Search
Gentle Batter Transfer
Continuous, low-shear pumping prevents the destruction of the aerated sponge cake batter structure, maintaining the perfect specific gravity from the mixer to the hopper.
Gentle Batter Transfer
Continuous, low-shear pumping prevents the destruction of the aerated sponge cake batter structure, maintaining the perfect specific gravity from the mixer to the hopper.
Gentle Batter Transfer
Continuous, low-shear pumping prevents the destruction of the aerated sponge cake batter structure, maintaining the perfect specific gravity from the mixer to the hopper.
Gentle Batter Transfer
Continuous, low-shear pumping prevents the destruction of the aerated sponge cake batter structure, maintaining the perfect specific gravity from the mixer to the hopper.
Gentle Batter Transfer
Continuous, low-shear pumping prevents the destruction of the aerated sponge cake batter structure, maintaining the perfect specific gravity from the mixer to the hopper.
Every bakery is unique. Our engineering team works directly with your facility blueprints to design a seamless production flow. Whether you need a straight-line configuration for a long hall or a U-shape layout to optimize a compact footprint, we engineer the conveyors, cooling towers, and transfer points to fit perfectly.
| Parameter | Specification |
| Machine Material | 304 Stainless Steel |
| Tray Feeding Options | 400mm / 600mm |
| Application | Depositing, dispensing, spreading, decorating, injecting |
| Production Capacity | [To be provided by HSENDA tech team] |
| Power / Voltage | [To be provided by HSENDA tech team] |
| Machine Dimensions | [To be provided by HSENDA tech team] |