Conches for chocolate and creams with output starting from 500 kg per batch.
Automatic and continous tempering machines, designed to achieve the highest shine in products.
Automatic and continuous mixers for chocolate and creams.
Depositors-extruders with an electronically controlled rotating depositing system and servodriven Piston depositors for the highest depositing performances.
Powdering stations TP provide the finishing touch to delicate truffles and many other deposited or extruded pralines. 3D Sprinklers provide complete coating of enrobed pralines and snacks with an endless variety of different granules.
Delver cooling tunnels just represent the state of the art in chocolate articles cooling.
Granule and dry fruit depositors, cut and place units for wafers and biscuits.