Croissant Production Line CSTAR 2000

CTAR, the croissant machine for both filled and plain, the evolution which satisfies the fantasy of each baker through a wide range of fillings as cream, jam, almond or nut paste, solid fillings as chocolate bars, wurstel, cheese, ham or salame in slice, and even particular solutions for double filling. The rolling of the triangles is soft and sensitive in order to guarantee the quality that distinguishes the product of each confectioner
N.1 GAUGING UNIT
Cylinder width 60 mm, cylinder diameter 100 mm.
Opening 0-22 mm.
Self adjusting cylinder and belt speed by means of sensors recording dough quantity
N.1 CUTTING UNIT
Infeed belt
Cutting station with double phase
Easy and fast blocking and releasing of the guillotine
Max. useful cutting belt 580 mm
Lateral scraps removal
Synchronized unloading belt
Cross belt lsynchornized with the curling unit
N.1 ELECTRIC DEPOSITOR FL
Depositor with adjustable speed - 6 outlets
Suitable to dose jam, creams, chocolate
N. 1 CURLING UNIT MOD. AMIBA FOR FILLED CROISSANT
Infeed belt
Photo-cell to control the cycle
Pre-curling system
Opposed curling belts
Snap on system to remove easily the curling belts
Out feed unloading belt
Pre-curling regulation
Curling width regulation
Curling pressure regulation
Edges pressure regulation
3 phases temporized cycle control
N. 1 UNIVERSAL CURLING UNIT FOR PLAIN CROISSANT
Infeed belts
Gauging roller manual lifting with reading on indicator
Upper and lower curling belts manual adjust with reading on indicator
Snap on system to remove easily the curling belts
Out feed unloading belt Compressed air consumption: 50 lt/hour – 6 BAR
PRODUCTION
Plain croissants:
6.000 pcs for croissant 10-15 g
5.300 pcs for croissant 15-25 g
4.500 pcs for croissant 25-40 g
3.600 pcs for croissant 40-60 g
2.700 pcs for croissant 60-90 g
Filled croissants:
2.400 pcs for croissant 35-40 g
2.000 pcs for croissant 50-70 g

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