The most important time for producing quality bread is the time the dough is waited in the curing chambers. İt is possible to get continuously Standard and quality bread, because the temperature and moisture ratios are keep stationary in curing by automatically controlled climate units.
|
Model |
Unit |
MMKU 100 |
|
Capacity |
m3/h |
10 |
|
Humidity Ranfe |
% |
60/90 |
|
Heating Range |
C° |
0 - 40 |
|
Water Entrance |
inches |
1/2 |
|
Width |
mm |
580 |
|
Length |
mm |
185 |
|
Height |
mm |
1550 |
|
Elekctric Powe |
kW |
6,5 |
|
Weight |
kg |
50 |
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