Select industry:
Bread-making and confectionary equipment
Additional Information:
+3(80569) 55-10-33
Dimensions:
2700х915х1500
Designed to divide wheat dough into pieces of a certain mass. It is used in the production of bread and bakery products. The principle of operation of the machine is as follows. From the hopper, the dough is fed into the test chamber and captured by a continuously rotating blade. The damper is open and the gases contained in the test are pushed into the hopper. Then it closes, and under the pressure of the blade, the dough fills the measuring pocket of the dividing head, which at that moment communicates with the test chamber. The presence of a pressure stabilizer (throttle mechanism) allows you to maintain a certain pressure in the discharge zone, which ensures a constant density of the dough entering the measuring pocket. Thanks to the shutter, which, under the influence of excess pressure, rotates, overcoming the resistance of the spring of the throttle mechanism, the excess dough falls back into the hopper. When filling the next measuring pocket with dough, the piston, moving, pushes out the previously measured mass of dough. The workpiece is separated from the dividing head with a knife and transferred to a conveyor belt by a drop roller
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