bake - November/December 2024 - PAN13

En Alicia's Panadería en West Valley
City, Utah, los pasteles tres leches son una
especialidad. Más allá de los pasteles tres
leches, ofrecen increíbles pasteles mil hojas,
pastel de vainilla y pan de queso, entre los
múltiples favoritos.
Su base de clientes es cada vez más diversa
y muchos clientes hispanos diferentes
vienen a probar muchas cosas diferentes. El
pan venezolano, por ejemplo, está ganando
popularidad. Y hay otras nacionalidades
que se están convirtiendo en clientes
habituales de la panadería, como los isleños
de Polinesia que viven en la zona y disfrutan
los sabores de los panes.
" Tenemos clientes que vienen desde
lugares tan lejanos como Oregón y
California, " explica Alicia Martínez. " Vienen
y compran grandes cajas de pan. Y muchos
camioneros paran aquí y compran cajas de
pan para su viaje. "
 NUEVO HORNO ROTATIVO
Con panel digital programable. 99
programas/recetas.
Con y sin vapor, para bolillos, teleras,
panes dulces, pasteles, etc.
 NUEVA BOLILLERA DOBLE CANAL
 DOSIFICADOR DE RELLENOS
MODELOS:
Dosifi cador de Rellenos con Pedestal
Dosifi cador de Rellenos de Mesa
Uso Planeado*
* fuera de estas especifi caciones
es indispensable consultar a I+D,
mediante la Planilla de Pedidos
del equipo, las características de
la masa y el producto a fabricar.
El Dosifi cador de Rellenos es una máquina diseñada para
trabajar con rellenos dulces o salados que posean sólidos
en suspensión (cubos de jamón, queso, carne, etc.
de 10mm x 10mm), como cremas con chips de chocolate,
frutas en cubos, nueces, pasas de uva, etc.
Capacidad productiva 60 dosifi caciones por minuto.
Rango por dosifi cación* puede aumentar el número de depósitos. 20 - 130 g
aproximadamente. Este rango se ve afectado por el tipo de
producto que se desee dosifi car.
* En caso de ser necesario
dosifi car mayor cantidad se puede
aumentar el número de depósitos.
Horas de trabajo
recomendadas
Doble turno de trabajo. Cuidando siempre el mantenimiento
y limpieza sugerido.
Accionamiento del Dosifi cador fi jo: Accionamiento por Pedalera
dosifi cador
Capacidad de la tolva 28 Kg
Presión de trabajo 6 a 8 BAR / 87 a 116 PSI
Dosifi cador fl exible: Accionamiento desde manillar
Argencal Inc.
Address: 18715 Delight St. Canyon Country, Ca. 91351
Cell Ph English/Spanish 661-212-8683
argencalequipment@gmail.com * www.argencal.com
Financing available / Pregunte por fi nanciacion.
13
DICIEMBRE 24 | PANADERÍA
Puede hacer desde un sub sandwich loft a mini
baguette, rancho o dinner roll y bolillos. Puede
pesar, cortar y armar desde 2 a 12 onzas. Estos son
los benefi cios de formar varios y distintos
productos con un solo equipo para distintos
mercados y necesidades.
BREAD MOLDER FORMER
4 ft. 10 inch.
4 ft.
1ft. 9 inch.
3ft. 9 inch.

http://www.argencal.com

bake - November/December 2024

Table of Contents for the Digital Edition of bake - November/December 2024

bake - November/December 2024 - Intro
bake - November/December 2024 - 1
bake - November/December 2024 - 2
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https://digital.bakemag.com/sosland/bake/bake-november-december-2024
https://digital.bakemag.com/sosland/bake/bake-september-october-2024
https://digital.bakemag.com/sosland/bake/bake-july-aug-2024
https://digital.bakemag.com/sosland/bake/bake-redbook-2024
https://digital.bakemag.com/sosland/bake/bake-may-june-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2024
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
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https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
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https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
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http://digital.bakemag.com/sosland/bake/2018_12_01
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