DOUGH MOULDER
Dough Moulder Machine is a specialized device that plays a crucial role in pastry production. This machine operates with polyamide rollers to transform dough into bread shapes of desired size and thickness. Offering high efficiency and precision, this device incorporates a range of features.
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| MODEL | HSM 4-2 | HSM 4-1 | HSM 2-2 | HSM 2-1 |
|---|---|---|---|---|
| Moulding Capacity (Pieces per hour) | 2500 | 2500 | 2500 | 2500 |
| Moulding Range (gr) | 100-1500 | 100-1500 | 100-1500 | 100-1500 |
| Width of belt (mm) | 400 | 400 | 400 | 400 |
| Number of Rollers (pcs / hour) | 4 | 4 | 2 | 2 |
| Width-A (mm) | 640 | 640 | 640 | 640 |
| Depth-B (mm) | 2400 | 2100 | 2400 | 2100 |
| Height-C (mm) | 1230 | 1230 | 1195 | 1195 |
| Weight of Machine (kg) | 240 | 220 | 220 | 195 |
| Electrical Power (kw) | 0,55 kw | 0,55 kw | 0,55 kw | 0,55 kw |
| Max. Dough Length (mm) | 550 | 400 | 550 | 400 |
| Max. Dough Thickness (mm) | 95 | 70 | 95 | 70 |
| Number of Cylinders (Top Chasis + Belt Table) | 4+2 | 4+2 | 2+2 | 2+2 |
| Number of Pressing board (Pcs) | 2 | 1 | 2 | 1 |
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DOUGH KNEADING MACHINES
Dough kneading machines are It’s bowl and fork arms are made of stainless steel material according to the rules and regulation of foodstuffs. By means of the mixing fork, kneads the dough without heating and spoil its features. Simple structure of machines increased the working lifedesigned for kneading the all kinds of dough. It is a powerful machine and works silently.
VOLUMETRIC DOUGH DIVIDER
A Volumetric Dough Divideris a critical device in dough product manufacturing. This machine offers the ability to cut dough to the desired weight without compressing or causing damage. To ensure product safety and hygiene, all surfaces that come into contact with the dough are made of stainless steel. This provides a healthy and hygienic production environment.
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AUTOMATIC BOWL TILTING MACHINE
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COMBINED OVEN
Rotary Rack convection oven and deck oven combination is particularly suitable for baking of baking pastry products, gastronomy products and big or small bread. It is useful for confectioners, restaurants and hotels. At the bottom of the oven there is a fermentation cabinet for the yeast having dough. This oven has a very good uniformity of baking and vaporizer placed inside the baking chamber. High quality insulation ensures energy saving.
MINI CONVECTION OVEN
Mini convection oven is particularly suitable for baking of pastry products, gastronomy products and big or small bread. It is useful for confectioners, restaurants and hotels. Heat distribution on the product is obtained through the forced circulation of heated air, by means of fans. At the bottom of the oven there is a fermentation cabinet for the yeast having dough. This oven has a very good uniformity of baking and vaporizer placed inside the baking chamber. High quality insulation ensures energy saving.
ROTARY RACK CONVECTION OVEN
Rotary Rack convection oven is particularly suitable for baking of pastry products, gastronomy products and big or small breads. It is useful for confectioners, restaurants and hotels. At the bottom of the oven there is a fermentation cabinet for the yeast having dough. This oven has a very good uniformity of baking and vaporizer placed inside the baking chamber. High quality insulation ensures energy saving. It is produced with electricity and gas.
STONE BASED MULTI DECK OVEN (CYCLOTHERMIC OVEN)
Porlanmaz Stone Based Multi Deck ovens (cyclothermic) are equipped with specially designed heat recessive stone soles and heat circulation system. This system supplies an absolute uniform distribution of heating over all decks of the oven therefore gives excellent baking results. Each deck of oven has a powerful steaming device which enables the demanded amount of steam at any time. The steaming device can be individually switched on and off for each deck. This off ers a particular advantage for confectionery goods. High graded insulation material prevents heat losses so, saves energy.
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