Máy tạo hình bánh mì tròn/dài

Eberhardt Universal VG

Bread round-moulding and long-moulding machine, manual operation, for all wheat and rye doughs with a rye content of up to 90% and a water absorption of 172%, Eberhardt spherical round-moulding principle with superimposed moulding motion, moulding stroke adjustable in 3 steps, round-moulding or precise transfer to long-moulding, long-moulding system with steplessly adjustable roller pair with Teflon running surface, dough feed on the right, Liftomat dough handling device for transferring dough from the dough divider to the round-moulding machine, S/N 4293706.
Kdodpfx Aszgtxkoltor

Tin đăng này được dịch tự động. Có thể có lỗi dịch thuật.