SAIMAI's automated production machinery provides complete solutions for manufacturing toast bread baked in tins with lids. Our systems deliver significant production cost savings, high reliability, and minimal servicing requirements.

The integrated system begins with dough preparation and make-up line, where toast moulds with dough pieces are fed into the automatic Multi-Step proofer. After final proofing, the toast moulds are automatically equipped with lids.

Baking options include air/gas proportional controlled direct heated tunnel ovens or air circulation type indirect heated tunnel ovens. Post-baking operations include automatic de-lidding and product removal using suction depanner, needle depanner, or flip-over depanner systems.

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

SAIMAI's tunnel ovens feature independent temperature control in each zone to ensure uniform texture and color throughout the product. User-friendly software saves recipes and enables quick product switching to minimize downtime and waste.

• Make-up line for dough preparation
• Automatic Step-proofer with multi-stage capability
• Automatic Trolley Loader (optional SUS304 construction)
• Automatic Trolley Un-Loader (optional)
• Automatic Lidder system
• Tunnel Oven with zone temperature control
• Multi-step pan cooling system
• Pan buffer storage
• Suction/Needle/Flip-over depanner options
• Spiral Cooler for product cooling
• Slicer equipment (optional)
• Cream/Jam Extruder for product finishing
• Packaging machines for final product handling

Production lines can be customized to match existing factory layouts and client specifications. Optional features include static proving rooms for trolleys and specialized equipment for producing bread rusk with slicing machines and drying ovens.