200-400 kg/h Automatic Panko Crisp Bread Crumbs Production Line For
The machines are to produce Japanese style bread crumb, i.e. panko.
The panko production is characterized by the baking method. The
traditional bread crumb is baked by heat, while the Japanese style
bread crumb is baked by electric current.
The dough is used as a conductor and would become hot and then turn
into bread. This baking mathod bakes the dough inside and the
outside at the same time. Thus it saves energy and produces soft
and delicious bread crumb. It can stick to the food easily and
colors the food beautifully.
The finished bread crumb also be called breading or crispies, it is
sliced residue of dry bread, and widely be used for breading or
crumbing foods, topping casseroles, stuffing poultry, thickening
stews, adding inexpensive bulk to soups, meatloaves and similar
foods, and making a crisp and crunchy covering for fried foods,
especially breaded cutlets like tonkatsu and schnitzel, the
japanese variety of bread crumbs is called panko.
►Technical Parameter of 150kg per hour bread crumbs production line
|NO.||Product Name||Model&Technical Parameter|
Model:SMF60(1bag per time)
Air source:0.5MP 0.4m³/min
Dough rolling weight:200-800g
Feeding inlet height:1100mm
Discharge outlet height:1105mm
Titanium electrode plate:425x377x0.8mm
|8||Control System of fermentation room||30M ²|
|9||Aging furnace electrode|
Plate material:304 stainless steel
|12||Cryogenic freezing chamber|
Normally bread should be refrigerated before crushing.
Vibrated fluidized bed
Model: REY-30(Heat: 300,000 cal)
►Bread Crumbs Production Line Process Chart
Powder Filter----Spiral Conveyor----Dough Direct Drive
Mixer----Dough Through Host----Dough Divider----Dough
Rounder----Toast Moulder----Mould Cart and Plates----Fermentation
Room----Eletrode Oven----Mold Cart----Cool Bread
----Cryogenic freezing chamber----Pulverizer----Dryer----Vibrating
Square Filter----Metal Detector----Conveyor Belt----Automatic Scale
and Sewing Machine----Dry Bread Crumbs