Sausainių kočiojimo ir pjaustymo sistema

Gorreri Layer Cake & Swiss roll line

GORRERI – Fully Automatic Biscuit & Swiss Roll Production Line – 500 kg/h

Products & Capacities:
- Small Layer Cakes – 14,000 units/h – 38×80×H25 mm
- Mini Rolls – 9,600 units/h – ø30+35×80 mm
- Swiss Rolls – 2,000 units/h – ø65+35×70×160 mm

Included Machinery & Modules:
- Combined Pre-mixer & Turbo Mixer Unit (GMG500)
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- Water Chiller with Piping
- Sponge Cake Dough Extruder (ERG600)
- Tunnel Oven, Cyclothermic, 16 m × 0.6 m (Silver TC, 2 zones)
- Wire Mesh Cooling Conveyor (NRG600 – 24 m)
- Working Conveyor for Biscuits (BLPG600 – 16 m)
- Acceleration Conveyor (NAG600)
- Longitudinal Slicer (TLG600)
- Syrup Dispenser (DIBG600)
- Jam Pump (PMG600)
- Jam Extruder (EMG600)
- Cream Depositor (ECG600)
- Overlapping Unit for Layer Cakes (GVG600)
- Guillotine Cutter (TGVG600 – double vibrating blade)
- Rolling Device for Mini Rolls (AMRG04 – 4 lanes)
- Rolling Device for Swiss Rolls (ASRG02 – 2 lanes)
- 180° Curve Conveyor
- Electrical Control Cabinet with Control Panel

Chocolate Coating & Cooling:
- Chocolate Tank 1000 kg with Agitator, Pump, Heating & Filter
- Enrobing Machine (ENROBMATIC600)
- Cooling Tunnel (THERMOMATIC600 – 20 m, fully insulated, Frascold compressor)

Connections & Requirements:
- Power supply: 220V 1Ph + 380V 3Ph / 50Hz
- Compressed air: 6 bar, dry & oil-free
- Environment: +5°C to +32°C, 30–70% rH, max. 2000 m a.s.l.

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