01
Overview
The rotary filling head 863 portions rye doughs, wholemeal doughs, gluten-free doughs and other mixtures directly into molds in a clean process and with a high degree of weight accuracy. It is optimally designed for fully automated industrial portioning of French bread or artisan portioning of French bread using a safety table. The rotary filling head 863 achieves an output of up to 50 portions per minute for an extremely efficient production process.
02
Features
- Maximum flexibility when used for French bread
- Ideal for rye doughs, wholemeal doughs, gluten-free dough and cake mixes
- Highly cost-effective – no cutting oil required
- For industry and artisan products
- Extremely high degree of weight accuracy
- Optimum hygiene for your bakery
- Simple operation
- Incredibly fast changeover to other products and moulds
- Processing of doughs with very high dough yields
03
Video
04
Technical data
Specifications on request
Contact our team for the Rotary Filling Head 863 technical data.
05
Industries and applications
Industries
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- Australia(07) 3829 3868
- New Zealand+64 9 415 0137
- Salessales@vemag.com.au
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Enquiring about: Rotary Filling Head 863
Dough dividers & bakery machines
