TALLERES ZELAIETA, SL.

Vertical type with: feeding Belt, prelamination Roller, tefloned lamination rollers, removable collecting belt, etc. Porgressive stretching special for baguette and hydrated bread. East and quick change of the belts. Max. production per hour 1500 pieces. Weight range 60-1000 g.

Automatic line, designed to produce baguette, standard bread, 1/2 baguette, small bread, rustic bread with pointed ends, etc. Automatic panning, into a tray, corrugated tray, flat tray or board. Its special process and good treat to the dough, allows to produce high quality bread. It has a cutting system into: 2, 3, 4, 5, or 6 pieces. Accurate and high quality bread after baking. The already cut pieces are separate by some adjustable mobile bands. Width of the loading area: 1150 mm max. Maximum production: 2000 pph individual piece. Cutted pieces: 3500 to 9000 pph.

Unique, different, accurate. The absorption of the dough varies depending on the WT, avoiding damage and degassing of the dough. Manufacture with oil system, with the possibility of non oil system, for small productions. Piece counter with automatic stop. Optional: Twin piston Divider PTZ-2P (35-300 g ) 3.600 p/h. Spiral dough feeder (for tough or dry dough). Longer rounding belt. Electric wt control. Electronic variator PTZ-VE (900 to 2100 p/h).

Line designed for production of high hydration breads (65-85% hydration). Automatic tipper capacity: 80-125 Kgs. Production: 550-700 Kgs dough/hour. Due to its special process of long rest, strength flours, we allows to produce high quality breads and varied formats. Types of bread: the classic Ciabatta in all its shapes: basto, baguette, rustic, rustic with pointed ends, minis, etc.

Machine designed to produce high hydrated bread (70-90% water). Due to its special process: tough flour, important resting time, less damage when cutting, etc., permits to produce high quality bread and several shapes. The TXA-AUT-ROLL has a “multiroller” which laminates and extends the dough, which has been already unloaded to the belt and gives 40-60% extra length to the dough. The longitudinal cut process, separation of the pieces through bands, guillotine section…, (transversal cut) and loading of the product into board or tray (flat or corrugated), is carried out automatically. Types of bread: the classic Ciabatta in all its shapes: basto, baguette, rustic, rustic with pointed ends, minis, etc.

Designed to produce high hydrated bread (70-90% water). Due to its special process: tough flour, important resting time, less damage when cutting, etc., permits to produce high quality bread and several shapes. The TXA-MAN-ROLL has a “multiroller”, to laminate and spread the piece of dough, giving the dough an extra 40-50% strength. The collection of the product already cut-mould is manual. Types of bread: the classic “ciabatta” in all its shapes: baston, baguette, rustic with pointed ends, minis, etc.

Machine designed to produce high hydrated bread (70-90% water). Due to its special process: tough flour, important resting time, less damage when cutting, etc., permits to produce high quality bread and several shapes. Within the TXA-MINI the piece of dough has to be spead manually. After the division-mould automatically, the collecting of the product is manual. Types of bread: the classic Ciabatta in all its shapes: baston, baguette, sandwich, small, pointed ends, etc.

Machine designed to produce high hydrated bread (70-90% water). Due to its special process: tough flour, important resting time, less damage when cutting, etc., permits to produce high quality bread and several shapes. The TXA-ROLL 800 Plus has a “multiroller” which laminates and extends the dough, which has been already unloaded to the belt and gives 40-50% extra length to the dough. Includes a prelamination roller. After cutting, the pieces are separated trough different variable bays and unloaded automatically obtaining a perfect depositation: Tray by tray. Control through automat, which allows 16 different programs. The machines tells when the dough is finished to joint the following one. Tray or board dimensions: 500-800 mm max. Types of bread: the classic Ciabatta in all its shapes: basto, baguette, rustic, rustic with pointed ends, minis, etc.

The TX machine is designed to one by one, load atuomatically into trays or boards. It has a little resting, after the first mould, which allows a better stretching of the product, without damage the piece. Suitable for hydrated dough (65-75%), “Gallego” type bread, for standard bread “pistola” type, standard bread and candeal (refined).

Machine designed to produce high hydrated bread (70-90% water). Due to its special process: tough flour, important resting time, less damage when cutting, etc., permits to produce high quality bread and several shapes. The TXA-ROLL-TOP-800 has a “multiroller” which laminates and extends the dough, which has been already unloaded to the belt and gives 40-50% extra length to the dough. After cutting pieces are separated in different variable ways and automatically panned in tray or board, manually handling the trays. Control through automat, which allows 16 different programs. The machines tells when the dough is finished to joint the following one. Tray or board dimensions: 500-800 mm max. Types of bread: the classic Ciabatta in all its shapes: basto, baguette, rustic, rustic with pointed ends, minis, etc.