Spin
Made of stainless steel and aluminium, it is a very silent machine that offers a high level of stability and strength to ensure a long life. All this, simply by pressing a button.
The dough divider innovative that works in a gentle way
The SPIN dough divider works perfectly with fresh dough and more rested dough with high percentages of moisture.
The dough does not undergo stress, and flows with a delicacy comparable to that of the hands of an expert operator.
Opper with large load capacity
Thanks to the inverter and electronic clutch, the movement of the plastic carpet (honeycomb upside down) automatically adapts to the type of dough. The hopper has polyurethane shoulders food to facilitate scrolling of the dough and the stainless steel drawer for one more cleanliness. The loading belt mat is replaceable without the intervention of a technician.
Soft sheeting
The sheeting group reduces the thickness of the dough without stressing it. The system consists of polyurethane cylinders which are adjustable by a lever in more than 40 positions. Each cylinder has its own scraper which ensures constant cleaning. The appropriately positioned scrapers keep the knives floured before cutting.
Precision probe (patented)
Upstream of the sheeting cylinders, the height-adjustable probe grants a correct dose of incoming dough according to the type of product being processed.
Fine calibrated flour duster
It is mounted standard and positioned before the probe to prevent the dough from sticking, it ensures perfect distribution of the flour even on the stickiest doughs. It precisely adjusts the amount of flour that falls on the mixture with a snow effect. Completely up to standard, with the closing cover, it is removable and washable to ensure maximum sanitation.
Cutting disks: up to 8 rows and easily interchangeable
The cutting disks, made of non-stick material, allow cutting up to 8 rows. The shape of the disk with its rounded profile, has been designed to remove the dough more easily and to "sew" the side of the dough cut.
The cutting blades made in polyurethane ensure the cutting of any type of dough without adhesions and "sticking" that are produced with steel rasps.
Triangular or special knives are available on request.
Belts after cutting that direct the dough
After cutting, the knives deposit the dough directly on the belt in order to obtain a high cutting precision even of the smaller or sticky pieces, such as water-based breadsticks.
In this way the directing of the loaf forming machine or the forming machine is perfect and ensures a homogeneous shape.
Blue antimicrobial belts
The certified antimicrobial blue belts are standard and guarantee a perfect sanitation. they don't absorb oils and fats, as well as mixtures like shortbread dough, taralli, semolina gnocchi, or breadstick made with olive oil.
Work with the tip of your finger
Even the less expert operator can keep all the parameters of the machine under control thanks to an immediate and intuitive control panel with 8.4 inch touch screen.
It offers the possibility to store 100 recipes that allow you to manage every kind of dough for the production of a wide range of products in optimal conditions.
The integrated modem allows remote problem solving and keeps software constantly updated.
Interconnection and remote management via BakeApp Cloud
BakeApp Cloud represents the latest evolution of factory management conceived by Polin. An application that offers full control of one or more laboratories, even remotely, by connecting machines and ovens to the system and integrating them with one another to facilitate continuous data exchange. Thanks to this information, it is possible to carry out analysis and receive useful hints to optimise consumption, reduce waste, and constantly check that each laboratory is operating at the desired level of productivity and in an effective manner.
Images, measurements, specifications and technical data are not binding and therefore subject to change without notice.
