NNP Rotary moulder

• Producing uniform biscuits, cookies, and crackers from dough sheets.
• Forming dough for various baked goods, including shortbread and gingerbread.
• Creating consistent shapes for pet food biscuits and similar pressed products.
• Manufacturing pizza bases and other flatbreads with specific designs or textures.

Typical capacity

For this class of equipment, throughput can range from several hundred kilograms to over a tonne per hour, depending on product size and complexity.

Power supply

Commonly requires a 3-phase industrial power supply, typically 400V, 50Hz, with varying amperage requirements based on motor size.

Footprint

Units of this type typically have a substantial footprint, often several metres in length, to accommodate the moulding belt and associated mechanisms.

Construction material

Predominantly constructed from stainless steel for hygiene and durability in food processing environments.

Moulding drum width

The effective moulding width for this type of unit is commonly around 600-800mm, dictating the maximum product width.

Maintenance requirements

Regular cleaning of the moulding drum and belt, lubrication of moving parts, and periodic inspection of electrical and mechanical components are typically required.

Product thickness range

Typically capable of producing products from a few millimetres up to approximately 15-20mm thick, adjustable via roller settings.

• What types of dough are suitable for a rotary moulder?

  Rotary moulders are best suited for short doughs, such as those used for biscuits, cookies, and crackers, which have a relatively low moisture content and good plasticity.

• Can the moulding dies be changed?

• Is an oil spray nozzle a standard feature?

• What is the typical lifespan of the moulding belt?

• What safety features are commonly found on these machines?

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