gbt bread baking plants
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G B T B r e a d B a k i n g P l a n t sC u s t o m i s e d S o l u t i o n s
Engineering and Planning
Make-Up Systems
Production Lines
Tunnel Ovens
Conveying Systems
Spiral Coolers
Service and Maintenance
Full service from the baking plant builders.
GBT GmbH is a visionary company with a team of experts which has decades of experience in the construction of industrial bread making plants, baguette plants and special plants as well as tunnel ovens.
Business partners all over the world appreciate our combination of state-of-the-art technology and experience.
All of our customers have their own individualexpectations. Thus we are involved in the process from the outset: the GBT team will help you to formulate your idea and convert it in the planning and engineering phases into complex plants.
The complete GBT offer includes consulting, planning, design, project management, logistics, installation, commissioning and service.
Experience which makes the difference.
GBT – The Baking Plant Builders.
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GBT has already implemented plants for the following products:
n Arabian flat breadn Baguetten Barra Laminadan Batonsn Bread rollsn Ciabattan Croissantsn Franzellan French breadn Hamburger bunsn Loaf breadn Pan Andalucian Pan Rusticon Round breadn Sandwich / Samolin Tin breadn Toastn Turkish pide flat breadn Twirled bread
Plant design – it is all a matter of dialogue.
We will listen carefully to you from the outset and will thus discover your demands. Our team will competently support you because success lies ultimately in the design!
Once the design work is completed, we will start on the construction – engineering at its best! Equipped with the latest CAD applications, we will design virtually, which will subsequently become reality – your plant.
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Customised cooling system implemented in the smallest possi-ble space
The centrepiece of the bread bakingplant – the GBT tunnel oven as
n Wire-mesh belt oven
n Stone plate oven
n Multiple hearth oven
n Spraying water
n Stamping and forming
n Cutting
The oven loader for transferring dough carefully
Transfer to the transport system for freezing or packaging
Built To Order – Your Individual Bread Baking Plant.
Each individual module of a GBT bread bakingplant – whether it is for dividing, feeding,intermediate proofing, rounding and moulding,baking or cooling/freezing – can be customised to size according to your performance requirements.For your individual GBT bread baking plant.
Great job! The plant shown here consists of: OLYMPIA dough divider, checkweigher,KONUS V 3000 conical rounder, D-12 intermediate proofer, LR6 W3 B2 moulder, B 3000-7-10 multiple hearth belts final proofer, TopKnife 3000 cutting machine, PBO 3x17 granite-stone plate band oven with turbulencezone as well as a cooling spiral. The plant can produce hourly up to 3 000 moulded long breads such as franzella or batons – great job!
GBT-Cutting machine
n Top Cut
n Top Knife for perfect cuts
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GBT BREAD BAKING PLANTS – Engineering and planning at its best.
High tech made in Germany.
Customised, turnkey plants are not only our bread and butter, but are above all our profession.
For outputs of up to 8 000 Baguettes or 40 000 hamburgers per hour, we can find the perfect solution for your task also!
Final proofer loader
n V-belt
n Panning machine
Flour dusterand seeders
GBT conical rounder adapted to output
Individualised exactly to your requirements: the GBT intermediate proofer
Alternating air conditioning for aconstant atmosphere with minimum air velocity
GBT moulder – adapted to your products
The GBT OLYMPIA dough divider with an output of 400 to 1600 cycles per hour
Checkweigher
The final proofer meets the highest climatic requi-rements
n As Belts
n As Board handling
n As Suspension gear
n As Spiral carrier
GBT OLYMPIA: when output, careful dough handling and weight accuracy are required.
GBT Dough Dividers – Working as if by Hand.
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The powerful: Via the feed roller and the conveyor disc rotor, the dough is compressed slightly and fed to the mouthpiece. Thanks to the adjusta-ble rotational angle of the conveyor discs, the weight is determined and the pieces of dough are cut via the separator and transported away on the conveyor. In addition, the GBT ROTEX is very easy to use and maintain.
GBT ROTEX dough divider
Application area:Wheat mixed doughs to rye doughs, also very well suited to string bread production, up to dough output 180.
Output: max. 3 000 kg/hrElectrical connected load: approx. 1.1 kWOil consumption: –
GBT OLYMPIA dough divider
Application area:Wheat dough to rye dough, also withlong bowl proofing and doughoutput of up to 180.
Output: 400 – 1 600 cycles/hrElectrical connected load: approx. 8 kWOil consumption: approx. 0.125 l/hr (dough-based)
The super-powerful: Thanks to the unique curve control with adjustable pressure, the weight-based press stroke and the frequence-controlled speed for machine cycles and conve-yor belts.All inclusive: The standard recipe ma-nagement can be controlled easily via an ergonomic control panel.
Checkweigher
GBT OLYMPIA
GBT ROTEX
The first module in a GBT bread baking plant is the dough divider: The experience of the last decades has been incorporated in the new GBT OLYMPIA, the technology was improved – the success story conti-nues! And that all the sophisticated technology fits into a much smaller housing is demonstrated by the new, space-saving GBT ROTEX dough divider.
Both the GBT OLYMPIA as well as the GBT ROTEX meet the highest requi-rements in terms of careful dough handling, weight accuracy and high output.
Ease of use and easy cleaning are standard for GBT.
GBT Rounders –in excellent form.
GBT BOLA 3000
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GBT BOLA 2200 band-driven round former
Area of activity: 2 000 mmWeight range: 400 – 2 300 gOutput: max. 1 800 pieces/h
The easily serviced and maintained GBT band-driven round former BOLA is particularly suitable for wheat mixed doughs, rye mixed doughs and rye doughs.
The GBT conical rounders KONUS for wheat doughs and wheat mixed doughs are optionally available with adjustable or fixed active channels.
GBT KONUS V 5000
GBT KONUS V 3000
GBT KONUS V 5000 conical rounder
Area of activity: 4 660 mmWeight range: 30 – 1 800 gOutput: max. 5 000 pieces/hAdjustable active channel
GBT KONUS F 2500 conical rounder
Area of activity: 3 600 mmWeight range: 100 – 1 200 gOutput: max. 2 500 pieces/hFixed active channel
GBT KONUS V 3000 conical rounder
Area of activity: 3 200 mmWeight range: 30 – 2 500 gOutput: max. 3 000 pieces/hAdjustable active channel
GBT BOLA 3000 band-driven round former
Area of activity: 3 000 mmWeight range: 300 – 2 000 gOutput: max. 2 500 pieces/h
GBT Intermediate Proofers –Timing is everything!
n Electrical control via a Siemens touch panel
n Proofer speed can be adjusted via a frequency converter
n Automatic oiling of chain, optional
n UV radiation lamps to kill bacteria
n Complete casing made of plug-in V2A stainless steel sheet, large sliding vision panel made of Makrolon, protected electrically
n Oversaturation blower
n Transportation with distribution flaps, shiftable for cleaning
You do not obtain GBT intermedi-ate proofers from the shelve – the respective tasks are too different. Thus we develop your individual intermediate proofer specifically for your needs.
The GBT intermediate proofers are available with a single infeed up to an output of 1 800 pcs/h, with a double infeed with an output of up to 3 000 pcs/h, with a pallet infeed with an output of up to 4 500 pcs/h and 2 x double infeed with an output of up to approx. 8 000 pcs/h.
The advantages of the GBT interme-diate proofers
n Suspension chain from a bush conveyor chain 3.5" and a division of 88.9 mm
n Dough carrier in V2A stainless steel
n Dough moulds with clip fasteners made of polyester, sieve cloth for easy removal for cleaning purposes
n Proofer discharge with pneumatically-operated valves to achieve an optimum centering of the pieces of dough on the conveyor belt
Double infeed
Dough carrier
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GBT VGS–D-12
GBT VGS–P-12
Pallet infeed
Double infeed
Conveyor belt can be moved for cleaning purposes
Air heater –optional module for theflour-free manufacturing
GBT VGS-D2 intermediate proofer2 x Double infeed
Output:max. 7 000 pieces/hDough weight:150 – 1 200 g Number of rows:12 rows
GBT VGS-P intermediate proofer Pallet infeed
Output:max. 4 500 pieces/hDough weight:150 – 1 200 gIntermediate proofer time:e. g. 12 minutes for 4 500 pieces/h Number of rows:12 rowsNumber of suspensions:84, 74 of these usedNumber of dough moulds: 1 008, 888 of these used
GBT VGS-D intermediate proofer Double infeed
Output:max. 3 000 pieces/hDough weight:150 – 1 200 gIntermediate proofer time:e. g. 13 minutes for 3 000 pieces/h Number of rows:12 rowsNumber of suspensions:55, 48 of these usedNumber of dough moulds: 660, 576 of these used
GBT VGS-E intermediate proofer
Output:max. 1 800 pieces/hDough weight:150 – 1 200 gIntermediate proofer time can be adjusted via valves in the range of 1– 6 minutes Number of rows:8 rowsNumber of suspensions:30, 26 of these usedNumber of dough moulds: 240, 208 of these used
GBT seamlessly covers all areas of activity with a total of four different moulder models.
The two moulders GBT LR6 W3 B2 and GBT LR6 W3 B3 for pure wheat doughs and wheat mixed doughs are particularly suitable for the industral production of Baguettes, Batons, Franzella, Long bread and so on.
Both moulders have 3 roller pairs, arranged offset one on top of the other, which has a Teflon coat and a roller width of approx. 300 mm. The flattening rollers and the impactbelt are blown on viaan additional blower.
Blower
GBT Moulders – Fantastic Four!
GBT LR6 W3 B2 (3 roller pairs – 2 press boards)
Synchronizing belt with photoelectric sensor
Pressure roller
Impact belt
GBT LR6 W3 B2 Roller pair detail
Side guide rails individually adjustable
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GBT LR6 U W1 B2 moulder
Output: max. 2 500 breads/hDough weight: 200 – 3 000 gMachine length: 3 501 mm
GBT LR6 W3 B3 moulder
Output: max. 4 200 breads/hDough weight: 240 – 1 500 gMachine length: 5 650 mm
GBT LR6 W3 B2 moulder
Output: max. 3 000 breads/hDough weight: 240 – 1 500 gMachine length: 4 850 mm
GBT LR6 U F2 B1 moulder
Output: max. 2 500 breads/hDough weight: 200 – 3 000 gMachine length: 3 562 mm
The GBT LR6 U F2 B1 moulder is used for long moulding of wheat mixed doughs to rye doughs in the range up to 2 500 pcs/h – with two height adjustable pressure rollers placed on the conveyer belt and one board.
The GBT LR6 U W1 B2 moulder – with one pair of rollers and two boards –is used for long moulding of wheat doughs, wheat mixed doughs andfirm rye wheat doughs in the areaup to 2 500 pcs/h.
GBT LR6 W3 B3 (3 roller pairs – 3 press boards)
LR6 U W1 B2
LR6 U F2 B1
4-piece device
Conveyor belt
You know the situation: Multi-shift operation. Full load.
Achieving the highest, always repro-ducible product quality – before this scenario develops, GBT will manufacture and deliver turnkey, reliable high-performance plants which do what they promise –the automated GBT bread preparation.
The perfectly synchronised modules such as dough divider, round former, moulder and intermediate proofer can be customised to size so that you can choose between 1 500 and 7 000 pieces of dough per hour!
GBT Bread Preparation – The high-performance solution!
GBT LR6 U W1 B2
Manual work table
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GBT VGS–D-12
GBT OLYMPIA
GBT KONUS V 3000
GBT KONUS V 3000
Plant as shown above, duringsetting up.
Manufacturing plant for Franzella,with a capacity of 3 000 pcs/h.
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Dough is an interesting topic:In oriental cuisines, flat breads are very popular, Spain has Pan Rustico and Barras, Puri is baked in Pakistan. The French love their Baguette, the Italians love the Ciabatta. And Pizzas are eaten all over the world.
Dough is thus used in all cultures.But: Not only the recipes are different, but also the technical processes. This constantly presents us with new challenges as baking plant builders. Precisely these changingsituations are major challenges which we like to take on.
Tell us your task – we will be happy to show you more references.
GBT Quality – Always a matter of dough.
1 Fully automatic GBT Baguette plants globally perform their demanding, continuous operation
2 Discharge of the gra- nite plate band oven
3 On the left, the plate band oven, on the right, the band final proofer
4 Cool conclusion: the GBT spiral cooler
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5 Pre-assembly and testing of a final proofer in our plant in Villingen
6 The same team which was already involved in the planning stage also ensures that the plant is built according to your wishes
OLYMPIA dough divider Tunnel ovens with wire mesh belt
Flat bread production plants Plants with pealboard / filet trays
Tin bread plant „Long bread“ Spiral conveyor for cooling
Al Salman (SA)KFM (KW)Khlebni Dom (RU)Kohberg (DK)Mercadona (ES)Pagen (SE)Wickbold (BR)Pik Rijeka (HU)Elbisco, Athens (GR)Mage‘s (CHN)
Arabian flat bread Turkish pide bread
KFM (KW)Al Salman (SA)
Dutch Bakery (NL)Panelux (BE)Mercadona, Abrera, Alicante, Barcelona, Gaudix, Madrid, Sevilla, Valencia (ES)Hiestand, Lupfig (CH)
Harry Brot, Berlin, Hannover (GER)Kronenbrot, Köln, Würselen (GER)Kohberg (DK)Lieken Brot, Lünen (GER)Pagen (SE)Schulstad (DK)
Elzer Backwaren, Elze (GER) Güven Brot, Köln (GER)Harry Brot, Ratingen (GER)Hiestand, Lupfig (CH) Kronenbrot, Köln, Würselen (GER) Roelandt (BE)Lieken Brot (GER)Panifood (BE)Zimmermann, Brehna (GER)Mercadona, Valencia, Barcelona, Madrid, Sevilla (ES)Schäfer‘s (GER)Pati Pan (RO)Lido Girbea (RO)Arcada Company (RO)
Bäckerbub, Reutlingen, Mannheim (GER) Bäckerei Mandl, Waldkirchen (GER)Stauffenberg, Gelsenkirchen (GER)Panelux (LUX)Veith, Bempfingen (GER)Mercadona (ES)Peter Backwaren, Essen (GER) Jowa, St.-Blaise (CH)Büsch, Kamp-Lintfort (GER)Groba, Brüttisellen (CH)Lang, Stuttgart (GER)Han Yen, (TWN)Gong Yi Fu, (CHN)
GBT Worldwide – We Know How!
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Tunnel ovens with stone or steel plate Pasteurisation ovens
Plants with baking trays Tin bread plants „Toast / Sandwich“
Plants for freezing Basket handling plants
Mercadona (ES) KFM (KW)Pati Pan (RO)Arcada Company (RO)
Al Salman (SA)KFM (KW)Khlebni Dom (RU)Kohberg (DK)Mercadona (ES)Pagen (SE)Wickbold (BR)Pik Rijeka (HU)Elbisco, Athens (GR)Mage‘s (CHN)
Harry Brot, Schenefeld (GER)Kronenbrot, Witten, Würselen (GER)Khlebni Dom, St. Petersburg (RU)Lieken Brot, Crailsheim, Garrel (GER)Pioneer Food, (RSA)KFM, Sabhan (KW)Zimmermann, Brehna (GER)Elbisco, Athens (GR)
Kuchenmeister, Soest (GER) Wolf Butter Back, Fürth (GER)Roelandt (BE) Panifood (BE)Schulstad (DK)KFM (KW)Western Bakeries (SA)Elzer Backwaren, Elze (GER)Elbisco, Athens (GR)
Dutch Bakery (NL)Panelux (BE)Mercadona, Abrera, Alicante, Barcelona, Gaudix, Madrid, Sevilla, Valencia (ES)Hiestand, Lupfig (CH)
Harry Brot, Schenefeld (GER)Kronenbrot, Witten, Würselen (GER)Khlebni Dom, St. Petersburg (RU)Lieken Brot, Crailsheim, Garrel (GER)Pioneer Food, (RSA)KFM, Sabhan (KW)Zimmermann, Brehna (GER)Elbisco, Athens (GR)Guchuan, Peking (CHN)
Ihle, Friedberg (GER)Junge, Lübeck (GER)Mamma Lucia (BE)Sternenbäck, Spremberg (GER)Roelandt (BE)Hosselmann, Hamm (GER)Wolf Butter Back, Fürth (GER)Hiestand, Lupfig (CH)Hiestand, Gerolzhofen, Schlieren (GER) Ungermann, Berlin (GER)
Elzer Backwaren, Elze (GER) Güven Brot, Köln (GER)Harry Brot, Ratingen (GER)Hiestand, Lupfig (CH) Kronenbrot, Köln, Würselen (GER) Roelandt (BE)Lieken Brot (GER)Panifood (BE)Zimmermann, Brehna (GER)Mercadona, Valencia, Barcelona, Madrid, Sevilla (ES)Schäfer‘s (GER)Pati Pan (RO)Lido Girbea (RO)Arcada Company (RO)
Bäckerbub, Reutlingen (GER)Bumüller, Hechingen (GER)FSB Backwaren, Duisburg (GER)Harry Brot, Ratingen (GER)Lieken Brot, Bietigheim, Lünen (GER) KFM, Sabhan, Yarmouk (KW)
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München
Köln
Berlin
Stuttgart
Lünen
Villingen-Schwenningen
Take the next step!
Contact us –
find out what we can do for you.
Whether by phone, via e-mail or in per-
son on-site in Villingen-Schwenningen
and Lünen – we will be glad to help you!
G/BT GmbHBäckerei TechnologieGerman Bakery Technology
Gottlieb-Daimler-Straße 2
78048 Villingen-Schwenningen | Germany
Phone +49 7721 99763-50 | Fax +49 7721 23781
Frydagstraße 4
44536 Lünen | Germany
Phone +49 2306 2407-0 | Fax +49 2306 23781
[email protected] | 15
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