ITALPAN
FLAMIC
24 October، 2019Sandorè
24 October، 2019
The firm ITALPAN was established in 1988 and its activity spread into the sector of artisan bakery machinery. The firm’s headquarter is in Schio, in the province of Vicenza.
The firm soon specialised in the production of:
- Grissini Machines
- Flour Sieve SF-100 Mounted on wheels with a locking device, equipped with a revolving exit system.Able to eliminate all impuri- ties and is specially studied to oxygen the flavour.In the basic model the flour comes out at 104 cm from floor level (on request the height can be modified).Can be inspected on both sides.Sifting capacity 100 Kg every 5’.
| Technical Details | |
| Peso | Kg 150 |
| Height | cm 136 |
| Lenght | cm 100 |
| Depth | cm 70 |
| Motor | HP 0.50 |
Grissini Machines GR/25 A
It’s mass-supplied with adjustable press so as to make even the thickness of dough when entering in the die. The cut of dough can be carried out by manual electric control or through programming by timer for continuous duty. All surfaces in touch with dough are in Stainless Steel. Output can achieve 50 kg per hour. Diese are easily interchangeable with the only intervention on two knobs. The speed of the exit belt is regulable for being adapted to every type of product in order to avoid stretching or accumulation of dough. The assembling system on the trolley has been studied so as to obtain a minimum volume of space in rest position. In addition to the die supplied on delivery (to be stated when ordering) various models are available by request:- C Ø 4 to Ø 24
- B (for biscuits) having a thickness 3 to 12 mm
- S (for rolled pasta dough) having a thickness 3 to 12 mm
| Technical Details | |
| Weight | Kg 120 |
| Motor | HP 0.25 |
Grissini Machines GR/25 E
The cut of dough is carried out by manual control. All surface in touch with dough are in STAINLESS Steel or TEFLON. Dies are easily interchangeable with the only intervention on two knobs. Output can achieve 50 Kg per hour. The assembling system on the trolley has been studied as to obtain a minimum volume of space in rest position. In addition to the die supplied on delivery (to be stated when ordering) various models are available by request:- C dia Ø 4 to dia Ø 24.
- B (for biscuits), thickness 3 to 12 mm
- S (for rolled pasta dough) having a thickness 3 to 12 mm.
Grissini Machines GR/25 L
It’s mass-supplied with adjustable press so as to make even the thickness of dough when entering in the die. The cut dough can be carried out by manual or electric control or through programmation by timer for continuous duty. All surfaces in touch with the dough are in Stainless Steel or Teflon. Output can achieve 50 kh/h. Dies are easily interchangeable with the intervention of two knobs. The speed of the exit belt is regulable and is adapted to every type of product in order to avoid stretching or accumulation of the dough. The assembling system on the trolley has been studied to take a minimum amount of space in a rest position.
Unlike Mod. GR/25 A, Mod. L is equipped with:
- Die with 73 Ø roller (instead of 40 Ø) to aid the passage of different types of dough.
- 1900 mm delivery belt so that several cuts can be carried out before stopping the machine for unloading.
- 900 mm roller conveyor for loading.
