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Model
Dough capacity
Width
Depth
Height
Weight
Bowl dim.
Bowl vol.
Power
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kg.
cm.
cm.
cm.
kg.
mm. Øxh
Lt.
Kw. |
IBT40/2V
40
61
86
134
290
540X292
67
1,75
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IBT50/2V
50
61
86
137
320
550X342
81
1,75
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IBT60/2V
60
61
86
144
350
550X392
95
1,75
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IBT80/2V
80
73
105
165
541
680X360
145
2,75 |
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Diving arm mixers are suitable for mixing dough for pastries, bread,
pizza and for any other product of the same consistency.
The operative system, simulating human hand movement, has been tried and
tested and is the most efficient system for processing unleavened dough.
The product obtained is homogeneous and perfectly oxygenated, without
warming the dough, ready for a perfect leavening.
The machine is equipped with two motors: a two-speed motor for the arm
movement and a constant-speed motor to move the bowl. Passing from the
first to the second speed, unlike one-motor machines, we obtain a higher
number of dives for each turn of the bowl. This characteristic reduces
the working time and oxygenates the dough better.
It is possible to set an automatic cycle: selecting a working time for
the first speed and one for the second speed, the machine will function
for the chosen times automatically going from the first speed to the
second speed, and stopping at the end of the cycle. After having
completed the operation, it is possible to easily extract the dough by
the simple use of a push button that jolts the bowl as it turns.
The heavy-duty structure is stove enamelled and has small overall
dimensions. All moving parts are mounted on ball bearings, which do not
require maintenance. The gears are built in a special cast iron and are
lubricated in an oil bath that makes the machine long-lasting and
silent. The bowl and the safety protection are in stainless steel. The
diving arms, one of which is adjustable in height, are built in special
high-resistant stainless steel.
The machine is assembled on wheels and manufactured according to CE
standards.
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