Exclusive defrost function and a low mix level indicator. With a complete stainless steel body this machine guarantees quality, durability all while facilitating the cleaning process of the equipment.
This budget-conscious unit is equipped with (2) 1.8 liter freezing cylinder and (1) 9 liter hopper and while it may be small enough to fit on a countertop, it can still produce up to 32 quarts (8 gallons) per hour!
All washable parts are injection molded, highly durable plastic. Height-adjustable feet, maintain leveled machine.
Equipped with membrane-type control pane and optional buttons for on/off control. The regulation of the opening of the rolls is made through gears and a lever with graduation for easy adjustment. Cutting through channels and regulated rotating knives, to divide he dough by volume. Modeling through a 100% natural wool braided felt mat and nylon rollers. Output conveyor with optional baguette stretcher.
The equipment has all the safety systems provided by NR-12.
FGA of 2 or 3 channels from 25g to 250g, that can cut up to 20 thousand 50g loaves per hour. Structure and carcass built in carbon steel with epoxy paint of high resistance to abrasion and corrosion, and optionally in stainless steel 304. Nylon rolls technyl 6.6 and surface treated.
Roller with 2 or 3 channels and PVC/NRB belts. Retractable entrance belt, to reduce the occupied area when not in use. Regulated with speed variator. Output conveyor with height adjustment, for connection to other conveyor belts. Nylon casters with locks, to facilitate displacement in the work area.
220v or 380v three-phase or 220v single-phase power supply.
This equipment is used for the production of bread and pastries, providing uniform baking.
Made of epoxy-painted plate.
Front, panel and door in stainless steel.
Designed with fixed heating drawer system with low pressure gas (LPG) circuit and integrated heating system, which provides more safety, low consumption, easy handling, practical maintenance, and efficient work.
Baking Capacity: 5 belts of 580 x 700 mm with 25 loaves of 50 g each, totalizing 125 loaves per batch. In one hour it produces 375 50g loaves.
Note: The space between the belts must be 85 mm to 105 mm.
Heating time: up to 200°C from 14 to 22 minutes.
Baking time: 15 to 20 minutes for salt bread (French).