After dough preparation and make-up processes, baking pans with dough pieces are automatically loaded onto trolleys using an auto trolley loader. Operators then push the loaded trolleys to static proving rooms for fermentation.

Following the proofing stage, pans are automatically unloaded from trolleys via an auto trolley un-loader and transferred to the oven for baking.

The system supports two oven configurations: air/gas proportional controlled direct heated tunnel oven or air circulation type indirect heated tunnel oven, providing flexible baking solutions.

Multiple depanner options available for product removal after baking:

• Needle Depanner: Ideal for delicate products or those with fillings where vacuum depanners are unsuitable
• Suction Depanner: Standard vacuum-based product removal
• Flip-Over Depanner: Inversion-based product extraction
• Push-Bar Depanner: Mechanical pushing mechanism

Baked products are transferred to spiral coolers while empty pans return through pan cooling tunnels to the dough positioning and panning machine, completing the production cycle.

• PLC systems monitor faults and display alarm information in English with open communication interfaces for internet connectivity
• European and Japanese design integration maximizes labor cost reduction and enables true automation
• Customizable sizing and structure design based on workshop area and manufacturing requirements