Machine croissant stuffing
 / cream puff machine

croissant cream filling machine

1. The fat pump produces a perfect layer of fat,shortening, butter or margarine. As a feature the nozzle can be equipped with a thickness adjustment.

2. The basis of the pastry is created by means of driven folding belts. All fat is incorporated within the dough sheet.

Quality of the final product: this is what it is all about. Through gentle gauging of dough thickness with specific rollers the laminator guarantees a perfect end result.

1. Direct drive indicates that motors are directly mounted on the roller shaft. Usage of chains is kept to a minimum. Free space underneath the sheeting rollers; no drives or other components. Easy to maintain: all cleaning positions are easily accessible; hazardous positions are guarded.
2. Laminate the continuous dough sheet zigzagwise onto the next section or retract dough slabs penny stack-wise. Both possibilities are intergrated in this laminating system. Vertical laminating systems are also available.

Croissant line packing photos:

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