Sistem penggulungan & pemotongan biskut

Gorreri Layer Cake & Swiss roll line

GORRERI – Fully Automatic Sponge Cake & Swiss Roll Production Line – 500 kg/h

Products & Capacities:
- Small Layer Cakes – 14,000 pcs/h – 38×80×H25 mm
- Mini Rolls – 9,600 pcs/h – ø30+35×80 mm
- Swiss Rolls – 2,000 pcs/h – ø65+35×70×160 mm

Included Machines & Modules:
- Combined Pre-mixer & Turbo-mixer Unit (GMG500)
- Water Chiller with Piping
- Sponge Roll Dough Extruder (ERG600)
- Tunnel Oven, Cyclothermic, 16 m × 0.6 m (Silver TC, 2 zones)
- Cooling Conveyor with Wire Mesh Belt (NRG600 – 24 m)
- Biscuit Working Conveyor (BLPG600 – 16 m)
- Acceleration Conveyor (NAG600)
- Longitudinal Cutter (TLG600)
- Syrup Dosing Unit (DIBG600)
- Jam Pump (PMG600)
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- Jam Extruder (EMG600)
- Cream Dosing Unit (ECG600)
- Layer Cake Overlapping Unit (GVG600)
- Guillotine Cutter (TGVG600 – double vibrating blade)
- Mini Roll Forming Device (AMRG04 – 4 lanes)
- Swiss Roll Forming Device (ASRG02 – 2 lanes)
- 180° Curve Conveyor
- Electrical Control Cabinet with Control Panel
- Chocolate Coating & Cooling:
- Chocolate Tank 1,000 kg with Agitator, Pump, Heater & Filter
- Enrobing Machine (ENROBMATIC600)
- Cooling Tunnel (THERMOMATIC600 – 20 m, fully insulated, Frascold compressor)

Connections & Requirements:
- Power supply: 220V 1Ph + 380V 3Ph / 50Hz
- Compressed air: 6 bar, dry & oil-free
- Ambient conditions: +5°C to +32°C, 30–70% r. h., max. 2,000 m a.s.l.

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