Machine designed to mold at low pressure all kinds of three-dimensional shapes from minced meat or pieces of meat, fish, semi-solid doughs, vegan doughs, potatoes, etc., previously kneaded and / or prepared for molding.
We have applied our latest technology between the product tank and the forming area, treating the product in a precise and delicate way, which allows us to maintain the original characteristics of the processed doughs.
All these factors and improvements are those that guarantee that once the products are formed, they retain their starting nature as much as possible, such as their structure and the texture of the raw material.
One of the advantages of being able to work at low pressure is that we have almost no mass loss in the forming area (called a 0 decrease).
In the expulsion or discharge of the product we only use air, we do not use water, this system facilitates the proper functioning of all the processes following the one formed, such as the placement of paper, stacking, packaging, floured, coating, breading, etc.
Automatic placement of paper or cellophane at the bottom of the hamburger.
In this new machine we have also designed the machine in a very practical way which allows us that once the work day is finished, the minimum possible parts for washing and hygiene are dismantled.