Dough buffering and depositing

The waffle dough is buffered and the with multiple product lines we go to the manifold.

The dough is by means of a depositor shot distributed in the hot irons.
The right amount is each time deposit. The weight is adjustable by means of the volume of the cilinder.
This is controlled by the control panel.

Automatic level control keeps the hopper always full.




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DEPOSITOR WAFFLE DOUGH
ASJO Consultants                       email: info@asjoconsultants.com                                                      Phone: +31 (0) 297 344 050  
             
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