Bakery Dough Dividing Vemag Process Check Checkweigher
Title: Enhancing Precision and Efficiency in Bakery Dough Production: A Comprehensive Guide to the Vemag Dough Dividing Process and Checkweigher Integration
Introduction:
In the dynamic and meticulous world of bakery production, achieving precise dough dividing and ensuring product consistency are essential for delivering high-quality baked goods. The integration of advanced technology, such as the Vemag Dough Dividing Process and Checkweigher, has revolutionized the bakery industry. This comprehensive guide aims to explore the intricate details of this innovative system, unraveling its features, applications, technological foundations, and the transformative impact it has on bakery dough production.
I. Evolution of Dough Dividing Technology in Bakeries:
A. Historical Context:
1. **Historical Practices in Dough Division:**
The history of dough division in bakeries dates back centuries, with traditional methods relying on manual labor to portion and shape dough. The need for precision and efficiency led to the exploration of mechanical solutions.
B. Introduction of Mechanical Dough Dividers:
2. **Mechanization for Efficiency:**
In the mid-20th century, bakeries embraced the introduction of mechanical dough dividers, streamlining the dough dividing process. These early machines laid the foundation for further advancements in dough dividing technology.
C. Integration of Checkweighers:
3. **Quality Control Through Checkweighing:**
As the bakery industry evolved, the integration of checkweighers became crucial for ensuring product consistency and compliance with weight standards. The combination of dough dividing and checkweighing technologies addressed the dual challenge of precision and quality control.
II. Understanding the Vemag Dough Dividing Process and Checkweigher Integration:
A. Core Functionality:
1. **Precise Dough Division:**
The Vemag Dough Dividing Process and Checkweigher integration are designed to achieve precise dough division. The system ensures uniform portions of dough, contributing to consistent product quality in the final baked goods.
B. Key Components:
2. **Vemag Dough Divider:**
At the heart of the system is the Vemag Dough Divider, a sophisticated machine equipped with a positive displacement pump. This pump technology ensures gentle and accurate portioning of dough, minimizing stress on the dough and preserving its quality.
3. **Checkweigher Unit:**
Complementing the dough divider is the integrated checkweigher unit. This unit is responsible for verifying the weight of each dough portion, providing real-time feedback to maintain consistency and meet predetermined weight standards.
C. Automated Conveyance System:
4. **Seamless Flow of Dough Portions:**
The system incorporates an automated conveyance system that facilitates the seamless flow of dough portions from the Vemag Dough Divider to the checkweigher unit. This automation enhances the overall efficiency of the dough dividing and quality control process.
III. Features of the Vemag Dough Dividing Process and Checkweigher Integration:
A. **Precision in Portion Control:**
1. **Positive Displacement Pump Technology:**
The Vemag Dough Divider utilizes positive displacement pump technology, ensuring precision in portion control. This technology accurately measures and portions dough, minimizing variations and delivering consistent results.
B. **Weight Verification with Checkweigher:**
2. **Real-Time Weight Monitoring:**
The integrated checkweigher provides real-time weight monitoring of each dough portion. This feature allows for immediate feedback and adjustment, ensuring that all portions meet the specified weight criteria.
C. **Customizable Weight Parameters:**
3. **Adaptability to Varied Products:**
The system offers customizable weight parameters, allowing bakeries to adapt the process to different types of dough and bakery products. This adaptability is crucial for accommodating variations in recipes and product specifications.
D. **Automated Reject System:**
4. **Immediate Correction of Deviations:**
An automated reject system is integrated into the checkweigher unit, ensuring that any dough portion deviating from the specified weight is immediately corrected. This proactive approach minimizes waste and maintains consistent product quality.
E. **User-Friendly Interface:**
5. **Intuitive Controls and Monitoring:**
The user-friendly interface of the system simplifies operation and monitoring. Intuitive controls allow operators to set parameters, monitor the dough dividing and checkweighing processes, and make real-time adjustments as needed.
F. **Data Logging and Reporting:**
6. **Comprehensive Record Keeping:**
Advanced models often come equipped with data logging and reporting capabilities. This feature enables bakeries to maintain comprehensive records of dough production, including weight data, trends, and reports for quality assurance and regulatory compliance.
G. **Hygienic Design:**
7. **Adherence to Food Safety Standards:**
The Vemag system is designed with hygiene in mind, adhering to food safety standards. Easy-to-clean surfaces and materials that meet sanitary requirements ensure the production of safe and hygienic bakery products.
H. **Versatility in Product Types:**
8. **Accommodating Diverse Bakery Offerings:**
The system's versatility allows it to accommodate a wide range of bakery offerings, from artisanal bread to delicate pastries. This adaptability makes it suitable for bakeries with diverse product portfolios.
IV. Applications of the Vemag Dough Dividing Process and Checkweigher Integration in Bakeries:
A. **Artisan Bread Production:**
1. **Preserving Dough Integrity:**
In the production of artisan bread, where dough integrity is crucial for the final product's texture and flavor, the Vemag system ensures precise portioning without compromising the dough's characteristics.
B. **Roll and Bun Manufacturing:**
2. **Consistent Size in Roll Production:**
For bakeries producing rolls and buns, maintaining consistent sizes is essential for uniform baking. The integrated system guarantees precise portion control, contributing to evenly baked and visually appealing products.
C. **Pastry and Croissant Production:**
3. **Preserving Layered Dough Structure:**
In pastry and croissant production, where the layered structure of the dough is paramount, the Vemag system's positive displacement pump technology gently portions the dough, preserving its layers and ensuring a desirable texture in the final baked goods.
D. **Customized Dough Products:**
4. **Adapting to Unique Recipes:**
Bakeries with unique and customized dough recipes benefit from the system's adaptability. Customizable weight parameters enable the production of specialty products without compromising on precision and quality control.
V. Technological Foundations of the Vemag Dough Dividing Process and Checkweigher Integration:
A. **Positive Displacement Pump Technology:**
1. **Gentle and Accurate Dough Portioning:**
The positive displacement pump technology in the Vemag Dough Divider is a cornerstone of the system's precision. This technology accurately measures and portions dough, ensuring gentle treatment that preserves the dough's structure.
B. **Load Cell Technology:**
2. **Accurate Weight Measurement:**
The checkweigher unit incorporates load cell technology for accurate weight measurement. Load cells are sensors that convert the force exerted by the dough portion into an electrical signal, providing precise weight data for real-time monitoring.
C. **Digital Signal Processing (DSP):**
3. **Optimized Signal Analysis:**
Digital Signal Processing (DSP) technology is utilized in the system to optimize the analysis of signals from the dough divider and checkweigher. This enhances the
Comply with Industry Regulations and Local Weights and Measures
Dynamic checkweighers verify the weight of every product on the line, detecting and remove an underfilled product before it becomes a problem. In addition, the load cells that power our checkweighers are able to filter out environmental noise that could influence the weighing result, meaning a reduction in false rejects.
This helps to keep manufacturers in compliance with local weights and measures regulations as well as industry standards. More importantly, it helps to reduce production costs by reducing wasted product through the use of real-time feedback and automatic adjustment to filling equipment.
The optional Due Diligence Kits add further monitoring options, which make certain non-conforming or defective products are safely removed from the production line. To make rework easier to perform, the system can even sort products into different reject bins depending on the issue.
| Check weigher catalog |
Parameter
Model |
High speed and high precision
Check weigher |
Large-scale Check weigher |
| CVW2512 |
CVW4021 |
CVW4530 |
CVW6240 |
CVW10750 |
CVW12060 |
| Power supply |
AC220V±10% 50HZ(60HZ) |
| Power |
0.1KW |
0.15KW |
0.4KW |
| Weight range |
≤200g |
≤1000g |
≤3000g |
≤15kg |
≤40kg |
≤50kg |
| Weighing accuracy range |
±0.05g~±0.1g |
±0.3g~±1g |
±0.5g~±2g |
±2g~±10g |
±5g~±30g |
±5g~±30g |
| Mini screen value |
0.01g |
0.1g |
1g |
1g |
1g |
| Belt speed ( meter/min ) |
20~60m/min |
30~100m/min |
30~90m/min |
30~70m/min |
20~35m/min |
15~25m/min |
| Max speed |
180 pcs/min |
160 pcs/min |
80 pcs/min |
60 pcs/min |
30 pcs/min |
30 pcs/min |
| Suitable product dimensions |
≤100mm(L)*100mm(W) |
≤280mm(L)*210mm(W) |
≤300mm(L)*290mm(W) |
≤450mm(L)*390mm(W) |
≤650mm(L)*490mm(W) |
≤650mm(L)*590mm(W) |
| Weight zone size |
250mm(L)*120mm(W) |
400mm(L)*210mm(W) |
450mm(L)*300mm(W) |
620mm(L)*400mm(W) |
1075mm(L)*500mm(W) |
1200mm(L)*600mm(W) |
| Size |
900mm(L)*500mm(W)
*1250mm(H) |
1522mm(L)*560mm(W)
*1222mm(H) |
1800mm(L)*661mm(W)
*1188mm(H) |
2140mm(L)*1110mm(W)
*1231mm(H) |
1888mm(L)*935mm(W)
*1060mm(H) |
2135mm(L)*1046mm(W)
*1060mm(H) |
| Reject system |
Air blast |
Push rod, Flap drop |
Push rod,Flap drop |
Push rod |
Push rod |
Push rod |
| Control system |
High speed A/D sampling controller |
| Parameter storage |
2000 |
| Operation direction |
Facing the operating system, from left to right |
| External power supply |
0.6-1Mpa |
| Pneumatic interface |
Φ8mm |
| working environment |
Temperature: 0ºC~40ºC,Humidity:30%~95% |
| Frame material |
SUS304 SUS |
Audited Supplier 
Title: Enhancing Precision and Efficiency in Bakery Dough Production: A Comprehensive Guide to the Vemag Dough Dividing Process and Checkweigher Integration
){kind=link}