• Type Rookie biscuit
• Dimension length 38 mm, width 46 mm H= 5-6 mm
• Weight of row dough 7 – 7,8 g
• Weight of baked dough 6 – 6,5 g
• Rows on 1200 mm oven width 21
• Rows on 1500 mm oven width 26
• Longitudinal pitch into oven 49-52 mm
• Baking time 6-7 min
• Specific production 19,5 - 21,5 kg/h m2
• Production up to 1600 - 2000 kg/h
• Cooling 1,5 time oven length
• Sugar sprinkler