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.
The Spiral belt conveyors of the Bakery division are specially designed for the process of packed or unpacked bakery products, for different thermal treatments as drying, cooling, freezing, or proofing different types of dough.
Food processing of bakery products represent an important sector for Sarp and for this reason we treat it very carefully with a dedicate production.
The spiral belt conveyors or towers are ideal for the cooling and freezing treatments especially to process the products at the exit of the ovens. The systems can fit your existent production no matter how it is positioned, because of their tailor-made shapes.
It is important to underline that in the field of food processing for bakery products, the materials of the belts and the drive systems used are fundamental to make the process smooth.
We use a particular kind of belt that allows the absence of lubrication thus ensures the obtaining a non-polluted product. Furthermore, due to the presence of flour and dust, the system has to be streamlined and with a dynamic structure with no critical points.
We also developed a system to avoid the eventual condensation in the system and the danger of mould in the products.
The functions of the spirals are to optimize the food processing for bakery products of the customer, reducing the time of the treatment and with customized projects that aim to fit in every production.
Before speaking in details of the spiral belt conveyors, we would like to underline the treatment possible with these machines:
Cooling: from environment temperatures to -10 ⁰C
Freezing: until -40⁰C
Proofing: until +40⁰C
But we can also think to the maintenance of the product with the same temperature for a certain time.
The process could be provide with AIR for a dry food process.
Each machine, is completely tailor-made 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