case study

Automated Proofing Cell

Industrial Bakery Line · 3,000 kg/h

Client

Leading Italian Bakery

location

Italy

delivery

2025

3,000 kg/h

Production Capacity

90 min

Max Proofing Time

28 belts

Conveyor Levels

3 ovens

Simultaneous Feed Lines

Industry 4.0

Siemens Platform

THE CHALLENGE

A leading Italian bakery required a fully integrated, high-capacity proofing cell to support a new industrial line processing dough products at 3,000 kg/h. The client needed a turnkey solution managing continuous product flow — from shaping through controlled fermentation into three simultaneous oven feeds — with zero manual handling, full recipe control, and Industry 4.0 connectivity.

OUR SOLUTION

HTS Industry engineered and delivered a complete proofing system in three integrated modules — Entry, Proofing Chamber, and Exit — controlled by a unified Siemens PLC.

1
FORMING
(upstream)
2
ENTRY MODULE
4 tilting belts Shuttle + mini-lift 2 main input lifts
3
PROOFING CHAMBER
28 belts · 2,000 mm wide 34 m · 14 levels × 2 28–30°C · 90% RH · 90 min
4
EXIT MODULE
2 output lifts · 6-belt shuttle 4+4 pantograph belts ·
5
FILLING CONVEYOR BELTS
9 filling belts (1,400
6
3 OVENS
(client)

RESULTS & CLIENT VALUE

Zero manual handling

from shaping to oven — fully automated product flow across all three oven lines simultaneously.

Flexible proofing time

up to 90 minutes with precise temperature (28– 30°C) and humidity (90% RH) control, recipe-driven via Siemens PLC.

High throughput reliability

with 52,920 pieces in-cell capacity and redundant lift architecture ensuring no single point of failure.

Backward compatibility

Bonfiglioli gearboxes interchangeable with the client's existing Line 2, reducing spare parts complexity and service cost.

Industry 4.0 ready

full Siemens connectivity, integrated safety, OPCUA capable — compatible with the client's MES/SCADA roadmap

Minimal footprint impact

structural cell fully pre-engineered around existing building constraints — warehouse wall not in scope.

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