Benier baguette & roll line with VMI Verymixer

Line includes a VMI VeryMixer 2200 Continues Mixer with all of the raw ingredient delivery systems

Line Description In Order Of Position:
1) Divider B9350, 5 pocket divider range from 100gr to 850gr
2) Preshaper
3) Double Indexing Infeed System
4) First Prover Type 800N
5) Isolation Box
6) Climatisation Type ACK-ED
7) Conveyor
8) Curve 90° Conveyor
9) Conveyor
10) Indexing Conveyor
11) Moulder
12) CCD Unit
13) Cutting Separating And Moulding Unit
14) Conveyor
15) Conveyor
16) Switch Board Panel

General Data:
Capacity: 3000 Dough Pieces Per Hour
Dough Weight: 5 pocket divider range from 100gr to 850gr
Cutting Pattern: 1, 2, 3, 4, 5, And 6 Parts
Pan Dimensions: 800mm x 600mm x 40mm (31.49" x 23.62" x 1.57")
Compressed Air:
Working Pressure 5-6 ATM
Consumption In Normal Air Which Means @ 20°C (68°F) And 1 ATM
T-1 Consommation 2.5 NM3/H Connection 3/8" B.S.P.
T-2 Consommation 2.4 NM3/H Connection 3/8" B.S.P.
T-3 Consommation 4.0 NM3/H Connection 3/8" B.S.P.
Divider:
Drive Unit: 3 Kw/ 4 Kw
Air Consumption: 1.4 m³ Per Hour
Maximum Capacity: 1500 Strokes/Hour
Product Cutting Dimensions:
1 Piece 460g (16.22 oz) 577 mm(22.7 inch)
2 Piece 300g (10.58 oz) 290 mm(11.41 Inch)
3 Piece 130g (4.58 oz) 170 mm (6.69 Inch)
4 Piece 80g (2.82 oz) 130 mm (5.11 Inch)
5 Piece 60g (2.11 oz) 110 mm (4.33 Inch)
6 Piece 40g (1.41 oz) 80mm (3.14 Inch)
First Prover Type 800N:
Net Load: 800 Dough Pieces
Proof Time: 16 Minutes And 13.3 - 10.7 - 8.0 - 5.4 Minutes
(75) - 12 Portioned Pocket Swings
Climatisation:
Ambient Temperature: 21°C (69.8°F)
Ambient Humidity: 50% RH
Dough Temperature: 20°C (68°F)
First Prover Temperature: 21°C (69.8°F), Max 2°C (35.6°F) Above Dough Temperature
First Prover Humidity: Max 60% RH (No Cooling)
Electrical Data:
600V 60Hz 3Ph
Controlling Current: 110V AC / 24V DC
Connected Load: 25 kw