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OMEGA

Product catalog summary

Overview: The document describes the OMEGA volumetric dough divider, designed for artisan laboratories and small to medium industries. It emphasizes minimal dough stress and cost-effective maintenance due to its oil-free hydraulic system.

Specifications:

Models: OMEGA 1, OMEGA 3, OMEGA 4
Installed Power: 3.35 kW
Weight Range: 150-600g (OMEGA 1), 200-1600g (OMEGA 3), 300-3300g (OMEGA 4)
Maximum Output: 1200 pieces/hour (1 piece), 2400 pieces/hour (2 pieces)
Weight: 601 kg with 150 kg hopper

Key Features:

Wide gram range suitable for various dough types including soft, hard, sticky, and gluten-free.
Adjustable dividing pressure for precision and minimal dough stress.
Elimination of lubrication circuit, reducing maintenance and oil costs by approximately 4,000 euros annually.

Optional Accessories:

Height-increasing base and oversized exit belt for increased discharge height.
Adjustments for pastry products and enhanced hydraulic power units for intensive work.
Devices for handling sticky dough and weight checking for quality control.
Complete stainless steel version available.

Working Principle:

Dough is placed into the hopper.
It is drawn by vacuum and pushed by a piston into the weight chamber.
The divided dough is deposited onto the outfeed belt.

Dimensions: Detailed dimensions are provided for installation and space planning.

Catalog excerpts

BUILT AROUND DOUGH Spezzatrice volumetrica Volumetric divider

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MINIMO STRESS DELL’IMPASTO MINIMUM DOUGH STRESS Spezzatrice volumetrica semplice ed affidabile adatta Simple and reliable volumetric divider, suitable for per laboratori artigianali e piccole/medie industrie. artisan laboratories and small/medium industries. L’impasto viene inserito nella tramoggia, un pistone The dough is put into the hopper, a piston sucks aspira la pasta e la spinge delicatamente nella camera the product and delicately pushes it into the weight di peso al volume richiesto. La pasta correttamente chamber at the required volume. The dough is suddivisa viene depositata sul nastro...

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Ampia possibilità di grammature Adatta a qualsiasi tipo di impasto: morbido, duro, appiccicoso e senza glutine Assenza del circuito di lubrificazione Possibilità di regolare la pressione di spezzatura Minimo stress dell’ impasto Strong points: • Wide gram range Suitable for any type of dough: soft, hard, sticky or gluten free Adjustable dividing pressure Minimum dough stress MACCHINA SENZA LUBRIFICAZIONE OIL FREE DIVIDER Base per aumentare l’altezza di abbinamento Nastro di uscita maggiorato per aumentare l’altezza di scarico Settaggio della macchina per prodotti di pasticceria Centralina idraulica...

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PRINCIPIO DI FUNZIONAMENTO / WORKING PRINCIPLE L’impasto viene inserito nella tramoggia L’impasto viene aspirato dalla tramoggia per depressione Un pistone spinge delicatamente la pasta nella camera di peso al volume richiesto Il pezzo correttamente suddiviso viene depositato nella giusta posizione sul nastro The dough is placed into the hopper The dough is drawn from the hopper by vacuum A piston pushes the dough gently into the weight chamber set at the required volume The properly divided dough piece is deposited in the right position onto the bel

Open the catalog to page 4