WATER METER
THE BAKER'S WATER METER. The knob with huge graduations by one degree guarantees
quick setting and excellent accuracy between 1 and 25 Degrees.

 

 

MORE CUSTOMERS THANKS TO AN EXCELLENT DOUGH QUALITY
as very good volume and temperature accuracy

MORE PRACTICAL
Avoids tiredness and spattering water (by using a pail)

MORE PROFIT THANKS TO A GAIN OF ENERGY AND MAINTENANCE
Allows the installation of the chiller in a cool place and far from the flour supply avoiding a bad operating of the cooling system

TIME SAVING
Avoids wasting time (no longer reading the volume gauge or using a pail)

 

 

WHICH STOPPIL WATER METER CHOOSE?
3 WAYS OF TEMPERATURE MIXING :

  

SA Without temperature mixing by the water meter
but a thermometer indicates the water temperature To be plugged directly to a chiller.
Required water pressure : 0,15 bar min. (1m50 distance between bottom of water storage and water meter).
  
 
SAMM Manual temperature mixing
Based on the system of a throttle chamber according to hot and cold water temperature . It is easy to add hot water when starting the dough production.
Required water pressure : 0,2 bar min. (2m distance between bottom of water storage and water meter) For a quicker flow, the water chiller needs a pump or work with tap pressure.
 
 

SAMT Automatic temperature mixing by means of a mixing valve
The mixing valve fitted to the water inlet allows a very precise temperature setting and an automatic temperature adjustment. This mixing valve is especially designed for the mixing of very cold water The knob with huge graduations (by one degree) guarantees very fast setting and very good accuracy.
Required water pressure : 1 bar (10m) minimum for a perfect working. For chillers with a pump, the water meter requires an electrical contact called microswitch or work with tap pressure. .

 
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