Muffin production lines including before the oven (tray conveyor, paper cup dispenser, depositor, decorator)
After the oven ( injection depositor, decorator, depanning, packaging)
Biscuits / Cookies : wire-cut & centre-in-shell depositor
Injection systems for croissants (top & side injection)
Pizza decoration systems
Laminators
Universal make-up lines
Pie / tart lines
Croissant lines
Cutting / stacking / interleaving or cutting / stacking / rolling
Pizza/focaccia/ciabatta/tortilla lines
Twist lines
Tin bread lines
Proovers
Spiral coolers & freezers
Vacuum coolers (batch & continuous)
Pancake System: single, double & triple layer products with fill between the layers
Printing of a logo on the top layer is also possible. Single & one-shot depositing
The pancake system can also make crumpets
Fun Cake System: formed & filled waffles & cakes in various flat-bottomed shapes plus also cake balls
Space-saving continuous rack system for products on trays
Proover/oven/cooler/buffer/ chiller/freezer
Only trays go in/out of system (racks automatically recirculated)
Mixers for all types of pastry and bread doughs
Fixed bowl and mobile bowl models
Automatic systems available including carousels and bowl handling systems
Continuous and batch-continuous (fixed bowl with bottom outlet) models
Ultrasonic cutters and guillotines
Rectangular or round products, creamy, soft, crumbly or layered food, cold or warm products can be cut
Batch and conveyorized machines
Cutting and in a tray or out of a baking tray
Wafer lines
Cocktail wafers
Sugar cones
Waffle lines
Fondant making systems including colour and flavour mixing system.
Closed system (no chilled wheel) and can make a wide variety of fondant from hard to soft
Tunnel ovens.
Gas, electric, and combination gas & electric
Convection, radiant (cyclotherm) and direct gas/electric
All types of bands: steel, mesh, stone
Scrapless forming of granular masses (muesli, cereal, nuts, grains, etc) in 2-D & 3-D shapes
Scrapless forming of pliable masses (cookie dough, fondant, protein, fruit pastes, fudge, etc) in 2-D shapes
3-D figure moulding for doughs & birdseed
Rolling machines for balls, eggs, etc
Extruders
sprinkling/coating systems
Oxygen absorbing sachets
Oxygen scavengers
Loose sachets
Continuous strip (fanfold)
Rolls
Cooker mixers (Firemixers)
Batch chocolate melting & tempering
Chocolate depositor / pump
Fondant tanks, chocolate melting & storage tanks
Cold tables & roller cutters
One-operator bowl lifting & pouring system
Vacuum cooling (also called vacuum baking)
Batch and continuous systems
Rapid cooling of hot products directly from the over (bread, cake, pastry etc) or cooking system (meat sauce, casseroles, etc)
Advantages include very quick cooling (in minutes), reduced floorspace, reduced baking time (higher capacity from the oven), reduced energy consumption.
Pump system for viscous materials (jam, tomato paste, butter, bakery fillings, etc)
pump from a mixing bowl or 200 l drum
Wafer lines
Cocktail wafers
Sugar cones
Waffle lines
Pressurised pacing/box-motion depositors and manifolds for aerated masses (marshmallow, chocolate, whipped cream, etc) and caramel & jam.
Indexing systems for biscuits & cakes.
Decoration systems that can handle fondant, royal icing, chocolate, etc.
