Showing 181 - 197 out of 197
Year: 1997
Line for hard candies Winkler und Dunnebier (500 kg / h) + Kitchen Automatic line for forming hard caramels with a kitchen Producer: Winkler und Dunnenbier Production Year: 1997 Productivity: 300–500 kg / h Cuisine: Tanis Confectionery Possible products (photos in the gallery): Fruit candies (single flavor) Mint / ice candies Milk candies (fatty - as original Werthers Line in …Year:
Rotary conche Manufacturer Petzholdt Model KA-600 Located in GermanyYear: 1986
Chocolate Crowbar - 2800 kg Producer: PLESZEWSKA FACTORY OF APARATURY "PEFA" Type: CZA3a Year of production: 1988 Heating jacket Capacity: 2.2 m3 (about 2800 kg of chocolate mass) Vertical auger agitator (better vertical product movement) Agitator drive in the lower part of the body Quantity: 1 pc available Dimensions: Outer diameter - 1700mm, Total height - 2430mm, Height of the …Year:
The machine for the automatic transfer of pralines or bars onto plastic plates. The pralines are brought together into a dense product strand without damage by vertically arranged feed belts. In the 'CP' type, plastic plates are fed one after the other from the side magazine onto the narrow plate conveyor belt. The sheets do not overlap, so that a …Year:
Carle & Montanari molding plant, model Cavemill 275, designed for 275 x 205 x 30mm molds.Year: 1994
Covering machine Manufacturer Blum Type COVER-820 Year of construction 1994Year: 2000
Chocolat Storage Tank 20 t , two (2) units . The tanks are stainless steel inside and iron outside , with chocolat pumpsYear:
Chocolate Vermicelli is known by various names around the world – chocolate strands, sprinkles and shots being some of the common names. Essentially, it is chocolate that is extruded out of small dies to make same-sized vermicelli as strands It may be used to decorate cakes and pastries, puddings, ice cream and other sweets. It adds taste, crunchy texture, and …Year:
Description: capacity 5 kg, stainless steel, with interchangeable, rotating tank, polycarbonate lid, mixing spatula stainless steel, easy to remove, digital program set for 3 classical recipes (dark, milk + white chocolate) heating with incandescent lamps, cooling via refrigerating compressor, space required: 675 x 470 x 660 mm high, weight 40 kg brand newYear:
USED TEMPERING MACHINE METRA WITH MOULDS FILLING DEVICEYear:
HERMAN SOHN CROQUANT COOKER TYPE 5B APPROXIMATE CAPACITY 40KGYear: 2022
Purpose: Designed for storage and temperature treatment of chocolate, icing and confectionery masses, syrups, tempering collections for chocolate icing. Description: A metal container for the storage and production of soap and alkaline solutions is a vertical or horizontal cylinder, consisting of an inner and outer flask with thermal insulation. Mineral wool is used as thermal insulation, which fills the inter-wall …