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***28" Deep
Overall dimensions for #1 EXP
#1-1/2 EXP *71-1/2"
#2 SIGMA EXP *69" **70-1/4" ***31-1/4"
#2 Thoro EXP *70-1/4"
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Double
Roller Bar Type - equipped with two rollers and two stretcher bars,
used for specialty yeast dough. The agitator insures high
efficiency gluten development. Dough quality is equal to that
which is made on mixers costing far more. |
Mixer
Bowl: Heavy stainless steel bowl sheet electronically welded
to extra heavy stainless steel bowl ends for maximum rigidity;
small ground fillet at inside junction of bowl sheet and ends for
ease of cleaning. Solid (type 304) stainless steel bowl sheet and
stainless steel bowl ends. Cover of one piece construction - solid
type 304 stainless steel.
Agitator Shafts: Are solid 304 stainless steel for years of
trouble free operation.
Drive Motor: Heavy duty constant torque
motor.
Drive: Poly chain for silent flow of power.
Sanitation: The entire food contact zone is built of solid
stainless steel, including agitator, bowl, shafts and cover. The
agitator shaft seals are removable for cleaning - BISSC approved.
Bowl Dump: Hydraulic power dump available.
Electrical: All models equipped for 3 phase, 60 Hz, 460
volts. Others available.
Controls: Fully enclosed and protected.
Weights Net 3400# Shipping 3760#
#2 EXPSA add 700#.
Overall dimensions: see sketch at left. |
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Sigma
Spiral Type - for gentle, thorough mixing action on heavy breads,
cookie dough and specialty products. |
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Triple
Roller Bar High Speed Agitator - recommended for bread, roll and
sweet goods dough. Three roller bars combine with three stretcher
bars for maximum dough development in a minimum of time. |
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