Features: Steel structure - stainless steel spiral and bowl - vertical lifting through hydraulic cylinder - spiral driving by belts and parallel axes gearbox (version SE 80-160 without gearbox) - automatic hydraulic hooking system of bowl trolley (at the connection to the machine) and automatic descent start of the head, head descent completion by hold-to-run control. At mixing end the bowl trolley is automatically released and the head rises by hydraulic unit - bowl driven by friction wheel -stainless steel bowl cover completely closed, with plastic sealing ring. Control panel in separate box fixed on left side of mixer bodywork (for other necessities, please inform upon order). Recipe programmer with 5.7” touch- screen panel with the following features:
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SERIES BTF 50 - 160
Features: single block kneading arms made of high resistant stainless steel - stainless steel bowl - two speed arms/bowl. Lubrication free transmission by belts and gears. Manual programming by means of a control switch. -
SERIES F3X 40 - 200
Features: steel structure - bowl (equipped with rotating central post) and spiral mixing tool in food-grade stainless steel - 2 independent motors 2 timers - 1st and 2nd speed of the mixing tool - special executions (for "hard doughs") with strengthened motor and spiral driving with parallel axes gearbox ("head" of the industrial mixer series SE) - inversion of bowl rotation direction - jogging push button for easy discharge. Controls located on head of mixer wheels and locking devices. -
Features: Self supporting structure in painted steel - Mixing bowl and mixing tools in stainless steel - Patented kneading system by two vertical synchronized tools - Double speed kneading action controlled by two timers - Kneading tools driven by electrical motor and lubrication free parallel axes gearboxes - Bowl rotation driven by independent gearbox - Bowl lid in stainless steel completely closed - Mixer on wheels with locking devices - Jogging push button -
Max pan size: 1 single rack (18”x26” or 20”x30”) Available in gas/oil heated models Baking quality > Bakes everything without adjustments. > The TCC (Total Convection Control) system ensuring:- Even bake
- Perfectly even colored products
- Minimized weight loss
- Maximized bread volume
- Excellent texture
- Excellent crust
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Available in different sizes with 1 to 6 rack capacityPROOFER RETARDER
Standard Features > Programmable control with up to 7 day cycle or Easy to use Manual mode > Refrigeration (R404 Refrigerant) with 8,600 btu capacity > Revents airwash humidifier with Cool mist capacity (humidifying above 40F) > Model 7111 and 7112 has remote mount refrigeration units as standard. The refrigeration unit is delivered in a steel frame for mounting on walls. Refrigeration lines not included. Customer to specify if it is to be installed indoors -
Proofer/Retarder Proofer /Freezer Proofer for Racks Max pan size: 1 single rack (18”x26”) Baking quality > PID system together with the automatic computer controlled 200 step fan speed secure: • Smooth proving • Minimal dehydration • No “skinned over dough” > Slow proving at low temperature, optimizing aroma build-up and structure. > Recovery curves can handle mixed production of large and small pieces. Sanitary > No risk of sending bacteria into the chamber as in cold water systems where cold water enters directly into the chamber. > Stainless steel interior and exterior > Automatic drain for steam generator -
Max pan size: 8 pcs (18”x26”) Baking quality > Bakes everything without adjustments. > New revolutionizing RTCC (Round Total Convection Control) system ensuring:- Even bake
- Perfectly even colored products
- Minimized weight loss
- Maximized bread volume
- Excellent texture
- Excellent crust
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Max pan size: 8 pcs 18"x26" Baking quality > Bakes everything without adjustments. > New revolutionizing RTCC (Round Total Convection Control) system ensuring:- Even bake
- Perfectly even colored products
- Minimized weight loss
- Maximized bread volume
- Excellent texture
- Excellent crust
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Proofer and Proofer/Retarder for ONE39 Round Mini oven Baking quality > PID system together with the automatic computer controlled 200 step fan speed ensure: • Smooth proving • Minimal dehydration • No “skinned over dough” > Slow proving at low temperature, optimizing aroma build-up and structure. > Recovery curves can handle mixed production of large and small pieces. Sanitary > No risk of sending bacteria into the chamber as in cold water systems where cold water enters directly into the chamber. > Floor pitched towards drain to prevent water from accumulating > Stainless steel interior and exterior > Automatic drain for steam generator -
Max pan size: 1 single rack (18”x26”) Baking quality > Bakes everything without adjustments. > New revolutionizing RTCC (Round Total Convection Control) system ensuring:- Even bake
- Perfectly even colored products
- Minimized weight loss
- Maximized bread volume
- Excellent texture
- Excellent crust
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Max pan size: 1 single rack (18”x26”) Baking quality > Bakes everything without adjustments. > New revolutionizing RTCC (Round Total Convection Control) system ensuring:- Even bake
- Perfectly even colored products
- Minimized weight loss
- Maximized bread volume
- Excellent texture
- Excellent crust