Although experiencing division, dough has to keep its quality which means it must not be tired out. Besides, dividing the dough accordingly ensures the standard of your products in size as well as weight. Ensuring the standards of the products can, however, endanger the equipment's or the assortment's profitability. Smaller equipment profitability results in lower company profit. How to use your divider to its best and at the same time solve the lack of space situation?
The Gostol-Gopan equipment enables precise division with minimal dough tiring unless the dough type requires different. The Gostol-Gopan solution of automatic dividing ensures maximum equipment and assortment profitability as well as equal dough division. The divider settings are simple and quick. They enable dough division in a variety of weights which results in a wide offer of different krušna oven products from your company. All that and more can be achieved with one machine that includes the correct technology of dough division. Other possibilities this machine offers include quick changing of weight and size of dough as well as different approaches to diverse dough (wheat, rye, mixed, more or less sticky) division. You can also decide for two functions in only one machine: dough dividing and forming. In its line production, Gostol-Gopan offers a solution of dough division and forming in one machine in order to make loaves which is particularly important when the bakery experiences problems originating in lack of space. In Gostol-Gopan individual production, the technique can be applied for producing certain pastry.
