Coextrusion Line Last Used For Pizza On A Stick Unit Consists Of The Following Compon
| Loeb # | 51264-001 | Model | |
|---|---|---|---|
| OEM | |||
| Year | Serial | ||
| Electrical | Location | N-02 | |
| Condition | As is | Size | 0.00 |
| Lease for only | 1,445.13 / mo. | Rent for only | N/A |
Coextrusion Line Last Used For Pizza On A Stick Unit Consists Of The Following Components, For More Detailed Descriptions Please See Description Sheets On Each Item: 51264-002: S/S Feed Hopper With 2 Hp S/S Screw Discharge And C/S Base 51264-003: 1.75in. X 6.75in. Rectangular Flange Inlet 2in. Outlet 24 Gpm 1.5 Hp S/S Waukesha Mdl 34rf Positive Displacement Pump 51264-004: 1 Head S/S Mateer Burt Mdl 1900 Auger Type Filler 51264-005: 14.5ft. Long X 6in. Wide Plastic Belt S/S Frame Kamflex Belt Conveyor With Walking (4) Knife Guillotine Placed 6in. Apart 51264-006: 9in. Dia X 4.5ft. Long S/S Hobart Mdl Sc-90-56 Vertical Screw Lift Description Of Process: Dough Goes Into S/S Hopper That Feeds Into The Waukesha Pump. The Pump Then Pushes The Dough Into The Side Discharge Port On The Mateer. This Creates A Tube Of Dough Around The Center Discharge Of The Mateer. The Hobart Lift Keeps The Mateer Hopper Full Of Product. The Mateer Is Dispensing The Sauce And Cheese Mixture Through The Center Of The Dough Tube. This Is A Continuous Operation And Coextruding The Dough Tube With The Cheese And Sauce Mixture In The Center Of It. This Is Then Deposited On The Plastic Conveyor. The Walking Guillotine Cuts The Extruded Dough Mixture Into 6in. Long Sections.
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