Pastry brake competitive advantages

1. DOUGH SHEETER
COMPETITIVE
ADVANTAGES

2. INCREASED PRODUCTIVITY
Resulting of a quickest pastry brake process witch allows
working time reduction (1 to 20 speeds);
BETTER QUALITY
Higher precision in the pastry brake process allowing more
homogeneous doughs with minimum thickness of 1mm to
40mm;
INCREASED VERSATILITY
Possibility of different sizes/dimensions tables replacement,
adjusting to new manufacturing requirements (removable
tables); possibility of adding cutting rollers (customized to
product recipes);
LOWER PHYSICAL EFFORT
Possibility of working with foot and/or hand controls (right or left)
avoiding unnecessary and time-consuming movements;
DOUGH SHEETER COMPETITIVE ADVANTAGES

3. LESS ENERGY CONSUMPTION
Motors with higher energy efficiency;
HIGHER LABOUR SECURITY, HIGHER LABOUR
PROTECTION
Security bars for occupational accidents/labour
accidents/workplace accidents prevention;
HIGHER HYGIENIZATION, HIGHER FOOD SAFETY
Sheeting rollers, lower scraper, dough collectors, flour container
and other components in contact with food in stainless steel
AISI304; easy maintenance and cleaning allowing the residues
and dust removal; elevated structure for easy pavement
cleaning;
DOUGH SHEETER COMPETITIVE ADVANTAGES

4. HIGHER EQUIPMENT DURABILITY
possibility of stowage vertically uniting the 2 tables;
SPACE REDUCTION
compact equipments;
DOUGH SHEETER COMPETITIVE ADVANTAGES