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Complete Full Automatic Line for Layer Cake and Swiss Roll

The Production Line Layout:

Sponge Cake line is designed to shape a wide range of sponge cakes.

The line has been designed to operate a heavy-duty line 24/7, where placing lots of option within the line, enables a wide range of new shapes and types of producible products.

The line consists of 3 major sections.

  • 1- Mixing and Aeration + Depositing and Secorating

A very important part of the production procedure is where ingredients are added & turned into a smooth dough in the premier& then transferred to a homogenizer by the pump for aeration, which helps a smooth, spongy and light texture cake.

The sponge cake mix just after aeration is transferred to the depositor which consists of a hopper where the main mission is to deposit a homogeneous dough within the sheet onto the tunnel oven belt with desired thickness before the tunnel oven.

There is a decorating option that can design zigzag lines with a different color of dough and is equipped with a tank for decorating mix. (Further option, includes granule and powder sprinkling device.) which are attachable to the line for more variety of products.

  • 2.The Baking Section Tunnel Oven:

Designed with an ideal entrance length for placing creative options to develop a lot of product variety at the inlet of the tunnel oven equipped with a belt lubrication system.

The tunnel oven is designed to bake a perfect sponge cake sheet with cyclothermic system indirect heating, where the hot air is circulated through the pipes designed on top and bottom of the tunnel oven belt. The temperature of the upper and lower pipes are individually adjustable; in addition, Dampers have been designed for each pipe to enable further heat control.

  • 3.The Cooling Section & Working Table Consist of:

Decorting Machine

Decorting Machine

Marmalade Depositor

Marmalade Depositor

Cake Return Drum

Cake Return Drum

Overlapping System

Overlapping System

Decorting Machine

Decorting Machine

Marmalade Depositor

Marmalade Depositor

Cake Return Drum

Cake Return Drum

Overlapping System

Overlapping System

Guid & Coupling System

Guid & Coupling System

3-Layer Cake Conveyor

3-Layer Cake Conveyor

Big Roll <br>Swiss Roll</bg>

Big Roll
Swiss Roll

Gillutin<br>Cutter</br>

Gillutin
Cutter

Coupling System

Coupling System

3-Layer Cake Conveyor

3-Layer Cake Conveyor

Big Roll <br>Swiss Roll</bg>

Big Roll
Swiss Roll

Gillutin<br>Cutter</br>

Gillutin
Cutter

  • Additional Attachable Devices After Working Table:

  • Machinery and Devices to Add for More Variety to Sponge Cake Line:

Premixer

Premixer

Used for: Mixing Primary Ingredients

Turbomixer

Turbomixer

Used for: Aeration the Dough

Compact Mixer

Compact Mixer

Used for: Combine Mixing Process

Tunnel Oven

Tunnel Oven

A suitable baking system designed for accurate baking of Sponge/Layer Cake sheets

Decorating Machine

Decorating Machine

Used for: Decorate the dough with zigzag movement

Cake Depositor

Cake Depositor

Used for: Direct the cake sheet dough on the tunnel oven belt

Lubricating System

Lubricating System

Used for: Spread oil on the belt accurately in the form of drops

The Cooling Section & Layer Cake Working Table

The Cooling Section & Layer Cake Working Table

  • The Cooling Section

  • The Working Table

U-SHaped Conveyor

U-SHaped Conveyor

Used for: Save space and return the line

Chocolate Enrober and Cooling Tunnel

Chocolate Enrober and Cooling Tunnel

The enrober machine can coat a wide range of products completely with the minimum auantity of chocolate and coolung tunnel is designed to cool the desired products

Production Capacity
Product Weight
Required Space
Power Consumption
Gas Consumption
400 - 700 kg/h
15 - 300g
52 x 15 m2
63 kW
30 - 40 m3
700 - 1000 kg/h
15 - 300g kg/h
66 x 15 m2
78 kW
45 - 60 m3
1000 - 1600 m3
15 - 300g
80 x 15 m2
100 kW
60 - 80 m3