Buguette line, tunnel oven with stone belt

This line is collected from Fritsch, GBT eqiupment and J4 oven.
The complete, fully equipped, lines for producing the baguette are sought after by the customers these days thanks to their efficiency in production above all, to savings in the production costs and to high reliability, and thus then also to low demand for servicing.
It is the most convenient to consult first with our specialists all the requirements and then to prepare the design and the technical proposal of the production line so that it would meet the requests for the production and it would reflect the possibilities of the line arrangement in the premises of the bakeshop.
Complete standard line consists of the following equipment:
flour silos,
bowl mixing centre with flour, water and ingredients dosing,
dough divider,
transport equipment for dough,
forming device,
proofer loading equipment,
proofer,
oven loading equipment,
baking band oven,
cooling and transport conveyors,
packing of final products.
The company J4 s.r.o. together with another European producers of the baking equipment has supplied these production lines mainly to countries in Western Europe, such as Spain, France or England. In these countries there is a big call for the baguette baking mainly on granite plates band and wire mesh belt. Baguettes baked on the natural granite plates band, thanks to its thermal accumulation ability, have the high temperature of the bottom part right after being placed on the band and they increase their volume. Another usual way of baking baguette is baking on trays, for which the standard wire mesh band is sufficient.

[@faicalberrim4417]

Excellent Technologie Industrielle ......

[@meshbelt-manufacturer]

Great Machine, we just have some parts of your machines,such as Wire Mech Conveyor Belt,etc.If possible,we could communicate information with each other.Solve the problems encountered in the production process.

[@somesh144]

What is the width of stone baked oven?

[@tunneloven]

Up to 3 meters.

[@azizfattahi6129]

This line can only make very mediocre dry baguette. How many small and artisan bread bakers has this put out of business?

[@tunnelovensJ4]

+Aziz Fattahi
Hi Mr. Fattahi,The baguettes have soft core and crispy crust. The production lines are installed mainly in countries, where is request for this product like France and Spain. We installed more than 20 tunnel ovens in Spain.