Automatic complex for baking nut cookies Nut

The automated complex for baking nuts and tartlets is designed for the production of a wide range of products from shortcrust pastry:
• nuts;
• tartlets;
• cones and mushrooms;
• various shortcrust cookies for filling.

* Productivity in kg/hour (nuts without filling) can be calculated using the formula:
P = (3600/T)хKхNхM
T – total time of baking the product, s
K – number of elements in one form, pcs.
N – number of baking forms, pcs.
M – weight of one element, kg

Calculation example for Kremlin walnut (24 products, 21 form 250х200 mm):
T = 180 seconds; K = 24 pcs.; N = 21 pcs.; M = 0.024 kg
P = (3600/180)х24х21х0.02 = 120 kg/hour

Calculation example for Kremlin walnut (28 products, 21 form 300х200 mm):
T = 180 seconds; K = 28 pcs.; N = 21 pcs.; M = 0.024 kg
P = (3600/180)x28x21x0.02 = 140 kg/hour

Advantages:
• The highest baking quality is achieved thanks to two key factors: cast iron molds and a patented dough molding and baking technology. During baking, the cookies retain nearly all of their fat content, preserving optimal taste and texture. The product does not acquire a “glassy” texture, as it often does with traditional baking methods. Instead, the cookies have a crumbly structure typical of authentic shortcrust pastry. The flavor of your cookies cannot be replicated using any other equipment.
• Baking temperature reaches up to 220 °C on both the upper and lower molds. There is no need to maintain a 40–60 °C temperature difference between the top and bottom plates to keep the filling (e.g., a nut) at the bottom—such a regime typically results in underbaked cookies with poor taste. This problem is resolved by our unique, patented technology.
• The absence of “skirts” and precise cookie geometry are ensured by a high-precision dispenser that fills all mold cavities in a single cycle.
• Automation of the entire process: dough dosing, baking, and removal of the finished product.
• Fully programmable operation: speed, timing, and dosing settings.
• The dough dispenser is based on a gear-roller pump driven by a motor-reducer and controlled by a frequency inverter.
• The molds (plates) are made from SCH20 grade cast iron. Cast iron, due to its high heat capacity, ensures uniform baking and is easy to clean from carbon buildup. The baking molds retain heat even when opened. The upper half opens along a guide rail for product removal and dough dispensing, then closes along the same path. A locking mechanism automatically secures the mold halves during baking.
• Product removal is automated using a vacuum plate.
• Pneumatic components supplied by Camozzi (Italy).
• Motor reducers by Tramec and Transtecno (Italy).
• Frequency inverters by Mitsubishi (Japan) and Delta (Taiwan).
• Control system based on Delta PLC (Taiwan) and Kinco touchscreen panel (China).
• Rail guides and flanged carriages by H.S.A.C. and HIWIN (Taiwan).
• Control elements by EMAS (Turkey).
• All equipment components that come into contact with the product are made of materials approved for food use.

Warranty:
• The warranty period for the equipment is one year from the date of shipment to the customer, or from the date of commissioning if installation and setup are carried out by our specialists.
• During the warranty period, our specialists provide consultation and perform equipment repairs.
• After the warranty period expires, a separate agreement can be made for post-warranty repair and maintenance services.
• Consumables and spare parts are always in stock and can be delivered to you as quickly as possible when needed.