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FİYAT AL İLAN SAYFASI
Rotary Oven

Rotary
Oven

To our newly developed heat developer; The heat produced in the combustion chamber is much more absorbed than the classical systems and transferred to the cooking cabinet. This results in more low energy consumption and quality and homogeneous cooking. With the innovation made in the steam generation system, plenty of steam is obtained... DETAYLI BİLGİ

KESTART MAKİNASI

KESTART
MAKİNASI

Cutting-weighing machine, which is the newest system of dough processing technology, cuts the dough at the desired weight without compressing and fraying. All surfaces in contact with the dough are made of stainless steel. It cuts the dough with its own weight, thanks to the vacuum created by the pistonsilind movement. The lubrication sy... DETAYLI BİLGİ

LONG FORMING MACHINE

LONG
FORMING MACHINE

2 or 4 polyamide rollers with the help of the pita-shaped dough to shape the desired size and thickness through the pillow. The roller adjustment is infinitely variable between 0-30 mm. There is a spring stripping mechanism on the rollers to prevent the dough from sticking. DETAYLI BİLGİ

DOUGH KNEADING BOILER

DOUGH
KNEADING BOILER

Any place where the dough touches is made of stainless materials. The anchor mechanism is defective and has a long service life. The machine body is painted with long-life electrostatic paint and easy to use and clean. Optionally, the body is made of complete (Cr-Ni) stainless steel. DETAYLI BİLGİ

CHROME DOUGH BOAT

CHROME
DOUGH BOAT

Chrome Dough Tanks are produced in desired sizes. DETAYLI BİLGİ

SPIRAL MIXER

SPIRAL
MIXER

Spiral dough kneading machines are preferred by ovens and bakeries since they shorten the kneading time compared to conventional dough boilers. DETAYLI BİLGİ

IPEK UN SCREENING MACHINE

IPEK
UN SCREENING MACHINE

It provides sieving by squeezing the stuck and damped flour. It separates and removes the impurities in the flour. Flour is discharged into the hopper is transported to the sieving chamber via a screw. DETAYLI BİLGİ

STEAM CLIMATE

STEAM
CLIMATE

The most important time in the production of quality bread is the period in which the dough is waiting in the fermentation room. It is possible to produce standard and high quality bread continuously as heat and humidity rates can be kept constant in fermentation rooms which are supported with automatic controlled air conditioning units. DETAYLI BİLGİ

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