Fortuna roll press / dough mixer size 3 up to 85 gram
the machine is overhauled and new painted
with 3 operating plates
4x16 Ah connection
the machine works great and can be put into operation immediately.
for further questions, please contact us, thank you very much.
The ENIGMA TUNNY S automatic squeezed cookie machine is used to produce cookies from various types of cakes. The great advantage of this device is the possibility of squeezing cakes with various types of additives: nuts, pieces of chocolate, pumpkin, sunflower, etc.
The technological process of filling the squeezing chambers allows you to work with very "difficult" doughs (pulling, pouring, loose, hard, with a high content of additives that change the consistency and structure). The shapes of e...
Weigher - portioning machine VF 608 B
Dough dividing and portioning machine
Bread weigher 5 g to 100 kg
Funnel approx. 60 liters
Output 2000 kg / h
for doughs with high TA
easy weight adjustment
Compact control with 10 inch color display
Machine with cutter / dough cutter
with belt conveyor for rounding
Mobile machine with locking device
Stainless steel version
DGUV V3 tested
Connection 400V, 16A-CEE plug
Used machine (5 months old!)
Come to our large bakery machine ...
used dough divider rounder Fortuna Automat size 3 (full automatic), reconditioned, for squre rolls, with 3 plates, newly painted, for 30 pieces, weight of the dough pieces: 32 to 70 g, whole dough: about 960 to 2100 g, 147 cm high, 69 cm wide, 80 cm deep, weight: 540 kg
-Door size: 900x1950mm
-Fluid load: 0.9 Kg
-Power: 2.4 Kw
-Serial number: 2004/4096 A
-Isothermal panels made of polyurethane foam density 35kg/m3, high insulation coefficient Lambda = 0,022
-Stainless steel interior and front
-Simplified air ducting
-Door closing on the right as standard (reversible)
-Without resin floor
-FXP electronic regulation
-Hygrometry controlled by boiler and ha...
-Mass of refrigerant:0.33KG
Proofing cabinets/chambers allow to ensure a combined control of cold production, heat, and hygrometric regulation, in the time. They are essentially designed to handle the priming stage, the major phase of the fermentation of a dough.
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