Tannour Master

• External Dimensions:
– Length: Approximately 12 m
• Footprint Area: Approximately 50 square meters, depending on the configuration.

• Production Capacity: Between 1500 and 3000 loaves/hour
• Dough Weight Range: 50-90 grams.
• Product Size Range: Diameter of bread: 18-26 cm.
• Energy Consumption:
– Electricity: 5–8 kW/hour (depending on machine configuration).
– Gas: 26 m³/hour.

• Materials Used:
– Stainless steel or painted steel for durability and hygiene.
– Food-grade belts for handling dough safely.
– Oven-grade bricks ensure optimal baking performance.
• Finish:
– Non-stick food-grade surface coating.
• Durability Features:
– Corrosion-resistant and easy-to-maintain design.

• Power Supply Requirements: 380-220V, 50/60 Hz. 3-phase
• Control System: PLC system.
• Automation Level: full automation.
• Speed Control: Adjustable conveyor speeds for consistent baking.

• Temperature Range: Up to 280°C.
• Cooking/Baking Technology: High-efficiency gas-powered oven with a rotating platform or conveyor belt.
• Safety Features:
– Emergency stop buttons.
– Overheating protection.
– Flame failure detection systems.
• Noise Levels: Below 70 dB during operation.
• Recommended Running Hours: Up to 12 hours/day.

• Certifications: CE, CSA, and UL-certified; complies with international safety and quality standards.
• Hygiene Standards: Food-grade materials and designs that meet global food safety regulations.

• Accessories:
– Automatic stacking systems.
• Customization Options:
– Modular designs for tailored capacity.
– Integration with existing production lines.

• Cleaning Features:
– Easy-to-clean surfaces.
– Removable conveyor belts for thorough cleaning.
• Maintenance Requirements:
– Low-maintenance design with readily available spare parts.
– Routine checks are recommended every 1,000 operating hours.
• Usability Features:
– Ergonomic controls for operator comfort.
– Training support for machine operation.