Ahmad Bakri for Bakery & Kitchen Eqpt TR LLC

Sharjah, United Arab Emirates

• It can be used for Stacking and packing small, medium and large flat and pita bread.

Stacking device consisting of:

• Upper and lower compression conveyor to press out the air from the product.
• Conveyor with guiding made by driven side belts to bring the stacked products to the centreline.
• Pre-fabricated plastic bags to be closed by the use of clips (plastic clip with two wires inside).

• Hard Chrome plated rolling cylinders.
• Dual control (by hand or pedal).
• Available with stand or table top.
• Belt Size:50*100 Cm or 60*120 Cm or 100*140 Cm.

Aluminium Baking Trays

• Flat Aluminium Trays (Plain or perforated)
• Perforated Corrugated Aluminium Trays for French bread and baguette
• Non-stick Teflon coating with food grade material.
• Available in several dimensions upon request.

Silicon Baking Trays

• Stainless Steel frame & Mesh Baking trays
• Silicon for Croissants, Doughnuts, Buns, Rolls, Hamburgers, Square Bread and Baguette.
• Available in several dimensions upon request.

Bread Moulds

• Aluminium coated sheet
• Rounded and welded corners.
• Available with or without non-stick coating as per choice
• With individual lids, set lids
• Available in several dimensions upon request.

Trolley

• Constructed in Square Tubes 304 Stainless Steel of 25 x 25 mm
• Available in several dimensions upon request: 60*40 - 60*80 - 80*80 cm
• Capacity of 10, 15, 18 trays
• 4 polyamide wheels 10 Cm galvanised fork

• Special food grade oil resistant PVC belt to transfer the round dough chip to the food grade thermal wool belt.
• Water sprinkling system to properly insure attachment of the dough loafs to the baking wheel.

• Rust resistant Aluminum straight conveyor's chassis.
• Fixation could be either on ground, in a straight or spiral form, or hanged to the ceiling according to the surface available.
• Fiber web conveying belts, designed in a professional way to prevent stretching guaranteeing smooth and noiseless operation.
• Variable speed motors monitored by a variable frequency drive (Inverter).

• Electronic water doser mixer with thermostatic regulation of the temperature.
• This is able to maintain the set temperature even in case of variations of the inlets temperatures and pressures.
• Digital displays to show the quantity and temperature of the water

The Automatic Dough Flattenerhas the required technique and accuracy to transform the dough balls into circular loafs having the diameter range between 10 and 40 cm.

Specifications:

• Stainless steel dough hoppers and flour collection drawers.
• Special food grade quality felt and P.V.C conveyor belts.
• Special thickness regulator for the flattened dough.
• Electro/Pneumatic stage shift from oval to circular shape

• The Small Line can produce up to 3500 Pieces per hour with a weight range from 30 to 160 grams with 6 minutes intermediate proofer of resting time.

• Rigid steel chassis equipped with two baking layers in addition to a mesh wire conveyor to transport the baked flat bread to the cooling conveyor.
• Safety Stainless steel covers surrounding the oven for facilitating maintenance and cleaning process and for a decent appearance, well isolated with rock wool.
• Vertical pinned pipes divided into 4 sets each can be operated individually via a control panel featured with safety measures.
• Variable speed motor monitored by a variable frequency drive (inverter system).

• The sheet of dough, rolled with the rolling pin is laid on the feed table.
• Two side disks trim the dough and the waste falls into a special container.
• The triangles are cut in two stages, separated and conveyed automatically to the curling unit that rolls up the product as if it were done by hand
• Entirely made of 304 stainless Steel
• Dimensions in Cm: 280x160x150

• Stainless steel front and external covering
• Available in gas or diesel versions.
• Low consumption of fuel and energy.
• Doors of the baking decks are of tempered glass.
• Available in several dimensions based on the number of Decks.

• Producing sub-cooled flat ice flakes meant for baking.
• High refrigerating power (temperature between -5C and -10C).

Pizza Oven, operated by Gas or Electricity

• Temperature indicator.
• Adjustable top and bottom heating degree for each oven
• Thermostat control by the interior temperature indicator.
• Modular deck system, pizza oven can be available with 1 or more decks.
• Electronic burner ignition.
• Constant flame control.
• 9 Pizzas-30cm.
• Baking Chamber Dimensions in cm:Lentgth 91.5 x Width 91.5 x Height 15.

• Quick and efficient decarburization Integral removal of waste embedded in Trolleys and trays
• High washing pressure
• Touch screen control console
• Made In stainless steel 304.
• Reduces water consumption.
• Rinse Consumption: 3.32 liters per 10-second cycle.
• Temperature when being used varies between 45 C 85 C.

• Electric Convection Ovens available for 40x60 cm trays
• Available in different models with capacity of 4 , 5 , 6 , 8 , 10 or 12 trays
• Ventilation system from bottom to top with "sole effect" and programmed reversion of fan rotation to optimize the baking
• Thermal insulation with constant density compressed Rockwool panels
• Stainless steel baking chamber, front and outer panels

The Arabic Dough Divider is designed to cut various dough mixtures into equal weight dough balls, having a range from 40 to 200 grams.Specifications:

• Stainless steel dough hopper and cutting blade.
• Special food grade quality PVC conveyor belts.
• Single discharge aluminum head and special constricting helical axle to prevent air gaps formation in the dough balls.
• Precise control of dough ball size using photo sensors, in addition to restriction rings.
• Special wheels to achieve maximum portability.
• Available in Electro-Mechanical and Electro-Pneumatic system.

• Fixed stainless steel dough hopper along with two dough pulling cylinders, in addition to a flour duster and a pressing cylinder.
• Special food grade quality felt top conveyor belt with centering guides to keep the belt on its track.
• Stainless steel inner hopper with special spiral shafts.
• Accurate control of the dough-ball weight and size using photo sensors and interchangeable restriction rings.
• Variable speed motor monitored by a variable frequency drive (Inverter).

• Horizontal cutting for a great variety of products: Croissants, Doughnuts, Buns, Rolls, Hamburger, and Baguette.
• Provided of four regulators, which it let adapt to the cutting of very different sizes.

• Special food grade quality felt top and P.V.C conveyor belts.
• Two dough flattening stages controlled by adjustable cylinders for controlling the dough thickness equipped by accurately designed skimming blades.
• Electro/pneumatic stage shift from oval to circular shape.
• Variable speed motors monitored by a variable frequency drives (Inverter).

• Cutting is made by double frame of blades with an alternative axil movement.
• Supplied with surfaces and bread pushers of stainless steel.
• Maximum loaf dimensions: 44*30*18 Cm
• Slice thickness from 8 to 16 mm as per request

• Capacity of 1 rack for 10 trays 60x40.
• Operated by diesel or gas Upper Burner or electricity.
• Baking chamber, front and side panels in stainless steel.
• Digital control panel with separate controls for baking and steaming time and baking temperature.
• Dimensions in CM: 100 *124 *200

Specifications:

• Stainless Steel Body
• Stainless Steel Blades
• Blades can be easily removed for cleaning
• Safety Switch
• Motor Power: 0.37 KW - 900Rpm - 220V

• 3 food-grade nylon pressure cylinders
• The dough can be extended to a length of 70 cm.
• The machine can also be placed on a trolley with swivel wheels.
• Dimensions in Cm: 104x100x163cm

• Machine for producing icing sugar used by confectioners and sweet manufacturers.
• Stainless steel loading hopper and internal sieve filter.
• Production capacity: 35 kg per hour

• Electronic dosing machine with gears that can fulfil all the needs of a pastry workshop, such as chocolate, Cream, jam, sauce in handcraft products such as croissant
• Stainless steel structure with funnel loading hopper of 15 litres

• Cut a piece of raw dough into small portions and, using an oscillating plate, subsequently roll each piece to obtain balls of the same weight and shape.
• Divides from 40 to 135 Grams.
• Dough capacity 1.2 - 4kg.
• Division of 36 dough ball per cut.
• Supplied with three plates.
• Basins, knives and grids in 304 stainless steel.
• Dimensions in Cm: 67 x 60 x 200.