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Mixer type must be chosen based on flour type, toughness of
the dough (water level), mixing time, mixing volume
and bread type.
Generally, they are classified into horizontal and vertical
type. The shape of the mixing arm has a significant effect on
the dough as well.
User may choose from the device that automatically puts in flour
and water or the device that provides chilled water.
The below specifications are our recommendations. However, the
mixer type must be chose by a professional based on their bread
type and production environment. |
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| €ęMixing arm : Y type |
| €ęControl mode : Automatic, manual mode |
| €ęSpeed control : High / Low speed, Variable |
| €ęHydrlaulic tilting |
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| €ęTwo-speed motor |
| €ęTroliey on wheels with bowl |
| €ęBowls in stainless steel |
| €ęAluminium fork : high resistant |
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