Automatic Pita Line

Pita is a traditional oriental bread. A distinctive feature of this product is that it has a “pocket”. When cutting and opening the pita, you can put a variety of fillings inside. These "sandwiches" are very convenient to consume. Traditionally, the equipment for the production of pita consists of semi-automatic machines. Furthermore, they are cooked more often at the home kitchen. But the general popularity of this product generates a demand for an automatic line for the pita bread production. Technological equipment from our company will allow you to produce pita in a continuous process and with a high productivity. Just one operator working on the pita line will be able to produce up to 600 kg of products per hour.

The composition of the line for the production of Pita Bread:

Principle of operation:

The operator of the kneading department prepares all the necessary ingredients for mixing the pita dough. The dough for automatic pita production is quite complicated as it contains yeast and a large amount of water. In simple terms, it is sticky and runny. Our line is designed to “handle” this dough. The quality of the finished product depends on this.

After kneading, the dough enters the dough divider hopper. The hopper is designed in such a way that the dough does not stick to the walls of the hopper. The divider cuts the dough into pieces of the required weight. This machine uses Teflon augers for stress-free dough division. The dividing error of the dough pieces is no more than 0.5%.

Further, the pieces go to the preliminary leavening chamber. The multi-level conveyor leavening chamber allows to provide the required post-dividing time. Special conveyor belts in the chamber do not allow the product to "stick" to them.

The rolling machine, which follows after the preliminary leavening, ensures the rolling of the dough pieces in two mutually perpendicular planes. Special mechanisms for flouring facilitate this process. The roll shafts are made of Teflon to prevent the dough from sticking to them. Pneumatic ejectors guide the pieces precisely at a 90-degree angle to ensure that the piece’s circle is even.

After rolling, the dough goes to the final leavening chamber. Special belts ensure the stability of the transitions of the pieces. And the increased number of tiers allows the pieces to leaven longer after the mechanical action of the rolling shafts.

Since due to the human factor of the operator or the dough mixer, the pieces may not have an ideal shape during operation, we suggest installing a check-machine between the rolling and the final leavening chamber. This is a piece rejection machine. This allows to control the quality of the finished product.

The maximizer installed in front of the oven ensures tight filling of the hearth bottom. This is necessary for the uniformity of baking and the stability of the temperature regimes of the oven.

Further in the oven, the dough pieces rise, forming an empty cavity inside the pita bread, in other words - "pocket". In the equipment market, gas ovens are mainly spread. But due to the unstable gas pressure and its quality with the change of seasons, which affects the quality (stability) of baked goods, we decided to use electric heaters. The gas also dries up the product. Since the combustion temperature of the gas burner torch reaches more than 1000 ° C, it destroys the upper part of the pita. Microcracks on the surface are formed and on the second day the pita already "crumbles" in the package. When such a product is used by customers, the filling of the sandwich falls out of the pocket cavity, that can generally lead to a decline in sales.

The oven must have special temperature zones for uniform pocket formation. This is the know-how of the I2Foods company. Through numerous experiments, we have found the best combination of temperature zones. We also use special heaters to provide the infrared background. The shape of the oven has a special dome for uniform baking of the product. Electric heaters give stability in temperature regulation and prevent the product from overheating. The pita produced on our line retains its softness and elasticity for 5 days after baking.

After baking, the pita should be gently cooled. Some manufacturers use a multi-deck conveyor for cooling. But it's not right. Because during the cooling process, it is important not to tear the pocket. If you tear it apart, moisture will go out and the pocket will eventually stick together. Also, this moisture is necessary for maintaining the freshness of the product. Therefore, we use continuous spiral cooling conveyors in our automatic pita production line.

Further, the cooled product goes to the stacker. This machine counts the required number of dough pieces before packing. And the flow pack completes the automatic pita production process.

Benefits:

✓ The divider ensures stress-free dividing of dough pieces

✓ The line works stably with a high moisture content dough

✓ Teflon roller shafts prevent sticking of dough pieces

✓ Conveyor belts of the leavening chambers provide stability during operation

✓ An electric oven allows to ensure stable baking quality, not to overdry the product and keep the freshness and elasticity of the pita for 5 days

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