-
-
Features: Self supporting structure in painted steel - Mixing bowl and mixing tools in stainless steel - Patented kneading system by two vertical synchronized tools - Double speed kneading action controlled by two timers - Kneading tools driven by electrical motor and lubrication free parallel axes gearboxes - Bowl rotation driven by independent gearbox - Bowl lid in stainless steel completely closed - Mixer on wheels with locking devices - Jogging push button -
SERIES F3X 40 - 200
Features: steel structure - bowl (equipped with rotating central post) and spiral mixing tool in food-grade stainless steel - 2 independent motors 2 timers - 1st and 2nd speed of the mixing tool - special executions (for "hard doughs") with strengthened motor and spiral driving with parallel axes gearbox ("head" of the industrial mixer series SE) - inversion of bowl rotation direction - jogging push button for easy discharge. Controls located on head of mixer wheels and locking devices. -
SERIES FRC 160-500
Features: heavy steel structure - hydraulic rise and descent of head - tools’ transmission by parallel axes gearbox and belts - bowl transmission by friction wheel (two friction wheels for FRC 320 and FRC 500) - stainless steel bowl – stainless steel fork kneading arm “helicoidal” – stainless steel bowl cover completely closed, with plastic sealing ring - automatic hydraulic hooking system of bowl trolley (at the connection to the machine) and automatic descent start of the head, head descent completion by hold-to-run control - At mixing end the bowl trolley is automatically released and the head rises by hydraulic unit - operating panel separated from machine, fitted on the right side of the mixer - mixer lifted from the ground (about 85 mm) by n° 4 stainless steel feet. -
Patented dough mixer with low friction factor technology allowing:
- Reduced temperature increase during mixing (from 30 to 50% in comparison to traditional mixing technologies).
- Reduced energy consumption (from 30 to 50% in comparison to traditional mixing technologies).
- Delicate and highly efficient mixing action for a better gluten development
- Reduced use of additives and improvers for a cleaner label
- Increased dough water intake and reduced AW parameters
- Very versatile mixing action for different dough formulas and processes.
- High mixing speed thanks to twin tools technology
- Possibility of a Low cost modification to change the mixing technology (Single Spiral, Double Spiral and Revo) at any time.
We Can Help You Bake More, Bake Faster and Bake Better!
Bakery Machinery For: Industrial Bakeries, Large Wholesale Bakeries, Small Family Bakeries