Volumetric divider


The dough is absorbed by a piston and is later compressed and expelled. This system provides with proper allows good accuracy of weighing and prevents the dough from being mistreated.

Features

  • Prepared to divide dough with percentage of water range from 55% to 70% and with a tolerance into the weight precision of a 2% (depending on the additives and dough elasticity ).
  • Speed variation.
  • Productivity: from 1080 to 2400 pieces / hour.
  • Counting with stop pre-selection.
  • Tefloned conical rounder channel with 2 regulations.
  • Closed circuit of oil.
  • Hopper capacities: 50-80-150-200 kg.

Optional

  • Ext. panels in st. steel.
  • Flouring machine.
  • Regulation of electrical speed.
  • Teflon hopper.

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Una presenza globale con forti radici italiane, da 70 anni Forni Fiorini sperimenta le tecnologie piĆ¹ avanzate, applica costantemente la propria esperienza nella costruzione di forni per panifici, pasticcerie e pizzerie.

Forni Fiorini srl

  • Via Vittorio Veneto, 26
    36035 Marano Vicentino (VI) - IT

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P.Iva 00875490245

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