Zulu

Kungani ukhethe umugqa wokukhiqiza we-ADM FU- Croassant?

Umugqa Wokukhiqiza waseCroissant I-automated esebenza kakhulu, amandla aphezulu, modular futhi ingakhiqiza imininingwane ehlukahlukene. Ama-croissants asongelwa futhi asongwe ngokunemba okuphezulu nokuqina okuguqukayo nokulangazelela. Umsebenzi onamandla, umklamo weCompact, ukusebenza okulula, i-Energy-Saving Drayivu, efanelekile amahora angama-24 ukukhiqizwa okuqhubekayo okuqhubekayo.

Xhumana nathi

Okuqukethwe

Amapharamitha Womkhiqizo

IsifanekisoI-AdconfLine-001
Usayizi womshini (lWH)L21m * w7m * h3.4m
Umthamo wokukhiqizaI-4800-48000 PCS / Ihora
Ubuqhwaga20kw

Izimiso Zokusebenza

Izimiso Zokusebenza

Umugqa Wokukhiqiza waseCroissant Imvamisa iqukethe uchungechunge lwemishini efana nenhlama yokuxuba, eyakha umshini, umshini wokusika, umshini wokugibela, umshini wombuso nokunye. Le mishini isebenza ngokubambisana ukuqedela yonke inqubo ngokulungiswa kwezinto ezingavuthiwe kumkhiqizo oqediwe ophuma kuhhavini.

Thola amakhathalogi

Inqubo Yezinyathelo

A. Inhlama Sheter

1.Function: Rolls dough into uniform sheets for lamination. 2.Adjustable Thickness: 1–40 mm. 3.Speed: 10–30 meters per minute. 4.Material: Food-grade stainless steel with Teflon or nylon rollers.

C. Croissant ukwakha umshini

1.Cutting Mechanism: Laser-guided or rotary cutter for precise triangle shapes. 2.Rolling System: Automatically rolls dough triangles into croissant shapes. 3.Output: 1,000–15,000 croissants/hour. 4.Customization: Adjustable size (e.g., mini, standard, jumbo).

Inqubo Yezinyathelo

B. Laminator

1.Layers: Creates 27–81 layers (depending on folding steps). 2.Butter Ratio: Adjustable butter-to-dough ratio (typically 25–30% butter). 3.Speed: 5–20 meters per minute. 4.Cooling System: Maintains dough temperature (12–18°C) to prevent butter melting.

D. Izinketho zokwenza ngokwezifiso

1.Filled Croissants: Integrated filling systems for chocolate, almond cream, jam, or savory fillings. 2.Shapes: Adjustable molds for pain au chocolat, Danish twists, or custom shapes (e.g., hearts, stars). 3.Frozen Production: Blast-freezing systems for unbaked croissants (-30°C to -40°C).

Izici

  1. Ukusebenza kahle okuphezulu kanye ne-automation:Uhlelo oluzenzakalelayo olusebenza ngokugcwele, ukunciphisa ukukhiqizwa kwe-Manual Lab.high-Speed ​​ukuze kuhlangatshezwane nezidingo ezinkulu.
  2. Ukuphathwa kwenhlama eqondile:Ishidi lenhlama emnene ukuze ilondoloze ukuthungwa kanye nokwakheka.Ukulawulwa kokuqina okuqinile kwamasayizi ahlukene ama-croissant osayizi.Isisindo kanye nesisindo semikhiqizo eyunifomu.
  3. Ukusika okuthuthukile nokugoqa indlela yokugoqa:Uhlelo lokunciphisa ngokunemba lwama-croissant onxantathu.auutometed Rolling futhi ugoqe ngokubumba okungaguquki. Izinketho zombuso ezenziwe ngezifiso zama-croissants aqondile noma agobile.
  4. Ukusebenza Okuhlukahlukene Nokwenza ngokwezifiso:Amandla okukhiqiza osayizi abahlukene we-croissant kanye nobukhulu.Can uhlanganiswe nokugcwaliswa kokugcwalisa ama-chocolate, ukhilimu, noma ama-croissants agcwele ama-croissants.
  5. I-Hygienic & Easy-to-Clean Design:Ukwakhiwa kwensimbi engagqwali kokuphepha kokudla.Quick disaskhert izingxenye zokuhlanza okulula ukuhlanza ama-hygieene namazinga okuphepha.
  6. I-Energy-isebenza kahle futhi ibiza kakhulu:Ukusetshenziswa kwamandla okulungiselelwe ukunciphisa izindleko zokusebenza.Minimal inhlama imfucuza, ukuqinisekisa ukusebenza kwezindleko zokonga.Izindleko ngokulungiswa okuncane okudingekayo.

Izinhlobo zesinkwa ezikhiqizwe

Umugqa wokukhiqiza ama-croissants ungaphatha ama-sandwich ahlukahlukene, kufaka phakathi:

puff-khekhe

I-pain au chocolat

Ama-Danish-Prests

Ama-Dastries aseDenmark

Ubuhlungu-au-chocolat.

puff khekhe

Ikhekhe levemvane

inwabi

Izinja

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Ama-Bakeries amakhulu okuhweba

Ama-Bakeries amakhulu asebenzisa le migqa ukukhiqiza inqwaba yesinkwa nsuku zonke, ukuqinisekisa ukusebenza kahle kanye nokuvumelana kuwo wonke ama-batch.

I-Industrial-Bakeries

Ama-Bakeries Wezimboni

Abakhiqizi bezinkwa zezimboni, ikakhulukazi labo abanikela ngezitolo ezinkulu kanye nabathengisi, bathembela emigqeni yokukhiqiza ezenzakalelayo yokukhiqizwa kwesinkwa esiphakeme.

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Ukukhiqizwa kwesinkwa seqhwa

Eminye imigqa yokukhiqiza iguqulwa ukuze ikhiqize isinkwa eqandisiwe, esingagcinwa futhi ithengiswe kamuva.

I-ARTISAN-NE-SPORTY-STRADY-2.PNG

Isazi kanye nesinkwa esikhethekile

Imigqa ezenzakalelayo ingenziwa ngokwezifiso ukukhiqizwa kwezinkwa ze-Artisan, ama-Baguette, neminye imikhiqizo ekhethekile, uqinisekise ikhwalithi ephezulu ngokunemba.

Imibuzo ejwayelekile ukubuzwa

Ngokulungisa ubukhulu benhlama, ukulawulwa kwengxenye, nokwenza kahle inqubo yokuphamba kwenhlama, unganciphisa kakhulu inhlama.

Ukulungiswa okujwayelekile, kufaka phakathi ukuhlanza, ukugcoba izingxenye, nokubheka ukugqoka nokuklebhula, kubalulekile ukugcina imishini isebenza kahle.

Ukuqinisekiswa kuvumela inhlama ukuba ikhuphuke, idale amaphakethe omoya abalulekile ekutholweni kwe-croissant flaky.  Ukufakazelwa okufanele kuqinisekisa ukuvumelana okulungile nevolumu.

Imishini ebalulekile ifaka amasheya wenhlama, ama-laminatia, amakhabethe okufakaza, ama-oveni, konke okubalulekile ukuze kukhiqizwe ama-croissants aphezulu.

Yebo, ubuchwepheshe obuthuthukile obunjengokuqapha kwe-AI no-real-time bungasiza ama-bakeries Gcina ikhwalithi engaguquki futhi uthuthukise amapharamitha wokukhiqiza.

Thumela umbuzo wakho namuhla

    Ibizo

    * Ivangeli

    Ifoni

    Iviyo

    * Engikushoyo



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