Automatic dispensers - Import export

Dispenser for liquid, soft or semi-soft dough. -For medium and large productions, 170-230 trays/hour, approx. -Fully automatic: tray feed, positioning for filling and tray outfeed. -The volumetric dosing of the product is exact and guarantees the same dose in all the dosing nozzles. Different elements of the dosing machine can be custom-configured: number of nozzles, tray width, heated tank, conveyor belt, etc., to adapt to the characteristics of the product to be dosed. FOR MAKING: muffins, sponge cakes, sobaos, cakes, shortbread, cakes, pancakes, mayonnaise, marble sponge cake, yoghurt, custard, mousse, sauces, milkshakes, creams, products without solid particles.

• Provide precise positioning and centring of the mould for dosing operations. • Easy loader loading without interrupting production. • The same capping machine can be used for several types of paper/moulds with an easy and fast magazine change. • If the customer has, or is installing, an automatic dosing line, we can design the machine around the conveyor system ready for docking. • For when you want to get rid of tray transfer and paper placement. • The machine's on-board computer monitors all movements and functions such as: o Can feed. o Tray detection when placing paper. o Independent feeding function. o Parameter adjustment: - Type of suction. - Type of paper cassette. - Tray centring. - Speed regulation. • To achieve a higher degree of automation, a tray loader module can be included.

CHARACTERISTICS OF THE MACHINES: -Production line consisting of six stations: oTray loader. oContainer dispenser. oCandy dispenser. oCooling tunnel. oCustard dosing unit. oThermosealing unit. -At the beginning of the line we manually place the trays in the loader. -In the next module, the dispenser automatically places the flan containers in the different positions of the tray. -The next unit is a dosing unit with which the caramel is dosed at a temperature of 170°C. -The trays pass through a tunnel with several fans to cool the caramel. -Afterwards we dose the custard. -Finally the unit for thermo-sealing the containers. ADVANTAGES: -Automated production for high volume production. -Six preparations are completed in a reduced space. -Safety in the work process.