Spiral mixer 200 kg dough

WP UC 80 spiral kneader, extendable with 2 bowls, 120 kg dough, digital control, year of construction 2008, dough formation with high water binding is excellent, high air intake during the kneading process, gives a voluminous, excellent kneading result, no disturbing rosette formation, gentle do ...

Diosna HK 240 lifting tipper for Diosna W240 and SP160 AD boiler max 550 kg load capacity, tipping height 130cm, pictures BEFORE overhaul

WP HKL2400 lifting tipper for WP UC80 boiler, tipping height about 277cm, total height 390cm, pictures BEFORE overhaul

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.

Spiral kneader with 2 bowls, 240kg dough, 2 speeds, frequency controlled, digital control panel Dough scraper with PT100 temperature control, shorter kneading time, faster dough flow, less dough heating, suitable for all types of dough, thanks to the gentle kneading, capacity in flour 150 kg bow ...

Spiral kneader with 2 bowls, 240kg dough, 2 speeds, frequency controlled, digital control panel Dough scraper with PT100 temperature control, shorter kneading time, faster dough flow, less dough heating, suitable for all types of dough, thanks to the gentle kneading, capacity in flour 150 kg bow ...

Spiral kneader with 2 bowls, 240kg dough, 2 speeds, frequency controlled, digital control panel Dough scraper with PT100 temperature control, shorter kneading time, faster dough flow, less dough heating, suitable for all types of dough, thanks to the gentle kneading, capacity in flour 150 kg bow ...

WP UC 80 spiral kneader, extendable with 2 bowls of 120 kg dough Dough formation with high water retention is excellent. High air intake during the kneading process results in a voluminous, excellent kneading result. No annoying rosette formation when kneading. Gentle dough handling during knead ...

WP UC 80 A spiral kneader extendable with 2 bowls for 120 kg dough formation of dough with high water binding is excellent high air intake during the kneading process gives a voluminous, excellent kneading result no disturbing rosette formation during kneading gentle dough treatment during knead ...