Benier, Mecatherm, Sancassiano Baguette production line

Years: ranging from 1997 till 2002
Capacity: Up to 2800 full baguettes, par baked

Consisting of:
2 pc. Sancassiano SE Spiral mixers:
• Single spiral
• Movable bowl, capacity 200 kg of dough (1997 and 2000)
• Sancassiano ER1 bowl lifter (2001)

Benier SOT S50 dough divider (2000)
Benier intermediate proofer (2000)
Benier FR moulder (2000)
Benier centering device (2000)
Benier final longmoulder with depositing device (2000)
Mecatherm final proofer:
• 9 modules, capacity 630 trays, 1 hour and 50 minutes proofing time at 350 trays per hour (2002)
Mecatherm scoring unit (2002)
Mecatherm FTC oven:
• 3 modules, 84 trays capacity, 14,4 minutes baking time (2002)
Mecatherm ambient cooler:
• 2 modules, capacity 104 trays (2002)
Mecatherm freezer:
• 5 modules, capacity 210 trays, 36 minutes
• Including freezer plant, evaporators and condensors (Baltimore and Vilters) refrigerant (2002)
Mecatherm push of depanner (2002)
Including packaging machine

Incl. full set of trays
Electrical 3 x 400 V – 50Hz