Dough press: you place the dough ball at the starting point of the process and it turns into a flat, round disc that is ready for the next step.
Conveyor belt or rollers: the flattened dough moves along the conveyor belt or along the rolls, which ensures the desired thickness and consistency.
Cooking mechanism: once the lavash dough is in perfect shape, it goes into the cooking stage.
Easy cleaning: a good lavash dough making machine is designed with easy cleaning in mind. Non-stick surfaces and removable parts make the dough preparation process easier.
| Model | AF-450YT |
| Working speed | 600-900pcs/hour |
| Voltage | 380v |
| Used material | Stainless metal |
| Dough diameter | 50-400mm |
| Dough thickness | 0.4-3mm |
| Size | 4700*850*1450mm |
| Weight | 420kg |
| Capacity | 16kyt |
| Raw material | Dough |
| Production | Lavash dough |
| Required space for equipment | 40-50m2 |
| Number of workers required | 1 |
| Suvta’minoti | No |
| Gas supply | No |
| Power supply | Necessary |
| 1 baking dish | 2 output part of the dough |
| 3 temperature control | 4 management of Lavash dough parameters |
| 5 dough check sensor | 6 bottom Teflon belt |
| 7 Hot pressure saucer: | 8 Top Teflon belt |
| 9 electric cooking system | 10 cooling knover tape |
| 11 top cooling coating | 12 bottom cooling part |
| 13 dry flour box | 14 stainless steel shell |









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