SAS - Sasib

Applications & Use Cases

• Production of croissants and similar laminated dough products in bakeries and food manufacturing facilities.
• Processing of various dough types, including yeast-leavened and puff pastry doughs.
• Integration into larger automated bakery lines for high-volume production.
• Manufacturing of filled or unfilled croissant products with consistent shape and weight.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 5,000 to 20,000 pieces per hour, depending on the specific model and product size.

Power supply

Units of this type typically require a three-phase industrial power supply, commonly 400V, 50Hz.

Dough width

The maximum dough sheet width commonly handled by such lines can vary, often between 600mm and 1200mm.

Footprint

A complete croissant line can require a significant operational footprint, typically ranging from 10 to 25 metres in length, depending on configuration.

Material construction

Components in contact with food are typically constructed from food-grade stainless steel for hygiene and durability.

Automation level

Modern lines commonly feature PLC control systems for automated operation and recipe management.

Frequently Asked Questions

• What maintenance is typically required for a used croissant line?

  Regular cleaning, lubrication of moving parts, and inspection of belts and rollers are typically required. Electrical and mechanical components should be checked periodically by qualified personnel.

• Can this line produce different sizes of croissants?

• What kind of dough can be processed on a Sasib croissant line?

• Is installation support typically available for such equipment?

• What are the typical safety features on a croissant production line?