Baking lines - Import export

Strict control protocols ensure consistency of product sheet to sheet

Heating system for jams and marmalade The KASAG heating system for jams is used at industrial baking lines for preparing jams and marmalade. Jams or marmalade are conveyed with a pump via heated pipes. Static mixers ensure excellent heat transmission and very short process times. Tempering unit for chocolate for chocolate The KASAG tempering unit is used for heating, cooling, maintaining the consistency of the chocolate and for optimising production processes with chocolate.

Dry lubrication for applications where pastes or powders have been used up until now Chain lubrication of heavily loaded chains in temperature ranges in which oil or grease lubrication is not possible For example, in annealing, stoving and baking ovens for aluminium tube manufacturing, in painting systems or in baking lines Advantages and benefits Hygienically harmless as defined in German LFGB Approved by Nuremberg LGA for use in food processing technology NSF H2 registered Economical due to low consumption Optimum wear protection at high pressures and extreme temperatures Can be mixed with water in ratio of up to 1:5

Lubrication of highly stressed chains, joints or slideways at higher temperatures For conveying systems running beneath radiated heat, in baking and drying lines in the foodstuffs industry Dry lubrication at operating temperatures above 200°C The synthetic oil content evaporates odorlessly without leaving residues, while the solid lubricant content are left behind to carry out dry lubrication Advantages and benefits Highly suitable as a high-temperature lubricant Highly effective due to homogeneous distribution of the finest graphite throughout the oil Versatile application as a liquid lubricant under high temperature conditions Resistant to water, chemicals, fuels, lubricants, and hydraulic oils NSF H1 registered For best results, clean the surfaces. Best way is to clean mechanically first and then with OKS 2610 or OKS 2611 universal cleaner. With a brush, drip oiler or by immersion or using a suitable automatic lubrication system, apply a sufficient quantity

Capacity: 100-300 kg/h Raw material: flour Energy source for oven: electricity Control system is carried out with controller and TOUCHSCREEN Key features of the production line: - additional unit for rolling specially for producing taralli - replaceable dies for different diameters of product - option for additional equipment: dough feeding into extruder automatic system sprinkler unite (poppy, sesame ect.) automatic stacking system on baking trays - design of lines can be developed according to customer’s production premises Equipment set of the line - flour batcher - inclined conveyor - dough ribbon extruder - multiroller - feeding conveyor with knife mechanism - forming machine - machine for trays feeding - unite for dough base stacking - gilliotine

Dough Preparing Section 1- Water Dosing Unit 2- Spiral Mixer 3- Dough Divider Machine 4- Conical Rounder Machine -------------------------------------------------- Tortilla Production Section 5- A. Tortilla Press section B. Rotary Oven - Four-storey C. Product Resting on Air Section Quality, accuracy, and trust are the basis of our success. For more information about the production line and other products, please contact us via: ◽️ Mobile + WhatsApp: +905365823293 ◽️ E-mail: sami-kammaz@hotmail.com