DAMS Bagel Pastry Line DPSHT - 75

   SELECT LANGUAGE    TR |   EN   |   FR   |   DE   |   RU   |    ESP   |   عربي



 1480 mm




 14510 mm




 2435 mm


50 Hertz


 5010 Kg




The settings are made easily from the PLC-controlled touch screen.
Mechanical settings are simple to use and easy to learn.
Information on usage can be stored in memory and used continuously.
Daily cleaning is easy.
It is easy to disassemble, install and replace belts and running parts.
The speeds of all belts can be adjusted to the desired level.
Electrical and electronic faults that may occur are displayed on the PLC screen with pic and text.
In case of malfunction, remote access can be performed with PLC program (Optional)



Piston diameter

Ø45 mm

Ø48 mm

Ø 50 mm

Ø 55 mm

Ø 60 mm

Ø 65 mm

Dividing range

25-90 gr

30-115 gr





Various external drums are used to round off the dough in these ranges. Changing the external drums is easy, within a few minutes.

Drum No

Grammage Range

№ 0 / Special1


№ 0 / Special


№ 0


№ 1


№ 2


№ 3


№ 4

160-220 gr

Different outer drums are used for dough cutting in these weight ranges.
Average roll bread dough cutting and rounding capacity is 11.000 in 1 hour.
Maximum11,000 pieces of hamburgers and pastry dough per hour, the average of
7,000 pieces of bagel and sandwich dough.
Since very little flour is used in the dough section, it provides a clean working environment.
The amount of flour given to the cut dough can be adjusted.
The lubrication system is automatically adjusted during the dough cutting process.
Unlike other machines, it does not wear dough due to non-pressurized cutting.

This part of our machine is used for short-term fermentation to ensure easy shaping of products.
It provides easier processing of the dough that is cut and rounded according to the weight.
6 dough (can also be 8) coming from the cutting section rubbed down to 3 (4 in 8 cut) at the exit of the resting section.
In addition to the factors such as climate, environment, weight of the dough to be cut, intermediate resting is done in such a way that there will be a number of dough carrying baskets to be determined according to the demand for rest time.
There are 6 dough carrying baskets in each bowl. Baskets are made of food grade, cleanable material (polymer).
The resting time depends on the speed of the cutting machine. The number of bowls is determined according to the resting time. The average time was determined as 5 minutes. For higher times, the number of bowls is increased and made suitable for the desired time.
In cases where the use of resting is not considered, the dough’s coming from the cutting section are transferred directly by using the direct transition tape available under the resting section.
When Simit and Sandwich products are produced, Proofer Section is used.

In this section; There is a crushing tape, shaping pad and sorting unit that performs shaping, crushing.
The round shape of the dough is made with crushing tape.
Sandwich type (long) bread dough’s are made with a shaping pad.
It is very easy to adjust the product length and shapes according to the dough weight.
Sandwich-shaped dough’s are placed in a single row in the sorting section so that they do not get messy on the spreading belt.
The shaped dough (3 pieces) are transferred to the spreading belt all at the same time.
The operation of the machine is carried out with sensors and PLC program.
All materials used in machinery manufacturing comply with food regulations.

After the cut and rolled pastry dough reaches the desired thickness in the processing belt (crushing between the two belts), it passes directly from the spreading belt.
The pastry dough’s are aligned in the first row flap of the Kayzer.
Pastry dough’s, which are aligned in line, stop at the 2nd station and a trail is printed on it and passes to the processing belt.

This belt consists of two belts in a row.
The bottom belt can be manufactured between 2 and 6 meters, depends on the need.
The lower belt is an empty belt with worktops on it.
The handicrafts of bagel and pastry doughs which coming from previous parts are made on these trays.
Products that take their final shape are put on the upper conveyor belt.
The upper conveyor belt is often used in bagel production.
The bagels that are connected are put on this belt and moved to the syrup grouting section. Syrup grouted products fall into sesame seeds tray.
Both belts are manufactured in white pvc and they can clean very easily , doing wet cleaning can possible too.
All the chassis of the belt is made of stainless material.

Syruping of the bagels from the upper conveyor belt is done in this section.
There are two fans in the syruping band, at the inlet and outlet.
The syruped bagels are sprayed with a blowing fan located on this band and the excess syruped on the top surface of the bagel.
The bagels from the first band roll over as they pass to the second band. In this band, The excess syrup on the underside of the float is sprayed.
Thus, it is ensured that the syrup is consumed in a minimum amount and a more beautiful appearance of the bagel is obtained.
All bearings and components of the syruping machine are stainless.
Sealing felts; prevents the syrup from spreading out of the machine.

This unit, which is used in the production of bagels, is made of stainless steel.
It consists of a round tray rotating around one axis.
The bagels from the syruping unit fall into this tray and a staff collects these bagels in
Sesame and collects them properly in the trays.

Note: Since there are pneumatic pistons on the machine, air of minimum 4 bar pressure is required for the operation of the machine. 5 * 2.5 multiple cables must be use for electricity. In order to prevent damage to the automation products used in the machine, a suitable regulator is recommended to prevent voltage fluctuations in electricity.

All around the world
Offers only perfection