Layer cake system

The LTH model comprises a conveyor with adjustable belts that can be adapted to different cake sizes, and on which the layering processes are carried out in sequence. The sponge base is first placed, either by hand or automatically by robots, at the infeed end of the line, and the syrup and cream or jam are then deposited on this base layer through the feed units. The next layer is then pressed down on top, and any fillings are deposited. The process scan then be continued for the requisite number of layers.  

As well as depositing liquid or fluid fillings, the LTH line can be supplied with units to apply particulates such as pieces of hazelnut or almond, and to coat the layers with icing or chocolate. Quick change capabilities mean that cakes of different sizes and shapes can be processed on the same line with minimal stoppage. All the parts that come into direct contact with the product are easily removable for cleaning and the complete conveyor can jet washed to speed and simplify cleaning operations and reduce down time.

For high capacity production, additional automation options are available. These include automatic sponge base loading systems and automatic feed pumps for the filling depositors. 

The DRT model depositor comprises a wheel-mounted frame and a depositing head under a product feeding hopper. The hopper can be equipped with over-feeding rollers to deposit whipped cream, or heated to deposit creams under controlled temperature. The depositing assembly’s motorized rollers ensure gentle mix handling, which ensures the highest product quality and consistency. 

All the product contact parts are made of stainless steel or food-grade materials and are fully removable for cleaning, to meet the most stringent hygiene requirements for producing both fresh and frozen cakes.