Standard technical details:

• Varnished steel structure.
• Double relay spiral drive.
• Bowl drive: with gear box and friction wheel.
• Standard spiral motor appropriate for dough with at least 55% of water content.
• 2-speed motor on spiral arm.
• 2-speed motor on bowl.
• Spiral motor breaking system for CE version only.
• Electromechanical control panel with two digital timers.
• Bowl rotating on reverse only in first speed.
• Selector to exclude the second speed of spiral rotation.
• Bowl rotation button.
• Hydraulic head lifting.
• Hydraulic bowl hooking.
• Voltage: 400 Volt/50hz/3Ph.
• Stainless steel closed grid bowl protection.
• Central breaking bar rectangular shape.

In this section, all the services related to bakery machinery and equipment for bakeries.

For more information, contact us at +34 967 520 535 or with the following form

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