Client case study: soft buns line meeting high standards of quality and hygiene
Building on its success in the soft buns “pain au lait” market, one of our clients desired to expand production capacity by installing a second line to accommodate growth and diversify their pain au lait range.
This second line was designed to meet stringent requirements for performance, product quality, and hygiene, ensuring a long product shelf life.
With a capacity of 30,000 pieces per hour, the production line features the following configuration:
Cold pans are washable after each cycle to minimize contamination risks.
To strictly adhere to hygiene standards and ensure product longevity, this line includes an isolated cooling zone. Temperature and air filtration in this controlled zone are meticulously monitored.
The cooling process is delicate, occurring within a critical temperature range where bacterial growth risk is high. To minimize this risk, baked products are immediately removed from hot pans upon exiting the oven and placed onto dedicated cold pans, which transport them to the cooler. These cold pans are designed to facilitate air circulation around the product and are confined to the cooling zone. This dual circuit pan system, combined with controlled air zone use, effectively prevents potential contamination.
Additionally, the line is equipped with an automatic washer for cleaning various pans at a frequency specified by the client.
Furthermore, the MVS Proofer, developed by MECATHERM in collaboration with polymer specialists for high-performance materials, was designed to optimize safety, usability, maintenance, and cleaning. By eliminating retention zones, cleaning this equipment becomes easy and quick.
We take pride in supporting our client's expansion project while meeting their demands for quality, hygiene, and performance.
