COMAS Archive
The depositor with volumetric cylinders model DF has been specifically designed to work on continuous running conveyors or on tunnel ovens. Like other piston depositors, it is especially indicated to deposit mixes like muffins, cakes and cupcakes. The depositor model DF is made up of a frame on which a head is mounted moving on slides to consent quick extraction. This feature is used to make easy head washing operations and quick change-overs in order to effectively reduce production downtime to zero. This machine is available in the versions with fixed head, with vertical movement or with both vertical and horizontal movement. If high capacity is required it is possible to drive the depositing head motion through brushless motors. The depositing accuracy is guaranteed by utilizing volumetric cylinders which can be made independent to prevent depositing if the cup is missing under a single outlet (no product – no deposit). This conveys absolute depositing control to consent avoiding accidental
The volumetric depositor-extruder model DRB, specifically designed to deposit rye bread, is capable of accurately depositing a wide range of products with viscous mixes and difficult to handle like flapjacks, fruitcakes and gluten free bread.
The depositor model DRB is made up of an intermittent running conveyor for baking moulds and of a head with hopper, and teflonized chute for dough feeding.
It can have a double wall for mix cooling or heating and a motorized scraper. A guillotine system with interchangeable die-plates are used for dough portioning. The machine functions are easily programmable, thanks to a touch-screen panel very simple to use. For optimal cleaning in short time, all the product contact parts, that can be easily inspectioned and stripped down, have been limited to a minimum number in the course of design engineering.
The roller depositor model DRT is mainly indicated to deposit soft mixes like sponge batter. Its use is especially indicated for the filling of layer cakes, achieving excellent depositing on complete product trays.
The depositor model DRT consists of a wheel-mounted frame and of a depositing head.
The product feeding hopper can be equipped with over-feeding rollers to deposit whipped cream, or heated to deposit creams under controlled temperature. The depositing assembly has a pair of motorized rollers to handle the mix with care. All the product contact parts are made of stainless steel or food-grade material and are fully removable for cleaning operations. This is a fundamental characteristic in order to comply with the sanitary standards when producing fresh or frozen cakes.
The depositor model DPC meets the needs of integrating the depositing process into an existing production line, thanks to the wheel-mounted frame. The volumetric cylinders are ideal for the deposit of mixes like cupcakes, cakes and muffins.
The depositor model DPC has a C-shaped frame with single side shoulder: this particular structure facilitates the inclusion of the machine into a working sequence that is actually structured, without further action on the line. The depositing concept is identical to that of other volumetric piston depositors and is described as follows: the mix fed into the hopper is aspirated by the pistons through a three-way valve. When the cylinders are filled up with the required amount, the mix is dosed by a dispenser head specific for the kind of batter used. This process guarantees very high accuracy in the dosed quantity by keeping its texture unaltered. It is possible to equip the depositing head with brushless motors to achieve high production capacity and with other optional items in accordance with the customer’s requirements.
Normally used on plants, the depanner model SMO depans the products off the baking trays and places them down on the conveyor belt. It is possible to depan cakes, pies, croissants and many other types of products.
The SMO depanner is made up of a frame on which a motorized moving head slides, this allows the products to be depanned in various manners. In fact, according to the product, it is possible to use heads with needles, suction cups or clamps. Robust mechanics consent to depan the products from more trays at the same time in order to speed up the working cycle.
For high speed needs, the machine can be supplied with servo-motors.
This machine model CAPPTRONIC allows to produce sandwich cookies and spot deposited biscuits directly in line with the baking oven, thus eliminating complex and costly traditionally used stacking systems.
The design engineering of the CAPPTRONIC machine derives from the need to propose a complete production system for sandwich biscuits, dosable by lobe depositors (eg. model DFV).
The machine is made up of a conveyor to align the biscuits coming from a tunnel oven and of a conveyor on which the operations for overturning, depositing and capping the biscuit rows occur.
The depositing assembly consists of a manifold depositor which can be heated to deposit creams at controlled temperature. Capping takes place by suction cups of the Venturi effect and provides self-cleaning at every cycle to guarantee correct running operation.
The machine control is fully electronic and brushless motors are used on all the control devices. All adjustments of the devices can be carried out when the machine is running without having to stop production. All product contact parts are easily removable for cleaning operations, whereas the main conveyor, besides providing for continuous belt washing, can be fully washed down with water jet.
High automation for bread lines model LFB designed for baguette cutting and filling, also thanks to the use of robots. Filled baguette with garlic sauce is very well-known and takes its name as garlic bread.
The depositor model DRB is made up of an intermittent running conveyor for baking moulds and of a head with hopper, and teflonized chute for dough feeding.
It can have a double wall for mix cooling or heating and a motorized scraper. A guillotine system with interchangeable die-plates are used for dough portioning. The machine functions are easily programmable, thanks to a touch-screen panel very simple to use. For optimal cleaning in short time, all the product contact parts, that can be easily inspectioned and stripped down, have been limited to a minimum number in the course of design engineering.
Perfection of a great PIE line within an extremely reduced space. The Tartomatic machine is compact and versatile for the production of tarts and pies of small and large dimensions, quiches and cheesecakes.
This machine consists of a dough billeting roller extruder, of a turntable on which the operations for foil placement and product moulding take place. This extruder guarantees high accuracy and considerable care in treating the most difficult dough mixes. The moulding system of the dough portions is hydraulic and is carried out by a blocking die. It is possible to provide the machine in line with a volumetric cream or jam depositor and with a moulder for lattice tops or lids in order to personalize the products (for instance: with the customer’s logo). The pie shape meets the needs of the customer, or it can be studied based upon Comas’ experience. In this way, a great variety of shapes and configurations, ranging from traditional (round, square and triangular) to special ones (heart, star and other shapes).
Normally used on plants, the depanner model SMO depans the products off the baking trays and places them down on the conveyor belt. It is possible to depan cakes, pies, croissants and many other types of products.
This machine model CAPPTRONIC allows to produce sandwich cookies and spot deposited biscuits directly in line with the baking oven, thus eliminating complex and costly traditionally used stacking systems.
