Berger Company Ltd. in Pasching near Linz, Austria, is a traditional company with the highest quality bread. The bread and pastry assortment is very extensive. For a rational and flexible production with natural materials such as 3-stage-rye- sourdough, restbread and wheat-predough were all necessary equipment purchased. Rationalization modules Compo ingredients as well as funds for small components - Sackeinschüttungen for wholemeal and grain mixtures. Yeast and butter is also in the automatic mode to 3 Knetstationen on the recipe computer hb-metered back control automatically. The built-in central vacuum ensures freedom from dust in the kneading, the ingredients and Sackeinschüttungen machine.
Components of automation
The concept of automation
Existing outdoor silos have been converted to a modern fluidized bed host from which the 2 separate funding streams simultaneously, using dual host, flour to 3 mixing stations can be promoted.
Grits and grains are automatically promoted to the Central Scale.
Automatic promotion in the respective vessel scale of bread or pastry line.
Sourdough, dough, cream flavor, yeast and butter:
Are integrated in the recipe and be promoted automatically with the other raw materials to the dust exhaust hood.
Water mixing device:
Each line has its own water mixing device that can be used to fill and automatically clean the liquid devices.
Are connected to "Back Control" for Weighing of special ingredients such as raisins, etc.
4 HB-Back Control with touch screen 15 ", with office connectivity and remote administration