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BONGARD spiral mixers, thanks to their mastered bowl and hook shape (spiral) are giving total satisfaction for the smoothness of your dough. The dividing blade is perfectly adapted to the hook and bowl which is improving the oxygenation at low temp
POA
• Baking area : from 0,5 to 6,8 m² • Useful height on each deck : 180 or 240 mm • Number of decks : From 1 to 4
The Major moulders are machines designed to mould and extend dough pieces. With their variants and options, they fit on a stand, dough piece rest, table and out-feed conveyor, and fully integrate into semi-automatic and automatic first prover units.
Control panel with electronic controls with reheating by levels and/or constant increase of the temperature (degree per degree) with stabilisation of the temperature in hot cycle.
• Fermentation chamber for racks 400/460 x 800 ,800 x 600, 700 x 900 , 750 x 900 depending on model, to 1215 x 800 mm • Electronic Regulation • Electromechanical hygrostat
The DB2 is a machine for dividing and rounding dough. Number of divisions and dough weights are dependent on the model chosen. Manual dividing and motorized rounding on oscillating platform
4 Sided Baking Tray: 406mm(W) x 737mm(H) x 25(Sides)
4 Sided Lamington Tray: 406mm(W) x 737mm(H) x 50(Sides)
French Stick Tray 18"
The Concorde 3 divider is a machine for dividing dough into pieces. It is designed for professional use.
The DB3 SA is a machine for dividing and rounding dough. Number of divisions and dough weights are dependent on the model chosen. Additional interchangeable dividing discs are available for each model.
Whether as a table-top model or with a mobile base, the Econom is the ideal machine for hotels, restaurants, pizza shops and canteens as well as for small craft bakers and cake shops.
You can totally depend on the Rondomat, no matter what type of pastry you want to process on it. The powerful roller drive, the table width of 650 mm and the maximum roller gap of 45 mm set the standard in its class
Evenly sheeted dough bands are paramount for perfect and appealing pastry products. The new Rondostar 4000 makes easy work of producing uniform and consistent dough bands day after day.
BONGARD spiral mixers, thanks to their mastered bowl and hook shape (spiral) are giving total satisfaction for the smoothness of your dough. The dividing blade is perfectly adapted to the hook and bowl which is improving the oxygenation at low temp.