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Fortuna Semi-Automate and Automate

The Fortuna SEMI-AUTOMATE has been applied in many bakeries with relentless dedication.

The Fortuna AUTOMATE is the indistructable classic machine for every bakery.

Thanks to its robust design, the well-proven dough dividers and rounders have a particularly long operational life with automatic permanent lubrication. They require only little maintenance and are very easy to operate.

By the optimal adaptation of the piece weight and dough consistency, it rounds even fermented doughs uniformly and achieves bread rolls just like handmade.

FORTUNA polavtomat

Fortuna SEMI-AUTOMATE

Features:

  • The dough pieces become perfectly high and round
  • Compact design, the Fortuna semi-automate fits even into the smallest spaces
  • All drive parts consistently run in an oil bath. This procedure guarantees the machine’s extraordinarily quiet processing
  • For cleaning, the machine’s dividing device can be folded to the left or right
  • 3 trays included

Technical data:

  • Dimensions (W x L x H): 580 x 580 x 1350 mm
  • Net weight: ca. 330 kg
  • Power supply: 400 V, 50 Hz, 3 phases
  • Input power: ca. 0,75 kW
  • Weight of dough pieces: 40 – 110 g (30 psc)
  • Dough insertion: 1200 – 3300 g
izdelki-fortuna
FORTUNA avtomat

Fortuna AUTOMATE

Features:

  • Stable and robust construction – for steady and quiet operation
  • By the adjustable pressing pressure all dough types – soft or firm, `young´ or fermented – can be divided with accurately applied pressure
  • Through the optimal adaptation of the piece weight and dough consistency, even fermented doughs are rounded uniformly
  • All drive parts consistently run in an oil bath. This procedure guarantees the machine’s extraordinarily quiet processing and long operational life
  • Easy cleaning – the machine’s dividing device can be lifted
  • 3 trays included

Tehnical data:

  • Dimensions (W x L x H): 720 x 800 x 1510 mm
  • Net weight: ca. 540 kg
  • Power supply: ca. 1,6 Kw
  • Weight of dough pieces: 40 – 110 g, 30 pcs
  • Dough insertion: 1200 – 3300 g

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