Empire SP-240 User Manual

Features

♦ Perfect for a wide range of soft

doughs (75-80% hydration)

♦ Flexible production from 1 to

40 oz.

♦ Interchangeable knife system

available in 1-6 rows.

Soft Dough

Dough Divider

SP-240

♦ Stainless Steel drawer for the

collection of nished product.

♦ Manual adjustment of thickness

and knife speed.

Optional Features

♦ Long-loaf moulder with

adjustable table.

♦ Flour duster placed on either the

inlet belt or on the head.

♦ Long-loaf moulding device on the

outlet belt.

♦ Stainless Steel models available.

Perfect for Ciabatta

The SP-240 Automatic Soft Dough Divider is the ideal

machine for entry into the booming market for Ciabatta.

It is particularly well suited for the production of soft

doughs (75-80% hydration) like Ciabatta and Casereccio. Its

interchangeable knife cutting system is gentle to the dough and

exible for pieces 2- 9 1/2 inches wide and a variety of weights

from 1 - 46 ounces. The SP-240 features a generous 240mm

inlet belt and manual adjustments for both thickness and speed

of the cutting knives.

Optional features include a long-loaf moulder with adjustable

table for the moulding of small french loaves, a our duster

placed on either the inlet belt or on the head, Stainless Steel

covers or a completely Stainless Steel machine.

1C Enterprise Place, Hicksville, NY 11801-5356 Ph: [phone] Fx: [phone]

1-800-878-4070 www.empirebake.com Email: [e-mail]

Technical Data

Specications

Length 74 ¼”

Width 30 ½”

Height 53”

Shipping Weight 975 lbs.

Min. Production 1,050 pcs/hr

Max. Production 17,700 pcs/hr

Electrical Requirements 220V / 60Hz / 3Ph

Power (kW) 0.37

SP240-0912

NOTE: Specications are subject to revision and conrmation.

60 ½”

57 ¾”

45 ¾”

37”

32 ¾”

11 ¾”

43 ¾”

74 ¼”

40 ½” 33 ¾”

BPFL4

21 ½”

30 ½”

53”

19 ½”

13”

BPFL4

11 ¾”

17 ¼”

30 ½”

1C Enterprise Place, Hicksville, NY 11801-5356 Ph: [phone] Fx: [phone]

1-800-878-4070 www.empirebake.com Email: [e-mail]