New Caterpillar Roundloaf cookie production line

Automated Filled Walnut Cookie Baking Line (RLF)

Technical Specifications:
Number of baking pans: 21
Baking pan dimensions, mm: 300 x 200
Technical throughput: • products, kg/hour Estimated *
Installed power (RLF), kW: 56
Power consumption (RLF), kW: 39
Installed power of the mold filling and sealing unit, kW: 8
Compressed air consumption, l/min (including the mold filling and sealing unit): 800
Rated voltage: 400V 50Hz
Baking temperature, °C: 150–250
Oven dimensions (L x W x H), m: 11.3 x 3.13 x 1.8
Mold material: Gray cast iron SCH20
Weight, kg: 2500

Productivity in kg/hour (unfilled nuts) can be calculated using the formula:
P = 3600T×K×N×MP = T3600​×K×N×M
where:
TT — total baking time per batch, seconds
KK — number of elements in the mold, pcs.
NN — number of baking molds, pcs.
MM — weight of one element, kg
Example calculation for standard-type molds (24 pieces, 21 250×200 mm molds):
T = 180T = 180 sec; K = 24K = 24 pcs.; N = 21N = 21 pcs.; M = 0.024 M = 0.024 kg
P = 3600 180 × 24 × 21 × 0.024 = 120 kg/hour P = 1803 600 × 24 × 21 × 0.024 = 120 kg/hour

Calculation example for standard molds (28 pieces, 21 molds 300 × 200 mm):
T = 180 T = 180 sec; K = 28 K = 28 pcs; N = 21 N = 21 pcs; M = 0.024 M = 0.024 kg
P = 3600 180 × 28 × 21 × 0.024 = 140 kg/hour

Advantages:
• The highest baking quality is achieved thanks to two factors: cast iron molds and a special dough forming and baking technology. During baking, the cookies retain almost all of their fat content, which gives them the perfect flavor. The product does not become "glassy" as with traditional baking. The baked product has the crumbly texture of real classic shortcrust pastry. The flavor of your cookies cannot be reproduced on any other equipment.

• Baking temperature up to 220°C in both the upper and lower molds. There's no need to set a temperature difference of 40–60°C between the top and bottom plates to keep the nuts at the bottom, as this would result in cookies that aren't baked properly and have a questionable taste. Our unique technology solves this problem.

• Eliminating "skirts" and changing cookie geometry is achieved by a high-precision dosing device that fills all cavities in a single cycle.

• Automated dough dosing, baking, and finished product removal.

• Programmable operating modes: speed, timed pauses, and dosing.

• Dough dosing is accomplished using a gear-and-roller pump driven by a geared motor and controlled by a frequency converter.

• The molds (plates) are made of SCH20 cast iron. Due to its high heat capacity, cast iron ensures uniform baking and is easy to clean. Heating is provided inside the baking pans—open pans retain heat well. The top half opens along a guide for removal and subsequent dosing and closes along the same guide. A lock automatically secures the mold halves during firing.

• Removal is accomplished automatically using a vacuum plate.

• Pneumatic components from Camozzi (Italy).

• Tramec and Transtecno gearmotors (Italy).

• Mitsubishi (Japan) and Delta (Taiwan) frequency converters.

• Control based on a Delta (Taiwan) controller and a Kinco (China) touch panel.

• Guides and carriages with H.S.A.C. and HIWIN (Taiwan) flanges.

• EMAS (Turkey) controls.

• All product-contact parts are made of materials approved for food contact.

Warranty:
• The equipment warranty period is one year from the date of shipment to the customer or from the date of commissioning if commissioning is performed by our specialists.

• During the warranty period, our specialists provide consultations and perform repairs.

• After the warranty period, a separate agreement for post-warranty repairs and maintenance may be concluded.

• Consumables and spare parts are always in stock and will be delivered to you as quickly as possible if needed.
Equipment Cost:
This offer is not a public offer and does not include shipping or additional packaging costs. The export price also includes customs clearance costs.