Automatic Bread Production Line with Servo Divider Rounding and Proofing for Bun Plants

Product Overview

This automatic bread production line is matched to hamburger bun production: soft, sticky bun dough is divided by the 4P servo divider in 2 to 8 outlet modes, rounded into tight balls by the rotary rounder, rested in the intermediate proofer, and delivered by the one-out-two forming machine at up to 12,000 pieces per hour. Every stage is tuned for high-hydration bun recipes where handling by hand would deform the dough.

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

• Hamburger bun plants supplying QSR chains and food service
• Hot-dog and dinner roll lines running continuous dividing and rounding
• Bakeries switching between bun sizes through outlet and weight settings
• Plants integrating the line with tray loading and final proofing downstream
• Producers of frozen buns for later baking

Technical Specifications

Advantages

• Purpose-built flow for soft bun dough: divide, round, rest and form without hand contact
• Portion range 20-560 g covers mini sliders to large buns on one line
• Up to 12,000 pcs/hour in the 8-outlet mode for large bun programs
• Setting changes between recipes are parameter-based, not mechanical rebuilds

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. What bun sizes can the line produce?
Any piece weight from 20 g to 560 g. Typical hamburger buns of 50-90 g run in the 8-outlet mode; large brioche-style pieces use the 2-outlet mode at 200-560 g.

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. How does the rounder handle sticky bun dough?
The rounder uses a gentle rotary track (4.5 kW, 1,500 kg machine) that closes the dough surface without degassing, which is important for high-hydration bun recipes.