Sancassiano Complete line for fresh french croissant and brioche

San Cassiano, Trivi, Rheon, Simer, Alimec, Rovema

Capacity 27.000 pieces per hour/ 23 trays per minute.
Product weight 30 and 65 grams, filled and unfilled croissants.
Still in production.
2x SanCassiano mixers, SE 300, 4 bowls, Kemper bowl lifter
Trivi dough divider, infeed belt, extruder, butter pump, folding unit
2xRheon Laminator 301
2x Rheon stretcher 317
2x Rheon flour sweeper 371, lamination by swinging motion
Infeed belt to cooling/resting, 5 decks/levels
(forced cooling, with isolated enclosure,
with cooling equipment, discharge conveyor)

Trivi retracting belt, flour duster, multiroller,
2x calibrator head with 2 rolls each,
longitudinal cutting, flour duster,
brush, croissant moulder by rotary cutter,
triangle positioning, croissant loading on trays
Simer step proofer, with early discharge option
Simer tunnel oven with coarse wire mesh belt, gas heated
Ambient cooling system with ventilators
Tray buffer system, with continous tray transport
Alimec filling depositor, needle injector,
depositing weight 6-20 gram
Needle depanner
Tray transport to tray buffer system,
tray brush cleaning and tray washing machine
Transport to packaging with 3 lanes
2x horizontal Techno-Pack FPO 80 flow-packers
with data printer and metal detector
1x Rovema vertical packaging unit
with incline conveyor, counter and bag packer