Crucial to improve the efficiency of social production and, above all for the growth of labor productivity in the baking industry is the introduction of new technology, contributing to the intensification processes, reduce production cycle and reduce the technological losses of raw materials. Equipment Bakery Products are classified according to the following criteria: functional grounds, the nature of impacts on the processed product, the structure of the working cycle, the degree of mechanization and automation. On functional grounds Equipment Bakery Products are divided into groups, unifying principle, the same machine for their impact on product design and constructive. * Equipment for transportation, storage, preparation of flour and supplementary materials; * Equipment for screening, Mix flour (mukoproseivateli, etc.). * Dosing equipment, mixers for water and other liquids, mixers, solvents. * Equipment for the preparation of dough – testoprigotovitelnye units, mixers, Installations for fermenting dough device to transfer the test to testorazdelochnym machines. * Testorazdelochnoe equipment – divider and testoformuyuschie machine (okruglitelnye and sealers), machines for molding special varieties of bakery products and systems for proofing the shaped pieces of dough (the preliminary and final), on which the test piece, while at rest and restore their physical properties, lost in the process of forming. * Heat units for processing the test, in which the dough by the heat converted into finished products (baking oven), units for steaming and , auxiliary heating equipment (boilers, water heaters).
* Equipment for the processing of baked products – installations and equipment for moving, sorting and cooling of bread laying, packing, Wrapping and packaging machinery. * Equipment for the production of special types of products (biscuits, confectionery, etc.) and accessories (for lubricating machine forms and worksheets, etc.). * Installations and equipment for heating, ventilation and air conditioning. * Electrical bakeries. * Testing and measuring and regulating equipment, devices and automatic control systems. Improvement testoprigotovitelnogo equipment, in addition, must provide an opportunity to work in two shifts and were stopped at the weekend.
With a complete set of new lines of processing equipment should consider the possibility of processing of flour with different baking properties. In this direction is promising to use the new mixers with increased intensity of mechanical action on the dough. The use of such machines units makes them more compact and allows the complex to mechanize and automate the process and allow control of the intensity mixing and duration of fermentation depending on the properties of flour and yeast. Qualified personnel must know the device machinery and rules for its operation. Furthermore, it should study the relevant installation instructions manual and instructions on security measures.