| Quantity: | |
|---|---|
Single‑lane configuration: Up to 600 cream‑sandwiched biscuits per minute.
Dual‑lane configuration: Up to 1,200 cream‑sandwiched biscuits per minute.
Available in 1, 2, 4, or 6 lanes – choose the capacity that matches your upstream baking line and downstream packaging requirements.
Easily switch between popular sandwich formats to meet retail and wholesale demands:
Stacking configurations: 2+1, 3+2, or 4+3 biscuits per sandwich pack – providing the texture and cream ratio your market prefers.
Filling varieties: Cream, jam, chocolate, or other pastes – all handled with consistent volumetric accuracy.
Cream colour options: Choose one, two, or three colours to create visually appealing, differentiated products.
Food‑contact parts are constructed from high‑grade 304 stainless steel, including the cream stencil – easy to sanitise and corrosion‑resistant.
Removable scrap trays are provided for effortless collection of crumbs and excess cream, simplifying cleaning routines.
Mobile cream hoppers can be detached and cleaned separately after each production run – no hard‑to‑reach areas, no cross‑contamination risk.
Intuitive PLC control system with touch‑screen interface – manage machine set‑up, hopper controls, and speed adjustments with a few taps.
Precision temperature metering installed on the cream stencil ensures optimal cream viscosity and consistent spread, regardless of ambient conditions.
Independent motors and reducers on every cream hopper provide individual speed control for precise layering – crucial for multi‑colour or multi‑layer products.
Separate cream holding tank and feeding system ensures a steady, uninterrupted supply while allowing easy refills without stopping production.
304 stainless steel gear pumps and jacketed connection tubes between the hopper and stencil maintain ideal cream temperature throughout the circuit.
Quick‑change stencil design allows fast swapping between different cream shapes (round, square, rectangular) – reducing changeover downtime significantly.
Double‑chain pusher system ensures stable, vibration‑free operation even at maximum speeds, while also simplifying cleaning and maintenance access.
Sturdy frame and high‑quality components guarantee reliable 24/7 performance in demanding industrial environments.
This sandwiching machine is specifically designed to connect directly to an on‑edge packaging machine, creating a continuous, automated production cell. The synchronised transfer eliminates intermediate manual handling, protecting biscuit integrity, reducing breakage, and ensuring that the high output of the sandwiching unit is fully matched by the packaging line – maximising overall line efficiency from creaming to the finished retail pack.
| Parameter | Details |
|---|---|
| Lane configurations | 1, 2, 4, or 6 lanes (selectable) |
| Throughput (single lane) | Up to 600 biscuits/min |
| Throughput (dual lane) | Up to 1,200 biscuits/min |
| Stacking options | 2+1, 3+2, 4+3 |
| Filling types | Cream, jam, chocolate, and other pastes |
| Cream colours | 1, 2, or 3 colours |
| Biscuit shapes | Round, square, rectangular (stencil changeable) |
| Cream stencil | Quick‑change design with temperature metering |
| Pumping system | 304 stainless steel gear pumps with jacketed tubes |
| Control | PLC touch‑screen – speed, hopper, and recipe settings |
| Food‑contact material | 304 stainless steel |
| Hoppers | Mobile, detachable for independent cleaning |
| Scrap collection | Removable trays |
| Drive system | Independent motors & reducers per hopper; double‑chain pusher |
| Integration | Direct connection to on‑edge packaging machine |
Biscuit feeding – Base biscuits are fed into the lane(s) via the inlet conveyor, aligned precisely for cream application.
Cream deposition – Cream, jam, or chocolate is pumped from the temperature‑controlled holding tank through the jacketed tubes to the stencil, where it is deposited uniformly onto each biscuit with volumetric precision.
Stacking & layering – Depending on your selected configuration (2+1, 3+2, or 4+3), the system layers biscuits and cream to build the final sandwich stack.
Transfer to packaging – The finished sandwiched biscuits are conveyed directly to the on‑edge packaging machine, where they are packed without manual handling – preserving product integrity and ensuring maximum hygiene.
