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Merchandising Freezers — Refrigeration detail view | Cabrini Equipment
Automatic Dough Unit – FGA — Bakery Production detail view | Cabrini Equipment Automatic Dough Unit – FGA — Bakery Production detail view | Cabrini Equipment Freezers — Refrigeration detail view | Cabrini Equipment Proofer/Retarder Cabinet — Capacity: 40 trays in standard size; | Commercial Bakery Production

Automatic Dough Unit – FGA

The Automatic Dough Unit – FGA is a commercial-grade unit for Bakery Production. Key features include: 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. C

SKU: CE-AUTOMATICDOUGHUNIT Categories: Bakery Production, Equipment Tags: Bakery, Cabrini Equipment, Massachusetts, New England
  • Description

Description

The Automatic Dough Unit – FGA is a commercial-grade unit for Bakery Production. Key features include: 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.; Optional: 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..

Features

  • 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.
  • Optional: 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.

Specifications

Length 25.6″
Depth 96.5″
height 57.1″
weight 528 Lbs.

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345 Central Street
Leominster, MA, United States

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508-210-2396

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