máquinas de panadería bakery machines -...
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Máquinas de panaderíaBakery machines
2
Máquinas de panaderíaBakery machines
Stablished in 1981, our experience within the sector allows us to develop the most suitable machines to help the baker to produce high quality bread, enabling and repecting the bread making process.
In Zelaieta you will find the help the professional baker needs: reliability, compromise, advising and service, from our professional team.
Thank you to rely in us.
Divider PTZ ...............................................................................................................................................03
Divider PTZ CC ...................................................................................................................................04
Portion cutter CC GuIlloTIn .......................................................................................05
Pre-fermentation Proofer CTZ ...................................................................................06
Moulder FTZ-600-DR and FTZ-750-DR ......................................................07
Moulder FTZ-700S .........................................................................................................................08
MaxI MIxTa KoMPaCT ............................................................................................................09
MaxI MIxTa MoDulaR ..........................................................................................................10
TxI-BI-lInE group .........................................................................................................................11
Moulder Tx-RElax auToMaTIC ...............................................................................12
SEMIauToMaTIC GRouPS with horizontal and vertical moulder ............................................................................13
Divider for high fermented dough Txa-MInI ..........................................14
Divider for high fermented dough Txa-Man-Roll ....................15
Divider for high fermented dough Txa-MInI-ToP ..........................16
Divider for high fermented dough Txa-Roll-ToP 800 .........17
Divider for high fermented dough Txa-Roll-ToP 1000 .....18
Divider for high fermented dough Txa-auT-Roll .......................19
INDEX page
3
H
A
L
B B1
A1
•Unique,different,accurate.•Theabsorptionofthedoughvariesdependingonthe
WT, avoiding damage and degassing of the dough.•Manufacturewithoilsystem,withthepossibilityof
non oil system, for small productions.•Piececounterwithautomaticstop.
Optional:•TwinpistonDividerPTZ-2P(35-300g)3.600p/h.•Spiraldoughfeeder(fortoughordrydough).•Longerroundingbelt.•Electricwtcontrol.•ElectronicvariatorPTZ-VE(900to2100p/h).
Divider PTZ
adjustable rounding system
Spiral dough feeder
MODEL DIMENSIONS (mm)
A A1 B B1 L H
PTZ 700 550 850 950 1.700 depending on the hopper
MAX. HEIGHTdepending on the hopper’s capacity
hopper kg h mm
45 1.445
80 1.550
150 1.550
200 1.650
PRODUCTIONFIXED SPEEDY
PTZ-20 1.200 p/h
PTZ-25 1.500 p/h
PTZ-30 1.800 p/h
PTZ-35 2.100 p/h
PTZ-VE 1.200-2.100 p/h
WT RANGEPISTON Ø80 35-300 gr
PISTON Ø90 45-400 gr
PISTON Ø110 65-650 gr
PISTON Ø120 100-1.000 gr
PISTON Ø130 150-1.300 gr
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H
A
L
B B1
A1
•Machinedesignedtoloadhighhydrated(68-80%water)pieces.
•WTrange:1600-2500g.
•Piececontroller,necessaryfortheautomatic loading of the container.
•Usualloadingway:usingcontaineronebyone or motorized 1 m belt.
Optional:•3or4msynchronizedwithPTZ-CC,
automatically loading the containers placed inthebelt(between3and6containers).
Divider PTZ-CC
electromechanical control
Optional:1 container vertical table3 to 6 containers horizontal table
MODEL DIMENSIONS (mm)
A A1 B B1 L H
PTZ 700 550 850 950 1.700 depending on the hopper
Control panel through automat
5
•ThedoughportioncutterCCGUILLOTINisdesigned to load only 60 x 40 cm containers.
•TheWTrangeofthepiecegoesfrom7900to8500 g.
•Suitablefor60-85%hydrateddough.
•Compact,noiselessandeasytouse.Suitableto produce ciabatta bread, rustic bread and all types of bread which need resting time.
•Hopper’scapacity150kg.
Portion cutter CC GuIllOTIN
MODEL DIMENSIONS (mm)
Height Width Depth
CC Guillotin 1.650 800 1.000
6
AB
C
D
Pre-fermentation Proofer CTZ
Turning system•Accurateandpreciseload-unloading.•Electricflourduster,onebyone.•Suitableforalltypeofdough,includinghighhydratedones(upto75%).
•WTrange:40-650g.•Littlemaintenance.•Left-rightloading,frontorback.
Optional•Specialpocketsfor1000gandupto1300g
pieces.•Extraflouringsystemforhighhydrateddough60-75%orlongrestingtime.
simple depth rangemOdel CapaCitY dimensiOns mm pOWer a B C d
CtZ-100 100 990 540 2.500 1.020 0,5 HP
CtZ-125 125 1.130 540 2.500 1.020 0,5 HP
CtZ-150 150 1.270 540 2.500 1.020 0,5 HP
CtZ-205 205 1.550 540 2.500 1.020 0,5 HP
CtZ-280 280 1.970 540 2.500 1.020 0,5 HP
double depth rangeModel CapaCItY dIMenSIonS mm poWer a b C d
CtZ-145 145 850 1.050 2.500 1.530 0,50 HP
CtZ-185 185 990 1.050 2.500 1.530 0,50 HP
CtZ-245 245 1.130 1.050 2.500 1.530 0,50 HP
CtZ-295 295 1.270 1.050 2.500 1.530 0,75 HP
CtZ-395 395 1.550 1.050 2.500 1.530 0,75 HP
CtZ-545 545 1.970 1.050 2.500 1.530 1,00 HP
CtZ-810 810 1.970 1.050 2.500 1.530 1,00 HP
Simple depth big weightS max. weight
CtZ-230 1.970 540 2.500 1.020 1.050 gr
CtZ-185 1.970 540 2.500 1.020 1.200 gr
CtZ-164 1.970 540 2.500 1.020 1.350 gr
double depth big weights Max. weight
CtZ-446 1.970 1.050 2.500 1.530 1.050 gr
CtZ-365 1.970 1.050 2.500 1.530 1.200 gr
CtZ-316 1.970 1.050 2.500 1.530 1.350 gr
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•Horizontaltypemoulder,withinletbelt,3adjustable laminating rollers.
•Stretchingofthepiecebymeansof2independent adjustable boards with returning system. The piece is placed in a belt called, collecting belt, very slow, from which the operator pics it up.
•Excellentresultswithanytypeofdough.
•Maximumproduction:2000pph.
Optional:•Flourdusterforhighhydrateddough.•Dynamic:Firstdynamicstretching.
Moulder FTZ-600S-DR and FTZ-750S-DR
Types of bread
MODEl DIMENSIONS (mm)
POWER A B C D E
FTZ-600 2.000 1.020 600 810 410 1HP
FTZ-750 2.500 1.140 750 950 630 1HP
Stretching through adjustable boards, like pointed ends bread also adjustable.
Moulder FTZ-600S-DR DYnaMIC with cutting system for small bread.
first dynamic stretching.
Belt turning on the oppositeway(better
stretching).
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E
D
B
C
A
Types of bread
MODEl DIMENSIONS (mm)
POWER A B C D E
FTZ-700-S 1.000 1.000 1.460 1.400 1.200 0,75HP
•Verticaltypewith:feedingBelt,prelaminationRoller,teflonedlaminationrollers,removablecollecting belt, etc.
•Porgressivestretchingspecialforbaguetteandhydrated bread.
•Eastandquickchangeofthebelts.•Max.productionperhour1500pieces.•Weightrange60-1000g
Moulder FTZ-700S
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MAXI MIXTA KOMPACT
700 mm
1.100 mm
1.800 mm
1.60
0 m
m
2.550 mm
5.500 mm MAXI STANDARD
6.500 mm MAXI MIXTA KOMPACT
1.550 mm
CTZ
PTZ
MAXI MIXTA KOMPACT
MAXI M
IXTA
KOM
PACT
CTZ
PTZ
MAXI M
IXTA
KOM
PACT
MAXI M
IXTA
KOM
PACT
•Automaticline,designedtoproduce baguette, standard bread, ½ baguette, small bread, rustic bread with pointed ends, etc.
•Automaticpanning,intoatray,corrugatedtray,flattrayorboard.
•Itsspecialprocessandgoodtreat to the dough, allows to produce high quality bread.
•Ithasacuttingsysteminto:2,3,4, 5, or 6 pieces. accurate and high quality bread after baking.
•Thealreadycutpiecesareseparate by some adjustable mobile bands.
•Widthoftheloadingarea: 1150 mm max.
•Maximumproduction:2000pphindividual piece.
•Cuttedpieces:3500to9000pph.
Types of bread
aSSEMBlY oPTIonS
10
Cámara CTZ
Divisora PTZ
10.500 mm
700
mm
CTZ PTZ
9.000 mm
2.70
0 m
m
CTZ
PTZ
2.200 mm
8.50
0 m
m
CTZ
PTZ
MAXI MIXTA MODulAR
•Automaticline,designedtoproducebaguette, standard bread, ½ baguette, small bread, rustic bread with pointed ends, etc.
•Automaticpanning,intoatray,corrugatedtray,flattrayorboard.
•Itsspecialprocessandgoodtreatto the dough, allows to produce high quality bread.
•Ithasacuttingsysteminto:2,3,4,5,or6 pieces. accurate and high quality bread after baking.
•Thealreadycutpiecesareseparateby some adjustable mobile bands.
•Widthoftheloadingarea:1150mmmax.
•Maximumproduction:2000pphindividual piece.
•Cuttedpieces:3500to9000pph.
Types of bread
aSSEMBlY oPTIonS
MAXI MIXTA MODULAR MAXI MIXTA
MODULAR
MAXI M
IXTA
M
ODULA
R
Maxi Mixta Modular 7.500 mm
11
4.000 mm
2.000 mm
2.000 mm
5.500 mm
1.500 mm
3.20
0 m
m
FTZ-600
FTZ
-600
PTZ 2 PIsT.
CTZ TXI-BI
•ThisGroupehasbeendesignedfor small pieces of bread: long shape(petitpain,smallrollsin pointed ends, ½ baguette, baguetteetc)androundshapethanks to a system incorporated to the divider.
•Possibilitytoaddamini-rounder,after the resting time in the proofer.
•WTrange:35and300g.
•Moisturizingpercentage:55-70%.
•Restingtime:4minutes.
•Max.production:3500pph.
TXI-BI-lINEGroupe
Types of bread
aSSEMBlY oPTIonS
121.000 mm
1.230 mm
1.540 mm
700 mm
2.400 mm máx.
4.080 mm
5.200 mm máx.
•TheTXmachineisdesignedtoonebyone, load atuomatically into trays or boards.
•Ithasalittleresting,afterthefirstmould, which allows a better stretching of the product, without damage the piece.
•Suitableforhydrateddough(65-75%),“Gallego” type bread, for standard bread “pistola” type, standard bread and candeal(refined).
•Maximumproduction:•Smallpiece,upto150g.•2000pphaprox.(TwinpistonDivider):
– 200 to 400g piece.– 1750 pph aprox.
Moulder TX-RElAX AuTOMATIC
Types of bread
13
Semiautomatic Groupe with horizontal moulder
Semiautomatic Groupe with vertical moulder
•Groupetoproducealltypeofbead,pointedendsbreadincluding.•Manuallycollecttheproduct.•Max.Production:2100pph.•Thegroupecanbeassembledinmanypositions.•Floorspace:6m2.
•Groupetoproducealltypeofbread.•Manuallycollecttheproduct.•Max.production:1800pph.•Thegroupecanbeassembledinmanypositions.•Floorspace:5m2.
14
1.440 mm
985
mm
700 mm
3.000 mm
840 mm
Divider for fermented dough TXA-MINI
•Machinedesignedtoproducehighhydratedbread(70-90%water).
•Duetoitsspecialprocess:toughflour,important resting time, less damage when cutting, etc., permits to produce high quality bread and several shapes.
•WithintheTXA-MINIthepieceofdoughhas to be spead manually.
•Afterthedivision-mouldautomatically,the collecting of the product is manual.
•Typesofbread:theclassicCiabattain all its shapes: baston, baguette, sandwich, small, pointed ends, etc.
longitudinal cutting disks and transversal cut guillotine.
Fluted lamination roller
Types of bread
15
1.500 mm
1.100 mm
1.000 mm
3.900 mm
700 mm
Divider for fermented dough TXA-MAN-ROll
•Machinedesignedtoproducehighhydratedbread(70-90%water).
•Duetoitsspecialprocess:toughflour,important resting time, less damage when cutting, etc., permits to produce high quality bread and several shapes.
•WithintheTXA-MINIthepieceof dough has to be spead manually.
•TheTXA-MAN-ROLLhasa“multiroller”, to laminate and spread the piece of dough, giving the dough an extra 40-50%strength.Thecollectionofthe product already cut-mould is manual.
•Typesofbread:theclassic“ciabatta” in all its shapes: baston, baguette, rustic with pointed ends, minis, etc.
longitudinal cutting disks and Transversal cut guillotine.
Multiroll system
Control panel by automat
Types of bread
16
3.300 mm
1.300 mm
980 mm
1.100 mm
Divider for fermented dough TXA-MINI-TOP
•Machinedesignedtoproducehighhydratedbread(70-90%water).
•Duetoitsspecialprocess:toughflour,importantresting time, less damage when cutting, etc., permits to produce high quality bread and several shapes.
•Afterprogrammingthemachine,theTXA-MINI-TOPand having unload the piece of dough into the inlet belt, spread the dough, the machine divides and cut several types of bread.
•Aftercuttingpiecesareseparatedindifferentvariable ways and automatically panned in tray or board, manually handling the trays.
•Controlthroughautomat,whichallows16differentprograms.
•Themachinestellswhenthedoughisfinishedtojoint the following one.
•Trayorboarddimensions:500-800mmmax.•Typesofbread:theclassicciabattainallits
shapes: baston, baguette, rustic with pointed ends, minis, etc.
•Longitudinalcuttingdisksandtransversalcutguillotine.
longitudinal cutting disks and Transversal cut guillotine LaminatedflutedrollerTypes of bread
17
4.000 mm
700 mm
950 mm
1.150 mm
1.000 mm
Divider for fermented dough TXA-ROll-TOP 800
•Machinedesignedtoproducehighhydratedbread (70-90%water).
•Duetoitsspecialprocess:toughflour,importantresting time, less damage when cutting, etc., permits to produce high quality bread and several shapes.
•TheTXA-ROLL-TOP-800hasa“multiroller”whichlaminates and extends the dough, which has been alreadyunloadedtothebeltandgives40-50%extralength to the dough.
•Aftercuttingpiecesareseparatedindifferentvariableways and automatically panned in tray or board, manually handling the trays.
•Controlthroughautomat,whichallows16differentprograms.
•Themachinestellswhenthedoughisfinishedtojointthe following one.
•Trayorboarddimensions:500-800mmmax.•Typesofbread:theclassicCiabattainallitsshapes:
basto, baguette, rustic, rustic with pointed ends, minis, etc
longitudinal cutting disks and Transversal cut guillotine Multiroll system
Types of bread
18
5.000 mm
950 mm
700 mm
1.050 mm
1.600 mm
2.500 mm
•Machinedesignedtoproducehighhydratedbread (70-90%water).
•Duetoitsspecialprocess:toughflour,importantresting time, less damage when cutting, etc., permits to produce high quality bread and several shapes.
•TheTXA-ROLL-TOP-1000hasa“multiroller”whichlaminates and extends the dough, which has been alreadyunloadedtothebeltandgives40-50%extralength to the dough.
•Aftercuttingpiecesareseparatedindifferentvariable ways and automatically panned in tray or board, manually handling the trays.
•Controlthroughautomat,whichallows16differentprograms.
•Themachinestellswhenthedoughisfinishedtojoint the following one.
•Trayorboarddimensions:600–1000mmmax.•Typesofbread:theclassicCiabattainallitsshapes:
basto, baguette, rustic, rustic with pointed ends, minis, etc
Divider for fermented dough TXA-ROll-TOP 1000
Different width and 4 cutting sets block
Multiroll system
Cutting set: transversal and with pointed ends
Types of bread
Guillotine
192.000 mm
1.000 mm
1.250 mm
1.250 mm
Divider for fermented dough TXA-AuT-ROll
•Machinedesignedtoproducehighhydratedbread(70-90%water).
•Duetoitsspecialprocess:toughflour,importantresting time, less damage when cutting, etc., permits to produce high quality bread and several shapes.
•TheTXA-AUT-ROLLhasa“multiroller”whichlaminates and extends the dough, which has been already unloaded to the belt and gives 40-60%extralengthtothedough.
•Thelongitudinalcutprocess,separationof the pieces through bands, guillotine section…,(transversalcut)andloadingoftheproductintoboardortray(flatorcorrugated),iscarriedoutautomatically.
•Typesofbread:theclassicCiabattainallits shapes: basto, baguette, rustic, rustic with pointed ends, minis, etc. adjustable laminate-spread
multiroller system
longitudinal cut
Types of bread
Guillotine
7.000 mm
Máquinas de panaderíaBakery machines
BºZalain,nº19-31780BERA(Navarra)SpainTel.: +34 948 631 004 - Fax: +34 948 631 [email protected] - www.zelaieta.com