Maquinaria Vinas croissant & palmier line
€425,000
SanCassiano mixing, Technopool fermentation, Termopan tunnel oven, Ulma flowpacking, Yamato weighing, Rovema bagging.
| Item no. | 7162 |
|---|---|
| Category | Others |
| Year | 2003 |
| Capacity / size | up to 51.000/hr @ 32g |
| Location | Spain |
| Price | €425,000 |
Machine details
Year: 2003
Capacity: 25.200 brioche croissants per hour @ 60 gram
10.440 palmiers per hour @ 115 gram
Line out of production, still in line
Consisting of:
Sancassiano mixer, model KA 350
Sandwich belt
Maquinaria Vinas lamination line with flour dusters
Hopper, Extruder 2 rolls
Calibrator
First Swing lamination
Transport
Second swing lamination
Left and Right transport, 1x croissants, 1x palmiers
Croissants
Calibration station
Croissant cutting, turning, rolling units
Transport + retracting belt for position of the croissants
Transport to fermentation
Palmiers
Calibration station
Swing lamination
Calibration station
90 degrees polycord belt
Calibration station
Side cutting
Dough forming palmiers, 2 lanes
Cutting knife
Transport to fermention or bypass
Technopool spiral fermention, climate controlled, enclosure, 8x15x3 m
15 levels, 20cm space between the levels, wire mesh belt
Conveyor tot he oven
Termopan oven, gas heated, Weishaupt burner, 3 baking zones
Steel belt 42x1 meter is 42 m², Infeed 2 meter, Discharge 1 meter
Transport to packaging
Packaging area:
1x Ulma flowpacker , model Ulma P 500
Vertical bag packer with Yamato multihead weigher, 10 heads
Rovema vertical bag packer, 180 gram up to 450 gram
Electrical 220/380V -3 Ph – 50 HZ
PLC controlled
Floor space: 90 x 25m
The line is still is still set up, but cannot be seen running.
Location Spain.
Capacity: 25.200 brioche croissants per hour @ 60 gram
10.440 palmiers per hour @ 115 gram
Line out of production, still in line
Consisting of:
Sancassiano mixer, model KA 350
Sandwich belt
Maquinaria Vinas lamination line with flour dusters
Hopper, Extruder 2 rolls
Calibrator
First Swing lamination
Transport
Second swing lamination
Left and Right transport, 1x croissants, 1x palmiers
Croissants
Calibration station
Croissant cutting, turning, rolling units
Transport + retracting belt for position of the croissants
Transport to fermentation
Palmiers
Calibration station
Swing lamination
Calibration station
90 degrees polycord belt
Calibration station
Side cutting
Dough forming palmiers, 2 lanes
Cutting knife
Transport to fermention or bypass
Technopool spiral fermention, climate controlled, enclosure, 8x15x3 m
15 levels, 20cm space between the levels, wire mesh belt
Conveyor tot he oven
Termopan oven, gas heated, Weishaupt burner, 3 baking zones
Steel belt 42x1 meter is 42 m², Infeed 2 meter, Discharge 1 meter
Transport to packaging
Packaging area:
1x Ulma flowpacker , model Ulma P 500
Vertical bag packer with Yamato multihead weigher, 10 heads
Rovema vertical bag packer, 180 gram up to 450 gram
Electrical 220/380V -3 Ph – 50 HZ
PLC controlled
Floor space: 90 x 25m
The line is still is still set up, but cannot be seen running.
Location Spain.
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