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Key Concept
K a a k | B e n i e r | D r i e M | D a u b | M C S | L h o t e l l i e r R 2 A | M u l t i p a r t s
From silo to truckwww.kaakgroup.com
Kaak GroupVarsseveldseweg 20a7061 GA Terborg (NL)T +31 (0)315 339 111F +31 (0)315 339 355E [email protected]
2 3
Bread is one of life’s necessities. It has
been for centuries and all over the
world. Through the years industrial
bread production has developed
substantially.
The Kaak Group connects the tradi-
tional bread baking craft with state-of-
the-art industrial bakery technology.
With a full range of products and
services and a unique total service
concept the Kaak Group supports
you in your business. We enable you
to guarantee the delivery of top quality
to your customers, providing you with
the tools to stay ahead in a competi-
tive environment.
Chronology Kaak Group
The company is founded by Bernard Kaak and at the start of the 20th century the business continued with the first production of sheet metal bakeware
1960’sCraft bakeries become more industrialised. Kaak starts to act as a supplier of conveying systems, soon after which the first automated bakery lines are produced
End 19th centuryJan Kaak, 4th generation, takes over the company. Kaak is divided into two divisions:•KaakFoodProductionSystems(machine construction / automation)•KaakBakerySupplies(bakeware)
The Dutch company Benier, specialists in dough handling systems, as well as its sales agencies Benier UK and USA, join the Kaak Group
The Kaak Group further expands with the integra-tion of Daub, the renowned German manufacturer of thermal oil heated ovens
The Italian company MCS becomes a member of the Kaak Group, complementing the product range with various types of tunnel ovens and proofers
LhotellierR2A,theFrenchspecialistincoatingofbaking straps, sheets and moulds joins the KaakGroup
With the addition of DrieM, dough sheeting tech-nology becomes available within the Kaak Group
2009
1990
1991
1997
2005
2007
Kaak Group continuous optimization in bakery technology
2 3
Bread is one of life’s necessities. It has
been for centuries and all over the
world. Through the years industrial
bread production has developed
substantially.
The Kaak Group connects the tradi-
tional bread baking craft with state-of-
the-art industrial bakery technology.
With a full range of products and
services and a unique total service
concept the Kaak Group supports
you in your business. We enable you
to guarantee the delivery of top quality
to your customers, providing you with
the tools to stay ahead in a competi-
tive environment.
Chronology Kaak Group
The company is founded by Bernard Kaak and at the start of the 20th century the business continued with the first production of sheet metal bakeware
1960’sCraft bakeries become more industrialised. Kaak starts to act as a supplier of conveying systems, soon after which the first automated bakery lines are produced
End 19th centuryJan Kaak, 4th generation, takes over the company. Kaak is divided into two divisions:•KaakFoodProductionSystems(machine construction / automation)•KaakBakerySupplies(bakeware)
The Dutch company Benier, specialists in dough handling systems, as well as its sales agencies Benier UK and USA, join the Kaak Group
The Kaak Group further expands with the integra-tion of Daub, the renowned German manufacturer of thermal oil heated ovens
The Italian company MCS becomes a member of the Kaak Group, complementing the product range with various types of tunnel ovens and proofers
LhotellierR2A,theFrenchspecialistincoatingofbaking straps, sheets and moulds joins the KaakGroup
With the addition of DrieM, dough sheeting tech-nology becomes available within the Kaak Group
2009
1990
1991
1997
2005
2007
Kaak Group continuous optimization in bakery technology
Turn
Key Concept
4 5
Kaak Group total concept “from Silo to Truck”Based on more than 100 years of experience, the Kaak Group offers bakery companies
all over the world the equipment they require for the production of many types of bakery
products. Every member of the Kaak Group supplies the highest quality products and
support, each highly specialized in their own field.
You can trust us to deliver a total concept for a single production line or, when your
needs require it, a complete bakery from “Silo to Truck”. Based on our knowledge and
experience we can effectively combine the best components available to create the optimum
integrated solution for you.
TheBakingProcess:
Albert Hendriks, Bakery Manager at Dekamarkt Holland, is a satisfied Kaak Group customer
“Recently our production location in Apeldoorn, which serves about 180 supermarkets on a daily basis, was modified to be able to produce not only free-standing bread but also tin bread. The majority of the existing equipment is used for the production of both product types, whereby a minimal number of changes were needed to create this multi-functional production line. This tailor-made solution enables us to run our production with maximal flexibility”.
Silo Mixing Cooling Freezing PackagingDough handling Final proofing
Cratehandling
Panhandling
Decorating Baking
Pizza
Conveyor systems:
Bakeware:
System control:
Turn
Key Concept
4 5
Kaak Group total concept “from Silo to Truck”Based on more than 100 years of experience, the Kaak Group offers bakery companies
all over the world the equipment they require for the production of many types of bakery
products. Every member of the Kaak Group supplies the highest quality products and
support, each highly specialized in their own field.
You can trust us to deliver a total concept for a single production line or, when your
needs require it, a complete bakery from “Silo to Truck”. Based on our knowledge and
experience we can effectively combine the best components available to create the optimum
integrated solution for you.
TheBakingProcess:
Albert Hendriks, Bakery Manager at Dekamarkt Holland, is a satisfied Kaak Group customer
“Recently our production location in Apeldoorn, which serves about 180 supermarkets on a daily basis, was modified to be able to produce not only free-standing bread but also tin bread. The majority of the existing equipment is used for the production of both product types, whereby a minimal number of changes were needed to create this multi-functional production line. This tailor-made solution enables us to run our production with maximal flexibility”.
Silo Mixing Cooling Freezing PackagingDough handling Final proofing
Cratehandling
Panhandling
Decorating Baking
Pizza
Conveyor systems:
Bakeware:
System control:
Baking Cooling Freezing BakewareDecorating
6 7
Kaak Food Production Systems – The rootsKaakFoodProductionSystemsistheoriginoftoday’sKaakGroup.Ourdivisionwithits
headquarters in Terborg has a double function within the Group.
Firstly,asaproduceroftransportandstoragesystems,proofers,theMulti-Stepovenas
well as cooling and freezing systems.
Secondly, our extensive engineering department is the technical brain when it comes to
the translation of customer requests into customized solutions, acting as the binding link
between the different Kaak Group members.
KaakFoodProductionSystemsoffersyou:Engineering and production of complete production lines•
Customized solutions•
Heavydutyreliability(24hrs,7daysperweek)•
Reliable, solid service organization•
The Kaak Multi-Spiral systems are known for their reliability, heavy duty and high capacity. This system can be used for cooling, freezing, proofing and pasteurization.
The Multi-Step Final Proofer
The Multi-Step Oven
The Kaak factory and offices in Terborg comprise over 22.000 m2.
The Multi-Deck Final Proofer
BakingPan
handling Cooling Freezing BakewareFinal
proofingDough
handlingCrate
handlingConveyorsystems
SystemcontrolDecorating
Baking Cooling Freezing BakewareDecorating
6 7
Kaak Food Production Systems – The rootsKaakFoodProductionSystemsistheoriginoftoday’sKaakGroup.Ourdivisionwithits
headquarters in Terborg has a double function within the Group.
Firstly,asaproduceroftransportandstoragesystems,proofers,theMulti-Stepovenas
well as cooling and freezing systems.
Secondly, our extensive engineering department is the technical brain when it comes to
the translation of customer requests into customized solutions, acting as the binding link
between the different Kaak Group members.
KaakFoodProductionSystemsoffersyou:Engineering and production of complete production lines•
Customized solutions•
Heavydutyreliability(24hrs,7daysperweek)•
Reliable, solid service organization•
The Kaak Multi-Spiral systems are known for their reliability, heavy duty and high capacity. This system can be used for cooling, freezing, proofing and pasteurization.
The Multi-Step Final Proofer
The Multi-Step Oven
The Kaak factory and offices in Terborg comprise over 22.000 m2.
The Multi-Deck Final Proofer
BakingPan
handling Cooling Freezing BakewareFinal
proofingDough
handlingCrate
handlingConveyorsystems
SystemcontrolDecorating
BakingPan
handling Cooling Freezing BakewareFinal
proofingDough
handlingCrate
handlingConveyorsystems
SystemcontrolDecorating
98
Benier Affection for doughFormorethan100years,BenierNederlandhasdesignedandbuiltdoughproduction
and dough handling systems for all types of dough. The main focus is placed on dough
quality and gentle dough handling, during dough dividing, rounding, proofing and
moulding. In close customer collaboration the specific needs and wishes with respect to
the product and business are discussed and the best solution is offered, either through
standard machines or customized equipment and tailor made solutions. This provides
our customers with an optimal basis to produce various products with the highest quality.
Many years of experience, with all kinds of dough con-sistencies, results in dough handling know how. The Benier moulding principle reflects this know how.
Giving rest to the dough develops its quality, resulting in a better performance.
As round as round can beBenier offers a wide range of rounders for quality rounding performance of all kinds of dough, weight ranges and capacities.
Take control of your dough by having a very gentle and ac-
curate dividing operation.
Benier smart product lines: Maximized for performance, especially with the flexibility to
adapt to changing demands and wishes
Complete process management
High quality components, combined with process reliability
and newest innovation technology
Quick and easy to clean with a minimum of down time
BakingPan
handling Cooling Freezing BakewareFinal
proofingDough
handlingCrate
handlingConveyorsystems
SystemcontrolDecorating
BakingPan
handling Cooling Freezing BakewareFinal
proofingDough
handlingCrate
handlingConveyorsystems
SystemcontrolDecorating
98
Benier Affection for doughFormorethan100years,BenierNederlandhasdesignedandbuiltdoughproduction
and dough handling systems for all types of dough. The main focus is placed on dough
quality and gentle dough handling, during dough dividing, rounding, proofing and
moulding. In close customer collaboration the specific needs and wishes with respect to
the product and business are discussed and the best solution is offered, either through
standard machines or customized equipment and tailor made solutions. This provides
our customers with an optimal basis to produce various products with the highest quality.
Many years of experience, with all kinds of dough con-sistencies, results in dough handling know how. The Benier moulding principle reflects this know how.
Giving rest to the dough develops its quality, resulting in a better performance.
As round as round can beBenier offers a wide range of rounders for quality rounding performance of all kinds of dough, weight ranges and capacities.
Take control of your dough by having a very gentle and ac-
curate dividing operation.
Benier smart product lines: Maximized for performance, especially with the flexibility to
adapt to changing demands and wishes
Complete process management
High quality components, combined with process reliability
and newest innovation technology
Quick and easy to clean with a minimum of down time
BakingPan
handling Cooling Freezing BakewareFinal
proofingDough
handlingCrate
handlingConveyorsystems
SystemcontrolDecorating
Hier moet nog een bijschrift komen-Tionsed min ut nulputating elis ad do etue con utpat augait, vel euis deles-trud ex ex etue.
2
Baking Cooling Freezing BakewareDecorating
10 1110
Dough DrieMer (Patent applied)The “Dough DrieMer” forms a perfect dough sheet and is the heart of the d’Artagnan line.
DrieM – Dough sheeting technologyDrieM was founded as an independent company in 2009 and is the latest member of
theKaakGroup.TheKaakGroupalreadyofferedclassicdoughlines(productsmade
from single pieces / balls) and with the addition of DrieM we now complement this with
dough sheeting lines. DrieM is specialized in dough sheeting technology and active in
the latest developments within the bakery industry. An important industry trend is
towardsArtisanal breads suchasCiabatta or Focacciawitha higheradded value
compared to traditional types of bread.
DrieM has developed an Artisanal bread production line (d’Artagnan) specifically
designed for the needs of today’s larger bakeries. A high capacity Artisanal bread line
that produces the best quality products at the highest possible efficiencies. Almost any
size of rolled buns or Baguettes as well as all sorts of cut products can be produced
using our unique dough sheeting technology.
The d’Artagnan bread line was designed after intensive consultation with some of the
most renowned producers in the market. The result of this is a line, designed according
to the highest standards in hygiene, ease of operation and maintenance.
d’Artagnan sheeted breadlineOverview of dough forming, sheeting andmake up part of the line. Capacities up to 3000 kg/hr.
Double action guillotineDesigned to cut dough strips or any other form you like. Ergonomically designed for quick and easy product changeovers and optimum product per-formance.
BakingPan
handling Cooling Freezing BakewareFinal
proofingDough
handlingCrate
handlingConveyorsystems
SystemcontrolDecorating
Hier moet nog een bijschrift komen-Tionsed min ut nulputating elis ad do etue con utpat augait, vel euis deles-trud ex ex etue.
2
Baking Cooling Freezing BakewareDecorating
10 1110
Dough DrieMer (Patent applied)The “Dough DrieMer” forms a perfect dough sheet and is the heart of the d’Artagnan line.
DrieM – Dough sheeting technologyDrieM was founded as an independent company in 2009 and is the latest member of
theKaakGroup.TheKaakGroupalreadyofferedclassicdoughlines(productsmade
from single pieces / balls) and with the addition of DrieM we now complement this with
dough sheeting lines. DrieM is specialized in dough sheeting technology and active in
the latest developments within the bakery industry. An important industry trend is
towardsArtisanal breads suchasCiabatta or Focacciawitha higheradded value
compared to traditional types of bread.
DrieM has developed an Artisanal bread production line (d’Artagnan) specifically
designed for the needs of today’s larger bakeries. A high capacity Artisanal bread line
that produces the best quality products at the highest possible efficiencies. Almost any
size of rolled buns or Baguettes as well as all sorts of cut products can be produced
using our unique dough sheeting technology.
The d’Artagnan bread line was designed after intensive consultation with some of the
most renowned producers in the market. The result of this is a line, designed according
to the highest standards in hygiene, ease of operation and maintenance.
d’Artagnan sheeted breadlineOverview of dough forming, sheeting andmake up part of the line. Capacities up to 3000 kg/hr.
Double action guillotineDesigned to cut dough strips or any other form you like. Ergonomically designed for quick and easy product changeovers and optimum product per-formance.
BakingPan
handling Cooling Freezing BakewareFinal
proofingDough
handlingCrate
handlingConveyorsystems
SystemcontrolDecorating
12 13
Daub Engineering art with tradition
Daub thermal oil ovens:
Daub Backtechnik is a traditional Hanseatic company that has maintained a strong
presence in the oven market since 1938. With its ovens based on thermal oil technology,
Daub is recognized as a worldwide leader. Daub ovens operate around the globe in
both craft and industrial bakeries. The thermal oil heating principle, both over and
undertheproduct,guaranteesahighandconsistentbakingresult.Furthermore,baking
on stone is a technology in which Daub Backtechnik has a lot of experience. This
contributes to the quality of the baked product.
Daub Thermo-Roll ovenThe Daub Thermo-Roll provides flexibility, while being highly economical with a small
personnel requirement. Due to the low handling effort, a baker can operate several
ovens simultaneously. Baking on stone is an advantageous option, which does not
require extra handling. This remains easy since the stone plates
are installed inside the oven. Furthermore, freestanding
productscanbefedindirectlyonthestoneplates.Finally
the low energy consumption makes the Daub Thermo-Roll
an environmental friendly choice.
The Daub Thermo-Roll oven
Above and under: The Daub Automatic Hanseat.
Automatic Hanseat (60–300m2 baking surface)
The configuration of this multideck oven is adapted to the products and
processes in the bakery. Using either single or multiple loading systems, the
oven can run in step-continuous or batch mode. Several production lines
can be combined while using only one oven. The compact construction
with up to eight decks enables an optimum use of the production area
available. Additionally, the oven can also be equipped with stone plate
belts.
Backmeister (8–40m2 baking surface)
This craft oven combines maximum baking surface with minimum space
requirements, at a favourable price.
Reversier Hanseat (20–40m2 baking surface)
Craft bakers as well as industrial bakers make use of this oven. It combines
very short loading times with high productivity and flexibility.
Cross Line Hanseat (30–96m2 baking surface)
This oven is a typical semi-industrial oven. It is a synonym for highest
baking flexibility and productivity for craft batches, with a fully automatic
production on up to 12 decks!
Modular Tunnel (20–200m2 baking surface)
Quality, quantity and economy are the main advantages of this industrial
tunnel oven. Equipped with one or two decks, optionally with stone plate
belts, this thermal oil oven meets the highest industrial requirements.
BakingPan
handling Cooling Freezing BakewareFinal
proofingDough
handlingCrate
handlingConveyorsystems
SystemcontrolDecorating
It does not matter whether the products are baked in a Daub deck, rack or tunnel oven, or whether they are baked on wire mesh, hinged plate or natural stone – the baking result is always top-quality!
12 13
Daub Engineering art with tradition
Daub thermal oil ovens:
Daub Backtechnik is a traditional Hanseatic company that has maintained a strong
presence in the oven market since 1938. With its ovens based on thermal oil technology,
Daub is recognized as a worldwide leader. Daub ovens operate around the globe in
both craft and industrial bakeries. The thermal oil heating principle, both over and
undertheproduct,guaranteesahighandconsistentbakingresult.Furthermore,baking
on stone is a technology in which Daub Backtechnik has a lot of experience. This
contributes to the quality of the baked product.
Daub Thermo-Roll ovenThe Daub Thermo-Roll provides flexibility, while being highly economical with a small
personnel requirement. Due to the low handling effort, a baker can operate several
ovens simultaneously. Baking on stone is an advantageous option, which does not
require extra handling. This remains easy since the stone plates
are installed inside the oven. Furthermore, freestanding
productscanbefedindirectlyonthestoneplates.Finally
the low energy consumption makes the Daub Thermo-Roll
an environmental friendly choice.
The Daub Thermo-Roll oven
Above and under: The Daub Automatic Hanseat.
Automatic Hanseat (60–300m2 baking surface)
The configuration of this multideck oven is adapted to the products and
processes in the bakery. Using either single or multiple loading systems, the
oven can run in step-continuous or batch mode. Several production lines
can be combined while using only one oven. The compact construction
with up to eight decks enables an optimum use of the production area
available. Additionally, the oven can also be equipped with stone plate
belts.
Backmeister (8–40m2 baking surface)
This craft oven combines maximum baking surface with minimum space
requirements, at a favourable price.
Reversier Hanseat (20–40m2 baking surface)
Craft bakers as well as industrial bakers make use of this oven. It combines
very short loading times with high productivity and flexibility.
Cross Line Hanseat (30–96m2 baking surface)
This oven is a typical semi-industrial oven. It is a synonym for highest
baking flexibility and productivity for craft batches, with a fully automatic
production on up to 12 decks!
Modular Tunnel (20–200m2 baking surface)
Quality, quantity and economy are the main advantages of this industrial
tunnel oven. Equipped with one or two decks, optionally with stone plate
belts, this thermal oil oven meets the highest industrial requirements.
BakingPan
handling Cooling Freezing BakewareFinal
proofingDough
handlingCrate
handlingConveyorsystems
SystemcontrolDecorating
It does not matter whether the products are baked in a Daub deck, rack or tunnel oven, or whether they are baked on wire mesh, hinged plate or natural stone – the baking result is always top-quality!
Baking Cooling Freezing BakewareDecorating
1514
MCS Baking technology on an industrial scaleAla, inNorthern Italy, is thehomeofMCS.Started in1974,MCShasbuilta strong
reputation in the field of automatic industrial lines for the production of bread and pizza.
Their automatic proofing systems and cyclotherm tunnel ovens combine high capacity
with absolute reliability and flexibility. The ovens, heated by means of radiation as well
asconvection,aresuitableforalargevarietyofbakedgoods:fromtraditional(hearth-
baked) bread to all types of panned bread, hearth rolls, all kinds of fine bakery ware
and even most pizza types.
Tunnel ovens: a special stone plate conveyor providing strong bottom heat is also available for crusty products like Ciabatta bread.
MCSProductRange: Cyclotherm tunnel ovens, wire mesh or stone
plate conveyor
High temperature gas fired tunnel ovens,
wire mesh or stone plate conveyor
Direct gas fired tunnel ovens, wire mesh or
steel band conveyor
Free-standingbreadlines(Batons,Ciabatta,
Hearth-baked bread)
Pizzalines(crosssheeting/hotpressing
on conveyors or trays / sheeting)
Pre-fermentationsystems,pre-proofers,
final proofers
Cooling systems
Scoring units, flour dusters, water sprayers,
seeders, etc.
MCS high temperature direct gas fired ovens, provided with stone plate conveyors are ideal tobakehighqualityPizzeria-type pizzas.
The new MCS Cyclotherm ovens offer:•Excellentqualityinfinalbaked
products•Modulardesigntosuitspecific
customer needs•Highefficiencythankstoamaximized
heat exchange•Possibilityoffullyautomatedrecipe
management
Different solutions for proofing are available:•Stabilizedtrayproofersforfree-
standing bread •Swingtrayproofersforproductson
trays/straps/peelboards•CradleandswingcupproofersforBatonsandPizzadoughpieces
•Noriàtypeproofersforproductsontrays/straps
MCS can develop tailor made lines,
matching customer requirements for
special high added value products.
BakingPan
handling Cooling Freezing BakewareFinal
proofingDough
handlingCrate
handlingConveyorsystems
SystemcontrolDecorating
Baking Cooling Freezing BakewareDecorating
1514
MCS Baking technology on an industrial scaleAla, inNorthern Italy, is thehomeofMCS.Started in1974,MCShasbuilta strong
reputation in the field of automatic industrial lines for the production of bread and pizza.
Their automatic proofing systems and cyclotherm tunnel ovens combine high capacity
with absolute reliability and flexibility. The ovens, heated by means of radiation as well
asconvection,aresuitableforalargevarietyofbakedgoods:fromtraditional(hearth-
baked) bread to all types of panned bread, hearth rolls, all kinds of fine bakery ware
and even most pizza types.
Tunnel ovens: a special stone plate conveyor providing strong bottom heat is also available for crusty products like Ciabatta bread.
MCSProductRange: Cyclotherm tunnel ovens, wire mesh or stone
plate conveyor
High temperature gas fired tunnel ovens,
wire mesh or stone plate conveyor
Direct gas fired tunnel ovens, wire mesh or
steel band conveyor
Free-standingbreadlines(Batons,Ciabatta,
Hearth-baked bread)
Pizzalines(crosssheeting/hotpressing
on conveyors or trays / sheeting)
Pre-fermentationsystems,pre-proofers,
final proofers
Cooling systems
Scoring units, flour dusters, water sprayers,
seeders, etc.
MCS high temperature direct gas fired ovens, provided with stone plate conveyors are ideal tobakehighqualityPizzeria-type pizzas.
The new MCS Cyclotherm ovens offer:•Excellentqualityinfinalbaked
products•Modulardesigntosuitspecific
customer needs•Highefficiencythankstoamaximized
heat exchange•Possibilityoffullyautomatedrecipe
management
Different solutions for proofing are available:•Stabilizedtrayproofersforfree-
standing bread •Swingtrayproofersforproductson
trays/straps/peelboards•CradleandswingcupproofersforBatonsandPizzadoughpieces
•Noriàtypeproofersforproductsontrays/straps
MCS can develop tailor made lines,
matching customer requirements for
special high added value products.
BakingPan
handling Cooling Freezing BakewareFinal
proofingDough
handlingCrate
handlingConveyorsystems
SystemcontrolDecorating
16 1716
Engineering from idea to final product
Fullyautomatedproductionofmouldsthroughuseofindustrialrobots
Extensive agency network, providing local support for our customers
The close collaboration with Lhotellier R2A ensures expertise in all
possible non-stick coating types
Kaak Bakeware Supporting basisThe success of your products not only depends on the production line chosen, also the
product carriers play an important role. A bread pan or baking tray may seem a simple
and straight forward product, but when it is not tailored to your baking line and product
requirements, you will not achieve the optimal result. That is why Kaak custom designs
and manufactures all its bakeware to meet your specific needs. We make straps, pans
and baking trays for every product your customers demand.
Being our major activity 90 years ago, the production of bakeware still plays an important part in the Kaak Group.Kaak Bakeware, your partner in
bakery supplies:
Every alternativeThe number of variants in bakeware is unlimited and always subject to change.We do not just offer standard shapes and sizes but also individual products.The number increases constantly, not only in terms of shape but also in terms of size.Today, we offer everything: from single cake moulds to large strapped bread moulds.
Ourrangeofbakewareistailor-made,andtherefore almost limitless. The coatings used are precisely suited to the baked products and its processing parameters.
BakingPan
handling Cooling Freezing BakewareFinal
proofingDough
handlingCrate
handlingConveyorsystems
SystemcontrolDecorating
16 1716
Engineering from idea to final product
Fullyautomatedproductionofmouldsthroughuseofindustrialrobots
Extensive agency network, providing local support for our customers
The close collaboration with Lhotellier R2A ensures expertise in all
possible non-stick coating types
Kaak Bakeware Supporting basisThe success of your products not only depends on the production line chosen, also the
product carriers play an important role. A bread pan or baking tray may seem a simple
and straight forward product, but when it is not tailored to your baking line and product
requirements, you will not achieve the optimal result. That is why Kaak custom designs
and manufactures all its bakeware to meet your specific needs. We make straps, pans
and baking trays for every product your customers demand.
Being our major activity 90 years ago, the production of bakeware still plays an important part in the Kaak Group.Kaak Bakeware, your partner in
bakery supplies:
Every alternativeThe number of variants in bakeware is unlimited and always subject to change.We do not just offer standard shapes and sizes but also individual products.The number increases constantly, not only in terms of shape but also in terms of size.Today, we offer everything: from single cake moulds to large strapped bread moulds.
Ourrangeofbakewareistailor-made,andtherefore almost limitless. The coatings used are precisely suited to the baked products and its processing parameters.
BakingPan
handling Cooling Freezing BakewareFinal
proofingDough
handlingCrate
handlingConveyorsystems
SystemcontrolDecorating
18 1918
Lhotellier R2A Non-stickcoatingsLhotellier R2A has been applying non-stick coatings focused exclusively on the bakery
industrysince1963.Ourlongexperiencehasenabledustodevelopawiderangeto
meet thespecificneedsofyourproduction.Ourcoatingsareappliedonall typesof
materials(suchassteel,stainlesssteel,aluminum)andforalltypesofbakeware(straps,
moulds, sheets, etc.) whether new or used. This know-how makes Lhotellier R2A your
ideal partner and expert for all your coating needs.
Multi-FlonWe offer a wide range for your applications in bread, pastries and crackers. The
LhotellierMulti-Flon (fluoropolymer) coatingsarewell known for their quality and
performance.Theyprovidehighresistancetoabrasion,chemicalsandcorrosion.Our
research and development department is continuously working on the expansion of
this range in order to anticipate your needs change.
Multi-Sil ROur rubber silicone range is renowned for its longevity. It will meet all of your
particular needs in Brioche dough applications. It combines strong anti-adhesion with
high temperature resistance.
Multi-Sil GOur experience of over 40 years in silicone resins resulted in a coatingwith an
exceptional non-stick performance. It is particularly suited for very sweet liquid doughs
(suchasMadelines).
Lhotellier R2A, your partner in coatingWe can help you to improve the quality of your products by defining the most suitable coating for your specific product needs.
All our coatings meet the European regulations for products in contact with food.
BakingPan
handling Cooling Freezing BakewareFinal
proofingDough
handlingCrate
handlingConveyorsystems
SystemcontrolDecorating
18 1918
Lhotellier R2A Non-stickcoatingsLhotellier R2A has been applying non-stick coatings focused exclusively on the bakery
industrysince1963.Ourlongexperiencehasenabledustodevelopawiderangeto
meet thespecificneedsofyourproduction.Ourcoatingsareappliedonall typesof
materials(suchassteel,stainlesssteel,aluminum)andforalltypesofbakeware(straps,
moulds, sheets, etc.) whether new or used. This know-how makes Lhotellier R2A your
ideal partner and expert for all your coating needs.
Multi-FlonWe offer a wide range for your applications in bread, pastries and crackers. The
LhotellierMulti-Flon (fluoropolymer) coatingsarewell known for their quality and
performance.Theyprovidehighresistancetoabrasion,chemicalsandcorrosion.Our
research and development department is continuously working on the expansion of
this range in order to anticipate your needs change.
Multi-Sil ROur rubber silicone range is renowned for its longevity. It will meet all of your
particular needs in Brioche dough applications. It combines strong anti-adhesion with
high temperature resistance.
Multi-Sil GOur experience of over 40 years in silicone resins resulted in a coatingwith an
exceptional non-stick performance. It is particularly suited for very sweet liquid doughs
(suchasMadelines).
Lhotellier R2A, your partner in coatingWe can help you to improve the quality of your products by defining the most suitable coating for your specific product needs.
All our coatings meet the European regulations for products in contact with food.
BakingPan
handling Cooling Freezing BakewareFinal
proofingDough
handlingCrate
handlingConveyorsystems
SystemcontrolDecorating
20 2120
Multiparts The connecting specialistsBeingoneoftheyoungestKaakGroupmembers(2007),Multipartswasestablishedto
provide customers with technical solutions in conveying technology.
Many medium-sized companies are streamlining their production. In this process,
Multiparts can assist with technical advise. With a lean set-up and growing number of
pre-defined standard, though flexible, systems and its options, Multiparts can provide
withtechnicaladvise.Furthermore,avarietyofproductsmadefromstainlesssteel,such
as industrial enclosures are supplied by Multiparts.
The conveying product range contains the well-known and reliable Multi-Way and Multi-Curve belts, together with the Multi-Way Modular Conveyor Program.
Multiparts: Standard conveyor systems, i.e. Multi-Way,
Multi-Track, etc.
Stand alone products
Modular design
Modular conveyor belts
Industrial ProductsMultiparts uses the production facilities focused on stainless steel sheet metal products for a range of additional products, such as a number of standard industrial enclosures.In this way possibilities are offered for customized products in small to medium-sized series, resulting from the Multiparts product range as well as for third parties.
Multi-Track Transport Multi-Way Conveyor
BakingPan
handling Cooling Freezing BakewareFinal
proofingDough
handlingCrate
handlingConveyorsystems
SystemcontrolDecorating
20 2120
Multiparts The connecting specialistsBeingoneoftheyoungestKaakGroupmembers(2007),Multipartswasestablishedto
provide customers with technical solutions in conveying technology.
Many medium-sized companies are streamlining their production. In this process,
Multiparts can assist with technical advise. With a lean set-up and growing number of
pre-defined standard, though flexible, systems and its options, Multiparts can provide
withtechnicaladvise.Furthermore,avarietyofproductsmadefromstainlesssteel,such
as industrial enclosures are supplied by Multiparts.
The conveying product range contains the well-known and reliable Multi-Way and Multi-Curve belts, together with the Multi-Way Modular Conveyor Program.
Multiparts: Standard conveyor systems, i.e. Multi-Way,
Multi-Track, etc.
Stand alone products
Modular design
Modular conveyor belts
Industrial ProductsMultiparts uses the production facilities focused on stainless steel sheet metal products for a range of additional products, such as a number of standard industrial enclosures.In this way possibilities are offered for customized products in small to medium-sized series, resulting from the Multiparts product range as well as for third parties.
Multi-Track Transport Multi-Way Conveyor
BakingPan
handling Cooling Freezing BakewareFinal
proofingDough
handlingCrate
handlingConveyorsystems
SystemcontrolDecorating
22 2322
INTE
GRAT
ION
WIT
H SI
LOS
INTEGRATION WITH PACKAGING M
ACHINES
KSW Central IntelligenceControl, monitoring, preventive maintenance, documentation, traceability – the increasing
requirements for intelligent processes and equipment are the special field of KSW, Kaak
Software Worldwide. In the complex arena of competition and legal requirements, their
differentiated recipe control and the monitoring of production parameters ensures the
desired quality standards are met and quick error diagnosis and the identification of
solutions help to prevent down time.
•HistoricalTemperature Monitoring
•HistoricalHumidity Monitoring
•FaultDiagnostics•PlantMonitoring
• Output/Batch Control• Statistical Production Data
RECIPE MANAGEMENT MONITORING / TRENDING OUTPUT CONTROL
Mixing
•Automaticsettingof:
- mixing time - temperature - speed•Faultdiagnostics•Etc.
Dough handling
•Automaticsettingof:
- proofing time, temperature and humidity
- scaling of rounder
- checkweigher•Faultdiagnostics•Etc.
FinalprooferStrap storageOvenloadingDecoration
•Automaticsettingof:
- proofing time, temperature and humidity
- scaling of specific strap or sheet
- choice of type of decoration or cutting
•Faultdiagnostics•Etc.
Oven
•Automatic setting of baking program
- temperatures per zone
- baking time - control of
convection turbos
- control of steam•Faultdiagnostics•Etc.
UnloadingDepanningCoolingFreezing
•Automatic setting of machine para-meters by recipe
- depanner - cooling time•Faultdiagnostics•Etc.
input input input
BakingPan
handling Cooling Freezing BakewareFinal
proofingDough
handlingCrate
handlingConveyorsystems
SystemcontrolDecorating
Human Machine Interface (HMI)with3Dpresentationof the baking line.
Visual indication of error messages with direct access to the digital operating manual.
22 2322
INTE
GRAT
ION
WIT
H SI
LOS
INTEGRATION WITH PACKAGING M
ACHINES
KSW Central IntelligenceControl, monitoring, preventive maintenance, documentation, traceability – the increasing
requirements for intelligent processes and equipment are the special field of KSW, Kaak
Software Worldwide. In the complex arena of competition and legal requirements, their
differentiated recipe control and the monitoring of production parameters ensures the
desired quality standards are met and quick error diagnosis and the identification of
solutions help to prevent down time.
•HistoricalTemperature Monitoring
•HistoricalHumidity Monitoring
•FaultDiagnostics•PlantMonitoring
• Output/Batch Control• Statistical Production Data
RECIPE MANAGEMENT MONITORING / TRENDING OUTPUT CONTROL
Mixing
•Automaticsettingof:
- mixing time - temperature - speed•Faultdiagnostics•Etc.
Dough handling
•Automaticsettingof:
- proofing time, temperature and humidity
- scaling of rounder
- checkweigher•Faultdiagnostics•Etc.
FinalprooferStrap storageOvenloadingDecoration
•Automaticsettingof:
- proofing time, temperature and humidity
- scaling of specific strap or sheet
- choice of type of decoration or cutting
•Faultdiagnostics•Etc.
Oven
•Automatic setting of baking program
- temperatures per zone
- baking time - control of
convection turbos
- control of steam•Faultdiagnostics•Etc.
UnloadingDepanningCoolingFreezing
•Automatic setting of machine para-meters by recipe
- depanner - cooling time•Faultdiagnostics•Etc.
input input input
BakingPan
handling Cooling Freezing BakewareFinal
proofingDough
handlingCrate
handlingConveyorsystems
SystemcontrolDecorating
Human Machine Interface (HMI)with3Dpresentationof the baking line.
Visual indication of error messages with direct access to the digital operating manual.
Turn
Key Concept
K a a k | B e n i e r | D r i e M | D a u b | M C S | L h o t e l l i e r R 2 A | M u l t i p a r t s
From silo to truckwww.kaakgroup.com
Kaak GroupVarsseveldseweg 20a7061 GA Terborg (NL)T +31 (0)315 339 111F +31 (0)315 339 355E [email protected]