Modern two component formation - extrusion head with screw type forcing system for the extrusion & formation of products from thick masses like toffee, nougat, hematogen, gingerbread dough, cooled dense cottage cheese mass, mincemeat with stuffing from liquid level of viscosity masses. Allows extrusion of masses with particles of 3-5 mm (a nut, raisin, candied fruits etc). It is characterized powerful screw system of extrusion with three modern cutting systems: diaphragm cutting, string cutting and guillotine cutting. The head is supplied with the module of filling feeder.


Technical characterstics:
Length: 900 mm
Working width: 1000, 800, 600 mm
Height: 700 mrn
Power: 2.8 Kwt

Electrical connection: 3 faze with 380 + SWt voltage & 50 Hz frequency
Maintainance: Temp +15 °C to +35 °C, air humidity not more then 65%
Required Air pressure: 7-8 atm
Air volume for pneumatic systems: 500L/min
Production capacity: 1200ycles/hr
Volume of dough bunker: 3 L
Volume of filling bunker: - 60 L
Diaphragm, string and guillotine cutting
Maximum temperature permitted: 70 T; Pneumatic system: Festo in cutting system Material: Stainless steel body (AI5I304), 1.5 mm thickness. Inner parts stainless steel, aluminum and cestiline (recommended in food industry) different thickness as required
Sensors: Siemens for head functioning control and mass level control
Motors: Sew Eurodrive.
Type of depositing masses
Hi dense masses like gingerbread
douh, coconut mass, cottage cheese mass etc, with density from 1500 to 3200 kg/cub.m.

Viscosity from 4.0 Pa.c and higher

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