Baker Perkins caramel fondant chocolate line

Product specifications
Manufacturer: Baker Perkins, Yasa and Aasted
Year: 1987 and 2015
Capacity: depending on product
Location: Romania

Out of production, still in line

Consisting of:
Baker Perkins, caramel fondant plant refurbished in 2018
● AF8 PLC Autofeed, weighs and mixes ingredients to pre-set recipes
● Reservoir tank, holds solutions, liquids or slurries, Either hot or cold
● Pre-heater cooker, can be used for heating, dissolving ad cooking
● Fondant crème beater, for beating and / mixing for continues production of fondant. With jacketed body, temperature controlled water circulating system
● Creme maker, to produce base fondant
● Cooling drum, water cooled, to cool down solutions or liquids
● Candy moulder, to continuously produce moulded fondant creams, or toffee. With flexible rubber moulds
One set of moulds included. You can deposit up to 5.5-6gr product prior to enrobing.

Yasa Makina kitchen equipment, 2015
● Crystal sugar mill, to produce powder sugar
● Melting tank, YS/Y 1500, to melt fat masses with hot water circulation
● Ball mill YS/B 500. To thin out chocolate
● Chocolate storage tank YS/ST 500, water jacketed with own water heating system
● Chocolate storage tank YS/ST 60, water jacketed with own water heating system
● Chocolate storage tank YS/ST 5000, water jacketed with own water heating system

Aasted, AMC Supernova Pretreat, 2015
● Temperature can be set between 28 and 65°Celsius
● Can store up to 20 recipes

4 Otto Hansel double twist packers
Capacity:
– 12.000 kg per day for 7,2 g product with caramel filling
– 15.000 kg per day for 7,2 g product with fondant filling
Electrical: 3x 400 V – 50Hz