Model
(Manufacturer: RADEMAKER)
Depositor Make: Rademaker Model: Spot Depositor Built 2003 4 heads Ex pie production, at 170 pies min Siemens touch screen control
Different kind of sheeted and rolled breads. Niittypitko 2000 pcs / h, 2 rows, dough thickness 3-4 mm Coffee bread Kranssi 2000 pcs / h, 2 rows, dough thickness 3-4 mm Muhku, 10 000 pcs / h, 8 rows, dough thickness 6-8 mm Ciabatta, 7200 pcs / h, 6 rows Folded bread, 4800 pcs / h, 4 rows, dough thickness 5 mm Capacity based on 20 strokes per minute for the retracting belt, in combination with the product discharge conveyor system Product specification: Manufacturer: Rademaker Holland Type: Crusto bread line Year: 2008 Voltage: 3 x 400 v + N + Pe, 50 Hz Control voltage: 24 Vdc Power consumption: 21, 9 kW Inom: 41 A, max fuse 50 A Avarage air consumption: 196 nl / min Max air consumption: 548 nl / min Dimension: L 21 000 mm, W 3000 mm, H 6000 mm
Rademaker Bestreungslinie Stainless steel cladding Stainless steel band analog control can be controlled together or individually 269 operating hours Dimensions individually: 1st table: 92x110x120cm W/D/H 2nd table: 92x107x110cm W/D/H
Rademaker SprayIng Machine Type: Pump System Year of construction 2012 4 rows Injectors System with compressed air with large funnel Stainless steel cladding 400V 50Hz on rolls Height: 193cm Width: 160cm Depth: 140cm
Rademaker mobile depositor, type: TANDWIELDOSEERMACHINE, serial number: 6324, year of construction: 2003, 230/400 V, 3 Ph, 50 Hz, 10 A, diameter output: (6x) Ø 60 mm, total dimensions: 1300 mm x 1000 mm x 2000 mm.
Complete industrial Rademaker dough processing / sheeting line / rollout line with universal line, designed for the continuous production of flat dough sheets, followed by cutting into uniform square portions. Products like Puffy Pastry dough, croissant dough and Dansih patry dough sheets can be produced on this line. Line availabe for sale because of change of production., Working principle:, Feeding of thick laminated dough slabs, gradual reduction via multiple gauging / pressing stages. Formation of a continuous dough sheet, cutting (slitting) longitudinal dough strips then cutting them, with a cross cutter, into its final shape. To prevent the dough sticking to the conveyor belt a continuous flow of flour is added in different stations. The line has an automatic removal and collection of excess dough for reuse. The last part of the line is a 4 meter processing zone which can be used ...
500 € 
