Industrial Bakery Solution

Mondial Forni Sistemi is the Industrial Bakery Systems Division of Mondial Forni, a leading supplier of advanced bakery equipment for more than 65 years.

We are a team of specialists with long standing experience in the Baking Industry, focusing on design, manufacture, installation and service of ovens, provers and complete production lines for industrial bakeries worldwide.

Mondial Forni is a flexible and reliable partner and can design tailor-made solutions to suit your production needs for bread, rolls, pastry, snacks and pizza. Our tradition for innovation is keeping us at the forefront of technology, providing our customers with the most efficient and effective integrated systems for profitable operation.

In our Verona premises we manufacture tunnel ovens, provers, coolers, handling systems and ancillary equipment. In close cooperation with selected allied suppliers, specializing in dough preparation, forming equipment and packaging machinery, we can supply complete turn-key plants for the modern bakery.

Baking is one of the world’s oldest industries, but we still have fresh ideas and share the same passion for innovation that moved our founder Arturo Benini; always focusing on adding value to our products and increased profitability for our customers.

For full information of our extensive range of equipment and a detailed quotation based on your specific needs please contact your local agent or Mondial Forni direct at www.mondialforni.com .

Your Partner in bakery automationArtisan quality at large volumes, with reduction of labour, improvement of health and hygiene standards and product consistency are the key factors for successful baking business.

We don’t only supply machinery, we provide system solutions.

Our success is built on quality, reliability and solid relationships

baguette & par-baked bread

artisan & crusty bread

toast bread & rolls

croissant & pastry

pizza, flat bread & snack

Why Compromise?

BAGUETTE & PAR-BAKED BREAD

High Capacity

10.000 par-bake baguettes/h

Large Baking Tray

2400 mm - 30 full baguettes in one row!

Very Compact Design

from mixer through freezer in less than 9 x 80 m

Flexible Production

baguette, ciabatta and variety rolls all fromthe same sheeting line

High volumes and automation are the basic ingredients for profitable production of bakery goods.

This is even more important for par-bake and frozen products, which are subject to global competition with customer demands to increase capacity and reduce costs and energy consumption in particular.

Unit costs and throughputs are obviously connected when it comes to standard mass produced items like baguettes and ciabatta. Our concept is based on maximizing the tray dimension, assuring high capacities at low speed, for efficient and reliable non-stop production.

The system where the records fall!

Vario-STEP ProverThe prover is the largest unit in the plant and has to maintain a large quantity of product in stable and uniform conditions. Smooth operation is a priority for every mechanical system, but becomes essential in provers: gentle product treatment will retain all the volume developed during this critical process.

Our step system is designed to be compact, but with all mechanical components being easy to access for maintenance and inspection. Full stainless steel construction assures hygiene, long life and reliability. The system is composed of one or more modules in line. Besides the possibility to by-pass some of the modules, each one can have its capacity varied by simply changing the number of trays per level.

The Vario-STEP prover can handle baking trays or boards and guarantees gentle transfers throughout the circuit.

The air-conditioning unit provides temperature and humidity control (heating and cooling modules), while the low speed distributed ventilation maintains uniform condition in all areas.

…all together with

MondialDomino Line

•Largestcapacity•Maximumefficiency•Maximumconsistency•Maximumversatility•Compactfootprint

BAGUETTE & PAR-BAKED BREAD

Turbine ScoringThe high speed turbine driven blades assure a consistent clean cut, don’t require water bath and there is no need to replace or sharpen the blades for months, as they are made of resilient stainless steel, eliminating breakage which typically occurs when using hard steel knives.Recipe control automatically adjusts the scoring length, depth and number of cuts; the vertical angle can be easily changed as well.

MACS OvenAfter 35 years experience in multi-deck tunnel ovens, Mondial Forni introduced the MACS concept, combining the baking efficiency and flexibility of indirect convection (air impingement) with compact multi-deck design, offering large baking surface on a small footprint.Convection has proven to be the most efficient baking system, with low energy consumption and superior baking results for a variety of products. Air turbulence around the product increases heat transfer and therefore reduces baking time and temperature requirements. MACS oven is our most innovative baking system.

Vario-STEP CoolerThe cooler shares the same mechanical design of the Vario-STEP prover and can be used for ambient or controlled cooling, with the addition of an optional enclosure and air treatment unit.

DepannerOur pick and place depanner can suit various product shapes and dimensions, with short change-over times. The large volume and low vacuum head can handle delicate par-bake unfrozen products.

Tray HandlingWe design handling systems to be reliable, easy to clean and maintain, with gentle movement of the tray avoiding any shock to the product.

ARTISAN & CRUSTY BREAD

When Quality Matters

Artisan crusty bread is associated with healthy, simple and natural food that promotes well-being and consumers are prepared to pay a premium for it. That’s why this bread category, covering a wide range of regional products, is one of the fastest growing and most profitable segments at the industrial level.

Additive reduction, original ingredients and simpler recipes combined with todays’ freeze and bake-off technology allows bakers to distribute their products in a stabilized form and reach a much wider and distant market, maintaining remarkably high standards, matching the quality of traditionally baked fresh bread.

Mondial Forni have a long standing relation with many craft bakers worldwide and have accrued a wide experience in supporting them in the transition towards automation and industrial volumes, helping to preserve the taste, appearance and texture of their successful products.

Flexibility is the key factor for these industrial systems, able to manage short daily runs and the future market trends.

Tray Provers STP & FTPStabilized Tray Provers are the most flexible choice for use with any shape and pattern of hearth bread and roll. Textile covers are treated for optimal product release and sanitation. The use of in-line drying, brushing and sterilizing units guarantees the best hygienic standards, while automatic lubrication and recipe control assures easy and trouble free operation.The Finger Tray Prover is an alternative design that can accommodate both pans and peel boards, extending the product range even further.

MondialCrusty Lines

•Maximumflexibility•Respectoftraditionalrecipes•Highesthygienicstandards•Bestselectionofindirectradiatingovens•Naturalstonebaking•Accuratesteaming

RADIUS and MATIC OvensRadius and Matic ovens are indirect radiant ovens, suited for gentle baking of a wide range of bread and fermented goods. Radius is based on cyclothermic heating, whilst the Matic uses the steam tube system.They can be equipped with mesh, hinged steel slats or stone baking conveyors. Stone provides the best bottom heat for the traditional crusty bread.

Forming EquipmentSheeting lines are gradually replacing dividing and moulding technology thanks to their ability to handle very hydrated, sticky doughs and the unparalleled flexibility they can offer. Mondial Forni have accrued an extensive experience in working with the leading suppliers of sheeting equipment and have developed dedicated handling systems to assure smooth and precise transfer of products in high capacity systems.

TOAST BREAD & ROLLS

Profitable Solutions

Finger Tray Prover FTPThe Finger Tray Prover, with single-deck stabilized tray, can accommodate very large capacities and high pan rates. Thanks to its modular design, the Vario-STEP prover is, however, preferred when the required proving capacity varies to any significant degree.

MATIC, RADIUS and MACS OvensWe have experience in baking pan bread in almost any of the ovens in our large selection of designs. While the Matic is preferred for the small-medium capacity producer the Radius covers the medium-high ranges. Future trends seem to favour convection: our multi-deck MACS oven, with a baking area up to 264 sqm, represents the ideal choice for the very large volume bread plants.

Pan bread and soft rolls represent the largest bread volumes in many countries, as the demand for convenience products is a very strong trend worldwide, with people having less time to buy their daily bread. The long shelf life of pan bread makes it the ideal choice for a growing number of people.The challenge to the bakers is to extend shelf life and maintain quality without impacting product costs.Mondial Forni Sistemi design bread plants to ensure maximum efficiency at the highest speeds, which is essential for profitable operation. Every component of these high speed lines is selected to provide reliability and performance in continuous operation.

MondialTin-Tray Lines

•Largestbakingcapacity•Quietoperation•Lowestfuelconsumption•Accuratepanandproduct

handling •Totalsystemintegrationandautomation

Tray Handling and AncillariesMondial Forni have in house capability for design and manufacture of total handling systems to integrate the various process areas into a fully automatic production plant, including panning units, lidders, de-lidders, depanners, tray storage, etc.

CROISSANT & PASTRY

Sweet Solutions

Mondial Forni Sistemi design lines to produce a variety of pastry products which may differ significantly in appearance, taste and recipe. Product range can be further expanded with the simple addition of filling and topping equipment. Process parameters are easily changed at the touch of a button.So whether it’s classic French croissant, Danish pastry or any product your creativity may invent, you can profit from our knowledge and experience.

FTP and Vario-STEP ProversOur Finger Tray Prover and Vario-STEP Prover are two reliable options for fermenting pastry products. The extensive use of stainless, automatic lubrication, hygienic construction and quality components provide long life in the aggressive environment created during pastry fermentation. Our experience includes some very large units which are more common for the long shelf life products.

RADIUS and MACS OvensRadiant heat is still preferred by many bakers willing to maintain the traditional gentle baking. Our Radius cyclothermic oven is the latest development of these classic ovens. The unique radiant pipe concept, with independent energy flow adjustment, adds extra accuracy on radiation control over the baking area.Our comprehensive oven selection includes a convection alternative: the multi-deck MACS oven.

Forming EquipmentOur systems have been developed in close cooperation with the leading suppliers of laminating lines and croissant forming equipment. Our experience assures a seamless integration into a high performance, fully automatic production plant.

MondialSweet Lines

•Combinationofmake-upsolutions•Choiceofconvectionandradiantovens•Wideselectionofprovers•Variouslevelsofautomation

PIZZA, FLAT BREAD & SNACKS

Creative Solutions

Pizza has become popular worldwide, with infinite variations of toppings to suit local preference and taste. Whether it’s a genuine Italian thin crust, thick shell, deep pan, pressed or sheeted pizza, we have a solution to meet your individual production requirements. The same expertise has been extended to cover a wide range of Mediterranean and Middle-Eastern flat breads like pita, pide, lavash, taftoon, etc.

FOCUS HT OvenFocus is our most powerful oven, able to achieve baking temperatures in excess of 400°C (752°F). Direct gas firing in the baking chamber provides the radiant flash heat required by thin crust Italian pizza and flat bread varieties. Baking conveyors can be stone, wire-mesh or steel slats.

•Traditionalandinnovativeproducts•Pressing,pinningandsheeting

options•Powerfulhightemperatureovens•Productdevelopmentsupport

MondialPizza & Snack Lines

In addition we can offer solutions for numerous bread-based snacks or bread substitutes, which are gaining popularity as they are perceived to be healthier than fried snacks by consumers and can provide much higher added value for the producer. In cooperation with partners specializing in forming equipment we can design cost effective industrial lines that can cover a wide range of products, so you can adapt to variations in market demand and trends with confidence.Our ability to cover from the small-medium size local producers up to the large snack multinationals can ensure that we have the right solution for you.

Mondial Forni S.p.A. - via dell’Elettronica, 1 - 37139 Verona - Italy Tel. +39 045 8182511 - Fax +39 045 8518210

mbox@mfb.it

www.mondialforni.com

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Technical data and photos are supplied for information only, can be modified without previous notice and are not binding for the company.