Automatic High-hydration bread forming line with chunker

• LINE INTRODUCTION 

This modular high-hydration bread production line is specifically designed for manufacturing artisanal breads such as sourdough, focaccia, baguette, and ciabatta. It offers outstanding flexibility to accommodate a wide range of varieties and production scales. The line integrates advanced equipment including multi-stage dough sheeting systems, precision calibrators, automatic flour dusters, shaping machines, dough conveyors, dividing and portioning tables, curling and twisting devices, dual-layer conveyors, controlled water spraying systems, automatic pan loaders, and flour sweepers. These components work seamlessly together to achieve end-to-end automated operations—from dough processing to shaping and pan loading—ensuring efficient and stable production. Constructed with food-grade 304 stainless steel, the line is available in optional 3 mm or 5 mm plate thicknesses to meet rigorous durability and hygiene requirements. Premium international components are used in critical areas to guarantee long-term precision and reliability. Capable of handling dough with hydration levels from 40% to 70%, the production line expertly replicates manual techniques while preserving the authentic flavor, open crumb structure, and artisanal quality of traditionally crafted bread. Ideal for expanding production capacity or establishing a premium bakery brand, this line delivers a robust combination of efficiency, consistency, and high-end product quality—supporting sustainable business growth in the competitive baking industry.

• LINE'S DETAILS

Guillotine	Conveyor
Calibrator	Satellite

Full line

• TARGETED PRODUCTS

Sourdough bread	baguette  bread	Ciabatta  bread	Focaccia bread	Ciabatta  bread

• TECHNICAL PARAMETERS

• LINE FEATURES 

Versatile Product Capability

Suitable for a wide range of high-hydration breads, from rustic sourdough to soft focaccia, offering abundant product possibilities.

Artisan-Style Quality

Produces bread with a handmade-like texture and flavor, preserving the traditional taste of sourdough, focaccia, baguette, and ciabatta.

Advanced Equipment Integration

From multi-stage sheeting and shaping to cutting, dividing, curling, and tray loading, every stage is optimized for speed, precision, and gentle dough handling.

Enhanced Productivity

With a well-organized layout and automated equipment, the line maximizes output while maintaining premium bread quality.

• FAQ

Q1: What is the recommended working temperature for the equipment?

A1: The normal working temperature range is 20℃–22℃.

Q2: What humidity level is required during operation?

A2: The recommended relative humidity is 50%–60%, ensuring stable performance and longer service life.

Q3: Why is temperature and humidity control important?

A3: Proper environmental control helps to: Keep electrical components and control systems stable. Prevent condensation or corrosion caused by excessive humidity. Improve overall reliability and safety of the equipment.

Q4: What happens if conditions go beyond the recommended range?

A4: It may lead to unstable performance of electronic components, accelerated wear of mechanical parts, or even unexpected downtime.

Q5: Are there any requirements for doorways or access points?

A5: Yes, if the installation area has door frame limitations, a minimum clearance of H2.4 m × W2.4 m is required to ensure smooth equipment access.