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Bakery equipment

 

The machines on this page are briefly described.

Click on the photos for additional information and leaflets.


DOUGH DIVIDERS 

 

Dough Divider B / V 300

Dough-Divider-B-V-300Dough friendly dividing at high capacity
High weight precision.
Suction volume adjustable.
Suitable for most common types of dough as well as sensitive doughs such as wheat, wheat/rye, stiff (pizza) doughs, as well as soft (French) doughs.

 



Dough Divider B / V 300 D

Dough-Divider-B-V-300-DDough friendly dividing at a high capacity.
High weight precision.
Extreme weight ranges possible.
Suitable for most common types of dough as well as sensitive doughs such as wheat, wheat/rye, stiff (pizza) doughs, as well as soft (French) doughs.

 
 

 

Dough Divider B 300 GV

Dough-Divider-B-300-GVHigh weight precision.
Dough friendly dividing.
Dividing of ‘green’ doughs as well pre-fermented doughs.
Specially developed for dividing dough in French baguettes lines and for the production of baguettes and petit pain in industrial and semi-industrial lines with a capacity up to 3000 pieces an hour.

 

  



Dough divider Parta U

Dough-Divider-Parta-USuitable for all kinds of dough types.
Maximum adaption to batch sizes with various different hopper sizes.
Dough pieces are transported sideways.
Maximum adaption to individual wishes.
Extremely accurate, universal dough divider with a proven long life time that can be used for nearly any type of dough in nearly every type of bakery.

 

Dough divider Parta U Direkt

Dough-Divider-Parta-U-DirektDough friendly and high weight accuracy.
Processing of very soft dough types and regular doughs.
Suction level adjustable.
Ideal for dividing rye dough and batter doughs with water absorption rates between 175 and 190. Direct depositing of dough into the tins or directly on the discharge conveyor for regular doughs.

 

 

Dough divider B 700

Industrial-Dough-Divider-B-700High weight accuracy.
Wear resistant dividing system with dividing unit in Ni-Resist.
Solid construction of drive system and dividing mechanism.
Suitable for all common dough types such as wheat, wheat/rye, multi grain, whole wheat doughs, as well for stiff pizza doughs as for soft (French) doughs.



Dough divider V 700

Industrial-Dough-Divider-V-700High weight accuracy.
Dough friendly dividing with hydraulic adjustable pressure compensator and regulator.
Wear resistant dividing system with dividing unit in Ni-Resist.
Suitable for all common dough types such as wheat, wheat/rye, multi grain, whole wheat doughs, as well for stiff pizza doughs as for soft (French) doughs. Pressure regulation between 70 and 100%. Pressure compensator for extreme dough friendly dividing with very sensitive doughs.

 

Dough divider V 900

Industrial-Dough-Divider-V-900High weight accuracy over a long period by using the best possible parts and materials.
Excellent processing of all common doughs – straight doughs as well as fermented doughs.
Heavy duty dividing mechanism.
Designed for high speed dough make up lines. It can be used for various processes and can be integrated in most classic bread lines. The V 900 is suitable to divide all common doughs such as wheat, rye, multigrain, whole wheat, high water absorption doughs, as well as stiff doughs.
 

 


 

 

DOUGH ROUNDERS

 

Conical Rounder CR 59

Conical-Dough-Rounder-CR-59Conical rounder with / without oiling.
Excellent round moulding results.
Perfect separation between dough pieces coming from the divider.
Minimum of dough crumbs.
Suitable for many common dough types, such as wheat, wheat/rye, multigrain and whole wheat doughs.



 

Conical Rounder CR 59 AT

Conical-Dough-Rounder-CR-59-ATConical Rounder with / without oiling.
Excellent round moulding results.
Perfect separation between dough pieces coming from the divider.
Minimum of dough crumbs.
Suitable for many common dough types, such as wheat, wheat/rye, multigrain and whole wheat doughs. 


 

Conical Rounder CCR 59

Cylindrical-Conical-Rounder-CCR-59Conical Rounder with / without oiling.
Excellent round moulding results.
Perfect separation between dough pieces coming from the divider.
Minimum of dough crumbs.
Suitable for many common dough types, such as wheat, wheat / rye, multigrain and whole wheat doughs. 



 

Industrial Rounder CCR 69 AT

Industrial-Cylindrical-Conical-Rounder-CCR-69-ATIndustrial Cylindrical Conical Rounder.
Cone with big diameter; large distance between dough pieces to avoid doubles.
Cone speed adjustable.
Can be used in industrial dough lines with a high capacity up to 10.000 pcs/h and long production hours. The machine is suitable for many common dough types, such as stiff and soft wheat doughs and wheat/rye doughs.  



 

 


 

 

INTERMEDIATE PROOFERS

 

Intermediate Proofer BIP 72-E

Intermediate-Proofer-BIP-72-EProcessing without flour dusting.
Removable and washable synthetic dough pockets.
Round dough pockets for dough balls results in an optimum proofing.
Suitable for many common dough types, such as wheat and wheat/rye doughs with a low percentage of rye. Fully automatic proofing/resting of the dough pieces between rounder and long moulder. Via a photocell controlled infeed system, the rounded dough pieces are dropped into the proofer pockets one by one, while the proofer runs intermittent (100% filling) or continuous by a step belt infeed system (option).

 

Intermediate Proofer BIP 72-M

Intermediate-Proofer-BIP-72-MProcessing without flour dusting.
Removable and washable synthetic dough pockets.
Round dough pockets for dough balls results in an optimum proofing.
Suitable for many common dough types, such as wheat and wheat/rye doughs with a low percentage of rye, without the use of any dusting flour. BIP 72 intermediate proofers are developed for fully automatic proofing / resting of the dough pieces between rounder and long moulder.


Intermediate Proofer BIP 72

Intermediate-Proofer-BIP-72Dust flour free process possible (depending on dough).
Removable and washable synthetic dough pockets.
Ultraviolet lamps to prevent mould forming.
Reliable infeed systems.
Many different custom made versions available.
Suitable for all types of wheat- and mixed rye dough with a rye content up to 30%.

 


Intermediate Proofer AF 2002

Intermediate-Proofer-AF-2002Pneumatic V-belt depositing system.
Static proofer - dough friendly process.
Handling of round and oblong dough pieces.
So called static intermediate proofer for round and for pre-moulded oblong dough pieces in pockets or trays. Dough pieces are rested or proofed without turning during the proofing process. The AF 2002 proofer is especially suitable for soft and pre-fermented doughs with a long floor time. All types of most common doughs can also be handled easily.

 

 


 

 

LONG MOULDERS

 

Long Moulder BM 51 B

Long-Moulder-BM-51-BPerfect sheeting results by drum principle.
Possibility to process many types of dough.
Easy to operate and maintain.
Adjustable folding blades during sheeting for short and long loaves.
Suitable for wheat, wheat/rye (up to 30% rye) doughs.




Long Moulder Combi E1

Long-Moulder-Combi-EPrecise centering of dough pieces before sheeting/long moulding.
Accurate sheeting perfectly tailored to different types of dough.
No sticking and skidding of dough pieces.
Possibility to process many types of dough.
Suitable for the production of various breads made of wheat, rye doughs (< 60%) of rye, multi grain and whole wheat.




Long Moulder Combi E2

Long-Moulder-Combi-E2Nearly all doughs can be processed on the Combi E2.
Pressure board and side guides front and back adjustable for optimal moulding results.
Space saving design with hinged catch tray.
Suitable for the production of various breads made of wheat, rye doughs (<60%) of rye, multi grain and whole wheat.




Long Moulder Combi U

Universal-Long-Moulder-Combi-UPerfect moulding results of both stiff and soft doughs.
Precise centering of dough pieces before sheeting/long moulding.
Easy to operate and to maintain.
Suitable for wheat, wheat/rye (30-70% rye) and rye doughs, as well as very wet doughs.



Long Moulder BM 2-40 and BM 2-40 Basic

Universal-Industrial-Long-Moulder-BM-2-40Excellent sheeting and moulding results.
Progressive sheeting of the dough pieces with relaxation phase.
Thickness and width dough piece adjustable through speed control through recipe control via PLC (BM 2-40 only).
Universal industrial moulder for pan and hearth bread, suitable for wheat doughs and mixed rye/wheat doughs up to 30% of rye.




Long Moulder BM 3-40

Sheeter-Moulder-BM-3-40High performance in sheeting and moulding.
Clear read-out of settings for a precise adjustment of sheeter roller settings.
Space between the sheeter rollers for rest time during sheeting.
For pan and hearth bread, suitable for wheat doughs and mixed rye / wheat doughs (up to 30% if rye).

 

Industrial Long Moulder BM 4-80 BT

Industrial-Long-Moulder-BM-4-80Visual control of sheeting process by side windows.
4 pair of rollers with own drive for progressive sheeting of dough pieces.
Air blowing device on sheeting rollers.
Sheeting of round dough pieces as well oblong dough pieces (pre moulded) 
Suitable for wheat and wheat/rye doughs for high capacity lines from 3000-5000 pcs/h. (depending on dough weight/type).


 


  

BREAD LINES

For tin and hearth bread, rye bread, ciabatta, baguettes and other specialty breads among the well-known names Classica and Crustica for example.

Go directly to all the production lines for bread and check out also the various films on our Youtube channel WP Haton channel.

 

Classica® Bread line

Classica-Bread-line-for-classic-bread-typesA complete range of classic bread lines for small, medium sized and large bakeries and food producers, ranging from 600 – 10.000 pcs/h. for almost all common types of dough. The lines consist out of the classic make up system, with a dough divider, conical rounder, intermediate proofer and sheeter moulder. Classica lines can be tailor made for manual operation, semi-automatic and fully automatic operation. All equipment is state of the art and can be used with various accessories in many different versions for many different applications.



Crustica® Bread line

Crustica-Bread-line-for-mediterranean-dough-productionProduction line for Mediterranean doughs, ancient bread, nature bread, sour dough bread, multigrain bread and many artisan breads.
The Crustica+® line is ideally suited for processing soft and very soft doughs and also special kinds of dough with a long pre-proof, sour dough bread, multigrain bread, dough with many additions as seeds, nuts, cheese and other additives. Water percentage of <80% can be processed without problems and also a 12 hours pre-proof is for the Crustica+® not a problem.

 


  

OTHER

Industrial Belt Rounder BR 3000

bob-3000-belt-rounder-industrial-belt-rounding-machine Frequency regulated belt speeds for variable rounding characteristics.
Frame and other important parts out of stainless steel.
Flour duster frequency inverter and integrated dough detector.
Developed especially for bread lines with high capacities, many production hours and a high degree of automation. The belt rounder can be used for the production of round dough pieces made out of wheat, rye or other dough with a low gluten contents or very sticky dough. The BR 3000 handles dough weights up to 2200 gr with an output up to 3000 pcs/h.
 

In Line Belt Checkweigher OCS

checkweigher-ocs-in-line-belt-scaling-conveyorHigher weight accuracy leading to less loss of dough.
Statistic information available on production process.
Possibility to eliminate over- and underweight by means of air blast ejector.
Weighs each dough piece very accurately on a scaling conveyor and measures with its statistic program the deviation from the given exact weight. A trend program monitors / corrects the WP Haton divider constantly; the weight range of the volumetric divider stays within a given range. Products weighed higher or lower will be ejected with a high speed power air blast ejecting device. 
 

DecoSeeder, Automatic Seeding Unit

decoseeder-automatic-seeding-unit-decorated-dough-piecesIndependent drive.
Adjustable gap for reclaiming access of decoration material.
Discharge conveyor (incl. cleaning position) to transfer the decorated dough pieces into tins. Twister unit can be placed optional on the DecoSeeder.
Cross conveyor to transport non-used decoration material with help of a vacuum pump towards the decoration container.
Can be used in industrial bread lines for seeding dough pieces after final moulding.
All common seeds or mixes can be used. Belt width 600 mm.
 



Dough Hopper

dough-hopper-automatic-dough-handling-systemSuitable for many different types of dough.
Different dough hopper sizes possible. 
Dough dividing by less pressure of the dough in the divider.
Higher weight accuracy of the divider.
Particularly used in automatic dough handling systems for feeding and portioning of a complete dough batch (up to 900 litre) to the divider. By using the hopper, the pressure and the amount of dough in the dough hopper of the divider are constant, which is very important for an accurate weight consistency. 

 

 

 

 

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