Product Details:
Minimum Order Quantity | 1 Piece |
Machine Body Material | Stainless Steel |
Automation Grade | Manual |
Type | Commercial Churros Maker |
Capacity | 5 stick |
Voltage | 220 v |
Model Name/Number | MD : 2369-J |
Usage/Application | Churros Waffle Machine |
Brand | MD |
Country of Origin | Made in India |
Pancake Machine Teflon Coating Poffertjes Machine
Additional Information:
Product Details:
Minimum Order Quantity | 1 Piece |
Capacity | 2000 Piece/Hr |
Filling Volume | 500 ml |
Material | Stainless Steel |
Machine Type | Manual |
Surface Finish | staainless steel |
Country of Origin | Made in India |
Model: PY156
Material: stainless steel
Type: Manual (hand-operated)
Capacity: 5L
Packing size: 55*40*20.5cm/21.6''*15.7''*8''
Weight: 12kg/26.4Ib
Features
The Latin fruit donut machine is made of high quality stainless steel, corrosion resistant and durable.
The design is novel, easy to use, does not take up too much space, let you operate better.
Ideal for filling cream and jelly in Latin fruit or donuts and other pastries
Manual operation is to make delicious and excellent machines for your loved ones.
Ideal for restaurants, bakeries, parties, cafes, tea shops, homes, etc.
Product Details:
Minimum Order Quantity | 1 Piece |
Capacity | 100 kg/hr |
Material To Be Extruded | Churros Machine |
Snacks Type | CHURROS |
Type | Churros Maker Machine |
Design Type | Standard |
Power Consumption | Manual |
Usage/Application | Commercial |
Type Of Namkeen | Churros |
Power Source | Manual |
Power | MANUAL |
Dimension(L*W*H) | 340*300*570 MM |
Model Name/Number | MD : 237-C |
Voltage | NO |
Brand | MD |
Material | Stainless Steel |
Automation Grade | Manual |
Weight | 11 KG |
Design | SS |
Production Capacity | 0-50 kg per hour, 50-100 kg per hour |
Country of Origin | Made in India |
How to make the Spanish churro :
Main food::
Egg :75g
Low powder :80g
Corn starch; 15g
Baking powder :2g
Milk :50g
Sugar: 20g
Melt butter: 30g
Maker process:
1 egg and sugar, then add milk to stir
2 kinds of powder mixture sift into the egg liquid and stir until smooth
3 butter into liquid uniform mixing
4 die brush a layer of butter, after drying from the middle into batter. A small fire,each face for about 1~2 minutes. If the steam becomes small and can be easily release said finish
Additional Information: