Features

• The unique drum moulding principle provides: less dough damage;more dough control, a better final product (shape and crumb structure); better degassing, finer uniform crumb structure, more threads for better expansion in the final proofer compartment (= volume); greatly reduced risk of air getting into the core of the dough, which means fewer holes in the bread; greater expansion in the last proofer (= bread volume); uniformity of the finished product ensures uniformity of the bread shape.
• Easy to operate for controlled dough make-up process (dough control).
• Less dough accumulation under the pressure board, better length control.
• Large variety of products that can be formed.
• Uniform product length, uniform shape, less dough stress.
• Process control, less double dough pieces (timing function).
• Better control of the dough extension, less pollution ensures better hygiene.
• Teflon-coated infeed hopper for centring the pieces of dough.
• Stainless steel curling net between moulding head and pressure board.
• Pressure board with V-shaped pattern and independently adjustable lateral guides.
• Collecting bin at the outfeed point.