Dosing Group
After the success of our kneading machine series 5/C:
success determined by:
flexibility in managing completely different dough-types without any mechanical change
power and sturdiness such to be able to produce a dough-sheet that is directly utilizable from a large part of the production machines (machines for stamped pasta, nests, folded noodles, raviolis...),
after the success of the addition to the kneading machines of our centrifuge (MFA/800) designed according to our standard of a mechanics of great sturdiness and long life,...
.... almost naturally the design arises of the various sections of dosing flour, bran, water, egg and whatever else a modern dough can require.
To our well known mechanics is now added a software, integrated in the kneading machine, which becomes therefore an unique unity with its dosing group for the various ingredients and its centrifuge. One recipe with one touch-screen allows now the operator the maximum facility of use and memorization of recipes, that goes from the relationship among the ingredients to the demanded kind of kneading (that can vary from a very light level in case of flours to strong levels for brans of coarse granulometry), to the requested capacity in kg/h.
Now, we talk no more of a machine for kneaded or laminated pasta or for dough-sheets but of a "wide kneading machine" that is, of a machine that receives the ingredients and - performing a pre-stored recipe - produces a dough-sheet which is utilizable in a large part of the production machines.
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