BM/8 - PORTIONING MACHINE
The BM/8 PORTIONING MACHINE is able to divide into exact portions a dough for pizza, panification and similar products. Thanks to three different extrusion cones with predetermined weight in grams, the range of the obtainable sizes goes from 60 up to 900 grams. This machine is a necessary tool in pizza restaurants and especially in the industrial field thanks to its precision, easiness in use, quantity and quality of the work. The dough progress motion is carried out by a slow motion spiral, which reduces as much as possible the dough stresses occurred during the processing stage. The dough is cut and divided into portions by a blade, through a light-sensitive sensor and the complete filling of the constant section part, at the end of the extrusion cones in use. To grant safety conditions during any working phase, special sensors immediately stop the machine in case of unintentional opening of the inlet hopper or access to elements in motion. Moreover, in order to comply with the relevant requirements, the portioning machine is built according to these specifications and it is made of materials suitable for food processing machinery.
Stainless steel body
2 independent motors
Stainless steel hooper : 70 Kg
Hourly production: from 1100 to 2000 pcs
Automatic or manual control
Digital pieces counter
Oil level indicator
Stainless steel safety grid on hooper
Castors
Emergency stop button
OPTIONS :
Electronic speed variator
Stainless steel or Teflon coating hooper : 100 kg
Motorized weight adjustment
Model with 2 pistons, please consult us
PORTIONING AND ROUNDING:
The volumetric Dough Divider and Rounder BM/2/AS is a complete
equipment to make portions and automatically round the dough mixing loaf.
The BM/2/AS is the first making and rounding machine with a continuous
process, designed for pizzerias with cooled loaf leavening. You can introduce up to 30-35 kg unleavened dough in the top hopper and
choose the appropriate cone and bell according to the wished weight, the
obtained portions are well dosed and rounded, ready for the following
leavening phase. The loaf weight can be between 50 and 300 gr. with a
maximal tolerance of 10%. The BM/2/AS is delivered with a standard
equipment of 3 cones and 2 bells to be chosen from a list.
The productivity per hour reaches 1200 balls/hour.
Available in 3 versions, manual, semi-automatic and automatic, they are suitable for dividing very soft and delicate dough. The particular hexagonal shape is perfect for forming rosette rolls, whether full or hollow inside.
