Seewer Rondolino

Seewer Rondo Rondolino

Condition: used, Year of construction: 1999, Rondo Doge Rondolino make up pastry line year of build 1999 table length overall 380cm conveyor belt width 635mm cutting station filling depositor Hjdpfx Aoxvx Tfsi Tsw guillotine ZGM635.A pictures BEFORE cleaning

Condition: used, Year of construction: 2002, Pastry line / Processing line Rondo Jumbolino SPF 610 C Year of manufacture: 2002 Condition: functional Includes: cutting rollers, folding shoes, accessories, etc. Double cutting station Dough scrap/waste remover with collection container Spraying device Pneumatic filling device Hsdpfxsz A Spdj Ai Tjw Spreading device Infeed roller Guillotine Belt running direction: left Belt width: approx. 640 mm Overall length: approx. 8250 mm

Condition: used, Year of construction: 1998, Cutting table Seewer Rondo SFT362.A23, fine pastry line. The robust construction made of stainless steel, used in the sheeting machines and cutting tables, guarantees a long service life. Hodpfxoz A Sn To Ai Tow Condition: cleaned & inspected Total length approx. 360 cm Belt speed adjustable Includes various cutting rollers Year of manufacture: 1998 Four time-saving steps: 1. The dough is gently rolled out and wound onto the sheeting machine. 2. You place the dough strip onto the cutting table, where it is unwound again. 3. The dough strip is cut into the desired shape. 4. You fill and fold the pastries on the cutting table.

Condition: used, Year of construction: 2005, functionality: fully functional, input voltage: 400 V, RONDO SCM 50 Croissomat – Automatic croissant line Compact, professional line for cutting, separating, and automatically rolling croissants from a sheet of dough. Production up to 4,500 pieces/hour, depending on the format. Working width approx. 530–560 mm Automatic cutting of triangles Hedpfxez Aux Do Ai Tjw Interchangeable dies according to the desired format Automatic separation of rows Automatic transfer to the rolling unit Adjustment of croissant tightness Suitable for different croissant formats and rolled products Belt speed up to 9 m/min Compact design, ideal for high-volume artisan bakeries and semi-industrial facilities.

Year of construction: 2009, condition: ready for operation (used), A double-sided trolley cooling system Werner & Pfleiderer for bread production is available. Refrigerant: R404A, refrigerant type: HFC, minimum temperature: -25°C, design temperature low pressure/high pressure: -45°C/50°C, design pressure low pressure/high pressure: 16bar/28bar, internal dimensions X/Y/Z: 1800mm/1200mm/1900mm. Machine dimensions X/Y/Z: approx. 2750mm/2200mm/3150mm. Baguette target temperature/cooling time: -20°C/28min, bread roll target temperature/cooling time: -20°C/14min, pretzel target temperature: -14°C. Documentation available. An on-site inspection is possible. Hjdpfjzdknqsx Ai Tsw