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.
• Excellent moulding performance at small weights and capacities.
• Moulding to suit the consistency of the dough: pneumatic pressure of the rolling pin on the dough; The moulding opening determines the thickness of the sheet of dough; speed of the process.
• The dynamic infeed rollers ensure perfect centring of the dough and a very uniform shape of the final product.
• Quick and easy to change the extension board.
• Compact design with easy access for cleaning.