Налични са с купи /съдове/ от 300 до 1000 кг.
Based on the well-known Hydra concept, Sancassiano has designed a new horizontal mixing system.
Here are the main features of this system:
- The dough can be cooled down to 8-10°C by a refrigerated water/glycol mix re-circulating in the jacket of the mixing chamber.
- Pressure/vacuum mixing improves the characteristics of the dough, keeping under control the extensibility, the oxidation process and the texture of the final product.
- The gluten development is assured by this innovative mixing action which guarantees very low levels of aW (Activity Water Parameter).
- The incorporation of inclusions such as fruit, raisins, chocolate chips, olives is immediate and delicate, without damaging the inclusions or colouring the dough.
- During the discharge phase the bowl is positioned at the optimum angle and the twin arms work in discharge motion, ensuring the fast and clean ejection of the dough.
