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ROBOTERIZED COMPOSITION FOR DOUGH PREPARATION TYPE ROBOMIX – GOSTOL SYSTEM WITH ESCHER MIXERS

ROBOMIX is the name of the family of compositions designed for automatic preparation and fermentation of dough in bowls according to different technological procedures.

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It is suitable particularly for indirect procedures of dough preparation and it is primarily designed to be used in medium-sized and large-sized bakeries.

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Typical composition is composed of:

  • pre-dough mixer (1 or 2),

  • dough mixer (1 or 2),

  • device for weighing and dosing of raw materials for pre-dough preparation,

  • device for weighing and dosing of raw materials for dough preparation,

  • adequate number of bowls for fermentation of pre-dough and dough,

  • shelves for disposal of bowls with pre-dough and dough for fermentation,

  • lifting and tilting device or transport track with a bowl lifting and tilting device,

  • station for automatic washing of bowls after finished production,

  • robot arm for transfer of bowls, robot controller,

  • UPS system and main control cabinet.

 

In contrast to competitive solutions, the machines of the composition are arranged in a circle. The circumference goes through the centres of all bowls. The major part of the circumference is filled with shelves for fermentation. In the centre of the circumference there is a robot hand, which picks up and transfers the bowls between places for dosing of weighted raw materials, places for mixing, fermentation and removal of fermented dough for further processing. According to needs (line hour capacity, desired fermentation times), the deposit places for fermentation can be arranged in an optionally wide section of the circumference and in several planes (up to 4) of the same circumference or cylindrical curvature.

ADVANTAGES

  • The composition is completely autonomous, which means that it can be installed in the already existing and completely new lines.

  • Different composition configurations (2, 3, 4 mixers; adequate number of bowls, shelves; weighting systems, etc. ).

  • Different hour capacities, optional ratio between the fermentation time of pre-dough and dough in the same composition.

  • Flexibility – possibility of use of different technological procedures of dough preparation (Mix 1, Mix 2, etc.).

  • Simple upgrading, if there is a need of longer fermentation times – purchase of additional bowls and shelves, if this is permitted by the space, without any additional electrical equipment and larger completions.

  • Absolute respect of technological requirements written in the product recipe.

  • Kneading may be carried out on the basis of optional curves formed depending on the dough type.

  • Regulation of temperature of pre-dough and dough.

  • Regulation of moisture of pre-dough and dough. Possibility of measuring of the entered energy between kneading of pre-dough and dough.

  • Up to 45% smaller plan view surface needed for installation of equipment in comparison with competitive systems of the same properties.

  • Station for automatic washing of bowls.

  • Device for charging and discharging of bowls in and from the system

  • Easier maintenance of equipment.

TECHNICAL DATA

Principally, there are 3 designs of ROBOMIX composition available:

ROBOMIX 2 – 300/36_4.9
ROBOMIX 3 – 300/32_4.8
ROBOMIX 4 – 300/28_4.7

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Compositions' capacities: from 320 to 4.000 kg of dough/h (depending on the selected composition design and nominal size of mixers) Fermentation times of pre-dough and dough depends on the selected number of boilers.

ADVANTAGES

  • Mix 1 – DIRECT PROCEDURE: weighting and dosing of raw materials (dough), dough kneading, without fermentation, discharging 

  • Mix 2 – DIRECT PROCEDURE: weighting and dosing of raw materials (dough), dough kneading, fermentation, discharging

  • Mix 3 – DIRECT PROCEDURE: weighting and dosing of raw materials (dough), dough kneading, fermentation with mixing, discharging

  • Mix 4 – INDIRECT PROCEDURE: weighting and dosing of raw materials (pre-dough), mixing of pre-dough, fermentation of pre-dough, weighting and dosing of missing raw materials to the full recipe of dough + pre-dough, dough kneading, dough fermentation, discharging

  • Mix 5 – INDIRECT PROCEDURE: weighting and dosing of raw materials (pre-dough), pre-dough kneading, fermentation of pre-dough with mixing, weighting and dosing of missing raw materials up to full recipe of dough + pre-dough, dough kneading, dough fermentation, discharging

  • Mix 6 – INDIRECT PROCEDURE: weighting and dosing of raw materials (pre-dough), mixing of pre-dough, fermentation of pre-dough with mixing, weighting and dosing of missing raw materials up to the full recipe of dough, dough mixing, dough fermentation with mixing, discharging.

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