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Find below  details of sponge cake production line  required by a one of the largest food companies  in India . Please send your best price for the machine below , which will be forwarded to the buyer free. Detailed terms and procedure are available at  http://www.nkinfobase.com/sendoffertobuyer.html      Contact us                                                                                                                  

Production specifications:

We are looking for automated production line to make sponge type cakes in bar cake, cup cake and pound cake format which are packaged to give 90 days shelf life.

We are currently making bar cakes in weight range of 200gm to  75gm and Cup cakes 30gm to 40gm. Lot of labour intensive manual work is involved for which cost and quality fluctuation is high.

Want to introduce Cream filled and jam filled cup cakes , hence the proposed automated line should have solution for this.

Want to introduce Marble Cake and layered cakes in bar cake format – hence proposed automated line should have solution for this.

The line should be flexible in between cup cake and bar cake manufacturing.

CONTENTS BELOW :

1. Table I – brief description of final and Intermediary product , their baking time range and their desired Capacity per day on 100% running of single variety basis.

2. Table II – Cooling time and temperature for different products

3. Table- III  - Baking Fuel Characteristics ( for selection of Tunnel Oven burners and design of heat exchanger )

4. Packing Machine capacity required

5. Depositor & Nut Sprinkler ( what we require )

6. Other Requirements for reducing Manpower

7. Feedback

 We are looking for setting up an automated Cake manufacturing line for producing the following types of cakes ( Approx. Capacity desired per month given alongside)

TABLE – II ( Cooling Time )

For Bar Cakes

We have 2 types of cooling , first Room temperature cooling where bar cake slab temperature drops from +90ºC to + 45ºC and then forced cooling at = 8- 10ºC  where final slab temperature desired is + 14 -17ºC.

1.800 kg slabs requires total 4 hour cooling ( ambient + forced cooling combined)

0.830 kg slabs requires total 2.75 hour cooling.

For Cup Cakes

Ambient cooling – Approx. 35 mins in the moulds itself

Forced cooling  -  approx. 15 mins.

But, in cup cakes since final cake temperature before packing desired is +20ºC , you can omit forced cooling subject to proper ambient cooling.

BEFORE CREAM OR JAM INJECTION, Cup cake temperature should drop to +35ºC

TABLE –III ( Baking Fuel Characteristics )

A Tunnel Oven of approx. 1.8m x 32 m would be required as per our calculations.

However, if 1.3m or 1.5 m band width suffices, we have no problem.

Centrifuge seperator in main oil pipe line and preheating of oil at burner is required.

 PACKING MACHINE

8000 kg cups per day = 333 kg per hour = 11, 200 cups per hour ( considering 30gm weight of each cup cake )  = 186 packets per min.

Our wrapper dimension of cup cake is 220 mm x 128 mm ( width x cut of length )

8000 kg bar cake ( 75gm cake ) = 333 kg per hour = 4440 cakes per hour = 75 ppm

WE USE LAMINATE OF BOPP MATERIAL IN THE RANGE OF 40µ to 50µ.

PACKING MACHINE FEEDING CAN BE DONE MANUALLY BY OUR WORKMEN.

DEPOSITOR & NUT SPRINKLER & CREAM INJECTOR :

The batter should be deposited at a speed matching 11,500 cups per hour. You can design a 7 nozzle Depositor.

Solid pieces might be present in Cake batter upto 8mm dia.size ( both for Cup and bar cake batter )

Specific gravity of batter : [ 0.70 , 0.86 ] as [ min, max ]

Sp. Gr. Of cream / jam : as normal

It is desired that Depositor has option for 2 different batters at a time ( to make twin cakes or marble cakes in either bar or cup format )

For hygiene and cleaning, a good CIP desired in Depositor and Cream Injector.

OTHER AUTOMATIONS REQUIRED:

1.                  Auto Paper cup dispenser and placement commensurate with the tray size given above in Col. C.   Speed of paper cup machine must match with the Depositor.

2.                  Automatic loading and unloading of Moulds & trays ( both bar cake and cup cake ) into Oven and onto Cooling conveyor.

3.                  Auto placement under Cream / Jam injector. This path is to be kept for all cup cakes – depending on our Variant running , we will or will not inject creams.

4.                  Auto De-panning of cup cakes ( after cream injection ) and Bar cakes ( after Oven ) onto cooling conveyor.

5.                  The Cooling conveyor should transfer the cup cakes upto infeed chain of Packing machine OR should transfer bar cake slabs into infeed of Slicers.

6.                  Bar Cake Slicer also to be included in the proposed line.

7.                  Mould & Baking sheet Return conveyor from the de-panning point to the paper cup placement machine.

8.                  Screw pump for transferring batter from Mixing bowls into hopper of depositor.

IMPORTANT FEEDBACK :

Before putting batter into the moulds in bar cake, a  paper liner is inserted into the mould approx 1.0mm thick. This liner stays during cooling of the slab and needs to be pulled out just before the slab enters the Slicer conveyor.

It shall be very good if an automation is possible to take the paper liner out , otherwise 1 person shall be put there.

Similarly we desire to do automation in placing the paper liner into the mould just before batter deposition.

In the line, a space for levelling the bar cake batter should be allowed after Depositor but before sprinkler.

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