Select industry:
Bread-making and confectionary equipment
Dimensions:
1050 x 900 x 900
The Tregor Tradition model has identical technical characteristics as the Tregor PPR dough sealer, with the addition of 2 exclusive patented systems: Alvéo + et Pointop. The Alvéo + rolling system allows you to achieve molding results that exactly repeat manual molding in terms of preserving the porous structure for dough with high humidity after prolonged proofing. Pointop system allows you to automatically form baguettes with pointed ends. In a few seconds, dough preparation passes between two molding tapes of a dough filling machine for forming dough pieces with pointed ends.
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