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BYJB 300 Croissant line can produce croissant and puff bread.
1.The fat pump produces a perfect layer of fat, shortening, butter or margarine. As a feature the nozzle can be equipped with a thickness adjustment.
2.The basis of the pastry is created by means of driven folding belts. All fat is incorporated within the dough sheet.
3.Quality of the final product: this is what it is all about. Through gentle gauging of dough thickness with specific rollers the laminator guarantees a perfect end result.
4.Direct drive indicates that motors are directly mounted on the roller shaft. Usage of chains is kept to a minimum. Free space underneath the sheeting rollers; no drives or other components. Easy to maintain: all cleaning positions are easily accessible; hazardous positions are guarded.
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