SRC MACHINE - Konya, Turkey

By means of SRC's developed heat exchangers, high capacity is assured. The production of the machine was performed through minimizing the energy consumption, not sacrificing the quality as well. High level steam production is provided in a plenty manner thanks to its dual vapor system and by this means each ceiling was assured to be fed as well. In order to provide satisfactorily saturated steam, the steam generators were placed next to the baking cabinet. It is easy to use and care.

The newly designed cutting drum and absorption pistol on this machine, cuts the dough without buffeting and compressing it. It processes even the most delicate dough without deterioration as if it was cut manually. The parts of the machine which are connected with the dough are made of stainless steel. The dough filler can take 60 kg. dough. The cutting system on this machine doesn’t need to be cleaned. Its determination of grammage can be made manually or automatically through electronic.

Note: The intended speed can be created according to specialties such as grammage.

Mould feeding magazine
Mould heater
One shot chocolate depositor
Vibration unit

The machine’s touched surfaces to the food and the cover and body is fully produced by CR-NI stainless steel. Through PLC and touch screen , products can be set and their weight in grams can be adjusted from the screen. Through hot water tank system on the machine, depositor heat can be fixed to requested degree.

Depositors has mixer. Products will be produced are; plain chocolate, cream filled chocolates and double colour chocolates, different weighted tablet chocolates according to mould shape, bar,napoliten,baton,chocolatin,madlen shapes

TECHNICAL SPECIFICATIONS
Capacity 450 Kg/h
Total Power 10 Kw

Newly developed firing chamber, the heat is sent to baking cabinet in a much absorbed manner in comparison to classical rooms. Owing to this specialty, by minimizing the energy consumption of the machine, its quality and homogenous baking capability is maximized. It is now possible to attain plenty of steam through the innovations we made for procuring the extra moisture necessary for every pan. It can be produced touch operated; computer controlled or manually commanded panels arbitrarily. The burners of SRC rototherm bakery ovens are placed to sides in order to be mounted easily to patisseries and bake houses of long dimensions. In order to make the lightening of the machine better, halogen lamps are affixed to the door. SRC rototherm bakery ovens are being produced in accordance with TS EN 1673/November
2002 standards.

This machine is generally preferred in bake houses and patisseries; it is because it lessens the kneading time. As a much homogenous dough mixture is provided, its dimension is greater as well. It is possible for the machine to work both manually and automatically, also it has two time gauges. The caldron, the flexible shaft and shearing knife are produced by corrosion-resisting steel. The caldron also has the capability to reverse. Its noise level is minimized thanks to working with belting. The machine is transportable and has fixing parts as well.

Each deck can work independent of each other in the electrical multi deck oven. As the bases of decks are stone, they distribute the heat to each deck equally. The heat (inside deck bottom and top heat) and the steam temporization can be arranged optionally on different rates. Thus, it is assured to bake different production on every deck. There is the fermentation cabinet which is situated under the oven for the pre-cooking fermentation, through which the heat and moisture rates can be arranged. It can be used as single deck and can be added with deck, hood and fermentation cabinet optionally and according to needs. It assures minimum energy consumption. It is easy to transport thanks to the tires on the oven.

Mini convection oven is produced to be used generally on patisseries, restaurants, hotels and bakery houses to produce mini scaled cakes, pies, sandwiches, bread. Hot air circulation is provided by means of ventilators and it spreads homogenously to the full of the partition. Necessary equipment is present at the partition underside which provides the moist backdrop for fermented productions. The oven is totally non rusting steel. Energy consumption is lessened to minimum levels thanks to high quality heat insulation.

The best temporization provided in that newly designed machine, every dough falls to its proper section situated inside the maturing machine at the best time. After a turn, the dough is transferred to lines next to them, by means of positive transfer technique.
The adjustability of the transfer mechanism helps the user to take right or left outrun thus provides ease in usage. Nylon bowls are used in the maturing machine, thus the easy cleaning of the machine is assured. Some sections of the machine are covered with transparent material, this is why one can watch dough. Precautions are taken against the risk of electrical errors occurrence in the control panel. Machines in different proportions in terms of capacity and shape can be produced as per order. The weight of dough is between 50 grams and 1000 grams. The maturing period is prolonged or shortened through changing the chain gears

SRC planetary mixer can do all the mixing, clipping and kneading processions. It is an ideal machine designed for bakery houses, patisseries, hotels and big kitchen compartments. The usage of the machine is notably easy and safe. The mixing and clipping machines are developed and produced in order to satisfy user expectations of splendid quality and economic work environment. The names of these machines are spread at an international level.

The mixing fork can knead all types of dough and made of stainless steel materials. The cauldron of the machine is made of stainless steel and has variable capacities. Its usage and care can be performed easily. Safety grate (optional). The rotation of Forked Kneaders 45d/d.

This machine which is newly designed, is made with spiral shaped, corrosion-proof channels whose movements can be adjusted, and a swiveling cone. The cut dough is rolled over ideally, while it is spiring from these spiral shaped channels. The dough channels can be easily adjusted.

It is redesigned to work quieter the flouring system on this machine. The length of spiral channel is between 3 and 5.5 meters. (The rate of flour-water mixture mustn’t exceed 50%.)

It has the ability to slice the bread of all dimensions, in an equal thickness. (13-16-20 mm) Being on those three dimensions, it is produced on any dimension desired. It can be determined sensitively and with ease, according to sort and dimensions of bread. After the cutting process is finished, machine stops automatically. It can easily be transported by means of tires situated on the machine. Its knives are made of steel material that prevents from becoming rusty and providing longer usage. The body of the machine is painted with electrostatic dye. As the machine occupies a small place, its usage and care can easily be made. It can be produced as Three-phase or Single-phase (220-380 v 50 hz)

In order to produce a qualified bread, the fermentation time has upmost importance. Thus the air conditioner is very important for fermentation chambers. The conditioner generates homogenous steam and heat inside the chamber. The heat and moisture of the chamber is controlled at desired levels thanks to thermoregulator and hygrostat located on the conditioner. All the parts of the device are made of stainless sheet. Produces the moisture and heat in its entirety and spreads to the chamber through its ventilator

Stainless Steel all size and kind of layer available.