Dough automation with shuttles
Automated dough handling system
with rail and shuttles
Automated solutions for dough production
Coperion automation simplifies dough production from start to finish. By managing kneading, ingredient dosing, and bowl transport automatically, these systems enable bakeries to operate efficiently, maintain consistent quality, and scale production with minimal labor.
Coperion offers 2 different types of automated systems to suit various production needs and layouts. Each type provides distinct advantages in productivity, flexibility, and space optimization:
Traditional linear carousel
A fixed shuttle system where bowls move along a linear track. Can be single-level or stacked on multiple levels.
Benefits
- High-speed processing for complex or simple kneading runs
- Smooth sequencing of multiple recipes
- Optimizes floor space with multi-level stacking
- Reduces human error by automating all production phases
Suspended shuttle (Carolin)
A rotating shuttle system with floor-level access, where bowls are suspended and transported around the production area.
Benefits
- Floor-level design improves safety and ease of handling during maintenance or cleaning
- Flexible footprint, allowing easy addition of kneaders, bowls, or elevators
- Ideal for bakeries with changing layouts or expansion plans
- Supports multi-recipe production without stopping the line
- Overview
- Specifications
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- Resources
Coperion’s automated dough production systems bring efficiency, consistency, and flexibility to modern bakeries. By automating the movement of kneading bowls and dough containers, these systems reduce manual labor, ensure repeatable production, and support complex dough processes.
Continuous, efficient operation
Automated systems carry out all phases of production efficiently, including simple or elaborated kneading with fermenting, autolysis, degassing, differed ingredient proportioning, sourdough, or scrap dough introduction. They support high-capacity production lines (1,500–8,000 kg/h) and round-the-clock operations across three shifts. Complex processes are managed automatically, reducing the risk of operator errors.
Flexible and adaptable design
Different automation options allow bakeries to match layout and production needs:
- Linear carousel systems: Bowls can be stacked on 3–4 levels; ideal for complex or high-speed processes.
- Suspended shuttle – Carolin: Rotating shuttle system enables flexible footprint and easy addition of kneaders, bowls, or elevators.
Hygiene and reliability
Automated systems ensure product safety and simplify cleaning:
- Automatic bowl cleaning integrated into production cycles
- Overpressure cleaning (200 bar) with reduced water consumption
- Stainless steel shuttles resistant to detergents, preventing cross-contamination
- Floor-level equipment allows safe handling during maintenance or intensive cleaning
Advanced supervision and integration
Next-generation supervision software enables:
- Operator safety through hierarchical user codes
- Recipe programming and production planning
- Connection to ERP or MES systems
- Traceability with batch history and time stamping
- Integration with silo facilities via the “fusion” module
- Movement: Linear carousel or suspended shuttle; single or multi-level transport
- Capacity: 1,500–8,000 kg/hour per line
- Integration: Works with existing production lines and ERP/MES systems
- Cleaning: Automatic bowl cleaning included in production cycle
- Safety: Hierarchical user codes and ergonomic design for operators
- Expansion: Additional kneaders, bowls, or elevators can be added easily
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To learn more about the dough automation with shuttles, please download our PDF documentation.
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