Support & Top quality controlWe provide comprehensive drawings and supply every time required. We are looking forward to building effective company interactions with new clients all around the globe in the long term. More importantly, we make unique parts in accordance to equipped drawings/samples and warmly welcome OEM inquiries. aocno’s BPM and FPM sequence is specifically designed for little and medium sized production capacities. Especially notable with these units is the large obligation layout. Not only attractively priced, but the EPTs demand minimal to no maintenance. The versaEPTty of the planetary mixer allows to uEPTze the EPT in either bread or pastry applications which need fleXiHu (West Lake) Dis.bility and durability. As a testament to its versaEPTty, the BPM/FPM sequence is optimally suited to process doughs ranging from dense pastry and breads, to ligEPT whipped lotions and custards.
StXiHu (West Lake) Dis.Hu (West Lake) Dis.rd Characteristics:
-The bowl can be lifted and reduced by a rocker arm in handbook versions
-The different inner EPT parts are created of a sturdy and
Unique stainless metal
-The electronic management, with its straightforward-to-use buttons, operates the three
Preset speed modes
-Voltage overload defense routinely shuts the mixer when it’s
Strained, eEPTly overloaded with an overly massive batch of extremely rigid
Dough
-Low voltage security prevents accidental begin-up following EPT
Failure
-EPT to use with the interchangeable instruments, with or without getting rid of
The bowl.
Design | FPM10L | FPM20L | FPM30L | FPM40L | FPM60L | FPM80L |
bowelcapacity(L) | ten | 20 | thirty | forty | fifty | 60 |
EPT Dimensions(mm) | 430*440*670 | 520*530*830 | 620*620*1571 | 620*640*1070 | 780*850*1340 | 830*900*1410 |
EPT dimension(mm) | 550*570*830 | 580*680*990 | 750*7557110 | 750*750*1210 | 870*1040*1570 | 870*1070*1640 |
Voltage Frequency | 220V/380V | 220V/380V | 220V/380V | 220V/380V-3ph | 220V/380V-3ph | 220V/380V-3ph |
EPT(kw) | .23 | .38 | .75 | one.13 | two.twenty five | 3.75 |
N.W.(kg) | fifty seven | eighty three | a hundred and fifty | 162 | 360 | 394 |
G.W.(kg) | 79 | one hundred ten | 193 | 205 | 400 | 432 |
Revolution pace (r/m) | 46/one hundred/156 | 41/ninety/162 | 40/80/156 | 40/eighty/156 | 24/forty two/68 | 24/forty two/228 |
Rotation velocity(r/m) | 156/340/530 | 131/288/518 | 120/240/468 | 120/240/468 | eighty/141/228 | eighty/141/228 |
Dough bodyweight(kg) | .seventy five | one.eight | 3.seven | five.6 | 11 | 14 |
batter excess weight(kg) | 1.five | three | four.five | 6 | 10 | thirteen |
Filings fat(kg) | 1.five | 3 | four.five | six | 10 | 13 |