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FBM Maestria Chocolate Coating Machine & Sollich MK420 Cooling Tunnel
- Current bid
- Status
Lot specifications
- Quantity
- 1
- Margin
- No
- Brand
- FBM & Sollich
- Type
- Maestria & MK 420
- Year of build
- 2008
- Capacity .
- 160kg
- Electric connection
- 380V
- Own weight
- 750kg
- Terms of delivery
- Ex foundation-unpackaged
Description
FBM Coater
• Year of construction: 2008
• Model: Maestria
• Working width: 400 mm
• Dimensions: 1300 mm x 1100 mm x 1600 mm
The machine is controlled by a special electronic control system that performs the following functions:
• Control of melting and tempering temperatures
• On/off functions
• Control of the "night cycle"
The technology of continuous temperature control consists of three separate systems:
1. Liquid heating (water + food-grade glycol)
2. Temperature control of the temperature curve (gas)
3. Final tempering point (pre-crystallization)
Advantages:
• Fast times and high accuracy in the tempering process
• Selection of different tempering curves depending on the type of chocolate:
•Dark chocolate
•Milk chocolate
•White chocolate
• Automatic screw reversal system to reduce chocolate change and waste
• Easy disassembly system
Specifications:
• Pre-crystallization process: 3-stage continuous temperature control
• Tank capacity: 60 kg
• Chocolate transport: removable auger
• Melting system: closed circuit – Bain-Marie (water/glycol)
• Productivity: from 160 kg/h (depending on the type of processing)
• Consumption (average): 3.3 kW
• Voltage: 220 or 380V / 50 or 60 Hz / three-phase
• Weight: 360 kg
SOLLICH cooling tunnel
• Type: MK 420
• Year of construction: 1986
• Voltage: 380 V, 3 phases, 50 Hz
• Power: 3.5 kW
• Working width: 500 mm
Dimensions (individual components):
• 1x: 2050 mm x 600 mm x 800 mm
• 1x: 2000 mm x 700 mm x 800 mm
• 2x: 1200 mm x 800 mm x 800 mm
• 1x: 1000 mm x 700 mm x 1100 mm
• 1x: 700 mm x 650 mm x 1000 mm
• Year of construction: 2008
• Model: Maestria
• Working width: 400 mm
• Dimensions: 1300 mm x 1100 mm x 1600 mm
The machine is controlled by a special electronic control system that performs the following functions:
• Control of melting and tempering temperatures
• On/off functions
• Control of the "night cycle"
The technology of continuous temperature control consists of three separate systems:
1. Liquid heating (water + food-grade glycol)
2. Temperature control of the temperature curve (gas)
3. Final tempering point (pre-crystallization)
Advantages:
• Fast times and high accuracy in the tempering process
• Selection of different tempering curves depending on the type of chocolate:
•Dark chocolate
•Milk chocolate
•White chocolate
• Automatic screw reversal system to reduce chocolate change and waste
• Easy disassembly system
Specifications:
• Pre-crystallization process: 3-stage continuous temperature control
• Tank capacity: 60 kg
• Chocolate transport: removable auger
• Melting system: closed circuit – Bain-Marie (water/glycol)
• Productivity: from 160 kg/h (depending on the type of processing)
• Consumption (average): 3.3 kW
• Voltage: 220 or 380V / 50 or 60 Hz / three-phase
• Weight: 360 kg
SOLLICH cooling tunnel
• Type: MK 420
• Year of construction: 1986
• Voltage: 380 V, 3 phases, 50 Hz
• Power: 3.5 kW
• Working width: 500 mm
Dimensions (individual components):
• 1x: 2050 mm x 600 mm x 800 mm
• 1x: 2000 mm x 700 mm x 800 mm
• 2x: 1200 mm x 800 mm x 800 mm
• 1x: 1000 mm x 700 mm x 1100 mm
• 1x: 700 mm x 650 mm x 1000 mm
