The hearth bread line works as follows:
Bags of flour are manually installed on the bag lifting device, automatically raised and overturned into a sifter. The flour is sieved and fed into a flour batcher, where it is automatically dosed and fed to the dough kneading machine. Heated water from the system of automatic heating and dosing of water is also fed to the dough kneading machine, the remaining ingredients according to the recipe are added.
When the kneading is finished, the dough is manually fed to the table of the dividing-rounding section. Then the dough is loaded into the hopper of the dough divider, where the pieces of the specified weight are formed. After dividing the dough piece is fed to the belt rounder, from which, through the conveyor, they fall onto the distributor of the preliminary proofing chamber. The stacker places them in rows in craddles.
After proofing, the dough pieces are manually stacked in pallets and fed to the forming section along the roller table. Forming is made manually by 3 people that put pieces on baking trays. Further, the baking trays are fed into the final proofing chamber from where, after passing the steam humidification chamber, they enter the tunnel oven.
After the oven, the operator removes the baked dough pieces from the baking tray on the table. From the table through the branch conveyor the operator delivers the dough pieces to the cooling conveyor, where they are blown by the fans. At the exit of the cooler, the operator puts the bread on the shelves, where it is cooled to room temperature, then fed to the packaging.