Xhosa

Kutheni ukhetha i-ADM Frousm Froissism Frousmisment Fill?

Umgca wemveliso Ngaba inamandla enziwa kakuhle, iMeko ePhakamileyo, imodyuli kwaye inokuvelisa iinkcukacha ezahlukeneyo zobukhulu. I-Consessents iqengqele kwaye isongelwe ngokuchaneka okuphezulu kunye nokuqina okuthe kratya nokukhululeka. Umsebenzi onamandla, uyilo olusebenzayo, ukusebenza okulula, ukuqhuba kwamandla, kufanelekile ukuveliswa kweeyure ezingama-24.

Qhagamshelana nathi

Isiqulatho

I-parameter yemveliso

ImodeliI-ADMFline-001
Ubungakanani boomatshini (lWH)L21M * w7m * h3.4m
Umthamo wemvelisoNgama-4800-48000 PC / iyure
Amandla20KW

Imigaqo-siseko

Imigaqo-siseko

Umgca wemveliso ihlala inothotho lwezixhobo ezifana nomxube we-domagus, umatshini wokwenza, umatshini wokusika, umatshini oqengqelekayo, umatshini wokugoba, ukubopha. Ezi zixhobo zisebenza kunye ukugqiba yonke le nkqubo ukusuka kulungiselelo lwezinto ezibonakalayo kwimveliso egqitywe kwi-oveni.

Fumana iikhathalogu

Inkqubo yeNkqubo

A. I-Sheeleter ye-Doule

1.Function: Rolls dough into uniform sheets for lamination. 2.Adjustable Thickness: 1–40 mm. 3.Speed: 10–30 meters per minute. 4.Material: Food-grade stainless steel with Teflon or nylon rollers.

C. Umatshini wokuFotha

1.Cutting Mechanism: Laser-guided or rotary cutter for precise triangle shapes. 2.Rolling System: Automatically rolls dough triangles into croissant shapes. 3.Output: 1,000–15,000 croissants/hour. 4.Customization: Adjustable size (e.g., mini, standard, jumbo).

Inkqubo yeNkqubo

B. I-Lamitor

1.Layers: Creates 27–81 layers (depending on folding steps). 2.Butter Ratio: Adjustable butter-to-dough ratio (typically 25–30% butter). 3.Speed: 5–20 meters per minute. 4.Cooling System: Maintains dough temperature (12–18°C) to prevent butter melting.

D. Iinketho zokwenza ngokweziko

1.Filled Croissants: Integrated filling systems for chocolate, almond cream, jam, or savory fillings. 2.Shapes: Adjustable molds for pain au chocolat, Danish twists, or custom shapes (e.g., hearts, stars). 3.Frozen Production: Blast-freezing systems for unbaked croissants (-30°C to -40°C).

Iimbonakalo

  1. Ukusebenza okuphezulu kunye nokuzenzekelayo:Inkqubo esenzekelayo, ukunciphisa imveliso yencwadana yemisebenzi.
  2. I-Porcare Dound Country:I-Dough Pleimagung Commagung ukugcina ukuthungwa kunye nolwakhiwo
  3. Indlela enqumlayo ye-Advanced kunye ne-Stosorming:Inkqubo yokusika inyathelo lokusika i-thrountles egqibeleleyo Inketho ezifihlayo ngokwezifiso okanye ezigudileyo.
  4. Ukusebenza kwamaqela amaninzi kunye nokwenziwa ngokwezifiso:Ukwazi ukuvelisa ubungakanani beempawu ezahlukeneyo ze-crossents kunye neemilo.can zidityaniswe nenaliti yokugcwalisa itshokholethi, okanye i-cream, okanye i-chaissisms egcwalisiweyo.
  5. Uyilo olucocekileyo kunye noyilo olucocekileyo:I-Stainess yentsimbi yokhuseleko lokutya
  6. Amandla-isebenza ngokufanelekileyo kwaye ineendleko:Ukusetyenziswa kwamandla okuphezulu ukunciphisa iindleko zokusebenza

Iindidi zesonka ezivelisiweyo

Umgca wemveliso ye-neraissants unokuphatha iintlobo ngeesandwich, kubandakanya:

ipeyistri yokutshaya

Intlungu ye-au chocolat

I-Danish-Destories

I-Danish Compasries

Intlungu-itcot chocolat.

ipeyistri yokutshaya

I-Butterfly ikhekhe

I-Palmers

Izicelo

I-Bigh-Bakeries-Bikeries-2.Png

I-Biakeries enkulu yentengiso

Iibhakeri ezinkulu zisebenzisa le migca ukuvelisa inani elikhulu lesonka mihla le, kuqinisekisa ukusebenza kakuhle nokungaguquguquki kwi-batch nganye.

I-Wibries-Biedries

I-shishini

Abavelisi bezonka zezonka, ngakumbi abo babonelela ngeevenkile ezinkulu nabathengisi, baxhomekeke kwimigca yokuvelisa ezenzekelayo yemveliso enomxholo ophezulu.

Imveliso eqanduselweyo-2.png

Imveliso yesonka esikhwele

Eminye imigca yokuvelisa iyahlengahlengiswa ukuze ivelise isonka esiqaqambileyo, esinokugcinwa size sithengiswe kamva.

I-Artisan-kunye neSpecial-Stone-Inpng

I-artisan kunye nesonka esikhethekileyo

Imigca ezenzekelayo inokwenziwa ngokwezifiso ngenxa yokuveliswa kweesaziso sobugcisa, i-baguets, kunye nezinye iimveliso ezizodwa, ukuqinisekisa ukubaluleka.

Imibuzo ebuzwa qho

Ngokuhlengahlengisa ubungqingqwa be-domard, ulawulo lweSihlulo, kunye nokwenza i-Doughting Streation Inkqubo, unokuyinciphisa kakhulu i-domancy.

Ukulungiswa kwesiqhelo, kubandakanya iinxalenye zokucoca, ukulungisa iindawo, kunye nokujonga ukunxiba kunye nokukrazula, kubalulekile ukugcina izixhobo zisebenza kakuhle.

Ukungqina kuvumela inhlama ukuba inyuke, idala iipokotho zomoya ezibaluleke kakhulu kwi-Froky's Flanky.  Ubungqina obufanelekileyo buqinisekisa ukungangqinelani okufanelekileyo kunye nevolumu.

Isixhobo esiphambili siquka iishedi ze-dodeer, ii-lamitores, iikhabhathi zekhabhathi, kunye nee-oveni, zonke eziyimfuneko ekuveliseni i-posiesm ekumgangatho ophezulu.

Ewe, itekhnoloji yokuqala efana nokuhlolwa kwexeshana ixesha lokuhlolwa kwexesha linokunceda i-Biakeries ukugcina umgangatho kunye nokwandisa iiparamitha zemveliso.

Thumela umbuzo wakho namhlanje

    Igama

    * I-imeyile

    Ifowuni

    Inkampani

    * Into endiyithethayo



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