Continuous process portioning
The BM/2/AS was the first continuous process portions making and rounding machine, designed for the pizzerias world with cooled loaf leavening.
You introduce up to 30-35 kg unleavened dough in the top hopper and choose the appropriate cone and bell according to the wished weight, the portions you obtain are well dosed and rounded, ready for the following leavening phase.
The loaf weight can be between 50 and 300 g with a maximal tolerance of 10%.
The spread depends on the weight of the chosen portion and on the weight of the dough remaining in the hopper. To keep the same pressure at very good levels, the ideal production process provides for the steady supply of dough during the process. To give to the obtained balls more homogeneity and compactness, is advisable, especially in case of cooled processing, a second working only in the rounding machine.
The BM/2/AS is delivered with standard equipment of 1 cone and 1 bell. The productivity per hour reaches 1200 balls/hour.
Download Brochure