or Connect
ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Small Appliances › Specialty Appliances › Rondo Artisanal doughband production: Econom

Rondo Artisanal doughband production: Econom

This item needs more info! Review It Add To a List
Rondo Artisanal doughband production: Econom
By:
Description:

Whether as a table model or with a mobile base, the Econom is the ideal machine for hotels, restaurants, pizza shops and canteen kitchens, but also for small artisanal bakeries and confectioners. It goes without saying that you can use the Econom to sheet all types of dough with high precision. We solve your space problems The Econom is particularly compact and fits in any bakery, no matter how small. After use, simply fold up the working surfaces and push the Econom to one side, freeing up valuable space for other work. Clean work Rollers that are clean at all times are a requirement for non-disruptive work. This is why Rondo Doge uses a special proven scraper system that reliably removes leftover dough and flour. This means that delicate or extremely thin doughs do not break either. As a matter of course, the scrapers can be removed for cleaning with a few simple hand movements and without tools. Produce consistent pastries easily The ergonomic roller adjustment lever permits you to work without fatigue and with minimum effort. The final thickness limit stop makes it very easy for you to set the desired final thickness. Your doughs have the same final thickness at all times and your products are the same size and weight. Ergonomic work The modern design of the Econom enables more or less fatigue-free work. All control elements are arranged in such a way that they are easy to reach and operate without effort. The Econom is robustly built, with important components such as the machine tables made of stainless steel. Easy to clean and hygienic The hygienic design of the Econom means it is quick to clean. It has smooth and easy-to-clean surfaces. For example, the motor is completely covered by the flour dish and the final thickness limit stop is integrated in the housing. Technical Data STM 5303 SSO 5304 Substructure Bench A-frame Table width 487 mm 487 mm Width of conveyor belts 475 mm 475 mm Table length overall 1550 mm 2060 mm Roller length 500 mm 500 mm Roller gap 0,3 - 30 mm 0,3 - 30 mm Roller gap reduction manual manual Speed of discharge conveyor 50 cm/s 50 cm/s Required floor space: - in working position, catch pans extended 1040 x 1550 mm 1045 x 2500 mm - in resting position 1040 x 815 mm 1045 x 1100 mm Rated power 0,75 kVA/0,5 kW 0,75 kWA/0,5 kW Supply voltage 3 x 200-460 V, 50/60 Hz 3 x 200-460 V, 50/60 Hz 1 x 200-230 V, 50 Hz 1 x 200-230 V, 60 Hz 1x 110 V, 60 Hz Weight 80 kg 145 kg

Details:
DetailValue
Models:
Model Name/TypeMPNEAN/UPC
ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Small Appliances › Specialty Appliances › Rondo Artisanal doughband production: Econom