MOULDERS

Materials: Latest innovations: sheeting rollers in food-grade PETP and stainless-steel exterior. These material selections provide strength over time for your moulder and consistency of products being processed.

Technical: Not all customers have the same expectations or the same products, so JAC offers a choice of belts: Wool for gentle “traditional” moulding. Wooltop® for mesh that will keep its shape. Synthetic for optimum hygiene.

Range: Horizontal or vertical moulding? JAC has both options covered.

Horizontal moulding: A more traditional method with minimal stress on the dough.

Vertical moulding: For the ability to stretch out dough pieces with ease, using 2 counter-rotating belts.

Innovation: And if moulding and sheeting (kebab) flat bread were compatible on the same machine: JAC has created and patented it and it is called FORMA.