Patisserie equipment - Import export

Highly automated machines is designed for dosing of dough of various shapes and sizes without or with filling from different confectionery products on a baking pan by extrusion: -shortbread dough (hard or soft); -gingerbread dough; -dough for oatmeal cookies; -biscuit dough; -protein mass (souffle sweetmeat, pastille, marshmallow) The two-hopper mechanism of Сура СД and Сура СДУ depositors ensures the dosing of dough for double-color products or single-color filled products. All Сура С, Сура СД, Сура СДУ machines in standard version are equipped with mechanisms for rotation of draw plates and movement of the conveyor in the vertical plane. Сура СДУ universal depositor can be equipped with a diaphragm cutting unit where the diaphragms can be arranged both in single row and in staggered rows. Possibility to equip any Сура С, Сура СД, Сура СДУ machines additionally with a string cutting unit given that the frame of all machine s are equipped with the connection elements.

Starch molding machine is designed for production of fruit-jelly (including jelly candy), liqueur, fondant sweets and Korovka sweets by starch molding. The machine consists of a movable belt, a molding mechanism and a depositor mechanism. The tray is filled with starch which serves as a forming material. The confectionery mass is fed from the hopper to the dosing unit which performs deposition of sweets/molding the marmalade into molds formed in the starch layer.

Bakery tunnel oven is modern equipment designed for baking various confectionery and bakery products on a movable belt (baking plate). We manufacture ovens with various types of conveyors: •wire-mesh conveyor belt (carbon or stainless); •chain conveyor with trays; •slatted conveyor belt with molds; •full metal conveyor belt. •The baking chamber is covered with stainless steel. Increased thermal insulation installed around the baking chamber reduces energy costs.

Thermal cooker is intended to make syrup, marmalade, marshmallows, and chocolate glaze. It is designed for the preparation and heating of various confectionery masses: - chocolate glaze; - syrups; - fillings, jams; - marshmallow, marmalade; - scalded dough; - soups, etc. We produce cookers with volume of up to 2000 liters. The frame mixer with scrapers, the DN40 drain valve, temperature sensors for product and heat transfer agent, and heat insulation of cooking container are installed in the factory state. DN60, DN80 or DN100 drain valves are installed according to the Customer's choice. The cookers are equipped with a mechanism of automatic or manual reverse intended to make viscous masses, for example, choux pastry. In this case, the mass is discharged through the neck of the cooker. The reversible and more powerful mixer drive (at least 0.55 kW) is equipped at the bottom. It is possible to install a variable frequency mixer drive for smooth speed change.

It is designed for high-quality and uniform coating of various confectionery products with various types of glaze: chocolate fat sugar syrup, etc Due to the tank heating jacket and a mixing device, the glaze is heated to the operating temperature. The glaze is pumped into the glazing tank, and then the tank slide gates are opened and adjusted to obtain a straight, steady stream. The products to be glazed are placed on the feed conveyor and the conveyor is powered up. The products are transported on the large conveyor to the glazing area and then to the blowing area to remove excess glaze from the top. The bottom of the product is smoothed with the special rollers and then the products are transported to the cooling area. The glazing machine can be equipped with a decorator. Products can be glazed separately from the top, bottom or all sides. The machines for glazing with sugar syrup are manufactured considering some modifications necessary to operate the fast-hardening products.

Modern rolling machine with heated bins for forming two-component products and products filled with a filler made of marshmallows, biscuits, aerated marmalade, soufflé, and other semi-dense masses. It ranges from delicate meringues, soufflés, and marshmallows to dense masses such as qurabiya dough. You can use it to work with minced meat for gastronomic production! IntelleMix performs the functions of dot depositing, dotted line depositing, as well as a continuous extrusion process (marshmallow sticks, cookie sticks, fondant, etc.).