KDR Industries

FLOUR SIFTER is used for sieving flour to remove foreign materials such as insets, sack threads and other impurities etc. from the flour to make good quality biscuits.
 
SUGAR GRINDER is used to grind Crystal Sugar into fine powder form for easy solubility.
 

SYRUP MIXER is used for making syrup from crystal sugar. The inverted sugar syrup is added at the time of mixing dough to improve the color and quality of biscuits. It consist one S.S. 304 tank.

 
CREAM MIXER is required for beating, mixing cream for sandwiching machine, fat pulping, paste making, liquid mixing etc. It can be used as an emulsifier.
 
DOUGH MIXER Sigma type with two arms of the double helix type designed to produce dough suitable for either hard or soft dough biscuit . This mixers are designed with a 90 degree tilting drum facility
 
LAMINATOR After Dough mixer the scraps come to the laminating table through one hopper and three rollers form the homogeneous dough sheet .The gap between the rolls of the roll pre- sheeter is adjustable. After sheeting it comes to the layering table where the dough sheet cuts to the required length.
 
INCLINED CONVEYOR is used to convey dough layers from a vertical / horizontal dough laminator.
 
GAUGE ROLL UNIT is used to reduce the dough sheet to the required thickness.
 

INTERMEDIATE CONVEYOR is used to convey the dough sheet from one gauge roll to another gauge roll and from the final gauge roll to the cutting machine.
 
ROTARY CUTTING AND MOLDINGS MACHINE prints and cut the individual dough piece on a continuous process and produces biscuit shapes of short dough.
 
SWIVEL PANNER Web is designed to provide the final transfer of the biscuit cut dough pieces accurately onto the oven-baking band.
 
OIL SPRAYING UNIT is required for applying thin edible oil on the surface of baked biscuits for shining consist with oil pump, tank, reduction gear box, spraying driving arrangement (belt conveyor), variable speed drive.
 
BAKING OVEN Tunnel Type doubled walled oven.
Size : 33" width x 110' long
Length : Baking Zone- 120', Delivery Zone- 7', Oven Loading Zone-5', Conveyor Band- 33" Temperature ranges- 250 to 300 degree C.
Heating : indirect forced circulation Recommended
Fuel : LDO / HSD
Power : 40 HP.
Quantity : 1 No
EQUIPMENTS :Modular
Structure : constructed by 75mm x 40mm M.S Channel and 40mm x 40mm x 6mm angles Firing
Chamber : 4 Nos.
Fan : 4 Nos circulating and 4 Nos. turbulence fan.
Conveyor Band : Z-47 type articulated wire mesh Conveyor having 33" width.
Insulation : Mineral woolExhaust, Inspection Window, Oil Lines with the Burner, Chimney 18', Oven Band Z 47 type, 18 gauge, 33" width
ELECTRICAL TRAVELLING OVEN OF ABOVE DIMENSIONS CAN ALSO BE SUPPLIED, IF REQUIRED.
 
COOLING CONVEYER cooled with air being the most economical method. It is designed to carry hot and soft biscuits from the exit of the oven for uniform cooling after a time gape of 2 to 3 minutes from oven.
 
STACKER UNIT collects random cooled biscuits from the cooling conveyer and forms them into rows and stacks them on edge for easier handling.
 
PACKING TABLE provides a reservoir of biscuits when manually transferring goods to Creaming machine, Wrapping machine, tins or trays.
CREAM SANDWICH MACHINE is designed to produce neat and clean sandwich of different shapes Square, rectangular and round shape biscuits in an economical and efficient manner. It consist one alumunium base plate, wire cut type etc. in stainless steel parts with one stacking conveyor.
ACCESORRIES:

    Dough Trolley
    Extra Rotary Moulding Dies.
    Extra Rotary Cutter Die.
    Extra Rubber Roller
    Essential Spares for two years . - at extra cost.

Fully & Semi automatic plants can be supplied on turnkey basis as per the buyer's requirements.Can also supply all spares and accessories to existing plants including canvas conveyors, metal conveyors, endless belts, biscuits dies and moulds, biscuits trays, biscuits wrappers and all other requirements for existing plants.