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Gorreri Layer Cake & Swiss roll line

GORRERI – Fully Automatic Sponge Cake & Swiss Roll Production Line – 500 kg/h
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Products & Capacities:
- Small Layer Cakes – 14,000 pcs/h – 38×80×H25 mm
- Mini Rolls – 9,600 pcs/h – ø30+35×80 mm
- Swiss Rolls – 2,000 pcs/h – ø65+35×70×160 mm

Included Machines & Modules:
- Combined Premixer & Turbo Mixer Unit (GMG500)
- Water cooler with piping
- Dough extruder for sponge rolls (ERG600)
- Cyclothermic tunnel oven, 16 m × 0.6 m (Silver TC, 2 zones)
- Cooling conveyor with wire mesh belt (NRG600 – 24 m)
- Working conveyor for sponge (BLPG600 – 16 m)
- Acceleration conveyor (NAG600)
- Longitudinal cutter (TLG600)
- Syrup depositor (DIBG600)
- Jam pump (PMG600)
- Jam extruder (EMG600)
- Cream depositor (ECG600)
- Overlapping unit for layer cakes (GVG600)
- Guillotine cutter (TGVG600 – double vibrating blade)
- Rolling unit for mini rolls (AMRG04 – 4 lanes)
- Rolling unit for Swiss rolls (ASRG02 – 2 lanes)
- 180° curve conveyor
- Electrical control cabinet with operator panel
- Chocolate enrobing & cooling:
- Chocolate tank 1000 kg with agitator, pump, heating & filter
- Enrobing machine (ENROBMATIC600)
- Cooling tunnel (THERMOMATIC600 – 20 m, fully insulated, Frascold compressor)

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

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