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
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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
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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.
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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 |
