UZX-458HoReCa
Rotary bakery oven, electric, gas or diesel, 12–64 trays, RMX
Rotary rack oven for bakeries and pastry shops, from 12 to 64 trays, with electric, gas or diesel heating.
Equipment for bread, pastry and pizza production: electric and gas deck ovens, rack ovens, deck, Neapolitan and conveyor pizza ovens, tunnel and pita ovens, plus spiral, fixed-bowl and tilting mixers, planetary mixers, sheeters, pizza presses, dividers, rounders, moulders and proofers, including retarder proofers. For special products there are tortilla, flatbread, spring roll and wonton sheet, dumpling and gyoza, steamed bun, noodle, cookie, biscuit, cone and donut machines, plus chocolate tempering and enrobing machines.
Rotary rack oven for bakeries and pastry shops, from 12 to 64 trays, with electric, gas or diesel heating.
Modular electric deck oven with 1–4 decks and 2–18 trays, 6.6–50 kW, with digital temperature control and timer with alarm.
Modular gas deck oven (LPG or natural gas) with 1–4 decks and 2–18 trays, digital thermostat, optional baking stone and steam.
European-style electric deck oven in stainless steel, with 1–4 decks and 2–12 trays, 5.6–32 kW, with steam, baking stone and cabinet options.
Electric pastry deck oven with 400 × 600 mm trays included, 1–4 decks and 3–16 trays, 20–400 °C, glass doors and a light in every deck.
Electric deck oven combined with a proofer in a single body: 1–3 decks on top and a 5 or 10 tray proofer below, 4.8–14.8 kW, 220 V.
Commercial pizza oven with baking stone, electric or gas, with 1 or 2 chambers of 4 or 6 pizzas of 30 cm each, up to 450 °C.
Neapolitan dome pizza oven, electric (12 kW), gas or wood-fired, up to 500 °C, 800 mm deck, mosaic finish customisable with your logo.
Conveyor pizza oven with hot air, electric or gas, for pizzas up to 12, 18 or 32 inches.
Continuous baking tunnel oven, electric or gas, 2, 3 or 4 trays wide, for bread, pretzels, biscuits and pastry in high volume.
Rotary oven for pita, flatbreads and flat bread, gas or electric, with a 700–1300 mm turntable, infrared burners on top and a continuous burner below.
Commercial spiral dough mixer with double action and two speeds, 20 to 130 L bowl, from 8 to 50 kg of dough per batch.
Commercial spiral mixer for large bakeries, with a fixed 80–260 L bowl, 25–100 kg of dough per batch, two speeds and a mechanical timer.
Industrial spiral mixer with automatic tilting bowl, from 75 to 150 kg of dough per batch, with a microprocessor control panel.
Industrial spiral mixer with a removable bowl on wheels, from 130 to 380 L, for 50–150 kg of flour per batch, with double action and two speeds.
Commercial planetary mixer for confectioneries and pastry shops, with a 10 to 80 L bowl, all components in food-grade stainless steel, at 220 or 380 V.
Horizontal mixer for stiff doughs, fillings and dense mixtures, with a 15, 25 or 50 L bowl, 1.5–3 kW.
Floor-standing dough sheeter for puff pastry and pastry, with a 400–670 mm wide reversible belt, rollers adjustable from 1 to 50 mm and a version with cutter.
Stainless steel roller machine for rolling out pizza dough, for 10–30 or 10–40 cm bases, from 50–500 g dough balls, up to 250 pieces per hour.
Dough divider that splits one piece into 36 equal portions of 30–160 g, in an electric (RMK-36) or manual (RMK-36S) version.
Hydraulic dough divider for bread and baguettes, with 16 pieces of 125–1000 g or 20 pieces of 100–800 g, in 10–20 seconds per cycle.
Machine that divides dough and rounds the pieces in a single operation, with 10, 16, 26, 30 or 36 pieces of 20–300 g, automatic or semi-automatic.
Dough moulders: for baguettes (50–1250 g, 1200 pcs/h), for toast bread (10–1000 g, 1000–3000 pcs/h) and for small buns (30–350 g).
Commercial stainless steel dough proofer, from 5 to 32 trays, with hot air circulation, humidification with automatic water feed and a safety glass door.
Retarder proofer in 304 stainless steel, with 18, 32 or 36 trays, that cools, freezes and proofs, with an automatic program and a Secop compressor.
Refrigerated proofer for pastry and bakery, with refrigeration or freezing, 18 or 36 trays, microprocessor panel and fan-circulated cold air.
Continuous belt bread slicer for bakeries and factories: 10–25 loaves per minute, 1.5 kW, 220 V.
Chocolate tempering machine for chocolate shops and confectioneries, with vibrating table included, 10–25 kg/h (RM-CJ30) or 10–40 kg/h (RM-CJ60).
Chocolate enrobing line with an enrobing mesh and cooling belt, in four sizes, with speeds up to 2 m/min and 1.4–3 kW.
Automatic donut machine, electric or gas, with 1, 2 or 4 rows, from 500 to 7600 pieces per hour, with ring, ball or mochi molds.
Automatic machine for dumplings, pelmeni and gyoza, with conveyor, stainless steel, 8100 pcs/h (DP135) or up to 12,000 pcs/h (DP200), 14–16 g pieces.
Commercial machine for sheeting dough and cutting noodles, with 304 stainless steel rollers of 190, 240 or 290 mm, 1.1–2.2 kW, 220 V.
Compact 304 stainless steel machine that presses dough between two rollers into thin, round tortilla, chapati and roti, 30–60 pieces per minute, 0.4 kW.
Stainless steel machine for round or square spring roll sheets in the required size, 1800 pcs/h, electric or gas heating, 8 kW, with temperature control.
Stainless steel flatbread machine with multiple rollers for Arabic pita, flatbreads, pizza bases, crackers and dumpling wrappers, 80 kg/h, adjustable thickness 1–10 mm.
Automatic stainless steel machine for wonton and dumpling wrappers, round, square or special shape, 0.7–1.5 mm thick, 360 pieces per minute, 3 kW.
Compact stainless steel machine for Japanese dumplings (gyoza) of 17–30 g, with a mould that imitates hand pleating and a feeder that does not heat the filling.
Automatic machine for filled steamed buns (baozi) of 30–200 g, 2600 pieces per hour: the filling goes into the hopper and the buns come out ready-formed.
Automatic machine for ice cream cones and crispy egg rolls from thin batter sheets, with 6 or 9 rotating moulds, automatic dosing and baking, run by one person.
Cookie machine that extrudes the dough, with interchangeable moulds and adjustable thickness, 7, 10 or 13 nozzles, 100–400 kg/h, for 400 × 600 mm trays and larger.
Biscuit machine with an embossed roller (rotary moulder) for biscuits and soft cookies, with size, shape, thickness and pattern to order, 250 or 500 kg/h, run by one person.