Pastry brake competitive advantages

PASTRY BRAKECOMPETITIVE ADVANTAGES

INCREASED PRODUCTIVITYResulting 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 VERSATILITYPossibility 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;

PASTRY BRAKE COMPETITIVE ADVANTAGES

LESS ENERGY CONSUMPTIONMotors with higher energy efficiency;

HIGHER LABOUR SECURITY, HIGHER LABOUR PROTECTIONSecurity bars for occupational accidents/labour accidents/workplace accidents prevention;

HIGHER HYGIENIZATION, HIGHER FOOD SAFETYSheeting 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;;

PASTRY BRAKE COMPETITIVE ADVANTAGES

HIGHER EQUIPMENT DURABILITYpossibility of stowage vertically uniting the 2 tables;

SPACE REDUCTIONcompact equipments;

PASTRY BRAKE COMPETITIVE ADVANTAGES