Pastry line for laminated dough, built in 2005 with Fritsch Euroline pastry line, length 650 cm, bandwidth 65 cm, 2x flour shaker, cutting station with 3 cutting rollers, 3-5-7 rows, Guillotine Fritsch T-700 topping line for manual dosing, length 170 cm

Seewer Rondo Jumbolino pastry line, built in 1998, total table length 720 cm, conveyor belt width 64cm, guillotine filling system, roll winder, calibrator, cutting knife, folding shoes etc.

Seewer of the Rondo Smartline with Budgetline for tension-free dough processing Total length of the system 10.5 mtr built in 2001-2002 Smartline: conveyor belt flour duster Smartline for tension-free dough processing incl 5 mm roller opening cross roller 0 - 33 mm roller opening calibrator 0 - 3 ...

Seewer Rondo SFT 362 Abetz, year of construction 2011

Tromp pastry line: total table length 790 cm, belt width: 65 cm, complete with guillotine, full device: new belt

Tromp pastry line: built in 1996, 2x 3-roller sheeter 450mm3x flour shaker, guillotine, filling device, egg smearer, heel belt, various cutting tools, punch, etc. Residual dough conveyor belt: digital control, working width 650 mm, diameter 87mm, 9600 pieces per hour, diameter 110mm, 7200 pieces ...

The versatile, universal inlay from Tromp Unimac gives a wide range of doughs, biscuits, meringues, eclairs, pralines and more precisely from a width of 500 mm. Capacities based on rows per minute: Round spots: 30 lines: 20 rosette: 20 double rosette: 15 injection : 15 Ring style: 15 Line style ...

Canol pastry line Canolino 5.2 total table length 520 cm belt width 65 cm cutting station guillotine year of construction 2018

Canol laminating system Ciabatta with sowing and swiveling unit for stress-free dough processing, built in 2007, floor space 14.7 x 1.8 meters, max Flour cake dough punching station Cutting station Separating belt with discharge belt Conveyor belt with flour shaker Guillotine Flour dust humidifi ...