• 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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