Bertrand Puma designs, manufactures and distributes a complete and homogeneous range of machines and mixers for bakery, pastry and Viennese pastry in Portes-lès-Valence.
The BP range of expansion chambers are available in automatic or manual versions, from 52 to 92 trays, in 2 widths, allowing a capacity of 160 to 644 dough pieces.
- The swings are made of 3 bars, one of which is weighted, which gives them excellent rigidity and stability. They can return pockets of 650g, 1000g and gutters in synthetic felt or mono filament. The pockets on thermoformed frame are very easy to assemble and remove.
- Pocket to pocket flouring allowing a saving of flour and limiting the dust in suspension in the bakery.
- The expansion chamber can be completely filled (both in manual and automatic versions) thanks to the disengageable turning system.
- The loading surface of the manual version is covered with felt to facilitate bolting.
In case of power failure, it is possible to unload the expansion chamber manually. An emptying key is provided for this purpose.
A guarantee of robustness
The self-supporting structure of the expansion chamber is made of food-grade epoxy painted steel. The spacer shafts ensure excellent rigidity.
A sustained output
A guaranteed output of 1200 pieces / hour which allows to reduce significantly the preparation time compared to a manual handling of these operations.
Easy maintenance and servicing
All the expansion chamber is mobile thanks to wheels (2 of which have brakes) located under the frame. The limit switches are adjustable from the outside without any dismantling.
The BP range of expansion chambers are available in automatic or manual versions, from 52 to 92 trays, in 2 widths, allowing to reach a capacity of 160 to 644 pieces of dough.
Remarks : On all BP chambers, the turning device is retractable. Therefore, the BP chambers can be completely filled. In this case, the number of useful scales corresponds to the number of total scales.
The resting cabinets Eclipse is an intermediate expansion chamber with balances, promoting elongation during shaping.
All integrated, this equipment allows the relaxation of the dough pieces as well as the shaping. The RPFI is mobile thanks to wheels (2 brakes) located...