90° COMBINED CALIBRATORS for disk diameter 23 cm max.
Properly projected and manufactured for shops of pizzas, buns, ÒpiadineÓ, Arab bread, Sardinian carasa bread, ÒempanadaÓ, etc. É With an hourly production capacity of about 3.200 pieces, maximum.
Working: Dough balls are charged through an introducing belt on two ways, endowed with a centring device. Afterwards, the dough balls pass under the stainless steel cylinders of cm. 50 that make the first micrometric calibration, in order to obtain the ovals of the desired size. After a passage under the first independent – motorised flour sprinkler in stainless steel, the ovals will be capsized at 90¡ on the following belt. They will pass under the second independent – motorised flour sprinkler in stainless steel, before arriving at the second micrometric calibrator with stainless steel cylinders of cm. 60, that will allow of obtaining dough discs of the desired diameter, maximum 230 mm. The obtained discs could be manually collected from the outlet belt or they could automatically feed your working line, in the next operation.
