Confectionery product bakery oven

convectioncakeheating

Automated complex for baking and twisting wafer tubes filled with condensed milk Roundloaf Features: • Automation of processes in the Roundloaf oven: Dough dispensing, baking, removal, rolling. For wafer pockets: dough dispensing, baking. Note: The wafer pocket is removed and folded manually. • Programmed operation modes: speed, time delays, dosing. • Dough dispenser: Based on a gear pump driven by a motor-reducer with frequency control. It features 4 adjustable parameters: delay, speed, time, and anti-drip. • Molds (plates): Made of cast iron grade SCH20. Due to its high heat capacity, the cast iron ensures even baking of the wafer and is easy to clean from carbon deposits. The upper half opens along a guide rail for removal and subsequent dosing, and closes along the same guide. A lock secures the halves during baking. • Removal unit: Based on Camozzi pneumatic components, it ensures flawless removal and transfer for rolling. • Rolling unit: The baked blank is transferred into a four-position revolver-type block. At position 1, the blank is rolled; at positions 2 and 3, the product is stabilized; at position 4, the finished tube is removed. • Food-grade materials: All components in contact with the product are made from materials approved for use in food processing equipment.