Fully continuous, automated system for the production of bread or other farinaceous products arranged on trays.

As outlined in the diagram enclosed, system operation is very easy.



An intermittently driven conveyor belt, placed at right angles to the tunnels, carries the trays by means of a chain-drive. The trays are moved along a line that automatically moves the product from the loading area to the entrance to the first tunnel.
Trays are introduced into and extracted from each tunnel by means of pneumatic pistons. This is the proofing tunnel, where the dough leavening process takes place. Each tray is moved down an internal line by means of an automated wind-up device and remains inside the tunnel for a set period of time, which varies depending on the dough’s leavening requirements.
Once it comes to the end of the proofing tunnel, the tray is automatically conveyed and introduced into the second tunnel for the set pre-baking process. Trays are introduced in the second tunnel one at a time, at intervals of about 60 sec.
Once it has reached the end of the pre-baking tunnel, the product is normally very hot. For this reason, the trays are automatically driven down a line of adequate length and the product undergoes a programmed pre-cooling process.
If the pre-baked product is a pizza base, a dressing process may also be incorporated at this stage. Once they have reached the end of the pre-cooling line, the trays are automatically conveyed and introduced into the third tunnel, where the pre-baked product is subjected to a programmed freezing process.
The trays move along an internal line by means of an automated wind-up device, and remain inside the tunnel for a set period of time, which varies depending on frozen product size.
At the end of the freezing line, the front belt moves the trays in the third tunnel into unloading position. The frozen product is unloaded from the trays and empty trays are moved from the belt back into the loading area.

Functional description of the system
This particular system is comprised of three different tunnels working in sequence. The first tunnel is where continuous proofing takes place. The second is for continuous pre-baking, and the third is for continuous freezing.
The three tunnels are reciprocally and automatically interlinked in order to convey, receive and treat the product in the three phases mentioned above.