G2-6C/6SL
The G2-6C and G2-6SL models enhance the Compact Line’s performance to create a complete modular line that can be easily operated by just one person. The main difference between the two is in the variety of products. For example, G2-6C is perfect for round buns and patterned rolls, whereas G2-6SL can make a broader range of products (in terms of weight and shape) because of its moulding station.
Type of Bun
G2 6C
- Modular pre-proofing cabinet with a proofer, a pre-rolling unit, and a stamping station
- Perfect for making round buns and long rolls
- With integrated round stamping cups and interchangeable tools
- Rotating stamping tool for Kaiser rolls and pressing tool for all other buns and rolls
- 6-minute proofing time with 150 swing trays and a capacity of approximately 3000 pcs/hour
- Swing tray for max. 150 g dough pieces
- Removable trays all along the system (lower part)
- Tray for manual product removal
G2 6SL
- Modular pre-proofing cabinet with a proofer, a long-roll moulder, and a stamping station
- Moulding station with height-adjustable pressure board and adjustable double calibration rollers
- Stamping station with integrated round stamping cups and interchangeable tools
- Interchangeable stamping tool for original Kaiser rolls and other products
- 6-minute proofing time with 150 swing trays and a capacity of approximately 3000 pcs/hour
- Swing tray for max. 150 g dough pieces
- Tray for manual product removal
At the beginning of each line stands Prima Duo
3200 pieces
This is the maximum capacity per hour of the 2-row version with only one person operating it.
Infeed belts
These belts gently convey the dough to the chamber without stressing it, so less flour is needed.
Adjustable pressure
You can adjust the pressure on the dough based on its texture. This innovative system doesn’t stress the dough, ensuring optimal processing.
Double-piston drum
It allows you to make a wide variety of buns of varying weight without having to replace any mechanical components, thus saving you time and money.
Separate rounding chamber adjustment
You can adjust the rounding space regardless of the dough piece’s weight. This option reduces the pressure on the dough, processing it without stressing it or compromising its volume.
Interactive touch screen
Available in the Future version. It allows you to set all the machine parameters (e.g., weight, rounding chamber, rounding speed and time, flour duster).
You can even save all these settings as a recipe for future use.
This is the maximum capacity per hour of the 2-row version with only one person operating it.
These belts gently convey the dough to the chamber without stressing it, so less flour is needed.
You can adjust the pressure on the dough based on its texture.
This innovative system doesn’t stress the dough, ensuring optimal processing.
It allows you to make a wide variety of buns of varying weight without having to replace any mechanical components, thus saving you time and money.
You can adjust the rounding space regardless of the dough piece’s weight. This option reduces the pressure on the dough, processing it without stressing it or compromising its volume.
Available in the Future version. It allows you to set all the machine parameters (e.g., weight, rounding chamber, rounding speed and time, flour duster).
You can even save all these settings as a recipe for future use.
-
Prima Duo
Prima Duo is a dough divider-rounder designed to meet the needs of artisan bakeries and medium-sized businesses, ensuring an output of up to 3200 pieces per hour. Thi… -
Prima Trio
Prima Trio is the latest addition to Trima’s range of dough divider-rounders. It’s perfect for artisan bakeries and medium-sized businesses requiring a compact, high-… -
Prima Evo
Prima Evo is the best choice for maximum efficiency and results of the highest quality. With a capacity of up to 9000 identical dough pieces per hour, it’s the ideal … -
Automatic
“A” automatic divider-rounders are complete, user-friendly machines that gently process dough of any type and texture (e.g., soft, cold-rise, sticky, hard, and leaven…