GORRERI Layer Cake and Swiss Roll Line 500 kg/h

Small Layer Cakes – 14,000 pcs/h – 38 x 80 x H25 mm
Mini Rolls – 9,600 pcs/h – ø30+35 x 80 mm
Swiss Rolls – 2,000 pcs/h – ø65+35 x 70 x 160 mm

Included Machines & Modules:
Combined Premixer & Turbo Mixer Unit (GMG500)
Water Chiller with Piping
Dough Extruder for Sponge Rolls (ERG600)
Cyclothermal Tunnel Oven, 16 m x 0.6 m (Silver TC, 2 Zones)
Wire Mesh Cooling Conveyor (NRG600) 24 m)
Sponge cake conveyor (BLPG600 – 16 m)
Accelerator conveyor (NAG600)
Longitudinal cutter (TLG600)
Syrup dispenser (DIBG600)
Jam pump (PMG600)
Jam extruder (EMG600)
Cream dispenser (ECG600)
Layer cake overlapping unit (GVG600)
Guillotine cutter (TGVG600 – double vibrating blade)
Mini roll rolling device (AMRG04 – 4 lanes)
Swiss roll rolling device (ASRG02 – 2 lanes)
180° curved conveyor
Electrical control cabinet with control panel
Chocolate coating & cooling:
1000 kg chocolate tank with agitator, pump, heater & filter
Chocolate coating machine (ENROBMATIC600)
Cooling tunnel (THERMOMATIC600 – 20 m, fully insulated, Frascold compressor)

Connections & Conditions:
Power supply: 220V 1Ph + 380V 3Ph / 50Hz
Compressed air: 6 bar, dry & oil-free
Ambient temperature: +5°C to +32°C, 30–70% RH, max. 2000 m above sea level.