SPECIFICATIONS:
- Hourly production up to 20.000 croissants per hour (standard size about 35 g)
- The flow of the dough is controlled by dough-flow regulators on the in-feed and out-feed of the gauging unit
- Automatic gauging unit
- A lateral triangle outfeed feeds the curling unit
- Pneumatic cutting station (puts the right amount of pressure on the cutters when cutting and releases automatically the cutters when change-over is necessary)
- Automatic trimming recuperation
- Electro – pneumatic triangle orientation
- Extractable cross belts for easy cleaning
- Croissant curling units with four regulations
- Do-it-yourself easy conveyor replacement
- Production speed electronically adjusted
- This unit has been designed with sanitation and easy cleaning in mind.
- By just changing the cutters, any size croissant can be obtained
TECHNICAL DATA
HOURLY PRODUCTION
| Base of the Triangle / Height of the Triangle | 6 File h. mm 91 | 5 File h. mm 110 | 4 File h. mm 137 | 3 File h. mm 183 |
| from mm 80 to 100 | 19.200 | |||
| from mm 110 to 140 | 16.000 | 12.800 | 9.600 | |
| from mm 150 to 190 | 16.000 | 12.800 | 9.600 |