Production Lines
On our new model AL-5-150 can be manufactured as wheat roll and traditional Armenian lavash. All the matter in an entirely different principle, rolling and stretching the dough, which was invented by us about a year ago. The dough is rolled and stretched in two planes, which allows us to eventually change the structure of the test, so that the product obtained strength. It is difficult to break, and he holds any sauce with any filling, and thus it is suitable for use in fast food.
In addition to wheat roll and Armenian lavash on installing AL-5-150 you can make: mexican tortilla, puri, matnakash, Uzbek bread and other products. The bread can be any shape and any size, limited only by the size of the furnace.
The main characteristics of the line of AL-5-150:
The main characteristics
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Standard
|
|
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production power, kg/day
|
4500
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production power, pieces per hour
|
2000
|
|
|
The thickness of the sheet of dough for baking, mm
|
from 0,2
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the formation of product (reeling)
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step by step
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line time (hours / day)
|
24
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Temperature baking products in a tunnel furnace, 0C
|
380-400
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Baking time, sec
|
3-11
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Line Weight, kg
|
6000-7000
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Form of the finished product
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Any of choice
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Weight of the finished product
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Any of choice
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The size of the finished product
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Any of choice
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Dimensions:
|
|
- length (mm)
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16000
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the width (mm)
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2700
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- Height (mm)
|
1800
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Number of staff, persons.
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2
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Electricity consumption, 100 kW / h
|
80
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Noise level, dB, not more
|
65
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Types of products
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lavash, wheat roll, mexican tortilla, Uzbek bread, matnakash, puri, shota, and other types of bread without yeast.
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Advantages of Lavash Production Line:
- Our equipment uses a unique technology of dough stretching allowing us to achieve minimum dough thickness (less than 0.2 mm)
- The whole line length makes up only 11 m. Due to this fact 150 m² are enough to implement the whole production cycle
- Up to 2.5 tons of products a day can be produced on this line which significantly reduces the pay-off period
- Only 2 workers are required for full production process maintenance
- Price of this equipment is lower in comparison with that of the analogues
Main specifications:
Main specifications
|
Norm
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Design, installation quality
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According to sample and standard model, installation scheme. No defects permitted
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Productivity, pcs/h
|
600
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Bakery dough layer width, mm
|
0,2
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Forming products (rolling out)
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Phased
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Dough rolling out productivity, kg / h
|
150
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Baking temperature in the tunnel oven, °C
|
380-400
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Baking time, sec
|
50
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Operation mode
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Cyclic, continuous
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Output time at nominal mode, max
|
20
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Finished product weight (1 pc.), g
|
200
|
Roll size (1pc.), mm
|
|
- Length
|
1200
|
- Width
|
330
|
Dimensions:
|
|
- Length
|
11000
|
- Width
|
600
|
- Height
|
1300
|
Number of maintenance personnel, persons
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2
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Climatic execution in accordance with GOST 15150-69
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Cold-temperate climate 4
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Electromagnetic compatibility
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Provided in compliance with GOST R 51317.6.2-99, GOST R 51317.6.4-99, GOST R 51317.3.2-99 and GOST R 51317.3.3-99
|
Supply voltage, three phase AC circuit, V
|
380
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Frequency, Hz
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50-60
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Power consumption, kW, max
|
100
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Adjusted sound power level, dB, max
|
65
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Safety factors:
|
|
- Mean time to failure
|
2000
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- Average efficiency restoration time
|
3
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Decorative and protective coating class according to GOST 9.032-74
|
V
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