 Griss
Features
Versatility
Dimensions
Layout Griss
Layout Griss S
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Griss Inox. For a simple and reliable production |
The working cycle
The working cycle is easy but extremely efficient:
The strip of dough is lodged onto a motorised sliding roller ramp that conveys it to the preparing/calibrating rolls. From here the dough advances automatically to the drawing unit, composed of two grooved stainless steel rolls (AISI 304) which act to give the desired diameter of the breadsticks. Once the breadsticks have been formed, the strips of dough are spread apart thanks to a spring retractor ramp and successively conveyed to the cutting unit. The strips of dough are then cut at the desired length thank to a “guillottine” cutting system; the formed breadsticks are then automatically placed onto the trays
The trays’ container, positioned in the rear side of the machine can contain up to 20 trays (fit for the automatic loading) which automatically advance in synchrony one by one at each new row of breadsticker formed.
All the materials coming in contact with the product are fit for the food industry and the machine is fitted with protection and safety cares in respect of the rules in force.
The materials
Along with the really high quality components we have chosen only the most valuable materials to build the Minigriss of the future: stainless steel carpentry (AISI 304) and anodised aluminium sides. These materials grant a better resistance of the machines to the wear and tear of time, but also a bigger respect of the hygienic rules.
A faster machine
Thanks to the exclusive use of electric motors controlled by vectorial inverter, we have made the Griss machines more excelling still in the working performances, keeping unalterate the precision that has always distinguished our machines. Further more today all the functions of the Griss machine are completely controlled by a PLC (Programmable Logic Controller) that is extremely easy to regulate through a special keyboard control. In such way one touch is sufficient, for example, to regulate the length of the breadstick, as you desire (starting from a minimum of 10 mm) or to increase the working speed.
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