One make-up line, two tunnel ovens and a single automated finish — from the dough chunker to the bread bagger. The Farhat multi-bread production line produces pocket pita, Greek pita, naan, pizza bases, Lebanese and Arabic bread and round or square pita buns on the same equipment, and every line is custom-built around your products, output and floor space.
The multi-bread production line is a complete continuous flatbread plant. Dough enters at the chunker and leaves the line in sealed bags. Between those two points it is sheeted, laminated, dusted, brushed, docked, cut, proofed, baked, cooled, counted, stacked and packed without an operator handling the product.
What sets this configuration apart from a single-product line is the baking section. Two tunnel ovens run in parallel from one shared make-up and proofing front end, so products with incompatible bake profiles no longer have to share a single time-and-temperature curve.
A pocket pita and a thick, docked pita bun come from the same dough family but need opposite bakes. Pocket bread depends on a very short, very hot bake: the sheet has to separate into two skins before the crust sets. A pita bun is docked precisely so that it will not puff, and needs a longer, more gradual profile to build colour and finish the crumb.
Running both through one oven means one product is always a compromise — an underdeveloped pocket, or a bun that colours before it is baked through. Two ovens remove that trade-off:
Which product runs on which oven is confirmed during product trials rather than assumed from the product name. Both ovens are fed from the same proofer through a transfer section, so the line runs one product at a time on the oven that suits it.
The approved product list is fixed during the project, but this configuration is built around the following range:
Adding a product outside this list is often possible, but it is a trial question rather than a settings question: dough behaviour, forming route and bake window all have to be validated first.
There is no catalogue version of this line. Farhat customizes each multi-bread production line around the customer’s products, required output and available floor space, so two lines built from the same stage list can differ in almost every dimension.
What is specified per project rather than fixed in advance:
Send the plant drawing with ceiling heights, column positions, door openings and utility points together with the product brief, and the proposal comes back as a layout for that building — not a standard line you have to make room for.
Output is set by the narrowest stage, not by the fastest machine. Sheet width, product pitch, number of rows, proofing residence time, bake time and the speed of the counter-stacker and bagger all constrain each other. A line that runs one product at full rate may run another slower simply because the piece is larger or the bake is longer.
Farhat quotes net sellable output per product, measured at the end of the line, rather than a single headline figure taken from one machine in isolation.
Changeover time is a design input, not an afterthought. On this line a product change can involve roller gap settings, docker and cutter tooling, proofing residence time, oven selection and zone recipe, stack count and bag format. Stored recipes hold the settings; the tooling changes and the cleaning required between them are agreed for the actual approved range.
Food-contact materials, guarding, access for cleaning, removable parts and the dry- or wet-clean method are defined in the final design. Gas, electrical, compressed air, water and extraction requirements are confirmed against the plant, together with elevations, transfer heights and the space needed around the ovens and the proofer.
To scope this line, Farhat needs the product range you intend to run with a reference sample or specification for each one, the recipe or key dough parameters, target weights and dimensions with tolerances, required net output per product, package format and count, your factory layout with available utilities, and the installation country. Related configurations include the bread production line, the pita bread line, the continuous sheeting production line and the dough make-up line.
Automates feeding of dough chunks to dough extruder, maintaining dough characteristics and temperature. Suitable for various dough types, it integrates with mixing systems.
Farhat’s Sheeting Heads are integral for accurately rolling dough into thin, even sheets. These heads are pivotal in determining the dough’s final thickness and uniformity, crucial for consistent baking quality across a range of bakery items. Their precision and reliability make them essential in the dough sheeting process.
The Satellite Head in Farhat’s equipment range is engineered for precise dough sheeting and layering. This component plays a critical role in achieving uniform dough thickness and texture, essential for consistent quality in various bakery products. Its precise operation is key to refined dough preparation.
Farhat’s Dough Conveyors play a pivotal role in the efficient movement of dough through the production line. These conveyors are designed to transport dough gently and steadily, ensuring its quality and consistency are maintained. They are key in streamlining the baking process, facilitating a seamless transition between different stages of production.
Farhat’s Flour Duster Machine excels in evenly distributing flour on dough, crucial for baking quality. Its precise, adjustable application minimizes waste, while its hygienic design ensures ease of cleaning and maintenance, making it an essential tool in bakery lines.
Farhat’s Upper and Lower Brushes are designed for efficiently removing excess flour from both the top and bottom surfaces of the dough. This precision ensures the optimal texture and appearance of baked products, making these brushes essential in maintaining high-quality standards in production lines.
The Cross Sheeting Unit in Farhat’s bakery equipment lineup is essential for the effective sheeting of dough in a cross direction. This unit allows for the creation of layered dough structures, crucial for certain types of bakery products. It ensures even thickness and texture, contributing significantly to the dough’s quality and the consistency of the final baked goods.
Farhat’s Cutting Station is adept at precisely shaping dough into specific sizes and forms. This station is crucial for uniformity and consistency in product shape, directly impacting the quality and presentation of the final baked goods. Its precision cutting ensures efficiency and accuracy in the production process.
The Dough Scrap Conveyor in Farhat’s equipment range efficiently handles and transports excess dough remnants. This conveyor is crucial for minimizing waste and maintaining a clean production environment, ensuring a streamlined and efficient bakery operation.
The Cascad Belt Proofer from Farhat is a crucial component for controlled dough fermentation. It precisely manages the proofing environment, ensuring consistent dough rise and texture.
Utilizing advanced infrared technology, it ensures uniform heat distribution and optimal baking temperatures, crucial for achieving consistent quality in high-temperature bakery applications.
Direct-flame ribbon burners give a long, closely controlled bake with independently zoned heat. It is the route for thicker, docked and pocketless products, where surface colour and a finished crumb matter more than violent puffing.
The Spiral Cooling Conveyor from Farhat is engineered for effective cooling of baked products. Its spiral design maximizes space efficiency while ensuring uniform cooling, essential for maintaining product quality and texture after baking.
Designed for accurate counting and neat stacking of baked products. This machine streamlines the packaging process by efficiently organizing bread and ensuring precise quantities, vital for consistent product delivery and presentation.
The automatic bagger takes cooled, counted stacks and places them into pre-made bags gently and repeatably. Food-grade stainless steel construction and PLC control with a touchscreen hold the pack count and the seal steady at line speed.
The rotating table closes the line, accumulating finished packs so they can be collected for case packing without stopping the bagger. Diameter and capacity are chosen to match the packing team and the line’s real output.
It is a complete line from dough chunker to bread bagger: dough feeding and chunking, progressive sheeting and lamination, cross sheeting, dusting and brushing, docking and cutting, proofing, baking in two tunnel ovens, cooling, counting and stacking, bagging and accumulation. The exact machine list is fixed against the approved product range and the target output.
Because pocket-forming breads and docked, pocketless products need opposite bake profiles. A pocket pita needs a very short, very hot bake so the sheet splits into two skins; a pita bun is docked so that it will not puff and needs a longer profile to develop colour and crumb. Two ovens fed from one proofer let each product run on the profile that suits it instead of a shared compromise.
The configuration is built around pocket pita, Lebanese and Arabic pita, Greek pita, naan, pizza base and round or square pita buns. Products outside that list can often be added, but dough behaviour, forming route and bake window must be validated in a trial before they are confirmed.
Capacity is set by the narrowest stage in the line, not by the fastest machine. Product size, pitch, rows, proofing residence time, bake time and the speed of the stacker and bagger all constrain the result, and each product has its own figure. Farhat states net sellable output per product in the technical offer and the acceptance test.
It depends on how far apart the two products are. A change can involve roller gaps, docker and cutter tooling, proofing residence time, oven selection and zone recipe, stack count and bag format. Stored recipes carry the settings, and the tooling and cleaning steps between the approved products are defined during the project so the changeover time is a known number rather than an estimate.
Send the product range with a reference sample or specification for each one, the recipe or key dough parameters, target weights, dimensions and tolerances, required net output per product, package format and count, your factory layout with available utilities and elevations, and the installation country.
Yes — customization to the building is normal here, not an exception. The layout can run straight or fold into an L or a U, working width and row count follow your product and output rather than a fixed frame, oven length comes from the required bake profile, and the cooling method is chosen against your ceiling height and floor area. Send a plant drawing with ceiling heights, column positions, door openings and utility points, and Farhat returns a layout for that building.
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Driven by a passion for precision, Farhat Bakery Equipment has crafted premium bakery machinery for over 50 years. Our legacy is built on innovation, quality, and an unwavering commitment to excellence.
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