Breadcrumbs - Grissini Machine with Watering and Sesame

Product Description

Breadcrumbs - Grissini Machine with Watering and Sesame

GENERAL FEATURES

1- Machine systems have a capacity of 150 - -300 kg/hour, depending on the machine model and the thickness setting of the product produced.
2- The machine has an automatic WATERING and SIRING system. In the system, the dough is automatically processed, watered, sesame and placed on the pan automatically.
2- Optionally, machine systems use the dough cutting process, guillotine cutting or rotary knife system to cut the product to the desired length in certain multiples of the pan size.
3- Pan dimensions in the machines are 40X60 cm - 40X80 cm or 45x74 cm, depending on the model and the selected pan size. It is prepared upon request in selected pan sizes such as.
4- Due to the machine technology, it has the ability to cut the product lengths continuously in a standard way in dough cutting with Guillotine Cutting or Rotary floppy knife system.
5- Thanks to its replaceable floppy disk head, it has the feature of pulling products such as breadsticks and grissini in different thicknesses.
6- It has an automatic pan pulling system.
7- It has ease of installation, maintenance and use.
8-The machine system is controlled from the electronic screen. It has the feature of fast and slow adjustment when the operating system requires it.
9- In machine production, the surfaces in contact with the product are made of stainless steel, the movement parts are made of steel materials, together with the band systems, to be suitable for food.
10- In addition to machine technology, production technology and formulation supports are provided to produce the products. Products such as plain, wholemeal, sesame, spicy, light, diet, spicy, aniseed, grain, sunflower seed, poppy seed can be produced in the machine.
11- Due to the superiority and convenience brought by the advanced system, the machine has the ability to process softer dough. Due to these features, production can be done in a shorter time during the manufacturing phase, and the internal structure of the baked product can be larger and more homogeneous if desired.