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SE 443 cutting unit
The economic system solution for the production of tin loaves
High dough yields for tin loaves
The SE 443, in conjunction with a VF 600 B portioning machine, is ideally suited to produce 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. Glutenfree bread dough with a low dough viscosity can also be portioned using the SE 443.
Cost reduction due to oil-free production principle
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 cost reductions due to the oil-free portioning principle.
Application engineering and economic advantages
Clear application engineering advantages are processing dough with low viscosities which is portioned very precisely into mould assemblies, plus economic advantages due to the high portioning capacity per minute coupled with precise weight accuracy.
up to 40
up to 350
up to 160
- Accurate weights and exact portioning of low viscosity dough into mould assemblies or single baking pans
- Significant cost reduction thanks to the principle of oil-free portioning
- High portioning capacity due to servo-controlled drive technology
- Wash-down option, full wet cleaning with low pressure cleaners
- High-end hygienic design
Applications and Product examples
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Additional equipment and accessories
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