The “HT” volumetric weigher is a robust, precise and highly productive machine, capable of dividing from 900 to 2200 pieces/hour, at a fixed or variable rate.
– Brush flour duster: Placed at the belt entrance, it is operated by the main motorization allowing continuous flouring.
– Manual closure: The lid is clamped to the stainless steel hopper using a stirrup and a handwheel: an inflatable seal ensures tightness and allows pressurization.
– Automatic closing: A motorized hatch slides on rails and closes the tank. An inflatable seal provides sealing and promotes pressurization.
– Precision : the weight adjustment wheel has a precise display dial to adjust the desired dough weight.
– Programmable: Programmable dough piece counter. It is used to define the number of dough pieces coming out of the divider. When the down counter shows zero, the machine stops automatically.
– Pressurized hopper : pressurization of the hopper to ensure optimum dough flow, weight regularity and minimize dough loss.
A guarantee of robustness
- Mechanically welded structure, equipped with wheels, extremely robust.
- Simple and generously sized mechanics.
- Sealed bearings and bearings with grease nipples.
- Cast iron dividing cylinder, stainless steel jacket.
- Bronze piston head, with segment sealing.
Easy upkeep and maintenance
Only weigher on the market, due to its structure, requiring no addition of oil, without piston lubrication.
The interior of the hopper tank, made of food-grade stainless steel, ensures good flow of the dough before division. The advantages are:
- Better corrosion resistance.
- Great resistance to temperature variations.
- Perfect food neutrality.
- Ease of maintenance.
The volumetric weigher with pressurized hopper “HT” is a robust, precise and highly productive machine, capable of dividing from 730 to 2200 pieces/hour, at a fixed or variable rate. Extremely reliable, it guarantees weight accuracy.
A complete range
- Manual or automatic closing.
- 19 models with fixed or variable flow rates*.
- 2 piston widths as standard (90 or 110 mm).
- Allows you to divide all types of bread dough weighing 150 to 1200 g (white, traditional, organic, etc.) while preserving all of the dough.
