Products

Silos, big bag stations, minor & micro ingredient dosing for dry, powder & liquid ingredients.

Spiral systems for proving, baking, cooling and freezing. Drumless system allows for easier access and maintenance, better air flow & improved efficiency.

Horizontal flow wrapping for primary and secondary packing with infeed systems for flat & on-edge wrapping. Robotics for carton & case filling and case erection and closure.

Depositing of range of fillings including jam, cream, chocolate, caramel and mallow and making sandwiched biscuit and cake. Also injection of creams etc.

Planetary mixers from 120-1000L capacity with variety tools for mixing range of products from highly aerated products like meringue through to heavy cake batters and pastry doughs. Available in special execution with steam heated & vacuum cooled bowls for cooking choux, sauces & custards. Continuous mixing systems with premixer, holding tank and continuous aerator in vertical execution for improved mixing. Cooling available on mixing head. Horizontal mixer for biscuit doughs, pastry and harder doughs.

Biscuit lines including rotary moulding, rotary cutting and laminating lines for soft & hard dough biscuits. Also depositing lines for mallow, meringue & soft dough cookies.

Cake lines for production of layer cake and Swiss rolls. Work table, slitting, jam & cream depositing, layering or swiss rolling and cutting.

Continuous band ovens, which are gas, hybrid or electrically heated. Band widths up to 1500mm wide.

Standalone and inline ultrasonic cutters for cake & bakery goods. Includes inline cleaning. Also round blades for cutting rolls & buns whilst product still hot.

Chocolate tempering, enrobing, moulding and cooling tunnels. Also bar lines for cold pressed products including sheeting, cutting, enrobing and cooling.

Drum spraying for very accurate application of oils, slurries and sugar solutions for biscuits and snack products.

Inline frying of donuts and snacks. Complete donut lines for proving, frying and cooling.