What are the typical maintenance requirements for a pitta bread production line?

Regular cleaning of all food-contact surfaces, lubrication of moving parts, and periodic inspection of belts, motors, and heating elements are typically required. Specific schedules will be detailed in the manufacturer's manuals.

Can this line produce other flatbreads?

While designed for pitta, with potential adjustments to dough recipes, proofing times, and oven settings, some flatbreads might be achievable. Buyers should consult the seller for specific versatility.

What utilities are typically needed for this type of line?

Beyond electricity, a gas supply for the oven burner and a water supply for the dough mixer are typically essential. Compressed air may also be required for certain pneumatic components.

Is installation support typically available for used lines?

Installation support for used lines often depends on the seller's offering or can be arranged through specialist third-party contractors. Buyers should clarify this directly with the seller.

What is the expected lifespan of a well-maintained used pitta bread line?

With proper maintenance and regular servicing, a robustly built industrial pitta bread line can typically offer many years of reliable operation, even as a used asset.

used Equipment

Available

Verified seller

Various - Various

Name: Various
Brand: Various
SKU: 884d79963bd8

Price: Contact seller for price

Complete Pitta Bread Production Line – SOLD Manufacturer: Pierreroberto, Saltek, Baktek Year; 2010 Capacity: 5000 Pieces small pita bread/1500 pieces big pita bread Weight range: 40-150 Gram Diameter: Round 20 up to round 39 cm Condition: Excellent Line consisting off: Baktek Baktek Water/mix and temperature unit. Pierroberto Mixer , Type Vittoria, Model INM35+300, 2 Speeds. Saltek Divider, Hopper, 1 piston with sensor. Pre proofer, 5 levels, belt width 20 cm, belt length 3,5 meter, Ambient, Type SIPT 520C Flattner machine incl. Press with 2 flour dusters, Transformer with slide and Flattering Unit to finalize products. Final proofer , 9 levels, belt width 40 cm, belt length 6,0 meter, Ambient, Type SFP 6400. Discharge belt 180°. Stone floor oven, 2,1×0.4 meter, infeed belt, Weishaupt burner type G 1/1 2010, discharge transport. Cooling transport, rod belt conveyors, total length ca. 30 meters, Ambient, with curves, motors etc. Discharge to packaging. Additional: All manuals, wiring diagrams available. SOLD

Essex, United Kingdom

5,774 km away

Model Number

various-3

Stock Number

884d79963bd8

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Applications & Use Cases

Commercial bakeries producing pitta bread for retail or wholesale distribution.
Food service providers requiring high-volume pitta bread production.
Speciality bread manufacturers expanding their product range.
Central production kitchens supplying multiple outlets with fresh pitta.

Typical Specifications

Typical capacity: For this class of equipment, production lines can typically range from several hundred to a few thousand pitta breads per hour, depending on product size and line speed.
Power supply: Units of this type commonly require a three-phase industrial power supply, typically 400V, 50Hz, with varying amperage requirements for individual components.
Footprint: A complete pitta bread line, including proofers, oven, and cooling, will typically require a significant floor area, often exceeding 50-70 square metres, depending on layout and component lengths.
Heating method: The stone floor oven commonly uses a gas burner system for direct heat application to achieve the characteristic pitta rise.
Automation level: This type of line typically offers a high degree of automation from dough mixing to cooling, reducing manual labour requirements.
Material compatibility: Components in contact with dough are typically constructed from food-grade stainless steel for hygiene and durability.

Frequently Asked Questions

Regular cleaning of all food-contact surfaces, lubrication of moving parts, and periodic inspection of belts, motors, and heating elements are typically required. Specific schedules will be detailed in the manufacturer's manuals.

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.