Ram - Butter + Paste Press

• Blocking out pastry and butter for further processing like sheeting.
• Preparing various dough types for lamination processes.
• Portioning and pre-forming doughs in bakeries and food production.
• Reducing manual labour in repetitive dough preparation tasks.

Typical capacity

Units of this class commonly handle capacities around 23kg per press cycle.

Pressing chamber dimensions

Typically, pressing chambers are over 400 x 500 mm with a depth of approximately 140 mm.

Control types

Commonly available with Semi-Automatic or Automatic control options.

Power supply

For hydraulic presses of this size, a 3-phase electrical supply is typically required.

Construction material

Often available in a standard painted finish, with optional stainless steel casing for enhanced hygiene.

Footprint

As standalone units, they typically require dedicated floor space, with dimensions varying by model.

• What types of dough can this press handle?

  This type of hydraulic press is typically suitable for pastry, butter, and various other doughs requiring blocking or portioning.

• Is this unit suitable for continuous production?

• What maintenance is typically required for a hydraulic press?

• Can this machine be integrated into an existing production line?

• What are the benefits of a hydraulic press over manual dough blocking?

Dough dividers and rounders are valued in bakeries for their consistency and labour savings. Buyers typically prioritize robust construction and reliable portioning accuracy when selecting used models. Industry sentiment reflects appreciation for machines that handle various dough types without jamming. Common strengths include durability of mechanical components and straightforward maintenance. Potential buyers should inspect wear on rollers and dividing mechanisms, verify motor function, and confirm spare parts availability before purchase.

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