The cut of dough is carried out by manual control.
All surfaces in contact with the dough are in INOX or TEFLON.
Output can achieve 25 Kg/h.
Die are easily interchangeable with the only intervention of two knobs.
Artisinal Bread
The cut of dough is carried out by manual control.
All surfaces in contact with the dough are in INOX or TEFLON.
Output can achieve 25 Kg/h.
Die are easily interchangeable with the only intervention of two knobs.
