ECP

Automatic intermediate proofer

 

 

 

 

The ECP prover is generally used in automatic bread-making lines for proving portions of dough after dividing and rounding operations and before moulding and final leavening, thus ensuring the continuity of the production cycle at the preset production rhythm. The ECP prover is therefore designed and dimensioned - depending on needs - to give the portions an adequate rest time, inside a closed structure, with controlled conditioning on request.

 

The ECP prover is usually fed by AC conical rounders and AT counter-moving belt rounders, or directly by

 

volumetric dividers with built-in roller device. The discharge end is usually combined with long moulders for baguettes, long moulders for small loaves and tin bread and moulders for large soave.

ECP provers are supplied in four standard models. However, as it is a machine prevalently ordered to specific customer needs, the provers can be built in special versions whose performance differs from the other models; in these cases, the dimensions and number of pockets for every gutter, the number of gutters and the automatic loading system are defined on the basis of the requested portions, the rest times and working rhythm.

 

 

Capacity

Standard features :

 

  • The support structure and casings are made of steel sections and sheets painted with dual cycle anti-corrosion treatment using epoxy powders (food contact).
  • The pocket gutters are made of galvanized steel tubing.
  • The pockets containing dough portions are made of nylon mesh.

 

 

  • The motor drive, connected to the microswitch-controlled automatic loading device, adjusts the intermittent feed of gutters with a chain transmission system.
  • 24V low voltage electric control panel, with three sockets for the connection of other machines.
  • Germicide lamp with UV ray.

 

Construction
  • Standard performances:
  • Dough portion weight from 200/300 up to 1300 gr
  • Maximum working rhythm 1200 pcs./h. according to the rest time.
  • Possibility to anticipate the piece unloading of 1/8 or 2/8 of the maximum rest time.
  • Unloading chute allowing to receive the dough piece from the last three exits.
Specifications
Specifications

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