| Profile 1 | Complete confectionery production lines | Coordinates several processing stages, from ingredient preparation through forming and cooling. | Hard candy, toffee, chewy candy, and other molded or deposited sweets | Cooking equipment, mixers, forming or depositing machines, cooling systems, and controls | Line layout, product recipe, required throughput, and connections to packaging equipment |
| Profile 2 | Batch and continuous cooking systems | Heats and mixes sugar-based or syrup-based ingredients to a target cooking condition. | Hard candy, caramel, toffee, and sugar confectionery | Ingredient tanks, cookers, mixers, temperature controls, and discharge equipment | Recipe, batch size or flow rate, heating method, and downstream forming requirements |
| Profile 3 | Candy depositing equipment | Measures and deposits a controlled quantity of cooked mass into molds or onto a production surface. | Hard candy, gummies, jellies, fondant, and filled centers | Depositor heads, heated hoppers, dosing controls, and compatible molds or trays | Mass viscosity, deposit weight, number of colors or layers, and cleaning requirements |
| Profile 4 | Gummy and jelly processing systems | Prepares, deposits, sets, and handles gel-based confectionery. | Gummies, fruit jellies, and similar gelled sweets | Cooking and mixing equipment, starchless or starch-mogul depositing options, molds, and drying equipment | Gel formulation, setting behavior, product dimensions, and moisture-control needs |
| Profile 5 | Forming and molding machines | Shapes prepared candy mass through molding, rolling, cutting, or other forming methods. | Chewy candy, caramels, toffee, and shaped sugar confectionery | Forming rollers, cutters, molds, feed systems, and product-transfer conveyors | Mass temperature and consistency, shape design, changeover time, and product fragility |
| Profile 6 | Chocolate enrobing and coating lines | Applies a coating to centers and manages the product through a controlled cooling stage. | Chocolate-coated candies, bars, biscuits, nuts, and confectionery centers | Enrober, tempering equipment, wire-mesh conveyor, coating accessories, and cooling tunnel | Coating type, center shape, coating coverage, belt width, and cooling conditions |
| Profile 7 | Cooling and conditioning equipment | Removes heat or controls product conditions after cooking, depositing, molding, or coating. | Deposited candy, gummies, molded chocolate, and coated confectionery | Cooling tunnels, conveyors, air circulation, and temperature-monitoring controls | Product dimensions, production speed, available floor space, and environmental conditions |
| Profile 8 | Wrapping and packaging machinery | Feeds, portions, wraps, or packs finished confectionery for distribution. | Single candies, bars, multipacks, and assorted sweets | Product feeders, wrapping or bagging units, sealing systems, and date-coding interfaces | Product shape, packaging material, pack format, line speed, and upstream product handling |
| Profile 9 | Hard-candy and lollipop production equipment | Processes cooked sugar mass and forms pieces, including products made with inserted sticks. | Hard-boiled sweets, filled hard candy, and lollipops | Cookers, batch rollers or formers, rope sizers, cutters, and stick-insertion equipment where required | Product size, filling configuration, mass working temperature, and cooling capacity |
| Profile 10 | Chewing-gum and bubble-gum processing equipment | Mixes gum base and ingredients, then forms and conditions the gum before finishing. | Gum pieces, sticks, pellets, and coated gum products | Mixers, extruders, sheeting or sizing equipment, cutters, conditioning systems, and coating equipment | Gum formulation, piece format, conditioning time, coating choice, and packaging format |
08045479132
Send Inquiry
Send Inquiry
Send SMS
