| CC_006-11 |
|---|
| Bowl capacity (l) |
| 60 |
| Emulsion (l) |
| 15 |
| Creams without emulsion (l) |
| 30 |
| Creams with emulsion (l) |
| 18 |
| * Bread dough (flour) (Kg)-(lb) |
| 12 (26,46) |
| * Shortcrust pastry (dough) (Kg)-(lb) |
| 18 (39,68) |
| Working hours (h) |
| 0-8 |
| Power (kW)-(hp) |
400V.3ph.50~60Hz 2,2 (3) 230V.1ph.50~60Hz 3 (4) 230V.3ph.50~60Hz 2,2 (3) |
|
Power lifting (kW)-(hp)
|
400V.3ph.50~60Hz 0,25 (0,3) 230V.1ph.50~60Hz 0,25 (0,3) 230V.3ph.50~60Hz 0,25 (0,3) |
| Hub attachment power (kW)-(hp) |
400V.3ph.50~60Hz 0,55 (0,75) 230V.1ph.50~60Hz 0,55 (0,75) 230V.3ph.50~60Hz 0,55 (0,75) |
| Net weight (Kg)-(lb) |
| 215 (473,99) |
| Dimensions (mm)-(in) |
A 620 (24 7/16) B 970 (38 3/16) C 1445 (56 7/8) C' 1725 (67 15/16) D 870 (34 1/4) D' 775 (30 1/2) E 215 (8 7/16) |
* Based on: 60% dough hydration, 12% flour moisture, 2˚C water

|