Cooling Tunnerl with enrobing belt and electronis control panel, Wire Mesh Belt Infeed of 1100mms long, 850mms Tunnel Infeed length, 3 x 2700mms long Cooling Sections (so Tunnel length is 8metres long), 350mms Tunnel Outfeed length
320mm wide belt more
Complete Winkler and Dünnebier chocolate production line.
This is the absolute "Mercedes" among chocolate production lines. Very robust and well maintained. The new price was 1.2 million Euro
Production line 750 *230mm and 22 meters long.
Capacity 1 To per shift at 3g/pc. Complete with 3 mould sets and
Mould plates. Chocolate tanks with pumps. Metal checkers.
Sold is the plant ink. Dismantling and loading from the Bremen location. Have a look at the photos .
Visits to the plant c... more
The ENIGMA TUNNY S automatic extrusion cookie machine is used to produce cookies from various types of cakes. The great advantage of this device is the possibility of squeezing cakes with various types of additions: nuts, chocolate pieces, pumpkin, sunflower, etc.
The TUNNY S model is adapted to automatically place pressed cookies on baking trays, without operator's intervention. The distribution of biscuits on baking trays is regulated on an electronic operator panel, where the size and growth... more
Tanis Food Tec continuous aerator
Model: RP400 Twin
2000, Stainless frame, twin head aerator, variable speed, timers, heating / cooling, with DTE water chiller mounted on same mobile frame, 22Kw, 3Ph
9-row donuts fryer - Canol
Capacity about 2200 pcs / h.
Prod. Year 2008.
Bathtub width 1000 mm. Gas fryer. It has two burners, additionally at the entrance to the fryer booster heaters. Two donut turning stations, oil level control, automatic oil topping up. Machine in good condition. more
Complete fine chocolate taler with cast filling production line in absolute top condition as new.
Very many special stations, the line consists of two lines of coponents ...the first line consists of chocolate mass moulds with the Alice extruder. The formed mass then runs into the Sollich hood channel for refinement. The second line consists of a Winkler and Dünnebier moulding line where fine chocolates or Tahler chocolates with cast filling are produced, which are then fed into the Solich ma... more
Turbo multi-zone tempering machine is used for tempering in a thin layer of glaze, chocolate, creams due to the formation of stable β-crystals of cocoa butter. The machine has the ability to process masses with solid inclusions.
The machines have 3 or 4 zones of thermal effects on the product, which is carried out by separating the heating and cooling circuits. At the entrance and exit of each zone, the temperature is measured and corrected.
Multi-zone tempering system provides effi... more
Description: Automatic cookie making machine
Model: M9000-MZM1-G0835 (Manju Character Cake Line)
Date of manufacture: 2015
On time: 1 744 hours
The furnace working time: 930 hours
Product counter: 811 710 pieces
Maximum capacity: 9,000 pieces / hour
Process time (cycle): 4 minutes
Weight: 9,000 kg
Dimensions: 8 080 x 4 400 x 1 590 mm
Max. Demand for natural gas: 17 m3 / hour, 50-100 mBar (mile bar)
Max. Demand for air: 1 500 NI / minute... more
BISCUITS, CHOCOLATES, ICE CREAM, PASTRY, GASTRONOMY, RESTAURANTS,
FOOD PROCESSING, READY MEALS, DAIRY PRODUCTS, DELICACIES
PRODUCTION AND FARMS.
Perfect, uniform, extremely fast and tender cooking, thanks to the APS heating system.
(Advanced Power Steam) preserves the nutritional properties of food.
Ultra fast product concentration processes, which can be carried out in just a few minutes and compared to other processes, can be performed in a few minutes.
to conventional systems are ... more
Dosing unit 6 digits
Filling volume 6 x up to 15 cm³
filling pitch approx. 90 x 90 mm see photo
rotating by servo drives
was used for a small cake production
very reliable and powerful system
Sale of individual assemblies also possible
We can also offer you this plant ready for operation.
Changes in filling volume and filling pitch are possible. more
Kreuter chocolate temperer
Refurbished by WolfDE in 2013, 100Kg chocolate temperer, adjustable temp controls, agitation with scrape surface, with all manuals, 3Ph more
Bakon creaming machine
Model: Top Cream 530
2012, variable speed stirring device distributes cold air into the cream, during the whipping process air is cooled down to 2'c and is blown into container through the perforated bottom, ideal for cream, vegetable cream, mousse, bavarois or combinations with fresh fruit, pieces of chocolate ect
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