manufactured in 2000
• • WC Divider (capacity 2,500 baguettes per hour) (Weight Range between 280 grams to 450 grams per dough piece) (Year 2000)
• • Bloc RT Pre-Proofer with moulding and cutting unit, with timed depositing chain tied into the automated system
• • TFP Final Proofer with 18 elevators individually selectable (40 baking trays per elevator, 720 trays for entire proofer) for a final proofing time of 120 minutes
• • 4 Air conditioning units with control cabinet for Final Proofer (Propylene Glycol used as cooling medium and electric heaters)
• • SCN Scoring unit out of service, but included with the line
• • FTC Oven with three baking chambers and 6 baking zones (28 baking trays per chamber, 84 trays for entire oven) for a minimum baking time of 14 minutes
• • Six Riello burners and gas train installed to US standard for FTC oven
• • TRP Ambient Cooler with three elevators (96 baking trays) for a minimum cooling time of 16 minutes
• • TSP Blast Freezer with seven elevators (26 baking trays, 182 for the entire freezer) for a minimum freezing time of 31 minutes (Refrigeration Equipment not included)
• • Tray turner to change tray orientation to line up for de-panning
• • Automated paddle de-panning system for flat and fluted trays
• • Tray elevator to lower the trays to the return conveyor
• • Return conveying system to transport the trays to the divider.
• • Tray turner to change tray orientation to line up for depositing
• • Tray Elevator to raise baking trays in preparation for depositing
• • Conveying system for tray transport throughout the line
• • All Drawings, Manuals, Etc.
• • TemCo Power converter from 480V 60Hz to 400V 50Hz
• • Steam Generator
• • American Geothermal Glycol Chiller
Intended to sell as a Whole
Disassembly, Rigging, Loading and Transport will be Buyer’s Responsibility
Andy.Arena@bakeryequipmentsolution.com