Pastry lines

The production lines for the production of pastries are possible to modify and adjust for all types of dough, varied weights, ingredients and shapes, all you need to do is to consult the design of the line with our experts.

Complete standard line consists of the following equipment:

• flour silos,
• mixing plant with flour, water and ingredients dosing,
• dough divider,
• dough transport equipment,
• forming device,
• proofer loading equipment,
• proofer,
• oven loading equipment,
• baking band oven,
• counter of pastry pieces.

Production line for production of pastries can be semi-automated or as well as fully automated, depending on the client´s demand, type of the production and selected equipment of this line. It is clear that the level of the chosen automation cuts down the operational costs and requirements for the operators of the production line and thus it makes such an oven more competitive. After many years of experience the best choice is cyclotherm type of oven with shifted tower in opinion of our customers. Unlike all the other types of ovens and including thermo-oil, it is the most proved type of oven with regard to investment, operation and consumer´s point of view. Last but not least it concerns the latest baking technology.