * 2 SETS |
| Rack layers | 16 layers × 1 = 16tray | 16 layers × 2 = 32tray | 16 layers × 2 + 16 layers × 2 = 64tray |
| Dimension | 1760*1260*2130mm | 2000*1510*2130mm | 2620*2000*2500mm |
| Net weight | 1400kg | 1600kg | 2000kg |
| Material | Stainless steel | Stainless steel | Stainless steel |
| Voltage | 380V/50Hz | 380V/50Hz | 380V/50Hz |
Capacity: 31pcs/time
Bread/toast width: 11-39cm
Voltage: 220v/50hz or 110v/50hz
Power: 250w
Weight: 80kg
Size: 470*760*660mm
Full bakery equipment to make the baguette bread, french bread and long bread. Including dough mixer, dough divider machine, dough moulder, proofer, deck oven.
Full bakery equipment to make the toast, loaf, tin bread. Including dough mixer, dough divider, dough moulder, dough proofer, bread oven and bread slicer.
Full bakery equipment to make the croissant bread. Including dough mixer, dough sheeter, dough cutting machine, dough proofer, bread oven.
Full bakery equipment to make the buns, hamburger, round bread. Including dough mixer, dough divider rounder, proofer, bread oven and bread slicer.
Full bakery equipment to make the buns, hamburger, round bread. Including dough mixer, dough divider rounder, proofer, bread oven and bread slicer.
A standard bread production line consists of a dough mixer, dough dividing machine (or hydraulic divider), dough moulder (rolling/shaping machine), fermentation proofer cabinet, rotary baking oven, and a bread slicer machine.
The dough typically rises for 45 to 60 minutes inside the proofer. This rising time can vary based on ambient kitchen temperature and humidity levels.
Our rotary ovens rotate the entire rack of trays and utilize internal steam systems. This design ensures highly uniform heat distribution and browning, eliminating the need to manually rotate baking sheets during the baking cycle.
Yes, the proofer controller controls temperature and humidity independently using precise electronic steam valves and circulation fans, ensuring optimum proofing conditions.
The automatic bread slicer accommodates bread or toast widths ranging from 11 cm to 39 cm, producing up to 31 sliced pieces per operation cycle.
Scoring (slicing the top of the dough about 1/2 inch deep) guides the expansion of the bread. This prevents the outer crust from cracking randomly during the baking process, resulting in a cleaner and more professional appearance.
