Industrial equipment question
So, we've got a pretty large factory in my small town that is ran by 6 mixers, and 16 packers. However, I've recently been moved from packing to mixing, and the machinery is quite intimidating. I've learned tons about them already, but I'd love to know more.
For starters, i'll explain the process that we use.
Raw materials are scaled up and placed into our huge mixer. After mixing, the dough drops down into a tub, which we pull over to a fork, that lifts it to our hopper. the hopper feeds it into the divider, which places 5 pieces on finger belts, carrying them to the formers. After they form, they drop onto our boards and go around the belt track, and into the proofer.
Here's where my first question is.
What exactly does the proofer do? Humidity and high temperature for yeast activation/moisture are the only things I know.
After a certain amount of time has passed, the bagel racks send it to our grabber, which pulls the bagels from the boards and sends them into something i THINK is called a broiler.
Second question. What does the broiler do? I notice ALOOOT of steam comes out of it, and the bagles are a bit more wet than when they went in.
From the broiler, they go through the oven and then it's a packing thing.
Thanks ahead of time for any responses!