Various Manufacturers

• Production of filled cakes and similar baked goods.
• Automated processing lines for confectionery and patisserie items.
• High-volume manufacturing of snack cakes and individual desserts.

Typical working width

For this class of equipment, working widths commonly range from 600mm to 1200mm, with 800mm being a frequent specification.

Dough capacity

Units of this type typically process between 500 kg/h and 2000 kg/h of dough, depending on product and configuration.

Oven length

Industrial baking ovens in such lines commonly feature lengths from 20 to 60 metres to accommodate various baking times.

Cooling system

Spiral coolers are standard for continuous cooling, with belt lengths typically ranging from 100 to 300 metres over multiple levels.

Cooling time

Adjustable cooling times, commonly between 40 and 75 minutes, are typical for optimal product temperature reduction.

Power supply

Industrial bakery lines of this scale typically require a 3-phase electrical supply, commonly 400V, 50Hz, with significant power draw across multiple components.

Footprint

A complete line for filled cakes, including baking and cooling, will require a substantial industrial footprint, often exceeding 50-100 metres in length.

• What types of filled cakes can this line produce?

  This type of line is designed for a variety of filled cakes, including those with fruit, cream, or jam fillings, often with a two-part dough structure and optional enrobing.

• Can the line handle different product sizes?

• What maintenance is typically required for a line of this complexity?

• Is installation and commissioning support usually available for such lines?

• What are the typical utility requirements beyond electricity?

Forming machines are regarded as reliable workhorses in food processing facilities. Buyers typically value consistent output quality and durability when selecting used units. Key considerations include checking wear on forming dies, verifying production speed capabilities, and assessing maintenance history. These machines generally perform well with minimal downtime when properly maintained. Common strengths include straightforward operation, compatibility with various food products, and long operational lifespan. Inspecting hydraulic systems and electrical components thoroughly before purchase remains essential.

General overview for this equipment type