Since 1999 Imaforni has been equipped with a highly
professional test centre that includes a biscuit production line. The
facility is located in a dedicated area of the main factory in order to
facilitate communications and exchange of experiences between the
company's technological and engineering teams.
With this line we have put a very simple concept into practice: in order to collect reliable information from a pilot line, a low-output industrial line must be used.
True to Imaforni's philosophy of using hybrid ovens for the baking process, the new oven consists of radiating heating (cyclotherm section), while the last zone gently delivers the heat by means of convection heating.
It is equipped with a 1,200 mm wide steel band conveyor.
This set-up has been chosen in order to comply with current market trends and to carry out significative tests for the production of added-value products. Indeed the oven is available with a wirecut/centerfill machine, a depositor or a rotary moulder. All the forming units have the same width as the oven's band.
The test unit has been used throughout these years by Imaforni's
Technical Department for many different purposes, the most common of
which can be summarized as follows:
With this line we have put a very simple concept into practice: in order to collect reliable information from a pilot line, a low-output industrial line must be used.
True to Imaforni's philosophy of using hybrid ovens for the baking process, the new oven consists of radiating heating (cyclotherm section), while the last zone gently delivers the heat by means of convection heating.
It is equipped with a 1,200 mm wide steel band conveyor.
This set-up has been chosen in order to comply with current market trends and to carry out significative tests for the production of added-value products. Indeed the oven is available with a wirecut/centerfill machine, a depositor or a rotary moulder. All the forming units have the same width as the oven's band.
FOTO DI OVENS
- in-depth testing of the performance of different types of heating systems in the oven;
- testing the performance of all newly developed equipment;
- adopting new materials, and testing new technical solutions, as well as the performance, reliability or other characteristics of new or modified equipment.
- testing new recipes or processes
- developing new product
- testing customer recipes and dough texture on Imaforni equipment.
