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02 CARACTERISTIQUES
02.01 Description de la Machine
La pétrin à spirale électrique, Modèle IBT”, versions 20”, 30”, 40”, 50”, a été con-
çue pour fusionner mélanges, à la fois denses et crémeuses, composés de farine,
sels, levures, graisses et liquides (eau, oeufs,...), seulement pour les aliments.
C’est une machine équipée d’un moteur triphasé, ou monophasé, avec tête fixe, et
avec cuve fixe, cuve et spirale en acier inoxydable. La cuve et la spirale tournent vers
la droite.
La machine, conçue en conformité avec la réglementation européenne, a été fabri-
quée pour protéger l’utilisateur de risques reliés à son utilisation; pour cette raison, la
machine est équipée de dispositifs de protection spéciales pour éviter les risques
pendant le contact avec les parties en mouvement.
02.02 Caractéristiques Techniques
LIMITES D’UTILISATION
IBM/IBT
20
IBM/IBT
30
IBM/IBT
40
IBM/IBT
50
Capacité de travail
(*)
Kg/h
56
88
112
128
(*) les détails se réfèrent à une pâte, normalement de 10/12 minutes
CORPS
IBM/IBT
20
IBM/IBT
30
IBM/IBT
40
IBM/IBT
50
Hauteur
mm
700
780
798
798
Largeur
mm
400
440
495
495
Profondeur
mm
630
680
800
800
Poids net (à peu près)
kg
59
90
104
109
CUVE
IBM/IBT
20
IBM/IBT
30
IBM/IBT
40
IBM/IBT
50
Diamètre
mm
360
400
450
450
Hauteur
mm
210
260
260
300
Volume
l
22
33
42
48
Capacité
kg
15
22
28
32
volutions
g/min
8


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