Servo Divider Frozen Dough Bread Production Line for Central Bakery Plant with Precision Dividing and Controlled Proofing

Product Overview

This bread production line is arranged for frozen dough production: the servo divider portions the dough exactly, the rounder closes the surface gently, and the intermediate proofer rest the pieces under controlled temperature and humidity before they move to forming and freezing. Consistent piece weight and dough condition at the dividing stage are the two factors that decide final bake quality after thawing, and both are handled by servo control rather than mechanical estimation.

The 4P servo divider is built on a Japanese servo motor, PLC and inverter, a precision linear guide and imported bearings, with a high-accuracy metering oil pump. With 2 outlets it handles 200-560 g pieces; with 8 outlets it handles 20-110 g pieces. Output ranges from 600 to 12,000 pieces per hour depending on outlet quantity and portion weight (calculated at a specific gravity of 1.20 g/cm3). The whole line runs on 380 V three-phase power and occupies a footprint of 23,000 mm in length.

Applications

• Central bakeries producing frozen dough pieces for later baking at retail points
• Plants supplying par-baked or raw frozen buns and rolls to chains
• Producers splitting one batch into bake-now and freeze-later streams
• Factories where exact portion weight matters for frozen dough costing
• Lines feeding a spiral freezer or blast freezer after the forming machine

Technical Specifications

Advantages

• Servo-controlled dividing gives repeatable piece weight, critical for frozen dough costing
• Gentle rotary rounding protects the gas structure of high-hydration dough before freezing
• Controlled intermediate proofing stabilizes dough condition before the freezing stage
• One-out-two forming machine prepares pieces for both tray and freezer formats

FAQ

1. What portion weights can the line handle?
From 20 g to 560 g. With 2 outlets the divider produces 200-560 g pieces; with 8 outlets it produces 20-110 g pieces. Weight is controlled by the servo-driven cutting system with a precision metering oil pump.

2. Is the line suitable for frozen dough workflows?
Yes. The divider, rounder and proofer prepare pieces under controlled conditions before freezing; the forming machine output can be conveyed directly to a downstream freezer (supplied by others).

3. What is the hourly output?
600 to 12,000 pieces per hour depending on outlet quantity and portion weight, calculated at a specific gravity of 1.20 g/cm3. An 8-outlet setting at small piece weights reaches the top of the range.

4. What electrical and control standards are used?
All machines run on 380 V three-phase power. The divider uses a Japanese servo motor, PLC and inverter; the proofer and forming machine use a German PLC with imported motors and chains; linear guides are Japanese and bearings are Swiss-made.

5. What piece weights are typical for frozen dough?
Most frozen bun and roll programs run in the 20-110 g range using the 8-outlet mode; larger frozen pieces up to 560 g use the 2-outlet mode.