Technological process of pita production:
Flour is loaded into flour sifter, from where with the help of screw conveyor it is fed to the flour batcher for weighing the required portion and loading it into the bowl of dough kneading machine. Water is added using a water batcher, all other ingredients are added manually. During the kneading process a homogenous elastic mass is made, further it is loaded into the bunker of dough dividing machine for getting pieces of the required weight.
Ready dough pieces are transferred to the conveyor for preliminary proofing. After passing preliminary proofing dough pieces are fed to the dough rolling machine, where they obtain a flat shape. Rolled pieces are transferred to a many-tier conveyor for proofing before entering the tunnel oven.
In the tunnel oven a flexible temperature control system for thermal heat creation (required for layering) and required baking level is foreseen. After the baking pita is cooled on a spiral conveyor and fed to the packaging section.