Features:

• The TX machine has been designed to produce bread individually, panning the piece onto tray or board.
• It has a short resting time after the first moulding, which enables a correct stretching of the piece, without stressing it.
• Perfect for highly hydrated (between 65-80%). “Gallego” type bread, as well as traditional “pistola” bread, French bread and candeal.

Max. productions:

• Small piece up to 150 grs.
• 2.000 pph aprox. (2 piston divider).
• 200 to 400 grs. piece.
• 1.750 pph aprox.