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BRUTON SOFT FILLER UNIT - High Volume - Minimum Space - Single Formation - Quick Change Over - Production Versatility - Mobile;
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Youtube Video;
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• Introduction;
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The Bruton Soft Filler is designed for maximum output with minimum setting time whilst utilising the minimum amount of floor space.;
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The Unit is available in single or twin formation and will accurately deposit fillings such as apple pie, custard, steak & kidney, etc, with a depositing range of 20 to 325cc.;
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Clad in food quality stainless steel the Soft Filler Unit will take you into the 21st century.;
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• Maintenance;
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The Bruton Soft FIller Unit s a simple design. On removal of the hopper and the end plate all the mechanical movements are easily accessible. The electrics and pneumatic parts are all housed in a stainless steel box which is again easily accessible.;
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• Cleaning Down;
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Simply ensure the machine is electrically isolated. Remove the hopper and the end plate to the main housing, this will allow the removal of the stainless steel 'D' valve for cleaning. The unit can then be cleaned by hosing or any standard method.;
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• Advantages of a Bruton Soft Filler Unit;
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• High Volume;
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• Minimum Space;
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• Hygienic Quick;
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• Change Over;
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• Product Versatility;
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•Mobile;
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• Guarantee;
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All new equipment supplied will carry a twelve month parts and rtb labour warranty.;
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Specifications;
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Finish:;
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Food Quality Stainless Steel;
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Electrics:;
Single Phase, 24 Volts;
Height: 168cm (including Hopper);
Width: 52cm ;
Length: 62cm;
Air Supply: 80 P.S.I. (10 C.F.M.);
Weight: 85kgs (approximately);
Hopper;
Size: 46 x 37 x 52cm;
Capacity;
Up to 37kgs;
• Product Range Production Rate Examples:;
2oz (56gms);
Single Formation;
Up to 1,800 per hour;
Twin Formation;
Up to 3,600 per hour;
4oz (113gms);
Single Formation;
Up to 1,800 per hour;
Twin Formation;
Up to 3,600 per hour;
11b (256gms);
Single Formation;
Up to 1,200 per hour;
8in [203mm];
Quiche;
Up to 1,200 per hour;
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Capacity;
Filling with a free flowing consistency with diced solids in the range;
1/2"-3/4"cubed (12-20mm);
25-325cc;
Because of continual improvements strict accuracy of description and illustrations cannot be guaranteed;
