
What goes around: spirals
The shortest way to efficiency in proofing, cooling, freezing, or baking is sometimes a spiral.
The shortest way to efficiency in proofing, cooling, freezing, or baking is sometimes a spiral.
Kaak lines are used both for dough balls, which can be stored chilled until they are shaped in production or in the store for some days, as well as for complete lines that either press dough portions to the base using the hot or cold process or from the ‘cut out’ of a dough sheet.
The fully automatic proofer from the plant constructor DEBAG is called the TEFI. The plant can be used to control both proofing and cooling processes.
The COMJET with the WP Robot promises professional lye application combined with a robotic cutting plant.
The F-Series proofer concept from Sveba Dahlen belongs to a new generation of proofers jointly developed with bakers from all over the world. Smart functions are given high priority to simplify and streamline everyday workflows at the bakery.
WP-Haton concentrates on making up doughs by classical methods using dough dividers, rounders, long rollers and proofers. The focus is on excellence and flexibility.
Thanks to special C-Proof perforated stainless steel swing-trays, the new industrial CleanProofer proofer is said to be gentle on dough, low-maintenance and hygienic in operation.
Pizza production is one of the key points of expertise of Kaak’s Italian MCS subsidiary from the northern Italian commune of Ala. The Italians’ latest highlight is a new, fully automatic pizza press.
Tecnopool is still regarded as a specialist in a wide variety of steel rod belts for product transport. For the past two years, however, Tecnopool has expanded its field of activity and built a thermo-oil-heated spiral oven in which hot oil circulates in pipes under the levels of the spiral.

