Intermediate Resting Machine

After the physical forces applied to the dough during cutting and rolling, it is the resting phase for the dough to recover.

In this process, the activities of the yeast in the dough continue increasingly. If the dough is not rested for a sufficient time, tears occur on its surface during shaping and the bread appearance will not be good. Thanks to the sensors placed in the entrance section, the dough is transferred into the empty bowls just in time. Thus, the dough is prevented from falling to the ground, waste is prevented and a hygienic environment is provided. The machine can be operated according to the dough speed in automatic mode or in manual mode, as continuous dough removal. In addition, thanks to the sensors, the number of dough entering the machine can be seen on the digital screen. Optionally, UV lamp and air conditioning feature can be added. Thanks to the Teflon-coated transfer panels inside, there is no synchronization problem during dough transfer. Long-lasting and square-shaped plastic bowls are used.