Sickle lobe pump
Updated Sickle lobe pump for transferring viscous, sticky, and stretchy food products and fillings with small inclusions (nuts, peanuts, freeze-dried fruits). Gentle transport without damaging product structure. Hygienic design, minimal build-up, stable flow up to 5 m³/h.
KO 500 Equipment Complex for Glaze Preparation
The KO 500 complex is designed for industrial production of confectionery glaze, chocolate and fat-based fillings, as well as waffle batter. Performance up to 500 kg in 2.5 hours
Automatic Glaze and Fat Filling Preparation System
System for preparing confectionery glazes and fat fillings. Uniform texture, automated mixing, process control, fast integration into production lines.
Storage / Cooking Tank
The storage/cooking tank is intended for receiving, heating, mixing, and short-term storage of food products. Used in the production of glazes, fillings, creams, and other liquid or pasty masses. Capacity — up to 1000 L.
Turbo mixer
Turbo mixer for efficient mixing of liquid and dry ingredients for confectionery dough, including waffle batter. Working volume 60 or 120 L, power 4.5 kW. Can operate independently or be integrated into production lines.
Cam Pump NK1.5
The NK1.5 cam pump is a hygienic food pump designed for gentle transfer of viscous confectionery masses without solid inclusions. It ensures stable flow while preserving product structure and texture. Suitable for dough, chocolate, jams, sour cream, glazes, and fillings. Easy to clean and maintain, and simple to integrate into food processing lines.
Gear pump
Gear pump for viscous food products: dough, liquid chocolate, jam, glazes, fillings (without solid particles or abrasive impurities). Uniform flow without damaging product structure. Hygienic design, easy cleaning, and integration into food processing lines.
