Installation Area:
A building of 120-150 sqm. with a smooth floor and a ceiling height of 2,50-3,50 m is required for the bread production line. This area comprises the flour storage. In case the resting, washing, and clothing rooms of the personnel are taken into consideration within this building, the architectural project may be considered as a larger area.

Electrical layout:
An electrical connection of triphase380V / 50 Hz is required. The connections of these electrical equipment and main control panels are to be established by qualified electricians. Use of an voltage regulator is intensely recommended in order to prevent electrical equipment from damage during operation owing to probable voltage changes. For lines utilizing baking ovens operated with electicity, a transformator ought to be installed.

Plumbing:
Water is connected to the baking oven by means of a ½” pipe. (See “Plumbing drawing”) Water entry pressure to the plant must be over 3 bar. The water entry pressure into the oven for steam production is to be between 1,5-6,0 bar. In case that the water used for steam production contains much lime, using of a water purifying device is highly recommended.

Fuel layout:
For the oil-operated ovens, an oil tank of 250-1000 liters is to be used. Connection from tank to the burner of the oven is made with a ½” pipe. In order to keep the pressure of the oil flowing to the burner at the required value, the tank is placed at least 50 cms over the burner. If the tank is placed underneath this point, a hydrophore is to be connected to the oil outlet of the tank.
At the gas-operated ovens, the instructions of the interested burner are to be applied.

Chimney:
A chimney pipe of 20 cms diameter is used for the waste burned gases. (There is no need for chimney pipe for gas at the electric ovens.) For the For required chimney draught, high chimnet connection will be suitable.
Steam discharging pipe is never connected to the waste gas chimney. Waste steam is discharged with a pipe of 15 cms diameter. Connection from aspirator to the steam chimney is made of stainless steel, aluminum or enamelled material.

Fermentation Room:
Since dough is generally to be rested before baking, there is need for a fermentation room. This can be supplied by ES-MAK or this can be prepared by the customer himself as well according to the instructions of ES-MAK. Installation of an air-conditioner inside the fermentation room may be necessary according to the kind of baked product, desired quality thereof and the temperature and humidity of the building inside.

Layout:
In the scheme of the installation area of the line is supplied, ES-MAK will prepare a suitable layout of the machines according to this drawing. The elcrtical, water, fuel and chimney connections are to be ready before installation of the oven and other equipment.

Installation and Startup:
Installation technican of ES-MAK will accomplish the installation of the line within 3-5 days. During this period, the technician is to be supported with manpower.
After installation, the technician will start up all the machines and bread will be produced. All machines are delivered after preliminary operation.

Bread Defects and Reasons