1999 TL Green Cracker line

1999 THOMAS L. GREEN

FULL CRACKER LINE

USED EQUIPMENT • REPORTED IN EXCELLENT CONDITION

Equipment Description

Complete 1999 Thomas L. Green cracker production line configured to process dough from mixing and handling through laminating, sheeting, baking, product take-off, and oil application. The line includes a Thomas L. Green spindle mixer, dough troughs, dough feeding system, laminating and sheeting equipment, oven infeed, a direct gas-fired oven approximately 64 meters long by 1.27 meters wide, product take-off, and an oiler. The equipment is used and reported to be in excellent condition.

Line Sections and Functions

1.⁠ ⁠Thomas L. Green spindle mixer

Mixes the cracker ingredients into a uniform dough. The spindle mixing action combines the ingredients and works the dough to prepare it for handling, lamination, and sheeting.

2.⁠ ⁠Dough troughs

Receive and hold mixed dough between the mixer and the forming line. They provide staging capacity so dough can be moved to the feeding system in an orderly manner.

3.⁠ ⁠Dough feeding system

Transfers dough from the troughs and feeds it continuously to the laminating section. A steady feed helps keep the dough supply consistent across the line.

4.⁠ ⁠Laminating section

Forms the dough into layers by combining and folding dough sheets. This process develops the layered structure and characteristic texture used in laminated cracker products.

5.⁠ ⁠1.27-meter-wide sheeting line

Rolls the laminated dough into a continuous sheet and reduces it toward the thickness required for the product. The 1.27-meter width provides the working width for the downstream oven infeed.

6.⁠ ⁠Oven infeed

Transfers the prepared dough sheet from the sheeting section to the oven belt, providing a continuous handoff into the baking process.

7.⁠ ⁠Direct gas-fired oven — approximately 64 meters long × 1.27 meters wide

Bakes the cracker dough as it travels through the oven. The direct gas-fired system supplies heat for baking and moisture removal. Oven settings and operating conditions are adjusted to the cracker formulation, product thickness, and required finished characteristics.

8.⁠ ⁠Product take-off

Receives the baked crackers as they exit the oven and transfers them away from the oven belt for subsequent cooling, handling, or packaging operations.

9.⁠ ⁠Oiler

Applies oil to the crackers after baking. Oil application can provide surface sheen and flavor; the amount and application conditions are set for the product and desired finish.

Equipment Summary

Manufacturer: Thomas L. Green

Year: 1999

Equipment: Complete cracker production line

Oven: Direct gas-fired, approximately 64 m long × 1.27 m wide

Condition: Used; reported in excellent condition

The line configuration and equipment condition should be confirmed by inspection.