Cutting unit for high-yield tin loaves
Bakeries aiming to improve the efficiency of tin loaf production need precise portioning devices. Issues with dough viscosity and achieving accurate portions can complicate the process, leading to inconsistent product quality and excess waste.
Portion dough accurately and efficiently
The SE 443, developed by Handtmann, is designed for high-yield production of tin loaves. Used in conjunction with a VF 800 portioning system, it is tailored for various bread types such as wholemeal, rye, mixed rye, and gluten-free doughs. The SE 443 facilitates cost-effective, oil-free portioning directly into moulds or baking tins, ensuring high precision and minimizing waste. This system boasts a portioning capacity of up to 40 portions per minute, enhancing throughput. With a filling width of up to 300 mm and tin height compatibility of up to 160 mm, the SE 443 caters to diverse bakery requirements. Additionally, the servo-controlled drive technology supports high portioning capacity, while the option for full wet cleaning ensures compliance with hygiene standards.
Benefits
- Precise portioning of low viscosity dough
- Cost savings with oil-free operation
- High throughput with 40 portions per minute
- Adaptable for various bread types including gluten-free
- Easy maintenance with full wet cleaning capability