Crumble Machine

Fritsch KSSG-0800

Condition: excellent (used), 616 USED Canol line for the production of: hamburgers, hot dogs, pizzas, hot dogs, lavash, pinsa, ciabatta. It has the appropriate equipment for the above-mentioned products. EXTERNAL DIMENSIONS (in cm): - L: 970, - W: 100 - H: 193. EQUIPMENT: - sprinkling flour under the dough - cutting station - rolling station, pressing (connecting doughs) - grain sprinkling station - guillotine with different cookie patterns to cut out - scrap removal station - sheet stacking station The device is available to verify in our warehouse (36-068 Bachórz, Poland). Paid options available: transport / assembly / commissioning of the device. The price is a net price. Dqz0Jh Our languages: ENGLISH, FRENCH, GERMAN, RUSSIAN, UKRAINIAN. ..... Nwedoncfgdjpfx Aa Rjp bakery oven, bakery ovens, bakery machine, bakery machines, bakery equipment, bakery equipments, bakery device, bakery devices

Condition: ready for operation (used), Max. product dimensions: 600x400mm, max. product height: 55mm, length: 850mm, width: 1120mm, height: 1540mm, weight: 165kg. Nodpfx Aonn Aauoa Rewp

Year of construction: 2025, condition: new, functionality: fully functional, Lillnord fermentation room Model: Maryline R 103-81 T Touch screen computer control Temperature range from max. + 20°C to + 45°C Humidity from 60% to 90% RH for max. 30 trays 600x 800 mm or 60 trays 600 x 400 mm PID regulation of humidity and temperature Water connection 3/4 inch stainless steel version Connection 400V, 3000 Watt, 16A-CEE plug Dimensions: 810 x 1030 x 2290 mm, WxDxH New device Lillnord service partners Nedpfx Aaok Itizs Rowp

Condition: used, Year of construction: 2006, Seewer Rondo SCM 50 croissant line with free connectable winder. Use the Croissomat to produce your croissants automatically. Triangles are stamped from a dough sheet, turned, and then curled to perfection. You can use the SCM to produce croissants in addition to other curled products. This compact machine can be accomodated in any bakery. for unfilled croissants for laminated and non-laminated doughs up to 900 units per row per hour (maximum 5,400 units) between 2 and 6 production rows digital control puncher press rolls year of build 2006 1 stamping knife is included, extra stamping knives are available for 2250 euro each Nodpfx Aasw Hykie Rjwp pictures BEFORE reconditioning

Year of construction: 2017, condition: used, GORRERI – Fully Automatic Sponge Cake & Swiss Roll Production Line – 500 kg/h Products & Capacities: - Small Layer Cakes – 14,000 pcs/h – 38×80×H25 mm - Mini Rolls – 9,600 pcs/h – ø30+35×80 mm - Swiss Rolls – 2,000 pcs/h – ø65+35×70×160 mm Included Machines & Modules: - Combined Pre-mixer & Turbo-mixer Unit (GMG500) - Water Chiller with Piping - Sponge Roll Dough Extruder (ERG600) - Tunnel Oven, Cyclothermic, 16 m × 0.6 m (Silver TC, 2 zones) - Cooling Conveyor with Wire Mesh Belt (NRG600 – 24 m) - Biscuit Working Conveyor (BLPG600 – 16 m) - Acceleration Conveyor (NAG600) - Longitudinal Cutter (TLG600) - Syrup Dosing Unit (DIBG600) - Jam Pump (PMG600) - Jam Extruder (EMG600) - Cream Dosing Unit (ECG600) - Layer Cake Overlapping Unit (GVG600) - Guillotine Cutter (TGVG600 – double vibrating blade) - Mini Roll Forming Device (AMRG04 – 4 lanes) - Swiss Roll Forming Device (ASRG02 – 2 lanes) - 180° Curve Conveyor - Electrical Control Cabinet with Control Panel - Chocolate Coating & Cooling: - Chocolate Tank 1,000 kg with Agitator, Pump, Heater & Filter - Enrobing Machine (ENROBMATIC600) Nwjdpfxexc E D Re Aa Rjp - 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 - Ambient conditions: +5°C to +32°C, 30–70% r. h., max. 2,000 m a.s.l.

Condition: like new (used), Year of construction: 2025, functionality: fully functional, A bestseller among bakery equipment – cooling and proofing chamber with stackable tray storage system CTS. The system is an innovative Ice Cool solution, based on adjustable, uniform air movement throughout the chamber via centrally placed tray stacks, eliminating the need for additional suction stations. CTS operates within a temperature range of -10/+15°C, providing optimal conditions for direct dough processing without a shock freezer or suction station. Nwsdpexb Uylofx Aa Rep The CTS chamber maintains a climate that does not require additional humidification and protects products from drying out in ambient conditions. The result is healthier products that, after baking, are crispy, have a beautiful shine, and retain long-lasting freshness. Chamber Installation type: CoolProofer Temperature range: -10°C to +15°C Model: CTS 300.320.252/ELRR-2LC47 Insulation value: 0.19 W/m2K Insulation: 100 mm PU sandwich panels External dimensions: 320 cm width x 340 cm length x 272 cm height Internal dimensions: 300 cm width x 320 cm length x 252 cm height Internal walls and ceiling: Stainless steel walls and ceiling Lowered (white, insulated) ceiling with one stainless steel air duct wall External walls: Stainless steel, linen structure, ceiling made from galvanized plate, coated with food-grade paint Floor: 100 mm PU insulation, stainless steel tray construction bonded over the entire load-distribution plate, Doors: 1 x swing door 90 x 200 with modern hygienic magnetic closing system, doors inside and outside in stainless steel Lighting: Energy-efficient LED lighting with integrated automatic switching Technology Compressor: Energy-saving "Bitzer" 5 HP compressor, with high COP (Coefficient of Performance) Noise reduction: NorWep enclosure, noise reduction for compressor, suitable for outdoor installation. Condenser: Extra-large heat exchanger for high ambient temperatures and low energy consumption Evaporator: Type 2xLC47 with aluminum housing, white finish and epoxy coating for acid resistance, equipped with electronic expansion valves Refrigerant: (Low-GWP 146) R-455 Refrigeration installation: 15 m pipework to compressor, 5 m to condenser Control: Large, ultra-modern 12" computer touchscreen control with integrated HACCP data logger and graphical chart display. Includes network functionality and fault alerts via e-mail. Connected load: 8.8 kW, 3x400V+N+PE, 50 Hz. This is the connection load – actual energy consumption is significantly lower.

Condition: new, Bread maker and rolling pin maker Dimensions: 88x88x120 Voltage: 220-400 V Electric power: 0,55 kW Nwjdpfxsuuigte Aa Rop Dough weight: 20-1000g

Condition: excellent (used), Year of construction: 2014, functionality: fully functional, Mecatherm Baguette Line Brand: MECATHERM – Model: TRADIVIDER RT II * Dough dividing from 200 g to 1000 g * Output up to 1700 kg/h for highly hydrated doughs and long proofing times Dough divider hopper – Capacity: 250 kg for pre-portioning of 15 kg Divider – Brand: MECATHERM – TRADIVIDER Type 32/16, including: * 1 sorting hopper – Capacity: 300 liters * 1 multi-piston dividing chamber on a swing frame * 1 swing frame drive system Nwsdoxn Iruopfx Aa Rep * 1 pin-type dough gripper * 1 dough piece receiving conveyor * 1 discharge conveyor * Dividing range: 200/400 g with 32 pistons – Capacity: 1360 kg dough per hour * Dividing range: 350/1000 g with 16 pistons – Capacity: 1700 kg dough per hour Electrical equipment Dusting machine * Complete flour dusting of the dough with reclamation of excess flour Intermediate Proofing and Resting Block Brand: MECATHERM – Model: RTH, including: * 1 inclined conveyor – Width: 400 mm with curve and discharge belt on the first level * 1 automatic station for pre-proofing, moulding, scoring, elongating, and depositing on honeycomb trays * At the end of the conveyor: 1 6-tray stacker with grissini to enhance operator efficiency * Mesh return conveyor under the RT block Output for long loaves and baguettes: up to 2,500 loaves per hour; for small breads: 5,000 to 12,500 pieces per hour Portioning area for long dough pieces: 2, 3, 4, 5, or 6 portions Maximum length of long dough pieces: 800 mm * RT block length: 8.17 m * RT block width: 1.41 m * RT block height: 3.05 m Line in good condition when production ceased in May 2021 – currently disassembled and stored in containers Commissioned at the beginning of 2014 Delivery and commissioning available upon request

Year of construction: 2025, condition: new, functionality: fully functional, NEW NEW Lye Mixing Device for Pretzel Lye NEW NEW Includes hydrometer Includes collection tray and dosing cap Stainless steel cart with locking castors Maximum safety for the desired lye concentration. Optimally mixed, quantities dispensed precisely as needed. Dimensions (WxDxH) in mm: 620 x 450 x 1030 Nwedporkz E Uofx Aa Rop NEW device + spare parts service More bakery machines in stock!

Condition: reconditioned (used), functionality: fully functional, input voltage: 400 V, year of last overhaul: 2025, DGUV certified until: 11/2026, Equipment: chassis, Eberhardt Round Moulder Ruwimat SG Model: Eberhardt Ruwimat SG Moulding ranges per moulder drum: 150–1500g / 450–2500g / 250–750g, depending on TA Mobile round moulder Capacity: approx. 1000 pcs/h Njdpfx Aaexmq S Ue Rjwp Robust design Dimensions: 820 x 820 x 1320 mm (W x D x H) Connection: 400V, 16A CEE plug Used machine, cleaned With warranty & spare parts service Quality from a specialist workshop! Benefit from over 35 years of experience! Options: electric flour duster maintenance contract service package delivery service instruction & commissioning Visit our large showroom!