Croissant Palmier line
Manufactures: Sancassiano, Maquinaria Vinas, Technopool, Termopan, Alimec, Ulma, Yamato, Rovema
Year: 2003
Capacity: 25.200 croissants per hour by 60 gram
12.000 palmiers per hour by 115 gram
Line out of production, still in line

Consisting off:
San Cassiano mixer, model KA 350
Sandwich belt
Maquinaria Vinas lamination line with flour dusters
Hopper, Extruder 2 rolls
Calibrator
First Swing lamination
Transport
Second swing lamination
Lef and Right transport, 1x croissants, 1x palmiers

Croissants
Calibration station
Croissant cutting, turning, rolling units
Transport + retracting belt for position of the croissants
Transport to fermentation
Palmiers
Calibration station
Swing lamination
Calibration station
90 degrees polycord belt
Calibration station
Side cutting
Dough forming palmiers, 2 lanes
Cutting knife
Transport to fermentation or bypass

Technopool spiral fermentation, climate controlled,enclosure, 8x15x3 m
15 levels, 20cm space between the levels, wire mesh belt
Conveyor tot he oven
Termopan  oven, gas heated, Weishaupt burner, 3 baking zones
Steelbelt 42×1 meter is 42 m², Infeed 2 meter, Discharge 1 meter
Technopool spiral cooler, 8 levels, 20 cm space between the levels, wire mesh belt

Alimec horizontal injection unit, (wich is out the line but available in the factory).
Transport to packaging

Packaging area:
1x Ulma flowpacker , model Ulma P 500
Vertical bag packer with Yamato multihead weigher, 10 heads
Rovema vertical bag packer, 180 gram up to 450 gram

Electrical 220/380V -3 Ph – 50 HZ
Partly PLC controlled