Noria^®
The new digital mechanised bread-dough production line for retailers and small wholesalers.
Versatile, switches effortlessly from baguettes to farm house bread.
Have you ever dreamt of a total partnership with a machine? Of a memory that's 100% reliable? Of technology that's not just easy to use but capable of saving you time and money? Of a mechanism which will carry out to the letter the command it's given? Accurate to the nearest gram and with just the right texture. Whether it's close-textured or open-textured bread you're making, Noria delivers with precision.

	A reliable partner You need not learn how to 'master' the machine. The input needed from the baker or his apprentice in order to handle Noria is kept to an absolute minimum, which means that learning how to use it is quick and easy. You'll soon be baking. Noria takes care of everything and can handle a series of recipes - from baguettes to pastry - without your having to supervise each step. If you need to reload, or if Noria is missing something it needs to carry out your commands, it will inform you. You've passed on your know-how and it won't waste a single crumb.
	Flawless memory An amazing 50 recipes - that's what Noria's memory can hold without any difficulty. It can reproduce ten recipes in a single sequence without interrupting production. The memory records everything: how long each type of dough needs to stand, adjustments required at each stage, proportions, eights, the cleaning cycle and so on. At the dough divider outlet, a weighing mat (optional) ensures that the weight is accurate to within two grams. Noria will also record any adjustment made during the process - the correction is instantaneous. And, whatever's been produced during the day, Noria will summarize it all in a comprehensive daily report.
	Time and money savings The proof of the pudding is in the eating...In this bakery, the baker produces 2,000 loaves of 20 different types each day. He achieves this output in just 8 hours instead of 20, thanks to the automatic production line. Two workers are no longer needed - one is enough. And there's no more stopping between each recipe, as the sequences are programmed in advance, from one end of the process to the other. The baker is now able to better manage his time, his skills and those of his personnel. This also applies to his equipment, because the highly versatile Noria integrates the activities of five machines into one. What's more, the temperature and humidity control system also saves him time. The passage into the drying oven is reduced by several minutes - precious extra time that can be used for raising in the prover. And when everything's more relaxed, the moulding is better - and the quality goes up a notch. Profitability and quality!
	Permanent control State-of-the-art technology doesn't rule out human involvement. As well as being able to adjust commands in real time, the baker can also feed the moulder an off-cycle product manually. The entry points are of course secured, but all the machine's panels are perfectly accessible and can be dismantled with a single key. If a technical problem occurs, or if everything's stuck in the machine, Noria can be stopped manually. The error messages displayed on the touch-sensitive screen are always clearly stated. If the trouble persists, specialists are available to provide remote assistance by means of a modem. Whatever happens, Noria's memory will remain intact and ready to start up again ...

	Touch-sensitive screen - Like the production line itself, the touch-sensitive screen with its color controls is designed for ultra-accessibility. The controls are straightforward: a Start button and a Stop button. The panel is positioned at an ergonomic height and mounted on an articulated arm which swivels 180°. A protective cover and alert buzzer are also provided.
	Loading areas - There are two possible access points (frontal and lateral), depending on whether the baker chooses to orient the product towards the traditional process or towards an intermediate rounding phase.
	Automatic prover loading - The tilting belt is followed by a 'comb' which recenters the dough balls in the pockets.
	Prover - The area where the dough balls stand. The whole structure is made of stainless steel. It holds clip-in pockets made of 200µ polyamide mesh.
	Unloading of troughs - The buckets tip the dough balls onto the belt. The belt pauses during the tipping operation, thus preventing the dough balls from sticking to the pockets. The belt then starts up again, leading either to the molder or to the external output point.
	Moulder - The container features a four-roller technology (two of which are adjustable). Two compression belts ensure maximum precision and effectiveness for all products, no matter how diverse they are.
	Moulder output belt - This is available in two versions (long or short) and ends at a product pick-up tray.
	Humidifier - The system ensures that optimal hygiene is maintained in the production line. Thus, a high-frequency generator produces cold water vapor. Hot water is not used, to avoid the risk of bacteria developing. An osmotic water treatment unit is situated upstream, with a regulator and a drainage system. Finally, the mechanism includes an extractor fan, enabling all the air contained in the machine to be replaced every ten minutes (i.e. six times an hour).
	Heating - Two 1,500 watt units with a resistance and a blower. The device features permanent temperature control.
	Germicide lamps - These help kill any bacteria in the machine by drying and disinfecting the pockets by UV radiation during the cleaning process.
	Input/output devices - Everything is centralised in a single unit: electric power input, water input, water drainage, and sockets for the dough divider and regulation, input belt, dough rounder and peripheral devices
	Moulder output belt - This is available in two versions (long or short) and ends at a product pick-up tray.
	Electrical cabinet - The control module features standard elements only, connected in all cases with the touch-sensitive screen. As a result, the source of any technical problem can be identified visually. The unit is secured, and conforms to IP65 sealing standards. All c9omponents are modular. Geared motor - Can be disconnected for manual loading.

JAC Div-All Automatic volumetric dough divider made of stainless steel (trough a teflon coated vat). Equipment with a secured grill, an emergency stop and an oil gauge. It starts production at the calibrated weight for each dough type. The baker can intervene at any point. At regular, adjustable intervals, the machine issues a reminder to check the weight. The output belt can be fitted with a prerounding ruler.

JAC Weighing mat (optional) Removes the need for any dough ball weight-checking or sorting operations. The process responds directly to instructions with continual dough ball weight adjustment (guaranteed constant weight to within two grams). Dough balls which are the wrong size are thus automatically rejected, without any human intervention.

Dough rounder and pre-rounder Conical, cylindrical or eccentric, connected before or after the prover.