Commercial automatic cream cake coating smoothing icing smoothing machine cake icing decoration making cake icing machine

Supplier: Guangzhou Wei Ge Machinery Equipment Co., Limited
Region: Guangdong, China
Contact: Ms Alicia Ding
Price: $459.00 /set
Min. Order: 1 set

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Product details

Health status:	new	Mechanical function:	Speed control, steering control, one-button operation
International protection:	PX1	Marketing Type:	normal product
payment terms:	L/C, D/P, D/P, T/T	Warranty:	1 year
Keyword two:	cake smoother	Applicable industries:	Hotels, Manufacturing Plants, Food and Beverage Plants, Restaurants, Home Use, Retail, Food Stores, Food and Beverage Stores
Output product name:	cake	Applies to:	4-12 inch cake
Voltage:	220V	custom made:	OEM, ODM available
Application fields:	Snack food factory, commercial catering, bakery	Core components:	engine
product name:	cake icing machine	Keyword three:	cream spreader
raw material:	flour	Keyword one:	cake coating machine
Core component warranty:	1 year	Main selling points:	high productivity
project name:	Cake Smoothing Coating	Blade material:	304 food grade stainless steel
weight:	25 kg	Packaging Details:	The goods are packed in standard export packaging, 600460600mm
Showroom location:	not any	brand:	Vijev
Mechanical test report:	if	Dimensions (LWH):	500x350x550mm
Video shipment inspection:	if	strength:	200W
Origin:	Guangdong, China

Commercial automatic cream cake coating smoothing icing smoothing machine cake icing decoration making cake icing machine

product name	cake icing machine	weight	25KG
Voltage	220V/50HZ	size	500x350x550mm
strength	200W	intellectual property	PX1
feature	_304 food grade stainless steel spatula _Large turntable: can make 4-12 inch cake _Touch screen control panel	Function	one key operation _ speed control (acceleration, deceleration), _forward rotation, reverse rotation, _Hand tuning, foot tuning

Product Description

Operation method:

1. Put the cake embryo on the turntable of the corresponding size
2. Adjust the gap between the horizontal and vertical knives and the embryo
3. Wrap the cream well, start from the center of the top of the embryo, and squeeze the cream evenly from bottom to top. The recommended speed is between 75-85.
4. Scrape off the excess cream on the knife, turn the horizontal knife slightly to press it into a right angle on the semicircle (do not use too much force), and keep turning the knife.