Bakery

Classification by Production Stage

Processing Stage Key Equipment Conveyor Type Functional Features
Raw Material Handling Flour sifter, Liquid dosing Stainless steel chain conveyor Rust-proof, dust-resistant, easy residue removal
Mixing & Fermentation Spiral mixer, Proofing box N/A (Direct container transfer)
Dividing & Shaping Dough divider, Rounder Food-grade PU belt Anti-stick surface, textured for grip
Final Proofing Multi-level proofer Mesh belt conveyor High humidity (80%) and temperature resistance, breathable
Baking Tunnel/rotary oven PTFE-coated mesh/stainless steel Heat-resistant (250°C+), non-stick
Cooling Cooling tower Modular plastic belt Ventilated design for rapid cooling
Slicing & Packaging Automatic slicer, Packer Timing belt/anti-static PVC Precise positioning, crumb-free operation

Conveyor Material Selection

Material Type Application Advantages Limitations
Food-grade PU Dough transfer, shaping Oil-resistant, easy cleaning Not heat-resistant (<100°C)
PTFE-coated Baking zone Non-stick, 260°C tolerance Higher cost
Stainless steel chain Heavy-duty raw material handling Durable, corrosion-resistant Requires lubrication
Modular plastic belt Cooling, packaging Washable, quick disassembly Not for sharp objects
Silicone belt High-sanitation areas Antibacterial, flexible Prone to cuts

The selection of conveyor system for bread production line should focus on three core aspects: product characteristics, hygiene requirements, and production capacity goals, combined with the trends of intelligence and energy conservation. It is recommended to match equipment materials and automation levels according to actual needs, and strictly follow food grade safety standards to achieve efficient, stable, and compliant production.

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