Bertuetti - bertuetti - Pinner and Finger Roll Moulder

Applications & Use Cases

• Producing various types of bread rolls, including finger rolls and pinner rolls, in bakeries.
• Forming dough pieces into consistent shapes and sizes for further processing.
• Used in both artisanal and industrial bakery settings requiring automated roll moulding.
• Integrating into production lines for high-volume bread roll manufacturing.

Typical Specifications

Typical capacity

For this class of equipment, throughput can typically range from 1,000 to 3,000 pieces per hour, depending on dough type and roll size.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz.

Construction material

As specified, this unit is all stainless steel, which is standard for food contact equipment for hygiene and durability.

Footprint

The footprint for a pinner and finger roll moulder typically requires a dedicated space of approximately 1.5m to 2.5m in length and 0.8m to 1.2m in width.

Dough weight range

Units of this type are commonly designed to handle dough pieces ranging from 30g to 150g for roll production.

Belts

The presence of 'good used belts' indicates the primary conveying and moulding components are functional, though buyers should inspect wear.

Frequently Asked Questions

• What types of rolls can this machine produce?

  A pinner and finger roll moulder is specifically designed to produce elongated roll shapes, such as finger rolls, pinner rolls, and similar bread products.

• Is this machine suitable for different dough types?

• What maintenance is typically required for a machine of this type?

• Can the roll length and diameter be adjusted?

• What are the hygiene considerations for this equipment?