Pirozhkova machine (apparatus) ASP-M
Offer type: salePublished: 19.02.2017
| Price: | negotiated |
| Company: | SNA |
| Seller: |  S. Nikolaj |
| Phones: |  066-341-94-34 Show phone |
| Address: | Ukraine, Kyiv |
Machine (apparatus) ASP-M for making pies is designed to produce fried pies with different fillings.
https://www.youtube.com/watch?v=hWARwOkEZSw
https://www.youtube.com/watch?v=hkW6-vdDNG4
The dough and stuffing used for the production of pies, are prepared separately. Periodically, as you use it, the dough and the stuffing should be loaded into the respective hoppers of the machine.
As a filling can be used minced meat and fish, jam, mashed potatoes and even dried apricots. The entire technological process, starting from downloading of the test and meat, and ending with the delivery of ready pies, it is made in the machine AZSP-M.
Technological operations of preparation of pies are automated and consist of the following:
- dosing test.
- dosing of the mixture;
- formation of the test tube with the location of the stuffing inside it;
the Department of procurement pie;
the grouping of pieces by 4 pieces and loading them on the conveyor proofing;
- proofing blanks pies;
- overload billet 4 PCs frying on the conveyor device;
- roasting of workpieces;
- delivery of ready pies groups of 4 pieces.
The machine should be operated at ambient temperatures from 10°C to 45°C.
Fluctuations in the supply voltage must not exceed +10% to -5% of nominal.
Technical data
The performance of the technical, and the load test, PCs/hour: 800 - 880;
Duration proofing, min: 10;
Duration of roasting pie, min: 2;
The duration of the heating oil to working condition, min: 20;
The oil temperature in the working area, °C 190;
The limits of the nominal mass of the cake, g: 40-80;
The limits of the nominal mass of the stuffing (stuffing), year: 12-45;
Capacity, dm3:
- hopper test: 30;
- hopper of the mince: 15;
- tank-oil collector: 100;
Rated power, kW: 16;
The hourly consumption of electricity, kW.CH.: 11;
Voltage, V: 380;
Overall dimensions, mm:
- length: 1550;
- width in work position: 1780;
- width non-operational: 1450;
- height: 1850.
Occupied area, m2: 2,76;
Weight, kg: 850.
Range
Patties of fried dough depending on the filling, produce:
with meat, rice, peas or beans, potatoes, fish, cottage cheese, jam, fruit (apples, strawberries, blackcurrants).
Raw materials
For the elaboration of fried pies with different machinemeasured:
- wheat flour of first or higher grade;
- pressed Baker's yeast or dried;
- sugar;
- water table;
meat cutlet of beef, pork, lamb;
- frozen fillets, such as Pollack or mackerel, silver hake, Pacific hake, grouper, cod, carp;
- sunflower oil or cottonseed;
- margarine;
- animal fat, melted;
- fresh chicken eggs, frozen egg products or egg powder;
- cheese from cow's milk;
- semolina;
- rice;
- onions fresh or dried;
- fresh apples;
- strawberry (strawberry), fresh or bistrorestaurant;
red currants, fresh or bistrorestaurant;
- potatoes;
- peas, shelled beans for food;
- black pepper or red;
- parsley - green early fresh;
- ill table;
is marmalade fruit or marmalade reservoir;
vanillin
https://www.youtube.com/watch?v=hWARwOkEZSw
https://www.youtube.com/watch?v=hkW6-vdDNG4
The dough and stuffing used for the production of pies, are prepared separately. Periodically, as you use it, the dough and the stuffing should be loaded into the respective hoppers of the machine.
As a filling can be used minced meat and fish, jam, mashed potatoes and even dried apricots. The entire technological process, starting from downloading of the test and meat, and ending with the delivery of ready pies, it is made in the machine AZSP-M.
Technological operations of preparation of pies are automated and consist of the following:
- dosing test.
- dosing of the mixture;
- formation of the test tube with the location of the stuffing inside it;
the Department of procurement pie;
the grouping of pieces by 4 pieces and loading them on the conveyor proofing;
- proofing blanks pies;
- overload billet 4 PCs frying on the conveyor device;
- roasting of workpieces;
- delivery of ready pies groups of 4 pieces.
The machine should be operated at ambient temperatures from 10°C to 45°C.
Fluctuations in the supply voltage must not exceed +10% to -5% of nominal.
Technical data
The performance of the technical, and the load test, PCs/hour: 800 - 880;
Duration proofing, min: 10;
Duration of roasting pie, min: 2;
The duration of the heating oil to working condition, min: 20;
The oil temperature in the working area, °C 190;
The limits of the nominal mass of the cake, g: 40-80;
The limits of the nominal mass of the stuffing (stuffing), year: 12-45;
Capacity, dm3:
- hopper test: 30;
- hopper of the mince: 15;
- tank-oil collector: 100;
Rated power, kW: 16;
The hourly consumption of electricity, kW.CH.: 11;
Voltage, V: 380;
Overall dimensions, mm:
- length: 1550;
- width in work position: 1780;
- width non-operational: 1450;
- height: 1850.
Occupied area, m2: 2,76;
Weight, kg: 850.
Range
Patties of fried dough depending on the filling, produce:
with meat, rice, peas or beans, potatoes, fish, cottage cheese, jam, fruit (apples, strawberries, blackcurrants).
Raw materials
For the elaboration of fried pies with different machinemeasured:
- wheat flour of first or higher grade;
- pressed Baker's yeast or dried;
- sugar;
- water table;
meat cutlet of beef, pork, lamb;
- frozen fillets, such as Pollack or mackerel, silver hake, Pacific hake, grouper, cod, carp;
- sunflower oil or cottonseed;
- margarine;
- animal fat, melted;
- fresh chicken eggs, frozen egg products or egg powder;
- cheese from cow's milk;
- semolina;
- rice;
- onions fresh or dried;
- fresh apples;
- strawberry (strawberry), fresh or bistrorestaurant;
red currants, fresh or bistrorestaurant;
- potatoes;
- peas, shelled beans for food;
- black pepper or red;
- parsley - green early fresh;
- ill table;
is marmalade fruit or marmalade reservoir;
vanillin
