Eberhardt UNIVERSAL C The round- and long moulding machine for handicraft quality-bread The computer-control adjusts the approved moulding system optimally. The round- and long moulding machine UNIVERSAL C processes wheat and rye blended dough. The approved Eberhardt-eccentric-conical rounding system moulds your dough like hand-made. The eccentric rotation is adjustable with 2 graduations. The rounding speed can be continuously adjusted from slow through to fast.

The process gives a hand-made quality to the finished product in that the dough is being moulded up to the centre with the required energy.

Sticky dough may be processed with the help of a built in flour distributor. This expands the scope of mixing to up to 90 % rye flour.

After rounding, the dough pieces can be removed from the rounding exit or they can be automatically passed on to the long moulder below the rounder by means of a reliably-working “final-positon-control”.

The long moulder works with the moulding belt System: a pair of pressrollers with solid teflon-jacket roll out the round dough-pieces to the required size. After passing the folding station it is rolled to the desired length and form by an
adjustable forming board.

The total length of the mouldingway is approximately 145 cm/57 inches. The speed of the long moulder also is continuously adjustable thus having an all-round application range.

An easy programme control computer takes over the fully automatic adjusting of the UNIVERSAL C.

The necessary details for particular types of bread are, with an easy to understand code, read from the display and tipped into the computer on the clearly arranged touch panel.

The details may be changed at any time. No special knowledge is necessary to operate the UNIVERSAL C apart from general knowledge of round and long moulding.

After the initial programming the UNIVERSAL C can be operated by unskilled bakery employees.