Commercial Bakery Systems
The Henry Group manufactures commercial bakery systems, machines and equipment primarily for the proofing, retarding, baking, and cooling functions within an industrial bakery system. We do however manufacture additional equipment for unique applications including some packaging equipment and ancillary equipment to support these primary functions within a commercial bakery system. For equipment that The Henry Group does not supply directly, we work with the best suppliers within the industry to meet your specific needs and make unbiased recommendations. If a custom piece of baking equipment is required and a standard solution does not exist, THG performs custom design-build commercial bakery systems when needed. We have designed and built a wide range of custom bakery machines from custom slicers and custom dough make-up to custom packaging solutions.
Baking System Equipment
- Rack Proofers
- Tray Proofers
- Manual Boxes
- Spiral Proofers
- Loaders/Unloaders
- Spiral Coolers
- In-Pan Tunnel Coolers
- Unit Equipment
- Custom Equipment
- Retarders
- Conveyor Systems
- Direct Gas Fired Traveling Tray Oven
- Indirect Gas, Propane, or Oil Fired Tunnel Oven
- Direct Gas, Propane, or Oil Fired Tunnel Oven
- Direct Gas, Propane, or Oil Fired High-Temperature Pita Bread Ovens
- Direct Gas, Propane, or Oil Fired Meter Wide Ovens
Example: A Complete Soft Pretzel Line
A soft pretzel line built by THG shows how the equipment connects. Dough goes from the mixer into a hopper above the sheeter. Sheeting rollers, vertical rollers and beater bar rollers bring the dough to thickness and remove air pockets, trim wheels cut it to width, and extruder die rollers form it into ropes. A servo guillotine cutter cuts the ropes to the length set at the operator interface.
The ropes transfer to the infeed of a tunnel proofer, where operators twist and score the pretzels on the moving belt. After proofing, product passes through a lye bath enrober, which coats it with a caustic soda waterfall and rinses the bottom with a spray bar, then discharges directly onto the tunnel oven hearth.
Line Controls and Changeovers
- Product recipes store roller, belt and cutter speeds and cut length, and are selected at changeover
- Hand-crank height adjustments with ruler gauges so physical settings can be recorded and repeated
- Interchangeable extruder die roller sets for different product diameters
- Line speeds matched from end to end, with the proofer speed set automatically from the oven bake time
- Blocked-product sensors that stop the line, and E-stops along its length
- A portable transfer conveyor that rolls away for sanitation, and removable extruder dies for cleaning
Common questions
Can THG design a complete line?
Yes. THG manufactures proofing, retarding, baking and cooling equipment and the loaders, conveyors and controls that connect them, and performs custom design-build work when a standard solution does not exist.
How is a complete line kept in sync?
Line speeds are matched across the equipment. In the pretzel line, the proofer speed is set automatically from the oven bake time and the servo cutter is timed to conveyor speed.
How are product changeovers handled?
Speeds and cut lengths are saved as product recipes at the operator interface. Physical settings use hand cranks with ruler gauges so they can be repeated, and extruder die roller sets are interchangeable.
What documentation comes with a line?
Each machine has its own operation and maintenance manual, covering the sequence of operation, start-up, controls, safety and lockout, sanitation and maintenance schedules, troubleshooting and recommended spare parts, with numbered drawings for ordering parts.
Talk with THG about your equipment.
Share your product, the process and the equipment you need to connect.