The ARTEZEN Syncro is an automatic divider-rounder machine designed for the production of bakery and pastry products. Its primary function is to divide a prepared dough mass into equivalent portions and then round these portions before depositing them onto an exit belt. Versions equipped with a final loaf moulder (SYNCRO M and SYNCRO EM) can also perform additional processing, such as crushing dough for hamburger buns or elongating dough balls for hotdog buns.
Function Description:
The machine operates by first receiving a shapeless, homogeneous, and malleable dough mass, typically made from flour, water, yeast, and salt. This dough is loaded into a hopper (ref. 2), which has a truncated-rectangular shape and is equipped with flour containers (pockets) on its sides for correct dough processing. A tilt-adjustable mirror is installed at the top of the hopper, and safety light curtains are located on its sides.
The dough then moves to a head unit (ref. 3) for pre-dosing. Here, a pair of star-shaped dosing devices convey the dough vertically downwards into a compression chamber. A piston, operated by an oil-hydraulic system, pushes the dough towards the dividing drum unit (ref. 4).
The dividing drum unit (ref. 4) is responsible for determining the volume of the dough pieces. It consists of a hollow cylindrical element with radial grooves (pockets) of variable depth. The depth is adjusted by mobile pistons sliding inside these pockets, allowing for precise control of the dividing weight. The drum rotates continuously, aligning the filling pockets with the compression chamber's piston, thus filling the pockets. As the drum rotates downwards, an ejection cam moves the pocket pistons, ejecting the dough portions.
After division, the dough pieces are guided by dough-releasing rollers (ref. 5) into rounding cups (ref. 6). These rollers rotate in opposite directions to facilitate the transfer. The rounding cups are polygonal compartments, connected by chains, that receive the dough pieces and process them for rounding. A flat element called the rounder (ref. 7) rotates orbitally above the cups, shaping the dough.
Finally, the rounded pieces are transferred to an outfeed belt (ref. 9). In SYNCRO M and SYNCRO EM versions, a loaf moulder (ref. 10) is present at the outfeed. This unit has two parallel moulding belts that can be adjusted to crush the dough for hamburger buns or elongate it for hotdog buns. These versions also include an additional flour duster (ref. 11) on top of the loaf moulder.
Important Technical Specifications:
The Syncro series offers various models (Syncro 120, Syncro 120 E, Syncro 160, Syncro 160 E, Syncro 120 M, Syncro 120 EM, Syncro 160 M, Syncro 160 EM) with different outputs and dough piece weights.
- Output: Ranges from 1500 to 3500 pieces per hour.
- Pieces min ÷ max:
- 30 ÷ 120 gr for Syncro 120, Syncro 120 E, Syncro 120 M, Syncro 120 EM.
- 60 ÷ 160 gr for Syncro 160, Syncro 160 E, Syncro 160 M, Syncro 160 EM.
- No. of rows: All models feature 2 rows.
- Installed power (400V-50Hz):
- 1.2 kW for Syncro 120, Syncro 120 E, Syncro 160, Syncro 160 E.
- 1.9 kW for Syncro 120 M, Syncro 120 EM, Syncro 160 M, Syncro 160 EM.
- Weight (with wooden cage): Ranges from 640 kg (740 kg with cage) to 770 kg (870 kg with cage) depending on the model.
- Oil-hydraulic unit:
- Maximum working pressure: 90 bar.
- Tank capacity: 10 litres.
- Recommended oil: NILS, "MIZAR 46" (NSF H1 certified, DIN 51524 / T2 specification).
- Construction Materials:
- "SYNCRO" and "SYNCRO M" versions: Black painted steel base frame, main body in AISI 304 and AISI 430 stainless steel with a polygonal design.
- "SYNCRO E" and "SYNCRO EM" versions: Grey painted steel base frame, main body with an almost squared design using individual elements in grey painted steel, supported by a single vertical aluminium plate.
Usage Features:
- Control Panel: Both "SYNCRO" and "SYNCRO E" versions have dedicated control panels with push-buttons and a luminous display (ref. 11). The "I-DRIVE" rotary control (ref. 9) allows selecting options on the screen. Versions with loaf moulders also have a secondary stop control panel (ref. 16) for improved ergonomics.
- Recipe Management: The machine allows storing and selecting pre-defined processing recipes (programs). Parameters like dough weight, output speed, flour dusting amount, rounding pressure, optimization, and speed can be adjusted.
- Dough Weight Correction: During processing, the "DOUGH WEIGHT CORRECTION" push-button (ref. 4) allows for real-time adjustment of the dough piece weight.
- Flour Duster Control: The "FLOUR DUSTER" push-button (ref. 6) controls the amount of flour released on the drum.
- Loaf Moulder Adjustment (M and EM versions): Levers (ref. 1, 2, 4) and blocking levers (ref. 3, 5) allow manual adjustment of dough alignment and the distance between moulding belts for crushing or elongating products.
- Automatic Flour Movement (optional): Some hoppers are equipped with a mechanism to keep flour moving in the side pockets, preventing sticking due to humidity.
- Emergency Stop: Red mushroom-head EMERGENCY STOP push-buttons (ref. 2) immediately halt all machine functions.
- Temporary Stop: The "START/STOP" button (ref. 8) allows for temporary pauses during processing, useful for replacing trays or preparing new dough.
- Emptying Cycle: An emptying cycle can be initiated to remove any remaining dough, either for program changes or at the end of the workday.
- Manual Mode: For maintenance, individual movements of components (e.g., flour duster, star dosing devices, compression piston, dividing drum, rounding plate, cup conveyor, weight cam, loaf moulder belts, alignment rollers, transfer belt) can be started independently.
Maintenance Features:
- Routine Cleaning: Daily cleaning of the machine and its parts is crucial for hygiene and preventing biological risks. This includes the hopper, rounding cups unit, dividing drum, heat exchanger, dough removing rollers, drum scrapers, belts, and collection drawers.
- PPE for Cleaning: Operators must wear appropriate PPE (mask, goggles, abrasion-resistant gloves, reinforced-toe shoes) during cleaning operations, especially when dealing with flour dust or oil.
- Oil-Hydraulic Circuit: The oil level in the tank should be checked every two months. Complete oil replacement is recommended every 8000 hours or at least every 4 years. Used oil must be disposed of in accordance with environmental protection laws.
- Flexible Hoses: Flexible hoses should be replaced every 2 years or earlier if visual inspection reveals damage. This operation requires specialized technicians.
- Safety Device Checks: Daily checks of all safety devices, including guards, light curtains, and microswitches, are mandatory to ensure their efficiency.
- Diagnostic Signals/Alarms: The machine provides graphic and coded alarms to indicate problems, facilitating troubleshooting. A list of alarms and their solutions is provided in the manual.
- Bypassing Main Door Limit Switch: For extraordinary maintenance, the main door limit switch can be bypassed by qualified technical personnel using a key, but its efficiency must be verified before normal operation resumes.
- Internal Set-Up Parameters: Access to internal parameters is available for specialized technicians for initial installation or maintenance, protected by a password.
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