Pastry

Typical configuration

A pastry line consists of multiple Proofer Sections, Oven Modules and Cooler/Deepcooler Sections, with the option to incorporate Vacuum Cooling. Full automation using our rack loading and unloading systems is always possible.

As pastry generally tends to proof for much longer than bake, pastry systems typically include much more Proofer Sections than Oven Modules.

Example layout

Croissant production

Dijko was involved in supplying three identical croissant production lines to one of our customers in Asia, each with production capacities in excess of 20.000 pcs/hour.

Example layout

Long shelf life products

This customer, located in Asia, is able to produce four different kinds of pastry products on this line.

Using a total of 6 Proofer Sections, each holding 8 racks, 3 Oven Modules, 3 Cooler Modules and 3 Deepcooler Modules, we are able to achieve a proof time of up to 4 hours (assuming a 15 minute bake time).

Capacities range from 12.000 pcs/hour to approximately 22.000 pcs/hour, with full automation for rack loading and unloading.

As this customer is active in a growing market, the System is able to be expanded in the future.