The production line for cakes starts with dough production, dough feed and
shaping of the dough or depositing into pans. After baking the cakes are depanned, cooled down and then sent to the packaging machines.
The size and length of the continuous oven is depending on the necessary baking time in relation to the desired production performance.
Mixer, continuous dough production and dough feed or depositing into pans, Tunnel ovens, Automatic depanning, Product cooling, product injection, Conveyors to the downstream processing stations (finishing, packaging, etc.)