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WP Kemper SU-L Bakery Equipment
()- Listing No
- 1016880
- Year
- Manufacturer
- WP Kemper
- Model
- SU-L
- Condition
- Used
- Location
- Germany
- Price
- POA
- Description
-
Langwirkmaschine Kemper, Type SU-L Hersteller: Kemper Typ: SU-L Langwirkmaschine Fabr. Kemper, Type SU-L Lstg. max. 2000 Stck./h (abhängig vom Gewicht) Gewichtsbereich 320 – 4000 g Druckplatte ist höhenverstellbar max. Wirklänge 570 mm Die Langwirkmaschine Kemper, Type SU-L, ist ein wichtiger Bestandteil in der Brot- und Backwarenherstellung. Diese Maschine wird verwendet, um den Teiglinge für Brot zu formen und ihnen die gewünschte Form zu geben, bevor sie in den Ofen gehen. Die Kemper SU-L ist dafür konzipiert, den Teig sanft und schonend zu bearbeiten, um die gewünschte Struktur und Optik des Brotes zu erhalten. Mit verschiedenen Einstellungsmöglichkeiten kann die Maschine an die Anforderungen des Teigs angepasst werden. Die Kemper SU-L ist bekannt für ihre Zuverlässigkeit, Effizienz und Benutzerfreundlichkeit, was sie zu einer beliebten Wahl in Bäckereien und Großküchen macht. Details siehe Bilder
About this machine
The WP Kemper SU-L is a piece of bakery equipment — specifically a long moulder, sometimes referred to as a bread moulder — used to shape dough pieces into elongated forms prior to baking. WP Kemper is a well-established German manufacturer with a long history of producing professional dough-processing and bread-making machinery for industrial bakeries and large-scale food production operations.
The machine handles a broad weight range of 320 to 4,000 grams per dough piece, making it suitable for a wide variety of bread formats from smaller rolls and loaves through to larger products. At the upper end of its performance, it is capable of processing up to 2,000 pieces per hour, though actual throughput will vary depending on the weight of the dough being worked. The maximum moulding length is 570 mm, which sets the upper limit for the finished piece length the machine can produce.
The pressure plate is height-adjustable, allowing the operator to adapt the applied pressure to the specific dough being processed. This adjustability is important for achieving consistent structure and surface finish across different recipes and hydration levels, and enables the machine to handle dough gently without overworking it.
This is a used machine located in Germany. Further condition details are visible in the listing images.
This description was generated automatically from the listing details and may not reflect every specification. Please confirm with the seller before purchase.
