Full Width Creamer
The full width creamer is used in highly automated plants where
delicate products, soft or aerated creams, or secondary processing
such as chocolate enrobing are employed. The number of lanes in the
creamer matches the number of lanes in the oven.
Simple operation
Matching the creamer to the
oven avoids the need for lane reduction and significantly reduces
jams due to broken shells. Low linear speed through the creamer
enables delicate products to be handled gently. After sandwiching,
products are ideally placed for subsequent cooling or enrobing with
no lane
multiplication.
Gentle processing
The stencil is a rotating drum with retracting pistons that draw
cream from a hopper; this very gentle method of handling lends
itself well to aerated, soft or high fat creams.
Accurate control
Excellent definition to the
edges of the cream deposit and highly accurate positioning of the
shell mean that cream can be deposited right up to the edge. This
cuts expensive ingredient use by reducing chocolate pick-up, and
eliminates air bubbles during enrobing. Accurate positioning of the
shells also means that top and bottom are always neatly aligned to
increase consumer appeal and further reduce chocolate pick-up.
Wrapping problems are also avoided.
Easy to clean
An automatic washdown option reduces labour costs and
downtime.
Dedicated operation
A limited range of
size adjustment means that the full width creamer is best suited to
operations dedicated to a specific product, or to products that are
similar in size.
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Cream Sandwiching
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