Description:
The center-filling yolk uses eggs and flour as the main raw materials.

Flow Chart:
Mixing-> Forming-> Baking-> Cooling-> Sandwich Cream Filling-> Chocolate Coating-> Sterilization-> Packing

Contents and Main Usage:
Mixer: Using for Stirring powder material completely.
Cake Forming Machine: Adopts computer programming and air cylinder as the power, with photoelectric tracking, squeezed out automatically and accurately.
Rotary Oven: gas /electricity/diesel energy for baking available
Cooling conveyor: natural cooling
Sandwich Cream Filling Machine: for chocolate/cream injecting into the center of cake.->
Sterilization: after cooling or filling with cream, the cake will be irradiated by UV, kill harmful bacteria and microorganisms effectively, to keep the cake quality.
Chocolate Coating: for spray a layer of chocolate coated the two pieces of cakes.
Packing Machine: various kinds of packing style for your choice.
Nitrogen Making Machine & Free Oil Air Compressor: inflate the nitrogen into the packing for extending the shelf time to at least 6 months.

Features:
Gas, Diesel, Electric baking
Cake Weight: from 30~70g/pcs
PLC controller
Less contact with cake by manual, long shelf time, high-degree automatic.

Cake Type:
Yolk Pie, Two pieces center filling cake etc

Capacity:
Semi auto: 100~500kg/hour,
Full auto: 500~1000kg/hour.

Schematic Layout of Complete Cake Production Line