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.
• Easy to clean: extensive variety of products on one machine; stainless steel frame with collecting bins underneath for residues; spacious access in the open position for cleaning under the pressure board; easy access to the roll-out drum area.
• Good performance: capacity of up to 5,000 pieces of dough per hour; infeed belt and centering rollers for an even product flow.
• Easy to operate: pneumatically operated, hinged pressure board; interconnected lateral guides with digital readout for quickly changeable and reproducible settings.
• Easy maintenance: pressure board can be quickly removed; endless moulder belts are easy to replace thanks to special construction of the frame; good access for easy replacement of worn parts.