The new Duly’s by Bralyx are a range of forming and encrusting machines designed specifically to consistently batter and bread your products with greater speed and freedom.
Key Features
The machine features battering and breading units
The transport system of the products is formed by two conveyors. One is for liquid phase the other is for dry phase. The product enters at the tank of liquid, where the bath/ is made by immersion and it is transported to the tank of flour for the final layer
Simple and user friendly controls
Driven by one engine, the conveyors have adjustable speed
There is no need to interrupt the operation in order to add flour or batter to the machine
Fingers in plastic, which ensures that the product is covered by all
It only needs one person to remove the products and arrange them in a storage tray. It is possible for the product to directly enter a frying machine or a freezing tunnel
Provided with supports that cause a vibration on the conveyor in order to retain the excess flour from the products
The new Duly’s by Bralyx are a range of forming and encrusting machines designed specifically to consistently batter and bread your products with greater speed and freedom.
Only 1 item(s) left in stock.
Key Features
The machine features battering and breading units
The transport system of the products is formed by two conveyors. One is for liquid phase the other is for dry phase. The product enters at the tank of liquid, where the bath/ is made by immersion and it is transported to the tank of flour for the final layer
Simple and user friendly controls
Driven by one engine, the conveyors have adjustable speed
There is no need to interrupt the operation in order to add flour or batter to the machine
Fingers in plastic, which ensures that the product is covered by all
It only needs one person to remove the products and arrange them in a storage tray. It is possible for the product to directly enter a frying machine or a freezing tunnel
Provided with supports that cause a vibration on the conveyor in order to retain the excess flour from the products
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