| CC_006-11 |
|---|
| Bowl capacity (l) |
| 20 |
| Emulsion (l) |
| 5 |
| Creams without emulsion (l) |
| 10 |
| Creams with emulsion (l) |
| 6 |
| * Bread dough (flour) (Kg)-(lb) |
| 4 (8,82) |
| * Shortcrust pastry (dough) (Kg)-(lb) |
| 6 (13,23) |
| Working hours (h) |
| 0-8 |
| Power (kW)-(hp) |
230~110V.1ph.50~60Hz 0,75 (1)
400V.3ph.50~60Hz 0,75 (1) |
| Power lifting (kW)-(hp) |
230~110V.1ph.50~60Hz 0,25 (0,3)
400V.3ph.50~60Hz 0,25 (0,3) |
| Hub attachment power (kW)-(hp) |
230~110V.1ph.50~60Hz 0,55 (0,75)
400V.3ph.50~60Hz 0,55 (0,75) |
| Net weight |
| 125 (275,58) |
| Dimensions |
A 530 (20 7/8) B 760 (29 15/16)
C 1500 (59 1/16) C' 1720 (67 11/16)
D 975 (38 3/8) D' 920 (36 1/4)
E 180 (7 1/16) |
* Based on: 60% dough hydration, 12% flour moisture, 2˚C water
|
