| OUR PRODUCTS |
¤ HIGH-SPEED MIXER
Fully Automatic, Single Button Operations with Separate Stainless Steel Electrical Panel
Models : 10 Kg. Flour to 90 Kg Flour Mixing.
(As desired by customer) |
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¤ SPIRAL MIXER
Features
• Solid robust construction.
• Short mixing time with good kneading result.
• With two motors and the rotation of bowl can be reversed.
• Modern panel with inching button and digital timers.
• Dough temperature indication is available at optional price.
• Good machine with most competitive price.
• With S.S. 304, Mixing Bowl, beater & Scrapper.
| Technical Data |
SM.40 |
SM.60 |
SM.90 |
| Capacity Flour Kgs |
40 |
60 |
90 |
| Motor Power H.P. |
5 |
7.5 |
10 |
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¤ RACK TYPE TUNNEL FINAL PROOFER
Features
• All interior surfaces are of stainless steel.
• All sides and top panels are insulated.
• Recirculation fan ensures uniform and better Humidity conditions.
• In-Built automatic electric steam making and heating device.
• Thus no need to have a separate boiler in the bakery.
• Automatic rack pusher can be supplied if required. |
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¤ RACK TYPE BREAD COOLING TUNNEL(with air washer)
Features
• Washed and humidified clean air is passed over the not bread on racks.
• Minimises moisture loss from bread during cooling cycle, thus the product remains softer and retains higher moisture/weight.
• Heat removed from bread is forced out of the bakery hall, thus reducing discomfort to workers during summer or hot weather.
• Less number of racks required as cooling time becomes shorter before slicing.
• Automatic rack pusher can be supplied if required. |
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¤ HIGH SPEED BREAD SLICER
One Thousand Bread Per Hour
(Single & Double Line) |
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¤ DOUGH DIVIDER (Single & Double Pocket)
Features
• An automatic combination of dividing and rounding of bun dough upto 3000 pieces per hour in the range of 50gms to 125 gms.
• The hopper, a min half-round cylinder and front dividing head of the divider are all in stainless steel. Even the side panels of the divider are all in stainless steel for maximum hygiene.
• The rounder has a suitably shaped internal Aluminum spiral track to give proper rounding to the bun dough pieces.
• A continuous operation and output is achieved through the combination of these two effective machines. |
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¤ ROTO - RACK OVEN
Features
• A total S.S. Paneled Rotary OVEN with fuel efficient imported oil/gas burner, heavily insulated.
• Baking time/Oven drive controls.
• Easy to maintain trouble-free oven.
• Balanced distribution of heat during baking for optimum results.
• S.S. Firing tube & radiator for longer life.
• Less space required.
• Caps-340-400 gms. Loaves / 30 min.
• Electric load – 4 H.P.
• Model stainless Paneled. |
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¤ ROUNDER
Features
• Mini- A bowl-type machine driven by 1 HP Motors to round upto 1100 dough pieces per hours. The cast-aluminum spiral is carefully matched to the internal surface of the revolving C.I. bow.
• Maxi-Capacity upto 2200 dough pieces per hour. |
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| ¤ AUTO –LIDDING TURBULT-HEAT SWING-TRAY OVEN (Oil or gas fired) |
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High Lights
• In-built automatic lowering and lifting of lids.
• Uniform baking through heat turbulence.
• All swing-trays remain in heat zone.
Other Features
A. Oven chain can be hand-cranked in and emergency.
B. It is fitted with a high-pressure disel -oil burner controlled automatically by a digital temperature controller.
C. The tray’s movement is intermittent and controlled by a digital timer.
D. Very sturdy construction gives an unpredictable long life and can easily withstand round –the-clock work-duty.
E. Easy and simple to maintain.
F. No fatigue accrues to workers as the loading and unloading is done on one oven tray at a time.
G. Liberally insulated all-round for maximum fuel-efficiency.
H. Imparts solid top and bottom heat to loaves under baking which gives uniform result across the length of the tray.
I. Fuel gas does not contact food product being baked.
| SIZE |
CAPACITY
400g Laoaves per hour |
DIMENSION (mm./ft.-inch) |
MOTORS (HP) |
| |
A |
B |
C |
Drive |
Recirculating Fan |
| l |
15T |
625 |
11.6 |
2900/9'-6" |
4000/13'-0" |
1 |
3 |
| ll |
20T |
835 |
11.6 |
3000/10'-0" |
3700/12'-0" |
1.5 |
5 |
| lll |
25T |
1050 |
11.6 |
3000/10'-0" |
5700/18'-8" |
2 |
5 |
| lV |
30T |
1250 |
11.6 |
3000/11'-0" |
6000/20'-0" |
3 |
7.5 |
| V |
50T |
2000 |
11.6 |
3000/11'-6" |
3000/34'-0" |
3 |
10 |
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¤ A FUEL-SAVING BAKING CONCEPT FOR UNIFOR RESULTS SWING TRAY BAKING OVEN
(Manual and auto lidding) With unique turbulent system |
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Features
• Easy to maintain trouble-free swing-tray drive system.
• Balanced distribution of top and bottom heat during baking for optimum results.
• Self proportionating medium pressure, bright flame, smoke-free L.D.O. H.S.D. imported burner.
• Stainless steel firing tube for more reliability exhauster carrier of excess steam.
• No fuel gas come in direct contact with the product being baking time through simple adjustment on synchronous timer.
• Recirculating fan ensure continuous heat-transfer through enclosed radiator tubes and headers system.
• Stainless-steel front of the oven.
• Stainless-steel loading/unloading platform.
• Baking time/oven-drive controls.
• Medium pressure oil-burner-a fuel miser.
• Recirculating fan for fuel gas
• Exhaust chimney outlet.
• Vapour escape chimney outlet.
• Forced vapour-exhaust fan.Note |: We also do baking moulds & water chill plants
* Very convenient loading/unloading height.
* Liberally insulated with insulating M/wool all around.
* Average fuel consumption within 3.3 liters of L.D.O. for per bag. |
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