Cuts and Fills Baguettes with Sauces

The Model LFB from GEA is an automated bread cutting and filling machine engineered for high-speed production lines in industrial bakeries and food processing facilities. It efficiently integrates cutting and filling processes, employing an adjustable motorized saw and independent volumetric cylinders for precise sauce distribution in baguettes. This system is vital for producing diverse stuffed bread products, like garlic butter baguettes and cheese-filled loaves. Capable of seamless integration, the LFB supports continuous operation with a PLC-controlled system to prevent filling wastage via a recirculating feature. Constructed for durability, it offers reliable performance under demanding bakery conditions, while its automated cleaning system minimizes downtime and maintenance costs.

The post Baguette cutting and sauce filling system appeared first on Making.com.

Deposits, Fills, Layers, and Coats Cakes

The Model LTH Layer Cake Production System from GEA offers bakery manufacturers an innovative solution for efficiently creating a variety of layer cakes. This equipment stands out due to its flexible conveyor system that automates sponge loading, filling, layering, and coating processes. It excels in producing fresh and frozen cakes like tiramisu and black forest gateaux, accommodating up to multiple layers with ease. The LTH system supports high-capacity production with automation options like automatic sponge base loaders and filling depositors driven by precision engineering.

Its design allows for quick changes between different cake sizes and shapes, ensuring minimal downtime. Built with stainless steel and food-grade materials, it ensures compliance with hygiene standards, and the parts are fully removable for cleaning. The integrated CIP system streamlines the cleaning process, reducing downtime and maintaining product integrity. GEA’s engineering support enables customization of conveyor widths and deposition settings, making this system a versatile addition to any bakery plant focused on quality and efficiency.

The post Layer cake production system appeared first on Making.com.

Deposits and Spreads Pizza Toppings and Sauces

The LFP, DPS, CSP, and DRP models from GEA offer a complete solution for pizza manufacturers and large-scale food processors seeking precision in depositing and topping processes. These systems stand out for their modularity and adaptability across varied pizza styles and production needs. Utilizing high-speed, continuous operation, they employ volumetric cylinder systems and waterfall roller technology to ensure even distribution of sauces and toppings, covering both Italian and American-style bases.

Specifically designed for integration into automated production lines, these units offer flexibility through modular components that can accommodate a sequence of ingredient depositions. The system’s robust construction uses stainless steel and food-grade materials to meet stringent hygiene standards, while its removable parts facilitate quick cleaning and maintenance. Energy efficiency is enhanced through optimized motor control, reducing waste with recovery and recirculation features.

Equipped to handle solid, liquid, and slurry product types, these systems meet the demands of high-capacity operations. Moreover, customization options allow for bespoke configurations, backed by engineering support, to tailor the system for specific production goals, ensuring seamless integration and optimal performance in diverse food processing environments.

The post Pizza topping system for tomato sauce and ingredients appeared first on Making.com.

Aligns, Deposits, and Caps Biscuits Efficiently

The Capptronic HS from Capptronic delivers precise and efficient biscuit sandwiching, ideal for bakery producers and food processing companies. This automated line aligns, overturns, deposits, and caps biscuits seamlessly, utilizing servo-motor driven systems for precise control. It accommodates various applications, from cream-filled sandwich biscuits to jam-filled cookies, handling continuous high-speed operations. With its smart biscuit tilting system and Venturi effect for gentle capping, product integrity and minimal waste are guaranteed. Constructed with food-grade stainless steel, it promotes easy cleaning with strip-down components and features a bypass function for unfilled products. Optional quality control systems ensure only top-quality products proceed, enhancing overall production efficiency.

The post Biscuit sandwiching system appeared first on Making.com.

Deposits and Sprinkles Toppings for Bakery Products

The DAP and DVB depositors from GEA offer specialized solutions for bakery and pizza production, focusing on efficient topping application. The DAP model is a wet topping depositor designed for evenly distributing diced ingredients like cheese, ham, and vegetables on pizzas or adding ingredients such as raspberries on cakes. It utilizes motorized finger devices and a C-shaped frame with a belt, allowing for waterfall deposition or center-only distribution with a movable mask, ideal for Italian-style pizzas. Fitted with product-loading and recovery conveyors, it supports high-capacity production with minimal operator intervention. Meanwhile, the DVB model caters to dry granular products like nuts and chocolate chips. Featuring a stainless steel product hopper and electrical vibrating base, it ensures precise dosing through a conveying mask. Both models are suited for automated continuous operations, enhancing consistency and reducing waste in the production of items such as raspberry-streusel cake and blueberry cupcakes. GEA’s depositors blend seamlessly into existing production lines, delivering reliable performance with options for customization to meet specific production requirements.

The post Topping depositor for pizzas and baked goods appeared first on Making.com.

Cools, Stores, and Conveys Baked Goods Efficiently

The TOR Storage and Cooling Tower from GEA is designed for bakery producers seeking enhanced efficiency in space-constrained environments. This cooling tower integrates seamlessly into your production line, replacing traditional horizontal conveyors with a vertical tiered system for cooling and storing baked goods such as cookies, cakes, and breads. The system automates loading and unloading of trays, reducing manual handling and increasing throughput. Capable of natural and controlled cooling processes, the TOR ensures optimal moisture control and product quality. Its modular design allows customization to fit your plant’s specific capacity requirements, enhancing both integration and performance. With the ability to operate continuously and at high speeds, the TOR tower is an integral component for food manufacturers looking to streamline their processes.

The post Freezing and cooling systems for bakery products appeared first on Making.com.

Injects and Deposits Fillings in Bakery Products

The DI and DI-E models from GEA are engineered side injection systems designed for bakery and pastry manufacturers seeking precision in filling pastries, cakes, and bread products. Utilizing servo-motor-driven multi-piston volumetric injectors, these systems ensure accurate filling of cream, chocolate, and jams at both ambient and controlled temperatures. The DI model supports high capacity production, integrating seamlessly with automation systems for loading and unloading, while maintaining hygiene through a cleaning-in-place option that reduces water usage. The DI-E model offers a cost-effective, semi-automatic solution ideal for smaller production lines, preserving efficiency with servo-motor-driven injection heads and quick-change conveyor belts. These systems are customizable for various bakery processes and ensure seamless integration into your production line, maintaining high throughput with minimal operator intervention.

The post Cakes and pastry side injector appeared first on Making.com.

Injects Fillings into Baked Products

The multi-piston injector models DPCI, DPI, DFI, and DT from GEA offer tailored solutions for precise filling of baked products such as cupcakes, cream-filled cakes, and croissants. These injectors stand out due to their robust design and integration capabilities within high-capacity bakery production lines. By employing volumetric cylinders, each model ensures consistent injection accuracy and product quality. Applications range widely across bakery items including pastries and muffins, with a throughput that accommodates continuous and semi-automatic operations.

These injectors feature options such as brushless motorization for enhanced control over the injection process, reducing waste and downtime with features like ‘no product, no fill.’ Energy efficiency is achieved through optimized motor controls, and the availability of automatic cleaning-in-place (CIP) systems minimizes manual intervention while maximizing hygiene standards. Constructed to seamlessly integrate into existing production lines, the equipment meets industry requirements for reliability and precision. The variety of models allows for customization of features to fit specific production needs, supported by GEA’s engineering expertise for optimal integration and performance.

The post Cakes and pastry fill injector appeared first on Making.com.

Efficiently Denests and Places Bakery Containers

The DSM, NC, NCR, and DSG denester systems from GEA offer tailored solutions for a range of bakery and packaging needs. These systems excel in automating the pick-and-place tasks for paper cups, aluminum foils, and plastic containers, which streamline operations in cake production lines. The DSM model is highly adaptable, featuring interchangeable feeders to handle varying sizes of containers. The NC model is ideal for precision in denesting small and medium paper cups into indented trays, equipped with GEA’s patented airblow system for separating cups efficiently. Meanwhile, the NCR model caters to high-speed applications, effectively handling special cups like tulip or mini panettone types, thanks to its rotating head and brushless motorization. The DSG is specifically engineered for oversized paper cups, utilizing dual suction cup units for improved handling. These systems integrate seamlessly into existing production lines and offer options for horizontal tracking and customizable feeders, ensuring adaptability to specific production requirements. Designed with reliability in mind, they reduce handling time and improve throughput, making them indispensable for high-capacity bakeries and food processing companies.

The post Cup denester for bakery production appeared first on Making.com.

Depans, Overturns, and Precisely Places Bakery Products

The SMO, SMR, and Robot Depanners from GEA are engineered to enhance the efficiency of industrial bakery operations. These systems expertly depan, overturn, and place a variety of baked goods, from delicate sponge cakes to robust whole wheat breads, on production lines. The SMO sliding head depanner employs needles, suction cups, or clamps, enabling precise product removal and placement onto conveyors with servo-driven precision for increased throughput. The SMR depanner automates the overturning of baking trays, ensuring product quality is maintained while meeting high capacity demands. The versatile Robot depanner can both overturn trays and use interchangeable heads for accurate product handling, integrating seamlessly into automated lines with quick changeover capabilities. Designed for continuous, high-speed operations, these depanners support food processing plants in maximizing productivity while upholding product integrity and consistency.

The post Cake and pastry depanner appeared first on Making.com.