Confectionery Depositor – Table-Top Depositor for Ganache, Praline, Caramel, Chocolate etc. – Belgian Praline Model for Filling Chocolate Moulds – PRALINEFIX2000_B

Using the latest chocolate manufacturing techniques, the PralineFix 2000 can fill a variety of chocolate shells, offering the highest quality standards of centre depositing. Ideal for the chocolatier who"„¢s working in patisserie or the hotel kitchen, or even the industrial chocolate maker.

PralineFix 2000 Belgian for Polycarbonate Praline Moulds.

Advantages:

• 275 x 135, 275 x 175 or 275 x 205 mould formats
• Up to 100 deposits per minute
• Adjustable to most mould layouts – e.g. 3 x 7, 3 x 8
• Volume range 10 – 70cc per nozzle per stroke
• Hopper volume 6 litres

Key Features & Benefits:

• Heated pistons & infinitely variable dosage amount
• Removable reservoir – even when full & during use
• Compact storage – can be stored vertically

Flexibility:

• Universal usage for fluid ingredients – Praline,
• Fondant, Truffle mix.
• Suitable for all types of chocolate shells
• Flexible – make as many products as you need
• using up to 8 nozzles
• More choice & selection – less work
• Easy to position products

Manoeuvrable & Easy to Use:

• Easy to set up and take apart – no tools needed
• Easy to adjust for all mould layouts
• Stops automatically
• Effortless production
• Easy to use – minimal staff training required

Clean & Precise:

• Quick to clean
• Dishwasher safe moving parts, washable at 70°C
• No drips or spills, no air bubbles
• Quality assured
• Rise & fall action

Technical Specifications:

• Voltage: 220 / 230v / 10w
• Weight: Approximately 17 kg
• Dimensions: Approximately 510 x 400 x 570 mm