Competitive Advantage	Standard Market Kataifi Machine	Automatic Linear Kataifi Machine
Size	Diameter: 3000 mm Height: 2500 mm	Length: 10000 mm Height: 2500 mm Width: 2000 mm
Production Capacity	50-65 kg/h	250-400 kg/h
Space	9 m x 9 m = 81 m x 5 machines = 405 m²	24 m x 6 m = 144m²
Length	7000 mm	10000 mm
Mixers	10	3
Built in Laser reader*	NO	YES
Staff	8-10 workers**	3 workers plus 1 specialist
Product Quality	**	*****
Control	Maze flow     NO Speed        NO                        Temperature  YES Weight        NO Slot           NO Dehumidification   NO	Maze flow     YES Speed      YES                         Temperature   YES Weight         YES Slot            YES Dehumidification  YES
Energy	Electricity consumption:      2kw/h x 5 Gas consumption:                10 QL/h x 5	Electricity consumption:      7kw/h Gas consumption:                26 QL/h
Workplace Temperature	5 MACHINES: + 30 – 35°c (405m²)	1 MACHINE: 12 – 16°c (144m²)
Downtimes	Necessity of pausing production after the first 12 h, for 4 h	Necessity of pausing production after the first 18 h, for 4 h
Additional Benefits	NO	Adjustment of shape and weight for Burma. Addition of tunnel freezer. Addition for dehumidification. Addition of compressor-cuter. Addition of butter sprayer for kunefe.

*Displays and regulates temperature, size and product weight.

**4-5 of them must be specialists.

Due the technical progress, Kataifi Machine reserves the right to change technical features without notice.

Notes:

Our Kataifi Machine is the only machine in the market which adjusts DIGITALLY the exact weight of the final product (for example you can choose from the digital control panel your desired product choice of 450 g/per pack )

You can also digitally control the width and length of the final product for packaging purposes. Product thickness is regulated with the pressure of the nozzles. It is digitally controlled in order to stabilise the flow of the dough. (The diameter of the nozzles is configurable).

By controlling / changing speed and pressure together, the flow of the dough is accurately regulated.

Regarding temperature adjustment: the thickness of the metallic belt is only 1,2 mm and compared to the 5-6 mm of the old circular machine, the time balance has greater efficiency. If we have smaller nozzles and high temperatures, we increase the pressure at the nozzles together with speed in order to reduce the baking time, to avoid making the product fragile.

When we have low temperatures, we reduce the pressure at the nozzles as well as the belt speed, to increase the length of baking, in order not to flatten the product. The baked dough separates from the hot surface by itself since it reaches the peak time of baking.

Technical characteristics

Specifications

Operating voltage: 3 PHASE 400 V
Frequency: 50 Hz
Electric voltage: 230V / 400V
Machine weight: 3tn
Operating temperature: Up to 200⁰C
Productivity: 200-400kg / h
Total drive power: 5,2kw
Total thermal power: 350kw
Gas Emission Pressure: > 800mbar
Number of burners: 22
Burner operating pressure: 200mbar

1. After thoroughly examining that all three mixers are clean from dough remnants, wash them out with water and leave open the cap located at the bottom of mixer A.
2. Drain mixer A from water and close the cap. Proceed in measuring the quantity of water to be used according to the selected recipe (e.g., 275 kilos of water at the required temperature of 8-14 Celsius).
3. Start mixer A at the rotational speed of 30 rpm (rounds/minute). Gradually add 100 kilos of flour into the mixer over the time span of 10 minutes.
4. Increase the rotational speed of mixer A to 40 rpm. Afterwards, add the recipe’s additional dry ingredients (e.g., salt, potassium sorbate, amyl). Next, gradually add 100 kilos of flour over the time span of 12 minutes.
5. Increase the rotational speed of the mixer to 60 rpm and gradually place 50 kilos of flour within the time span of 5 minutes. Subsequently, add the fatty oils of the recipe to mixer A (e.g., soya lecithin, sunflower oil).
6. Amplify the rotational speed of mixer A to 75 rpm. Next, add 5 kilos of water and leave the mixer in operation for 13 minutes. Gradually reduce mixer A’s rotational speed to 0 rpm while simultaneously bringing the churn dasher to a horizontal position. Make sure mixer A is completely turned off. Take the cleaning stick and scrape clean the mixer’s interior, as well as the churn dasher. Use the remainder of the water mentioned in the selected recipe to wash away remnants along the mixer walls.
7. Consecutively, turn on mixer A and gradually increase the rotational speed to 85 rpm, and allow the mixer to operate for an hour and thirty minutes. Fifty minutes after mixer A has been in operation, repeat the above-mentioned procedure (steps 1-7) for mixer B. Similarly, fifty minutes after mixer B has been in operation repeat steps 1-7 for mixer C.

Note: Immediately after completing steps 1-7 for the respective mixers, thoroughly clean each mixer and its compartments to ensure the continual operation of the machine.

8. Reduce the rotational speed of mixer A at 40 rpm and leave it in operation for 75 minutes.
9. Once 75 minutes have passed, turn off the mixer. After pausing the mixer for 15 minutes the dough-batter is ready to be filtered into a smaller container and drained through the dough-batter separator. The aforementioned procedure describes the kneading process. It is imperative to note that the time of kneading and quantity of water utilised depend on the quality of the flour employed in each use.

Dimensions of the machine : 2 m Width X 10 m Length X 2.50 m Height Plus 4m Product Conveyor Belt and 6 /600 kg Capacity Mixers

Equipped with Laser Readers controlling: Temperature Dimension & Weight of the final product.

Electricity consumption: 7 kw /hour
Gas  consumption: 25 litres /hour
Production capacity: from 200 to 400 kg /hour

Maximum Dimensions: 13500 mm Length, 2100 mm Width, 2700 mm Height