Home
Sales Program
Storage, preparation and dosage of raw materials
Flour
Water
Kneading
Dough dividing
Rounding
Interphase resting
Moulding
Fermentation chambers
Classic fermentation chambers
Delayed, controlled fermentation chambers
Baking
Deck ovens
Rotary ovens
Convection ovens
Cooling technique, proofers
Shock chambers for trays and for trolley with trays
Cooling chambers
Sweet program equipment
Sheeters
Planetary mixers
Cream cooking machines
Deep fryers
Balloon beaters
Jam and cream dosing
Other equipment
Baskets washing machines
Thermo crates
Bread cutting machines
Crumbs machines
Baking dish cleaning machines
Pasta making machines
Packing machines
Machines for filled products
Small tools
Used and restored equipment
Used equipment
Restored equipment
Service
Contacts
Dough Dividing
Dividing machines
Manual
Semi-manual
Automatic
Volumetric CIBERPAN, with prerounder device (up to 65% of water) or without for soft dough (up to 85% of water)
