Frigoscandia, Lantech, Niverplast, Rademaker, VMI Pastry Croissant line 18.000 Croissants/hour

weight 90 gram– 14.000 Pain choc/hour, weight 120 gram– 10.000 Pies/hour, Ø 11 cmOut of production, still in line
Sale outside Europe only

Line consisting of:
VMI continuous mixer, Model Verymix 2500, including ingredients dosing unit, year 1999/2000
Flour dusters
Rademaker Extruder

Rademaker laminating line year 1999, consisting of:
Satellite head
Gauging station
Rest dough conveyor with 3 rolls extruder
2 lane cutting and folding
Butter pump, year 2013
Gauging station
Satellite head
Laminating swing I
Bypass to 90 degree retracting belt
Pressure rollSatellite head
Laminating swing II2 x Gauging station + Pressure roll
Resting belts
Pressure rolls
Satellite head
Gauging
90 degrees transfer
Retracting belt
Pressure roll
Resting belts in enclosure, climate controlled (On platform)4 x Gauging stations
Brushes with cutting

Rademaker Universal line, year 2013 , consisting of:
Bypass to chocolate dosing station
Water spray unit
Longitudinal cutting unit
Rest dough removal unit
Dosing station
Dosing station chocolate
Guillotine
Rest dough removal
Transport to freezer or croissant make up section
Transport conveyors to 2 Rademaker croissant make up lines

Rademaker croissant lines, year 2001 and 1999, consisting of:
Lane cutting
Spreading belts
Triangle cutting
Rotation section
Roll up unit
Pressure rollInfeed belt to the freezer
Frigoscandia spiral freezer, year 1999 / 2000
Discharge belt with metal detector to packaging area

Packaging:Manual packaging station, year 2008CVS vertical forming/filling and bag packaging, year 1999CPS box filler, year 2008Electrical 220/380V – 3 Ph – 50 HzControlled by PLC