Panettone production | Cadierno Bakery (Spain) | MERAND RheoPan automatic line
Автор: MERAND ENGLISH
Загружено: 2024-01-30
Просмотров: 137
Discover panettone production using the RheoPan automatic line, designed to handle different dough types gently and ensure optimal weight precision.
Line configuration shown:
RheoPan Precision automatic divider: precise weighing and automatic settings for consistent dividing.
RotaBall eccentric rounder with bypass: eccentric movement preserves dough structure, with adjustable tightening settings – ideal for highly hydrated doughs.
WorkBelt transfer conveyor: smooth, gentle transfer of dough pieces.
This setup can round dough pieces at a rate of approximately 1,500 pieces/hour.
The result: artisanal-quality panettone produced with both productivity and consistency.
👉 Subscribe to our channel to discover more innovations in professional bakery equipment, and contact us for a demonstration.
📩 Info: www.merand.fr
📞 Sales contact: [email protected]
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