Water Borek Machines
Borek machines are divided into different models according to various borek molds. The Water Burek Machine is a machine that can produce 300 kilograms of product per hour with its high capacity and power. As for its technical specifications, Mateks Water Borek / Burek Machine weighs 4250 kilograms, and has a width of approximately 16 meters. Since it is a large-scale machine, it is very important that the production facility is large to ensure an efficient operation. The fact that the parts that make up the Water Burek Machine are made of stainless-steel material also ensures a longer service life. While it works actively for long hours, it promises durability and robustness to its users
Mateks Water Borek / Burek Machine
The ease of use of water borek or water burek machines is of great importance for both companies and businesses. Even if it will be used for the first time, Mateks Water Borek or Water Burek Machine has an easy-to-understand operation system. Therefore, its use can be learned easily and quickly by everyone. By making the necessary settings on the panel of the machine, borek / burek / patty production is carried out like the handmade one. In addition to creating a quality and healthy production in accordance with quality standards is ensured with its design that is important in terms of hygiene. Since water pastry machines are produced by combining with advanced and innovative technology, it is a very convenient machine for practical mass production.
The Units of the Water Borek Machine
Making water borek, one of the popular tastes, is sometimes quite a demanding work. Water borek machines, which are frequently preferred by companies for their technical specifications, consist of three different units. The necessary steps for making water borek are carried out in each unit in turn. It is very important that these units act in harmony with each other for mass production and cost efficiency. We can briefly summarize the processes that take place in each unit of the water borek machine, which operates in the same order and harmony like a domino that follows each other by consuming equal speed and power, as follows:- Dough Rolling Unit: Baklava machines, which are produced for rolling out baklava dough, have also been developed and made available for rolling out water borek. The dough rolling unit has been converted into a system for the water borek rolling machine by combining with the most advanced technology. The biggest advantage of the dough rolling unit is that it uses less starch. The key point for the dough to be rolled out in the desired consistency and the flavor to be the same as handmade is the use of starch for the rolling process in the machines. However, it is not recommended to use too much starch as it will make the water cloudy when scalding the dough of the water borek. For this reason, it is ensured that the dough becomes phyllo by using less starch in the machines. It ensures the dough comes out more quickly so that water borek can be produced fast. In addition, the materials used in the dough rolling unit are durable and consist of fewer parts, which will be less costly and laborious as it will reduce the possibility of breakdowns and the frequency of part replacement.
- Scalding Unit: The dough scalding capacity of water borek machines varies according to the amount of production. Since Mateks Water Borek Machine produces up to 300 kilograms per hour, the capacity of the scalding unit has a significant size accordingly. The scalding unit has an average of 500 liters of hot water. This unit, which has sufficient temperature setting for scalding the dough in a short time, operates with a specially designed heating system. The water level and electrical system of the scalding unit are protected by security measures. Power is not activated without water inside. The amount of water inside is also controlled by special devices to ensure that there is always enough hot water. When the processes are completed in the scalding unit with an assembly to operate hot, the machine automatically turns itself off and starts to cool down. No extra process is required for this cooling process.
- Quick Freezing Unit: After the process in the scalding unit is completed, the borek dough is transferred to the quick-freezing unit, which is the next stage. Cold water is used here. There is a device that allows the cold water to meet the dough with a water system that constantly flows and circulates. When the dough coming out of hot water meet with cold water here, they are cut in tray sizes and the excess water is removed. Thanks to the knives mounted on a bat assembly on the machine, the dough is cut in the desired size.