An efficient lamination
The dough is introduced in the head of Minipan through a rolls ladder. Here, three adjustable rolls provide for its lamination and confer it a firm thickness. Then, a fourth stainless steel roll conveys the dough from the head towards the blades which cut the dough into strips, ready to be formed in “Ferrara” bread.
A consolidated mechanism
The strips of dough are conveyed by a moveable belt towards the “Ferrara” bread forming mechanisms. The speed of the belt is adjustable at any time, in order to allow high weight and form variations of the “Ferrara” bread. The strips are calibrated by forming “boxes” to be then treated by buffers in food rubber. The typical helicoidal form of the “Ferrara” bread is obtained through a special mechanism called “the hand” for its efficiency in substituting the man’s work.
Electronic control, easy control
A sophisticated electronic brain consents the maximum control of Minipan Inox in all its functions allowing the maximum versatility in the “Ferrara” bread realisation. From the quantity of dough to the number of helices, from the form of the “Ferrara” bread to the cycle duration, everything is controllable and modifiable in real time, also with working machine.
