Specially designed for slicing baguettes, buns and other round rolls horizontally in half, the Zip is the perfect companion for sandwich shops and other snack outlets.
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Varia Pro
A revolution has been born in the bakery for a few years: Offer the customer the possibility of adapting the thickness of the slice to the different types of bread. A compact rye bread does not require the same thickness of slice as a very honeycombed country bread.
The Varia, a slicer with variable slice thickness, allows you to differentiate yourself and build customer loyalty by offering them the choice of slice thickness. An additional service compared to your competitors.
ECO+
The Eco+ 450 is the best seller in the range of point-of-sale slicers. Configurable at will, it adapts to your needs. Discover all that it can offer you. It can also be optionally equipped with the revolutionary Automode automatic starting system for even more comfort.
PICO
Tin Bread, Bread Loaf, Baguette Sour Dough, BunTin Bread, Bread Loaf, Baguette Sour Dough, BunThe Pico manual slicer is the ultimate access slicer. A concentrate of JAC technologies for a tight budget.
SLICING+BAGGING
The automatic bagging line allows the bagging at high speed of the products after the slicing, automatically. By combining the bagger machine to a slicer is composed an automatic solution, compact and high-performance for the slicing of the products, bagging and closing with the clipband of the bags. The clipping head installed in line, integrated on the same bagger, allows the closing of the bags immediately after the bagging ensuring the position of the slices and an immediate in-line closure.
SLICING+FLOW-WRAPPING
“The automatic lines of slicing and packaging in flow-pack for tin and loaves of bread are designed to meet the specific productive needs of the market where this typology of packaging is requested. The various possible combinations of slicer and flow-wrapping machines through automatic feeding systems, let systems be configured in different ways to obtain the required packaging configuration and the appropriate solution according the output level.”
MOD. 110 HORIZONTAL CONTINUOUS BAND BLADE SLICER
Horizontal continuous band blade slicer
Suited for the total horizontal slicing of products
Single continuous band blade cutting head mounted on balanced pulleys for excellent adherence
Lateral blade guides in hard metal with cemented carbide
Inlet and outlet loading conveyor belts; upper belt with adjustable height designed to accompany the product towards the blade and lower belt with lateral guide
Independent cutting blade height adjustment
Conveyor belt advance speed adjustable by gearmotor
Electric panel with centralized controls; electric emergency devices built to standards and plexiglass protection screen
Sturdy painted steel support structure on four wheels
MOD. 1600 CONTINUOUS BAND BLADE SLICER
Continuous band blades slicer
Suitable for the bread slicing at high speed
Cutting head with continuous blades mounted on two rollers rectified and balanced for a perfect adherence on the surface
Blade guides fingers made in hard metal covered with Widia
Blade pitch on request and interchangeable, minimum of 8 mm.
Entry loading conveyors: upper, with adjustable height, suitable to push the bread towards the blades and lower with adjustable lateral guides
Adjustable Conveyors advancement speed through inverter
Electric panel with centralized controls, emergency power according to regulations and protection plexiglass
Heavy duty design in painted steel.
WEBAKE VACUUM COOLER
Vacuum cooling:
innovating the art of baking
Vacuum cooling offers new possibilities for the preparation
of bread and bakery products. After all, our vacuum cooling
solution is not just a cooling system. It will become part of your
baking process because 20 to 40 percent of the total baking
time is transferred from the oven to the vacuum cooler. The
starch gelation process continues due to the presence of steam
during the cooling process, allowing your products to further
bake while cooling at the same time.
QuatroMax / TrioMax
This is a top-class four-chamber machine for cake production!
It has four heads, e.g. two for dark dough, two for dark and light dough, and two for filling, e.g. cream + marmalade, or two colours of marmalade. This configuration makes it possible to produce a wide range of products of different shapes and lengths, among others: dual-colour with two kinds of filling, dual-colour with filling inside and a decoration on the top, triple-colour, cut with a string, sponge cake layers, cut with a guillotine with two types of filling, filled and cut with a shutter.
As the only one of its class, it has very diverse equipment, thanks to which, it is incredibly versatile and incomparable with other machines available on the market. It operates with the following types of dough: short pastry, choux pastry, gingerbread, sponge cake, muffins with filling and bits of fruit, meringue.
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