TIN BREAD LINE

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KREAZOT Industrial Tin Bread Line is designed for continuous and consistent Tin Bread production configured. The KREAZOT Industrial Tin Bread Line ensures continuous and consistent tin bread production. Featuring the Ocean Advanced Moulder with cutting, twisting, and automatic tin loading stations, it seamlessly integrates into existing or new continuous lines with tunnel ovens. Built from high-quality stainless steel with heavy-duty construction, it guarantees perfect dough handling and excellent baking results.

The Tin Bread Production Line offers exceptional precision and reliability, ensuring uniform portioning, consistent shaping, and optimal texture for every loaf. Engineered with advanced technology and robust components, it handles dough with care to maintain quality while minimizing waste. Designed for high-volume production, this line guarantees efficient operation and a long service life.

• Continuous & High-Capacity Production – Ensures consistent output with seamless operation.
• Ocean Advanced Moulder – Equipped with cutting, twisting, and automatic tin loading stations.
• Precision & Dough Care – Maintains uniform shaping while preserving dough structure.
• Flexible Integration – Adapts to both existing and new continuous production lines with tunnel ovens.
• Heavy-Duty Stainless Steel Construction – Built for durability, hygiene, and long-term reliability.
• Optimized for Baking Excellence – Ensures perfect dough handling, leading to superior baking results.
• User-Friendly & Efficient – Designed for ease of operation, maintenance, and minimal waste.

The KREAZOT Industrial Tin Bread Line follows a fully automated process to ensure precise shaping, uniform portioning, and efficient tin loading, resulting in consistent high-quality bread.

1. Dough Dividing & Rounding

The dough is first processed through a high-precision divider, ensuring accurate portioning. It then passes through a rounder, shaping it into uniform dough balls for better moulding.

2. Intermediate Proofing

The dough portions enter an intermediate proofer, allowing them to rest and relax the gluten structure before final shaping.

3. Moulding & Shaping (Ocean Advanced Moulder)

The relaxed dough pieces move to the Ocean Advanced Moulder, where they undergo:

✔ Sheeting & Lengthening – The dough is flattened and stretched to the desired length.

✔ Cutting & Twisting (if required) – The dough can be cut and twisted for specific tin bread styles.

4. Automatic Tin Loading

The shaped dough pieces are automatically placed into baking tins with high accuracy. The system ensures precise alignment, reducing manual handling and improving efficiency.