Apex - In The Spotlight
Bagel Equipment
Bread and Roll Moulders
Bread Equipment
Cake Equipment
Coating Equipment
Cookie and Cracker Lines
Depositors
Meters and Chillers
Mixers
Ovens and Loaders
Pizza Equipment
Refrigeration/Cooling
Roll Equipment
Sheeters
Slicers
Sweet Goods Equipment
Washers and Sanitizers
Apex Bakery Equipment. Apex Bakery Equipment Sales Apex Bakery Equipment Apex Bakery Equipment Whats New Apex Bakery Equipment Contact Us
Sancassiano Carousel Automatic Mixer System
Carousel Automatic Mixer System

Standard Features

Carousels were the first automatic mixing systems produced by Sancassiano in the early Eighties. Thanks to their modular structure, a customized number of stations can be easily controlled by a PLC, managing all the mixing operations: ingredients dosing, mixing, resting, and feeding of the portioning lines.
The main features and advantages of Sancassiano carousels are:
  • Repeatability of the production process and consequent maximum dough consistency.
  • Reduction of production down times, with an increased production  efficiency and freshness of the dough.
  • Easy to use with friendly graphic software
  • Reduction of human errors in mixing, resting and dosing operations. 
  • Compactness and reduced impact on the floor space.
  • Easier sanitation of machines and mixing area: the Sancassiano     carousel allows a particularly deep, easy cleaning and control of     critical areas thanks to the free from the ground design.
  • Reduction of labour needs.
  • Automatic carousel systems: Hourly production from 500 up to 10.000 Kg/h

Choose your mixing technology to know the final application:
Carousel equipped with:

  • Planetary Mixer
  • HYDRA
  • Kryos
  • Spiral Mixer
  • Double Spiral Mixer
  • Global Force
  • Twin Arm Mixer
  • French Fork Mixer



Optional Features

In order to customize the system and make it capable of meeting customer s needs and requirements, the customer can choose between a wide range of specific options:
  • Partial or total stainless steel execution.
  • Temperature and energy detector system.
  • Cooling (or warming) of the dough by means of gas or liquid recirculation (glycol )
  • Inverter to continuously change and set the tools and the bowl s speed.
  • Customized control system (PLC or PC) to manage production tracking and communication with other upstream and downstream control systems.
  • Weighing and integration of scrap dough.
  • Network assistance and servicing (modem )

Click Picture to Enlarge


Click Picture to Enlarge


Click Picture to Enlarge