Artisan SFI Divider

konig

Divider products and ciabatta angle of deposition on the sheet.
Extremely gentle division of dough on a larger scale.
Cake 80% water content.

  • Description
  • Purpose
  • Other materials

Product Description

The yield baguettes: 500 kg / hour (75% water content).
The yield for angle: 800 kg / hr (at 55% moisture)
The width of the ribbon of dough to 270 mm
Excellent calibration strip of dough using a funnel forming Koenig with grooved rollers
Possibility of forming station, duster, units putting
Easy and fast cleaning
Stainless steel

MODE OF ACTION

Products

  • products angle
  • ciabatta
  • bagels
  • rolls round (optional)

KONTAKT

Cream Profesjonalne Technologie Spożywcze Sp. z o.o.
ul. Kolejowa 17
40-706 Katowice
Tel: +48 (32) 60 40 700
Fax: +48 (32) 60 40 777
E-mail: cream@cream.pl
 Cream Serwis Sp. z o.o.
ul. Prężyńska 38a
48-200 Prudnik
Tel. +48 77 436 27 21
Fax +48 77 436 27 21
E-mail: serwis@cream.pl