Pastry Flocking Booth
Flocking booth for chocolate, cocoa butter, icing, gel, gilding…in pastry and chocolate making.
Technical specifications
Key features
Made in
Technical specifications
This booth meets the needs of pastry chefs and caterers.
It is a hood specially adapted for capturing mists generated during flocking. The high filtration efficiency achieved by its 2 integrated mechanical filtration levels allows operation in recirculation mode for capturing airborne particles.
Device functions:
- Discharge of extracted (filtered) air into the room
- Capture of airborne particles
- Suction of mists generated during spraying
Technical specifications:
- 2 levels of mechanical filtration
- 6 front-mounted double-suction impact filters.
- 2 ceiling-mounted single-suction impact filters
- Electronic Power regulator
- Nominal flow rate: 2,500 m3 / h
| Power supply (V) | 240 (single-phase) |
| Power (kW) | 1 |
| Maximum Power (dB) | 70 |
| Airflow | 2500 m3 / h |
| Dimensions (L x D x H in cm) | 96x76.5x117 Working space dimension: 95.5x76x74 |
| Net weight (kg) | 180 |
Notre équipe est disponible
- Domachoc
24, rue de l’étang – 68390 SAUSHEIM
Téléphone Commercial: +33 6 30 12 50 57 | +33 6 40 11 02 42 | 06 29 15 57 57
Service technique machine / SAV +33 6 87 71 20 40
Service technique chocolat :+33 6 76 55 32 74
Domachoc Switzerland
Route de la Corniche 2 c/o BDO - 1066 Epalinges Suisse
Téléphone : +41 79 443 55 50
