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?

While the working width is fixed, many components such as moulding rolls and packaging machines offer adjustability for varying product lengths and heights within certain parameters. Buyers should confirm specific ranges with the seller.

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

Regular preventative maintenance is crucial, including cleaning, lubrication, belt tension checks, and inspection of electrical and gas components. Key areas include oven burners, cooler belts, and packaging machine seals.

Is installation and commissioning support usually available for such lines?

For complex used lines, sellers may offer installation and commissioning support, or recommend specialist contractors. It is advisable to discuss this directly with the seller.

What are the typical utility requirements beyond electricity?

Beyond electricity, such lines commonly require natural gas for the oven, compressed air for pneumatic components, and potentially chilled water for climate control in the cooling section.

Used Various Manufacturers - Forming Machines

used Equipment

Recently Sold

Verified seller

Various Manufacturers

Name: Various Manufacturers
Brand: Various
SKU: ce5140df15d0
Availability: SoldOut

Price: Contact seller for price

Line for producing of filled cakes – SOLD Working width 800 mm Year 1990, Packaging beginning 2002 Capacity 1500 kg dough/h depended on type/model Consisting of: No mixer. Bowl lifter, Ten Velthuis/Globe, for Diosna W240 bowls Dough crumble unit, Ten Velthuis/Globe Transport conveyor and feeding belt left/right for molding stations First molding roll bottom dough, Willemse & vEngelen Wire cut filling Second molding roll top dough, Willemse & vEngelen Yolk enrobing unit Discharge conveyor Infeed oven with steelbelt tensioner Almond dosing unit Oven, de Vuurslag, steelbelt, 40×0,8 meter, baking time adjustable, direct gas heated Discharge oven with steelbelt scraping, Grill belt to Kaak double spiral cooler Double spiral cooler, Kaak, cooling belt 205 meter, 14 levels, distance between levels 135 mm, product height 40 mm, belt width 914 mm, useful belt width 840 mm, central driven motor, belt tension, climate control, Perspex enclosure Cooling time 60 min, adjustable between 40-75 min Discharge belt + infeed belt with guiding bar, to Tehama packaging Tray feeding machine for packaging of the cakes, retour pusher, retracting belt, discharge conveyor Thehama infeed vacume belt and infeed chain Tevopharm Pack 50 packaging machine, double foil with tape closing, etiketeer unit, undersealing and leght seal Packaging with or without printed foil, discharge conveyor with Boekels metal detector, check weigher with discharge 90° Curve with Safe line metal detector Packaging robot Denso with suction unit, positioning table, 4 sides gripper arm Rembrandt Packaging carton packaging line, carton blades store, pneumatically carton prepare unit, carton tape closer, type Boxer, roller conveyor, type BARM Carton closing unit, type Fixer. SOLD

Essex, United Kingdom

5,756 km away

Model Number

various-manufacturers-15

Stock Number

ce5140df15d0

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

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.

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.

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

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.