Sheeter, Colborne, Extruder, Filler, Conveyors, Waterfall Applicator, Pies #C745031
Sheeter, Colborne, Extruder, Filler, Conveyors, Waterfall Applicator, Pies #C745031
Location:Escondido, CA
Available quantity:1
Description
Automatic Turnover and Mini Pie Systems, manufactured by Colborne, model T-28000, rated for up to 12,000 pies per hour. Consisting of dough extruder, four-pass dough sheeter, make-up table, filler, conveyors, and waterfall applicator. Raw dough passes through series of rollers to reduce size, sheet the dough, transfer to make-up table where filling is deposited on one half and the other half is folded over, followed by crimping/trimming/sealing. Sheeting line includes variable speed drive to control pressure roller, flour hoppers, conveyors, sheeting rollers, turnover belt and trimmer die. Finished pies are conveyed from the make-up belt to fryer. Rated for dough thickness of 1/16” minimum, weight of pie filling 0.50-ounce minimum, weight of pie 2 to 12 ounces. System can run fruit pies, snack pies, meat pies, calzones, empanadas, pierogis, pasties, chebureki, kreplachs, toaster pastries, pizza pockets and more.
Specifications
| Stock Number | C745031 |
| Manufacturer | Colborne |
| Model | E190A |
| Dough Thickness | 1/16" minimum |
| Weight of Pie | 2 oz. to 12 oz. |
| Weight of Pie Filling | 1/2 oz. minimum |
| Basis | As Is, Where Is |
Additional Information
System includes Colborne dough extruder with 28” x 16” x 20” deep stainless-steel hopper, including split bottom with (2) 6” diameter x 32” long horizontal screws, extruding dough through 3” x 7” opening to sheeter. Screws are driven by 10 HP, 230/460V, 3/60Hz motor thru heavy-duty gearbox. Extruded dough is fed onto 10” wide x 48” long infeed conveyor, through primary set of rollers with (2) 12” diameter x 6” face rolls - top roll is ribbed, bottom roll is smooth. Dough is then fed thru 3 sets of 4” diameter x 7” face rolls, discharging to 9” wide x 6’ long incline conveyor with stainless steel frame, leading to 6’ long horizontal conveyor with rotary dough cutter mounted above belt. Filler includes a stainless-steel cone hopper with positive displacement pump (looks like Waukesha 015 or similar). After the dough is cut, excess dough is conveyed on 4” wide x 10’ long incline conveyor back to the dough extruder hopper. Assembled product is conveyed by 6” wide x 80” long stainless-steel incline conveyor to 8” wide x 80” long horizontal conveyor with wire belt (1/4” spacing), feeding to waterfall conveyor. Waterfall conveyor measures 48” wide x 36” long with wire belt (1/2” spacing) with 50” x 4” wide x 4” deep waterfall applicator, mounted above belt, including 36” x 52” x 30” deep catch basin under belt.