- 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)
- 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
- Printing & decorating systems using edible materials such as chocolate, soft fondant, tomato paste, etc
- Printing designs or mono-layer
- Vision system for decorating irregular products or locating products on conveyor
- 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.
- All types of heating methods:
- Convection, radiant (cyclotherm) and direct gas fired
- 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
- Spinning disc spray systems
- For spraying of oil, release agent, glaze, etc.
- Spinning discs greatly reduce atomisation so less oil, glaze, etc in the air or on the floor around the machine
- Spinning disc spaying also means it is possible to spray a slurry with up to 40% inclusions
- 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
- Silos / big bags & bag stations / transfer systems for major, minor, micro ingredients / weigh hoppers
- Vacuum or blowing systems
- Flour cooling
- Flour duster refilling
- Traceability & line efficiency software
- 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.
