WT Series cream wafer plants are used for the manually operated production of cream wafer biscuits. They are characterized by simple mechanism study and flexibility. These machines are low cost and economical in operation. Depending on the output required they can be supplied with 6, 9 or 12 Wafer baking tongs. Cream spreading table, cutting machine, batter and cream mixer and packing machine ensure that production is continuous. Batter Preparation A mixer of wheat flour, maize starch, vegetable fat and preservative colours is churned into a paste in the batter mixer. Machine Operation (6 WT) The batter is fed to a pre-heated wafer tong by a special dosing device. Baking takes 1-3** minutes. The baked sheets are cooled. Subsequent operations are creaming, sandwiching & cutting. The cut wafers are then ready to be packed.

The Automatic Ice-Cream Cone Baking Machine "ZA-W" Series are efficient oven for the large scale production of all kinds of Ice cream cones, moulded sugar cones, cups and hallow wafers. According to the output required these machines are supplied with 18,24,30 or 36 baking moulds or higher. The oven can be heated by Liquid Petroleum Gas (LP Gas) or Electricity.

The 'ZE' series of semi-automatic machines are used for baking ice cream cones, moulded sugar cone and cups. These machines are easy to use and robust. The heating is by electrical heaters designed to optimize energy use and thermal distribution. This machine is flexible for high production on nonstop basis for 24 hours.

The smoking and cooking units are allowing automatic heat treatments for meat, fish or other food products. They benefit from very strong materials and from a special cooking system – QuickCook, which ensures reduced working time as well as overall better results. The weight loss is strongly improved leading to a better yield, but at the same time the product is uniformly cooked, as the chambers come with one fan for each trolley. Each cooking chamber is equipped with gas, LPG, diesel, oil or electric heating (besides the steam), thus ensuring the generous steam production inside the chamber. Also, chambers feature a modular construction from high quality stainless steel and mineral rock wool panels, which allow them to be installed in different locations, from small to mid-sized to high capacity factories.

For smoked cheese application, our smoking chambers usually use the cold smoke system. The perfect air circulation, together with the low smoke temperature (controlled by the cooling register) ensure that the product will have less loss after the drying – smoking process and also a perfect maturation. The chamber is designed to have optional horizontal air circulation for laying products on the grates. Thanks to the horizontal air circulation, the trolleys can be constructed with many levels and the capacity will be increased. Also, the heating can be adjusted for maturation and humidity control.

Rapid freezing units that use high-velocity cold air to freeze meat or seafood quickly, preserving texture and nutrients.

Automated chambers for cooking and flavoring meats with controlled smoke and temperature. Commonly used for sausages, hams, and fish.

Specialized filling systems for thick or viscous products like sauces, jams, lotions, gels, or cosmetic creams. They ensure accuracy and minimize waste.

Induction sealing equipment that applies protective seals to bottles and jars, ensuring tamper-proof packaging and leak prevention.

Precision filling machines using rotating augers to dispense powders and granular materials into containers. Ideal for food, pharmaceutical, and cosmetic industries.

Versatile blending systems for uniform mixing of powders, liquids, and semi-solids. Used across tea, spices, pharmaceutical, and food industries.

Vertical or inclined conveying systems using buckets to transport bulk materials like grains, powders, and granules between processing stages.

Machines that apply and seal lids to cans with precision, ensuring airtight closures for beverages and food products.

Automated systems for applying caps to bottles and jars. Used in beverage, spices, tea, and general packaging applications.

Automated systems that verify product weight during packaging to ensure accuracy and compliance with legal requirements.

Heavy-duty crushing machines for reducing spices, grains, and other materials into coarse particles before fine grinding.

Essential material handling systems for transporting products between processing and packaging stages across all industries.

Drying systems that remove moisture from spices, tea, fruits, and vegetables while preserving flavor and nutrients.

Large-scale cooking vessels with temperature control for preparing sauces, syrups, jams, and other cooked food products.

Automated label application systems for bottles, jars, pouches, and boxes. Used across spices, beverages, and general packaging.

Quality control systems that detect metallic contaminants in food, pharmaceutical, and packaged products to ensure safety.

High-impact grinding machines for reducing spices and hard materials into fine powders with consistent particle size.

Cold-press juicing systems using spiral technology to extract juice from fruits and vegetables while preserving nutrients.

Automated systems for filling and sealing tea bags, pouches, or boxes. They ensure precision dosing, airtight sealing, and attractive presentation, essential for retail distribution.

Specialized blending systems for incorporating herbs, flowers, spices, and flavorings into tea. They allow production of specialty teas such as chai, jasmine, or fruit-infused teas.

Automated sorters that classify materials based on colour, size, or shape.

Equipment for refining cocoa liquor, conching, tempering, and molding chocolate into bars, pralines, or coatings. These machines ensure smooth texture and controlled crystallization.

High-speed machines for wrapping chocolates and candies in foils, pouches, or flow wraps. Designed to maintain product hygiene and enhance branding.

Automated systems that shape candies, bars, or caramels with consistent size and weight. They allow flexible designs for various confectionery products.

Industrial mixers and sheeting machines designed to knead dough and roll it into uniform sheets for cookies, pastries, and flatbreads.

Continuous or batch ovens for baking large volumes of bread, cookies, and biscuits. Tunnel ovens provide consistent results with high throughput.

The core machinery for extruded snack production. Raw materials are cooked under heat and pressure, then forced through dies to create specific shapes like curls, rings, or sticks.

Rotating drums that evenly coat snacks with oil, flavors, and seasonings. They ensure a uniform taste experience.

High-speed weighing machines that accurately measure snack portions before packaging. They improve efficiency and reduce giveaway.

Thoroughly clean bottles before they are filled, ensuring hygiene and product safety.

Heat tunnels that apply shrink wrap around bottles, cans, or multipacks for protection and branding.

Clean-in-Place automated cleaning systems that sanitize pipes, tanks, and filling machines without dismantling.

Automated filling systems designed for beer, soft drinks, and other canned beverages.

Heat treatment systems designed to eliminate harmful microorganisms in milk and dairy products without significantly affecting taste or nutritional value. By heating milk to a controlled temperature and then cooling it rapidly, pasteurizers extend shelf life, improve product safety, and comply with international food safety standards.

Large stainless-steel vessels equipped with controlled heating, stirring, and cutting systems. They provide the ideal environment for coagulation of milk into curds during cheese making. These vats ensure precise temperature control, uniform mixing of starter cultures and rennet, and consistent curd formation.

Specialized stainless-steel tables used to separate whey from curd in cheese production. The tables often include perforated surfaces and drainage systems, helping processors achieve the right texture and moisture content in cheese.

Cheese shredding machines designed to cut blocks of cheese into uniform shreds or slices. These are widely used in ready-to-eat cheese products and foodservice applications.

Large-scale drying systems that atomize liquid milk into fine droplets and expose them to hot air, instantly evaporating moisture and converting it into powder. Spray dryers are essential for milk powder, whey protein, and infant formula production.

Advanced drying systems that remove water from dairy products by freezing them and then applying a vacuum to sublimate ice directly into vapor. This preserves the nutritional content, flavor, and structure of dairy, ideal for high-value products like probiotic powders and specialty dairy ingredients.

Steam or heat-based sterilizers used to sanitize coconut kernels, coconut milk, or coconut water. This step eliminates pathogens and improves shelf life before further processing or packaging.

Machines designed to package products into pouches, bottles, jars, or cartons. They ensure efficiency, reduce manual labor, and maintain consistent product presentation while protecting products during storage and transport.

Systems for accurately dispensing liquids, powders, or pastes into containers. They also apply caps or closures and affix product labels, ensuring hygiene, consistency, and compliance with regulatory standards.

Equipment that reduces raw materials into smaller particles or powders. Used in food, spices, and chemical industries, these machines improve texture, enhance solubility, and prepare raw materials for further processing.

Designed for blending powders, pastes, or liquids uniformly. These mixers ensure consistent product quality, whether for food ingredients, pharmaceutical formulations, or cosmetic bases.

Systems for printing essential information such as batch numbers, expiry dates, QR codes, or barcodes on packaging. They ensure traceability and compliance with legal requirements.

Solutions for filling, discharging, and transporting large bulk bags of powders, grains, or granules. Ideal for industries handling large-scale raw material processing.

High-speed mills that crush and grind spices into powder. Ideal for medium-to-coarse grinding applications.

Fine grinding machines that use high-speed pins to achieve uniform spice powder.

Combines grinding and air classification to achieve ultra-fine spice powders with controlled particle size.

Versatile grinders suitable for a wide variety of spices, grains, and food ingredients.

Stainless steel tanks with mixing systems to blend different spices into uniform mixtures.

Uses liquid nitrogen to grind heat-sensitive spices like turmeric and chili, preserving color, aroma, and volatile oils.

Machines that roast spices to enhance flavor, aroma, and shelf life before grinding or packaging.