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Bread-making and confectionary equipment
Due to the spiral kneading organ, the dough is homogeneously mixed from top to bottom and completely saturated with air. Highest kneading effect due to the precisely matched speed of the bowl and kneading unit Unrivaled baking capacity in high humidity. Work with rye, wheat, pastry and any special tests, such as pasta, cracker, gingerbread, marzipan, etc. Rye dough is kneaded in a gentle, but at the same time intensive way, which ensures the uniformity of their subsequent baking. Three powerful three-phase 400 V electric motors for a kneading organ, bowl and machine head. Two electric timers or a computer to control the workflow. Optionally two speeds for forward and reverse rotation. Easy maintenance thanks to automatic bowl capture. Automatic workflow by controlling the push of a button. Automatic emptying of the bowl. Ability to stop the workflow at any stage by pressing the central switch. Description: For the most various scopes "BOKU" has the corresponding spiral quick-kneading kneading machine. For many years, these machines have proven themselves in the most severe conditions of use.
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