The spiral is usually placed inside an insulated room where heating coils are inserted in order to form and distribute the air flow, making the temperature uniform in the environment and increasing the heat exchange between the product and air, in order to speed the treatment.
The cell can be welded to allow automatic washing cycles at high pressure.
The temperature in the cell can reach +100° C. In order to facilitate the routine maintenance, it is suggested the use of a tow external to the cell.
Conveyor belts of the Bakery division are specially designed for the thermal treatment of packed or unpacked bakery products, for drying, sterilizing, pasteurizing, cooling, freezing, or proofing different types of dough.
Each machine, completely customizable in shape and purpose, is designed to minimize footprint area and exploiting central empty space in order to allocate the devices for the treatment of the production, resulting in an efficiency of heat exchange between air and the product close to 100%.
Conveyor belts of the Bakery division use a particular kind of belt that allow a scrolling that is less subject to wear; absence of lubrication thus ensures the obtaining a non-polluted product.
Moreover, the plant has a streamlined and dynamic structure and has no critical points so as to avoid possible accumulations of flour and dust.
Each project can be customized to the smallest details: shape (oval, round, eight-shaped…) and purpose.
The spirals for bakery products can work in air/environment, or be positioned inside of insulated rooms that allow to treat the products at an optimal temperature.
To make the treatment faster, the devices such as evaporators, batteries, air and water system are located into an insulated chamber that allows the formation and distribution of the air flow, making the temperature uniform and increasing the heat exchange.
All parts in contact with the product ensures maximum hygiene, and their placement is designed to facilitate easy cleaning and routine maintenance.
Security, customization and reliability are the guarantees of a Sarp machinery.
Cleaning and maintenance
Pasteurization, cooling, freezing, drying, proofing of bakery products such as bread, packed or unpacked pastry products.
List of products:
- Baton bread
- Sienese nougat-type delicacy
- Pastry products
- Custard pies
- Ginger Bread