#CARICAMENTO#…

#CATEGORIA#

Breadstick

The breadsticks machines can be adapted to different types of production, from the daily one for the small laboratory or the bakery to the industrial one for more structured realities. The hourly production can in fact vary from 25 to 50 kg / hour.


The machine can be semi-automatic, when the product is cut manually, or automatically, when the cut is made by an electric control or a timer.

Compare
New

Electric breadsticks machine GR15

Electric breadsticks machine with interchangeable dies, manual cutting of dough and hourly production of 25 kg.

2.113,04 € VAT included
1.732,00 € Without VAT

Professional electric breadsticks machine GR25E

Professional electric breadsticks machine with manual dough cutting, available in single-phase or three-phase with an hourly production of 50 Kg.

3.721,00 € VAT included
3.050,00 € Without VAT

Automatic breadsticks machine GR25A professional

Professional automatic breadsticks machine, available in single-phase or three-phase with an hourly production of 50 Kg.

3.721,00 € VAT included
3.050,00 € Without VAT

Professional automatic breadsticks machine GR25L

Professional automatic breadsticks machine three-phase with an hourly production of 50 Kg.

7.045,50 € VAT included
5.775,00 € Without VAT

Professional automatic breadsticks machine GR40L

Professional automatic breadsticks machine three-phase with exit belt 40 cm wide and an hourly production of 50 Kg.

7.045,50 € VAT included
5.775,00 € Without VAT

The breadsticks machines are essentially composed of three parts: the die, the knife and the exit pad.


The die : the dies are different depending on the number of grooves (from 35 to 13), on which depends the thickness of the breadstick you want to obtain, or according to the material with which they are made. Teflon dies are suitable for very soft doughs that risk sticking to the throat, while steel ones are suitable for harder and less "sticky" doughs.

Our machines also have the possibility to be purchased with the pasta trays that vary depending on the thickness of the raw product.


The knife : of course, cutting the breadstick is a fundamental part of the process. In manual (or semi-automatic) cutting machines the knife is lowered manually (bench model GR15 eGR25E). In the GR25E model when the knife is lowered, the mat stops automatically to facilitate the operation. In the automatic breadsticks machine, on the other hand, cutting is carried out by means of a button operated by the operator or with a timer which allows the process to be completely automated.


The exit mat: the exit mat is important for unloading the freshly cut product. A longer mat as in the GR40L version will cause the unloading operation to be carried out fewer times speeding up production.


All the grissinatrici comply with the current sanitary regulations and all the main models are available in 220 or 400 Volt versions.