LOAF SHAPER FH-750-S FH-600-S Characteristics: � Horizontal shaper with dual stretching distance and collection conveyor for the formed product (manually). � Types of bread: o All type of pieces from 30 to 1000 g. o By controlling the regulation of the rollers and lifting the stretching plates, we can produce pieces in flat round shapes. o Bread with a “pointed tip”, artisan, etc.….. � Dimensions: o FH-750-S: - Maximum width: 950 mm - Length: 2500 mm - Maximum height: 1400 mm - Input belt height 1140 mm - Power: 0.75 Kw. o FH-600-S: - Maximum width: 830 mm - Length: 2000 mm - Maximum height: 1290 mm - Input belt height 1030 mm - Power: 0.75 k.o. Operation: Machine designed for the shaping and stretching of pieces, based on a portion of bread dough. � There is an input or supply conveyor upon which the piece to be shaped is deposited. This, guided by a series of aligners, is introduced into the pressing rollers, which are adjustable, of food safe plastic polyimide composition, which gently treat the dough. � Once the dough is rolled, the rolling process continues with a stainless steel mesh. � The next step is to introduce this rolled piece on the 1st stretching plate (also adjustable), where we can use a special belt to produce a pointed tip. When the pieces have little weight and are short in length, it is best that they drop directly onto the collection belt following the 1st stretching (open the connection ramp between the 1st and 2nd stretching). � The requirements of longer pieces mean the complete stretching process must be carried out. The piece is pulled along by the stretching belt. When it reaches the end, following the 1st stretching, it will be positioned in the lower part of the belt. At this point the 2nd stretching plate (also adjustable) is located below the belt which, with its friction,

pulls the piece along, rotating it against the plate (this is known as: Return Stretching). This 2nd stretching area is larger than the 1st stretching area, allowing us to work better with loaves with a pointed tip: Galician, Artisan, etc... � Once shaped, the piece is deposited on the collection belt, which slowly transports the pieces to the place of collection by the Operator. They reach this point having rested, making handling much easier. Production: � Pieces of less than 200 g: 3,500 pieces per hour approx. � Pieces of 250 to 400 g: 2,000 pieces per hour approx. � Pieces of 600 to 1000 g: 1,000 pieces per hour approx. Options: � Flour dispenser for moist dough.