Load and unload area

1. Rack fixation station (recommended option) A fixed structure placed next to the oven, where the loading and unloading racks are fixed until a full batch is ready. The boards with dough are placed on these racks. The smaller size of the loading and unloading racks simplifies handling throughout the production process, from dough placement and fermentation to oven loading and unloading.
   Once the racks are fixed in the fixation station, the loader collects only the raw dough pieces and places them directly onto the oven’s stone base. After baking, the loader returns the baked goods to the racks, which are then removed from the fixation station to continue with product classification or freezing. For freezing, boards can be replaced with aluminum trays, allowing the loader to place the bread directly on them.
2. Load-unload cabinet A mobile cabinet with the capacity for a complete batch. It can be removed from its position to facilitate filling and emptying with dough pieces arranged on the same boards where they fermented. Once the load-unload cabinet is positioned in its anchor, the loader collects only the dough pieces to bake them directly on the stone base. After baking, the loader returns the baked goods to the boards in the load-unload cabinet, which can then be removed. This option is recommended only for the SR-12 model, which has the smallest capacity.

Example of a Semi-Automatic Production Process:

1. Transfer of proofed dough portions (1) to the cabinet or station (2).
2. The loader (3) aligns with the cabinet or station (2) and picks up the dough portions.
3. The loader (3) moves laterally, positions itself in front of the selected oven (4), and inserts the dough portions inside. Baking begins.
4. Baking completes.

The loader (3) aligns with the oven (4) and collects the baked items.

1. The loader (3) aligns with the cabinet or station (2) or moves to the unloader (5) and unloads the baked items.