Harinator

OVERVIEW OF THE “H600” FLOUR

In the first place, let's say that it is necessary to indicate that its design is compact enough so that it occupies the least possible amount of space.

In addition, this virtue in the design makes this machine one of the safest, from the point of view of the protection of the integrity of the operator and, also, in regard to its maintenance and durability.

Now, the food industry in all latitudes, must (or, better, "has") to adapt to the regulations and technical considerations, with regard to the hygiene and safety necessary during the food production process.

To fully comply with these guidelines, our "H600" flour maker is made of "304" stainless steel.

Another feature that optimizes the quality and functionality of our flour mill is that it is powered by a gearmotor and has a speed variator that controls the flour deflector roller.

In turn, the flow of flour is adjustable by the operator, according to specific needs.

DIMENSIONS AND OTHER CHARACTERISTICS OF THE "H 600" Harinator

Regarding, specifically, the dimensions of this excellent flour maker, we have the following measures:

• Height: 250 mm
• Width: 200 mm
• Length: 600 mm

Let's see, now, some of the characteristics that make it the most desired in the market:

• Its capacity is for 15 kilos of flour.
• The consumption of electricity is really very low.
• This great machine uses only 30% of the flour that is normally used in traditional methods.
• The flour flow rate is regulated electronically.
• It is single phase or three phase.
• Flour processes are automated, which benefits the efficiency and personal safety of the operator. We never ignore industrial safety.
• It carries out a constant, even and homogeneous contribution of flour on the dough, which would be impossible to do manually.
• Its finish is epoxy white.

On the other hand but in the same conceptual direction, we have that during the typical sprinkling huge amounts of flour are wasted.

It is possible that this situation is not noticed in each “operation”, so to speak.

But, when we are going to analyze the losses at the end of the month or, even more, at the end of the year of operations, we would be talking about “big numbers”.

Dusting, by the way, is necessary in the manufacture of fresh pasta and empanada discs. It is also, in processes of lamination and mass cutting.

To avoid such a waste that, in passing, is reflected in the balance sheets of the food industry, we have designed this automatic flour mill "H 600" that spreads the flour in a constant and uniform way on the dough.

In this way, waste and risks are avoided.

Finally, let's say we are in full capacity to provide them to our customers, whether they are fixed, attached to the cutting machines or with adjustable feet to adapt it to different machines.