Product News

An industrial bakery equipment manufacturer solves its bakeware lubrication problem with HAPOO atomizers

The bread and leavened products we find in large distribution chains come from carefully formulated and strictly regulated industrial production processes to ensure the high quality of the finished product.

Typically, in order to produce large quantities, dough and bread go through an automated production process using tunnel ovens and conveyor belts.

Tunnel ovens and conveyor belts are often used to produce large quantities of products.

Automated production process of industrial bread

Depending on the type of bread to be made, the production process may consist of different stages. But in general, we can confirm that 6 stages are applicable to the vast majority of production processes:

1 | dough
Mix all the ingredients until you get a homogeneous mixture;

2 | Allocation
Divide the mixture and send it to the next stage with a conveyor belt;

3 | Forming
At this stage, the dough is shaped according to the desired finished shape;

4 | Fermentation
The pre-divided dough is fermented in the fermentation chamber;

5 | Baking
The bread is baked in a tunnel oven;

6 | Packaging
After cooling, the finished product is packaged and sent for sale.

The bread-baking mold needs to be provided with the right amount of oil to ensure that the product can be easily released from the mold after baking.

In the process of industrial bread production, the dough is fermented in special baking molds after being divided. Then, the dough enters the production line in the tunnel oven. While the dough continues to make its way, another line sprays oil on baking sheets for baking the bread. This operation is necessary because it ensures that the baked loaf can be easily released from the mold without spoiling the finished product.

HAPOO solution:

Our technical department designed a header system consisting of 12 MX air driven atomizing nozzles. It sprays the pan with oil every 3 seconds at a pressure of 1 bar.

Each baking tray stays under the spray unit for 3 seconds, and then continues to move on the production line. The system uses 15 liters of oil when lubricating 2600 bakeware of 12 cells each.


Prior to our intervention, the customer used other lubrication methods and could not guarantee precise results from the MX nozzles. The amount of oil is too much, which affects the finished product and leads to economic loss.

Product focus:

Air assist nozzle

The body contains a pneumatic cylinder that controls the injection operation through a needle valve, thus opening or closing the water inlet in the liquid nozzle.

Scroll to Top