The Handtmann SE 443, in conjunction with a VF 600 B portioning machine, is ideally suited to producing tin loaves. It is perfect for bread types such as wholemeal breads (rye, wheat, spelt), rye and mixed rye breads with a rye content of 70 % and more, with high dough yields. Gluten-free bread dough with a low dough viscosity (soft) can also be portioned using the SE 443.
The SE 443 facilitates portioning dough directly into moulds or the high-precision filling of long baking tins with dough or product using the filling mode. One of the main advantages of this system is the oil-less portioning principle. Furthermore, dough with low viscosities can be portioned into the moulds with high precision. High portioning capacities per minute combined with very precise weight portioning represent the clear user benefits and economic advantages of this production principle.
Products and applications
- Tin loaves: Rye, wheat, spelt wholemeal breads and rye and
mixed rye breads (from 70 % rye content)
- Gluten-free tin loaves
- Danish rye bread
- Borodinsky bread (Russian rye bread)
- Fruit bread
|Baking pan design||Width: 70 – 400 mm (at right angles to the conveyor belt feed direction) Height: 90 to 150 mm Length: 100 – 1,000 mm (in conveyor belt feed direction)|
|Filling width||Outlet panel 350 mm|
|Mould dimension||max. 400 mm|
|Pneumatic blade drive||Yes - Pneumatically driven cutting device|
|Portioning performance||up to 40 portions/min. (depending on the selected dough charge, dough consistency and the VF 600 B version used)|