Electric baking unit CNT-2

Automated complex for baking nuts and tartlets CNT-2 intended for the production of a wide range of shortcrust pastry products: > nuts; > tartlets; > cones and mushrooms; > various shortbread cookies for filling. > The highest quality of baking is achieved due to two factors: cast iron molds and a special technology for forming and baking dough (patent for invention No. 2727674). Cookies during baking practically do not lose the fat component, which gives it the right taste qualities. The product does not turn out to be “glass” as with the classic baking method. The baked product has a crumbly structure of a real classic shortbread dough. Your cookies will not be able to repeat their taste on any other equipment. > Baking temperature up to 220 °C on the top and bottom forms. There is no need to set the difference between the heating of the upper and lower plates at 40-60 degrees, so that the nut always remains at the bottom, because in this mode the cookies are not baked and have very dubious taste qualities. In our case, this problem is solved by a unique technology (patent for invention No. 2727674). > Lack of skirts and geometry cookies they are achieved by a high-precision dispenser that fills all cells in one cycle (Patent for invention No. 2736201). Automation processes for batching dough, baking, and removing finished products. > Programming operating modes: speeds, time pauses, doses. > Dough dispenser is based on a gear-roll pump driven by a geared motor and is controlled by a controller with a frequency converter.