| 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) |
| Net weight (Kg)-(lb) |
| 106 (233,69) |
| Dimensions (mm)-(in) |
A 485 (19 1/8) B 725 (28 9/16) C 1075 (42 5/16) C' 1295 (51) D 555 (21 7/8) D' 500 (19 11/16) E 150 (5 7/8) |
* Based on: 60% dough hydration, 12% flour moisture, 2˚C water

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