Automatic Dividing and shaping of High hydration sourdough and Panettone
The new automatic " EntryLine " line designed for the dividing and shaping of High hydration and Large leavened products.
EntryLine is based on the proven SVP - P2 series volumetric dough divider which, with the combination of the weight control system (optional) and the automatic rounder machine, makes the line suitable for dividing dough from a minimum of 150 g to a maximum of 2000 g.
Ideal for dividing highly hydrated dough, even over 85% hydro, it allows the dividing of these doughs without the aid of OIL and keeping the final quality of the product very high, rounding it - pirlandolo and rounding it completely and uniformly, ensuring regular growth during the leavening phase.
The line is offered with the following characteristics:
- Suitable for dividing doughs such as Bread sourdough
- Pizza or Roman Pinsa as well as all large leavened products such as Panettone and Pandoro.
- The line includes the standard combination of the SLV Automatic Lifter, the SVP - P2 Volumetric divider and the ARC 5000 series dough rounder.
- Production capacity: from 400 to 1800 pcs/h
- Weight range: 150 - 2000 g
- Dividing into both 1 and 2 pieces thanks to the automatic SVP volumetric divider.
The entire line is equipped with special software with an interface on a Weintek touch screen panel, where you can customize each parameter as you like and create your own personalized recipe.
EntryLine is suitable for those who want the highest quality in the dividing and shaping phase of very delicate doughs.
Excellent for dividing high-hydration Pizza or Pinsa - Sourdough Bread and all large leavened products such as Panettone - Pandoro - Pan Dulce and even Colomba, always the optional of the loaf maker.
