CS aerotherm — Bakery Oven & Equipment Manufacturer

Step-by-Step Production

Step 1

Mixer

→

Step 2

Sheeter / Dough Prep

→

Step 3

Encrusting Machine

↑

Feeds into Step 3

3rd Hopper — Chocolate Injector

→

Step 4

Stamping

→

Step 5

Autopanning

Machines & Functions

Every Machine in This Line

How this line works: The Encrusting Line is designed for filled/co-extruded products — chocolate-filled cookies, cream-filled buns, and similar items. The 3rd Hopper serves as a chocolate (or other filling) injector that feeds directly into the Encrusting Machine, enabling simultaneous outer-shell and inner-filling formation in a single pass.

Mixer

Prepares the outer dough/shell mixture to the required consistency before feeding into the line.

Sheeter / Dough Prep

Rolls and prepares the dough into a uniform sheet or portioned form ready for the encrusting unit.

Encrusting Machine

Core unit — simultaneously forms the outer dough shell and injects the inner filling via the 3rd Hopper. Accepts up to 3 hoppers: Hopper 1 (outer shell), Hopper 2 (secondary layer), Hopper 3 (filling injector).

3rd Hopper — Chocolate Injector

Dedicated hopper attached to the Encrusting Machine that feeds liquid or semi-solid chocolate into the co-extrusion nozzle. Controls fill ratio and injection pressure for consistent centre-fill.

Stamping

A mechanical press/stamp that applies a defined shape, pattern, or surface impression onto each encrusted piece immediately after forming — ensures uniform product appearance and branding.

Autopanning

Automatically picks up stamped pieces and places them onto baking trays in set rows and columns — eliminates manual loading at the end of the line.

Encrusting Line

Step-by-Step Production

Every Machine in This Line

Get in Touch

Get the MechTrace App