The VDP230 dough portioner is used for two-lane, weight-accurate dough portioning. The dough portions are then shaped using two on-belt rounders. Catch pans catch the dough pieces and carefully align them on the shuttle conveyor. Finally, the shuttle conveyor places the dough portions on peel boards.

The HP20E dough portioner gently and accurately portions gluten-free dough by weight. Next, the dough is formed in the six-lane filling flow divider, cut using the integrated cutting device, and placed on a conveyor belt. The products can optionally be floured, seeded, and flattened with a roller before being placed on a baking tray.

First, the dough is precisely portioned using the HP30E dough portioner, then filled using the HP30E vacuum filling machine. The six-lane servocrimper creates a cleanly formed product with a centered embedded filling. A filling content of up to 70% is possible. Next, an alignment conveyor precisely aligns the filled dough pieces for transfer to the shuttle conveyor, which places them cleanly and evenly on the baking tray.

The dough is portioned using the HP20E dough portioner, while the filling is added using the HP12E vacuum filling machine. Then, the four-lane servo crimper forms the dough and positions the filling in the middle. Next, an alignment conveyor aligns the dough pieces. Finally, they are transferred to the next process via a shuttle conveyor.

Two VDP230 dough portioners accurately and gently portion the dough onto four lanes. Then, two VPC715 scales check the weight of the dough pieces before they are transferred via two dual-lane conveyor belts to four conical rounders for shaping. Four shuttle conveyors then precisely place the formed dough pieces for the subsequent production process.