A continuous industrial line for leavened, enriched flatbread — from the bowl hoist at the mixer to the cooled, counted product at the end. The Farhat naan bread line is engineered around what actually defines naan: a soft, pliable crumb, a blistered and lightly charred top, and a surface that stays flexible after cooling. Every line is built around your recipe, your output and your floor space.
The naan bread line is a continuous industrial line for leavened, enriched flatbread. Dough is fed from the mixer, reduced progressively into a sheet, cut, proofed, baked in a high top-heat tunnel oven and cooled on a multi-tier circuit before counting and packing. Between the hopper and the cooler an operator does not handle the product.
Naan is no longer a specialty line item. Published market estimates put it at roughly a quarter of the global flatbread category, growing at a double-digit annual rate into the next decade, with supermarkets taking the largest share of retail volume and frozen formats close behind. That changes the question a bakery has to answer: not whether it can make naan, but whether it can make the same naan every minute of every shift.
A naan line is not a pita line with a different label on it. Three product properties change the machine selection:
Traditional tandoor baking works at roughly 480°C with a 60 to 90 second bake against the oven wall. An industrial line does not copy the tandoor; it reproduces the outcome the tandoor gives, by pairing strong top heat with a controlled, independently zoned profile and the right belt speed.
The approved product list is fixed during the project, but this configuration is built around the following range:
Within naan itself the usual variants are plain, butter, garlic or herb, seeded and wholemeal. Toppings and surface treatments are applied on the line before or after the oven depending on the ingredient, and they are agreed as part of the approved range rather than added afterwards.
Output is set by the narrowest stage, not by the fastest machine. Sheet width, piece pitch, the number of rows, proof residence time, bake time and the speed of the cooler and the end of line all constrain each other. On a naan line the cooler is very often the true limit: the product leaves the oven soft and warm, and it cannot be bagged until it is down to packing temperature.
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.
There is no catalogue version of this line. Farhat configures each naan bread line around the customer’s recipe, required output and available floor space, so two lines built from the same stage list can differ in almost every dimension.
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.
Food-contact materials, guarding, access for cleaning, removable parts and the dry- or wet-clean method are defined in the final design. Enriched doughs leave more residue on belts and rollers than lean doughs do, so belt scrapers, brush access and the cleaning interval are specified for the actual recipe. Gas, electrical, compressed air, water and extraction requirements are confirmed against the plant, together with elevations, transfer heights and the space needed around the oven 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. For the commercial case behind the product, see why naan bread is a smart growth opportunity for bakeries. Related configurations include the multi-bread production line, the bread production 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 Cascade Belt Proofer from Farhat is a crucial component for controlled dough fermentation. It precisely manages the proofing environment, ensuring consistent dough rise and texture.
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.
Farhat’s Curved Conveyor is adeptly designed to navigate dough through turns and bends in the production line. This conveyor ensures smooth and uninterrupted dough transfer across different sections, crucial for maintaining process flow and dough integrity in complex bakery layouts.
Farhat’s Plastic Belt Cascade Cooling Conveyor is engineered for the efficient cooling of bakery products on a cascading plastic belt. This design allows for a gradual and uniform reduction in product temperature, essential for maintaining quality and texture.
It is a continuous industrial line for leavened, enriched flatbread: dough feed from the mixer, progressive sheeting, cross sheeting, flour dusting and brushing, cutting with scrap return, proofing, baking in a tunnel oven with strong top heat, multi-tier cooling, then counting, stacking and bagging. Farhat supplies it as a complete line or as a module integrated into an existing bakery.
Because the two products want opposite things from the process. A pita line is built to force one large pocket by separating the sheet into two skins, using a lean dough and a very short, very hot bake. Naan uses an enriched, softer, stickier dough that has to be reduced gently, and it should finish with an open crumb and a blistered, spotted top rather than a pocket. The make-up route, the proofing and the bake profile are all different, even though both are flatbreads.
Usually not. Docking perforates the dough so steam escapes and the piece stays flat — which is exactly what suppresses the blistering that defines naan. A docker is fitted on this line only when a particular variant calls for a flatter, less blistered surface, and then the docking density is a measured specification rather than a default.
The configuration is built around naan and mini naan. Within naan the usual variants are plain, butter, garlic or herb, seeded and wholemeal, produced as round, oval or teardrop pieces. Any product outside the approved list is a trial question rather than a settings question, because dough behaviour and bake window have to be validated first.
Capacity is set by the narrowest stage in the line, not by the fastest machine. Product size, pitch, rows, proof residence time, bake time and the speed of the cooler and the end of line all constrain the result, and each product has its own figure. On a naan line the cooling circuit is frequently the real limit, because the product cannot be bagged until it is at packing temperature. Farhat states net sellable output per product in the technical offer and the acceptance test.
Yes — configuring to the building is normal here, not an exception. The line can run straight or fold into an L or a U with transfer and curved conveyors, 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.
Send the product range with a reference sample or specification for each one, the recipe or key dough parameters including the enrichment, target weights, dimensions and tolerances, required net output per product, package format and count, whether the product is sold fresh or frozen, your factory layout with available utilities and elevations, and the installation country.
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