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Automatic rounding machine - 22 divisions 60/220 gr. - cm 66 x 70 x 145 h
Automatic rounding machine - 22 divisions 60/220 gr. - cm 66 x 70 x 145 h
Automatic rounding machine - 22 divisions 60/220 gr. - cm 66 x 70 x 145 h
Automatic rounding machine - 22 divisions 60/220 gr. - cm 66 x 70 x 145 h

  • -5%
Automatic rounding machine - 22 divisions...
Automatic rounding machine - 22 divisions...
Automatic rounding machine - 22 divisions...
Automatic rounding machine - 22 divisions...

Automatic rounding machine - 22 divisions 60/220 gr. - cm 66 x 70 x 145 h

M-PNN-MSRSAUT22
M-PNN-MSRSAUT22
€9,729.90 €10,242.00 -5%
€9,729.90 Senza tasse €11,870.48 Con tasse €10,242.00 Senza tasse
Tax excluded

Automatic rounding press - Model MSRSAUT22 - 22 divisions 60/220 gr. - 3 plates included - Size cm 66 x 70 x 145 h

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PRODUCT INFORMATION
Shocking MSRSAUT22
Product size cm 66 x 70 x 145 h
Net weight Kg 230
Warranty 12 months
Norma CE
Origin Italy
TECHNICAL DATA
Divisions 22
Grammar 60/220 gr
Capacity 5 kg
Head Ø 400 mm
Tested depth 65 mm
Oral capacity 2600 pz/h
TECHNICAL FEATURES
The automatic rounding machine is a machine that allows to cut a piece of raw dough, in small parts, and then thanks to an oscillating plate to roll each single piece, so as to obtain weight balls and equal shape, all this in a few seconds
Hydraulic handling machine, with 2 cylinders for the press phase, a cutting cylinder and one for rounding
Control panel with possibility to adjust the press time, rounding and opening of the forming chamber. Cleaning button for knives
Possibility to store up to 9 different programs
The machine comes with n. 3 plates
Working cycle: 1. insert the dish manually; 2. close the front shelter; 3. set the program number - set the working time (pressed, rounding and chamber); 4. press the Start button; 5. the machine presses, cuts and rounds automatically; 6. open the front shelter; 7. remove the dish with the formed balls
T1-Plastic time: it is the time to distribute the dough in the inside of the tub in a uniform way, so that in the cutting phase each piece is of the same weight and volume. Result: If the external parts were weighing more than the internal ones, time should be reduced, if the weight was less, time should be increased. Council: put the dough as much to the center as possible of the dish and flatten with the hands the piece of pasta. Let the dough rest for ten minutes before working it
T2-Rounding time: it is time for the oscillating plate to form the balls after the cutting phase. Result: if the balls are ruined, time will be reduced, if they are not formed, time will be increased, always (arm with T3) taking into account the T3.
T3-Temple of opening or closing of the forming chamber: is the time that will allow to open or close the forming chamber, serves to create the right space of the room that, with the rounding phase will allow to obtain a well formed ball. Results: If the ball is ruined, you will have to increase the time (then the room will open more), if instead it does not form, you will have to decrease the time, (then the room will close)
Galvanized electro-welded steel frame, painted or stainless steel coating, AISI 304 stainless steel tanks and knives
Food polyethylene presses, inner surface of polyethylene cover, polyethylene floors
Hydraulic handling machine. Cleaning button for knives. Possibility to programme 10 programmes
Mechanical handling machine. The pressing, cutting and rounding phase is carried out with levers the adjustment of the forming chamber is made with a cloche with a numerical scale.


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