You need to be 100% certain of your ingredients. Our flour intake systems can include a coarse screen, a pressure pipe screen and an inline control sieve to remove coarse particles and foreign objects. Silo discharge systems feature the first-in-first-out principle (FIFO) for highest food safety.

Precision is essential for recipe control. Our weighing and dosing systems provide precise weighing, individual dosing parameters and hygienic transport for each product. Compact designs offer you high capacity with stringent sanitation standards, customized to meet your needs.

Mixing is a key process for baked goods. The right mixing solution produces homogenous batters in the shortest amount of time possible. Program repeatable mixing processes for consistently high quality. More about mixing

At the heart of this process lies an oven that turns raw materials into Belgian waffles. The batter is applied to baking plates which close before traveling through the oven. The baked waffles are then removed with a take-off drum.

More about baking

Cool the waffles at ambient temperature using a spiral cooler that can accommodate longer cooling distances on less space.

More about cooling.

Use a wire-mesh conveyor to transfer the waffles to another machine.

Enrobe the waffles with chocolate or other coatings to give them a luxurious finishing touch. Our advanced enrobing and decorating technologies are designed for consistent finishing. The innovative machine design ensures fast changeover between products, with cleaning away from your line.