CONFECTIONERY
PREMIUM USED PROCESS MACHINERY
USED CONFECTIONERY MACHINERY IN STOCK
ECLAIRS - CHOUX PASTRY COMPLETE PRODUCTION LINE
COMPLETE TURN-KEY LINE FOR THE PRODUCTION OF CHOUX PASTRY (ECLAIRS)
THIS ECLAIR LINE IS BARELY USED, COMES LITERALLY AS NEW AND INCLUDES COMPLETE PRODUCTION CIRCUIT
This complete automatic eclair production plant starts with ingredients mixing and proceeds to custard preparation, sterilization and cooling and storage; filling cream mixing, buffering and aeration; choux pieces baking in a tunnel oven; cream injection stations; glazing coating system; topping sprinklers; finished products transfer to packing; flow wrapping of individual eclairs; metal detectors; case packers and carton erectors etc.
PRODUCTION CAPACITY 7200 eclairs/hour​
VIDEO
PRODUCTION PROCESS DESCPRITION
Raw dough (heated dough) - Injection of the ingredients for choux pastry into the vertical mixer on a programmed step by step basis.
Pastry depositor - The mixed choux dough is fed into the depositor hopper using a lift elevator. Depositor nozzles are used for depositing eclairs to obtain a product with accurate width and length.
Water spray - Before loading the product in the oven, water is sprayed to prevent the upper part of the product from baking too quickly.
Baking - The product is baked in the tunnel oven with different temperature zones for a pre-programmed crust development.
Conveying and cooling - The product from the oven is transferred to the conveying conveyor, including cooling of the product.
Custard preparation - Raw materials preparation; Dosing; Steam injection/Sterilization; Primary cooling (vacuum); Secondary cooling (15°C); Packing in 10kg quantities; stored in a cold store.
Filling cream preparation - Premixing the custard cream and additional ingredients; Aerator for dosing and injection.
Custard filling - Filling of cream in the cooled product.
Transfer - Conveying the product with the cream filling through a conveyor.
Chocolate coating - Chocolate is coated on top of the finished product.
Topping - Almond powder, green tea powder and raspberry crisps are strewed on top of the finished product.
Cooling - Cooling the finished product to harden the chocolate. Process to fix topping decoration.
Packaging - The finished products on "blisters" are packed in flowpacks to avoid breakage and damages during transport and handling. Finally, the products are packed in carton boxes.
Transfer - Shipping of the finished product​​
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