Bespoke production lines for producing a wide range of cake and confectionery items including depositing and decoration stations.
Electrically heated and stirred cooking vessels for creams, custards etc with tilting facility for easy discharge.
Table top and floor standing temperers for continuous melting ready for use with optional enrobing belt as well as standalone industrial UK built enrobers for chocolate and fondant.
Counter top machines for filling and injecting donuts as well as many other products with jams, creams etc. Variable speed and volume options and easily interchangeable between colours and flavours.
Flexible and Versatile production lines for donuts and other fried products to include depositing, frying, injection, oil filtration, glazing etc and available in a range of widths to assist with all capacities.
Static and Stirred tanks to melt chocolate, fondant etc. Capacities from 75kg – 400kg with adjustable temperature facilities. Ideal machines for continuous confectionery production
Various cutting methods including Ultrasonic, Horizontal, Staggered blade and in-tray systems for various style of cutting and slicing cake and bread products.
Versatile and compact glazing and injecting systems for manual operation. Ideal for injection of fillings into donuts, inserting jelly into pies, glazing tarts and applying hot cross bun mixture.
Table top and floor standing jelly sprayers for finishing a wide range of products with quality and consistent toppings. Options include two hoses for using multiple products simultaneously.
Floorstanding single head and industrial multihead volumetric depositors for standalone use or over a production line.
The revolutionary technology of electrostatic spraying offers food producers a highly effective alternative to spraying powders and coatings on to many different products.
Pump to aid product transfer from mixing to processing, ideal for many liquids, batters and mixes and to increase productivity with continuous operation.