Dividers - Import export

Cardboard dividers made of corrugated or compact carboard with several treatments designed to provide these dividers with a technical function, namely,to make it perform one or several of these functions: antiskid / antislip, antigrease, antihumidity, antifriction / antiabrasion, antishock, antistatic. They can be used to stack or palletise delicate goods. They can be supplied in planks or die-cut, with clefts or prints to convey brands or texts. We can also treat one or two sides of the divider, depending on the customer's wishes. We can advice what divider to use best. The client's particular needs are taken into account in every step of the way to design the best palletisation or packaging solution for every particular circumstance.

Machine designed to produce high hydrated bread (70-90% water). Due to its special process: tough flour, important resting time, less damage when cutting, etc., permits to produce high quality bread and several shapes. Within the TXA-MINI the piece of dough has to be spead manually. After the division-mould automatically, the collecting of the product is manual. Types of bread: the classic Ciabatta in all its shapes: baston, baguette, sandwich, small, pointed ends, etc.

Line designed for production of high hydration breads (65-85% hydration). Automatic tipper capacity: 80-125 Kgs. Production: 550-700 Kgs dough/hour. Due to its special process of long rest, strength flours, we allows to produce high quality breads and varied formats. Types of bread: the classic Ciabatta in all its shapes: basto, baguette, rustic, rustic with pointed ends, minis, etc.

Machine designed to produce high hydrated bread (70-90% water). Due to its special process: tough flour, important resting time, less damage when cutting, etc., permits to produce high quality bread and several shapes. The TXA-ROLL-TOP-800 has a “multiroller” which laminates and extends the dough, which has been already unloaded to the belt and gives 40-50% extra length to the dough. After cutting pieces are separated in different variable ways and automatically panned in tray or board, manually handling the trays. Control through automat, which allows 16 different programs. The machines tells when the dough is finished to joint the following one. Tray or board dimensions: 500-800 mm max. Types of bread: the classic Ciabatta in all its shapes: basto, baguette, rustic, rustic with pointed ends, minis, etc.

Machine designed to produce high hydrated bread (70-90% water). Due to its special process: tough flour, important resting time, less damage when cutting, etc., permits to produce high quality bread and several shapes. The TXA-ROLL 800 Plus has a “multiroller” which laminates and extends the dough, which has been already unloaded to the belt and gives 40-50% extra length to the dough. Includes a prelamination roller. After cutting, the pieces are separated trough different variable bays and unloaded automatically obtaining a perfect depositation: Tray by tray. Control through automat, which allows 16 different programs. The machines tells when the dough is finished to joint the following one. Tray or board dimensions: 500-800 mm max. Types of bread: the classic Ciabatta in all its shapes: basto, baguette, rustic, rustic with pointed ends, minis, etc.

Machine designed to produce high hydrated bread (70-90% water). Due to its special process: tough flour, important resting time, less damage when cutting, etc., permits to produce high quality bread and several shapes. The TXA-AUT-ROLL has a “multiroller” which laminates and extends the dough, which has been already unloaded to the belt and gives 40-60% extra length to the dough. The longitudinal cut process, separation of the pieces through bands, guillotine section…, (transversal cut) and loading of the product into board or tray (flat or corrugated), is carried out automatically. Types of bread: the classic Ciabatta in all its shapes: basto, baguette, rustic, rustic with pointed ends, minis, etc.

Unique, different, accurate. The absorption of the dough varies depending on the WT, avoiding damage and degassing of the dough. Manufacture with oil system, with the possibility of non oil system, for small productions. Piece counter with automatic stop. Optional: Twin piston Divider PTZ-2P (35-300 g ) 3.600 p/h. Spiral dough feeder (for tough or dry dough). Longer rounding belt. Electric wt control. Electronic variator PTZ-VE (900 to 2100 p/h).