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Home
About
Solutions
Bakery Equipment for Sale
Confectionery
Cooling, Chilling & Freezing
Ready meals, Pasta, Salads
Vegetables
Snacks
Packaging
Oxygen Absorbers
Chocolate Spray Gun
Other
Services
After-sales Service
Project Management
Consulting
Spare Parts
Resources
Tools
News
Contact
Confectionery
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Confectionery
Chocolate making equipment – mixers, refiners, conches
Chocolate moulding plants
Tempering machines
Wrapping machines for twist, bunch, Neopolitan, etc
Complete end of line packaging systems including feeding systems, buffers, flowwrappers, top-load cartoning, case packers, palletizers
Block wrappers including foil/flowwrap inner & paper/cardboard outer
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 irregular products or locating products on conveyor
Batch and continuous cooking systems for all types of confectionery products including high-boil, caramel, jellies, marshmallow, etc.
High-boil forming systems including layered, filled, etc.
Chocolate moulds for solid / filled / book moulded / hollow products
Moulds for fast-shell / frozen cone systems
Spinning moulds using inserts & magnetic frames
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
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
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.
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