The production of sandwich biscuitsS E C O N D A R Y P R O C E S S I N G A F T E R B A K I N G A L L O W S B I S C U I T M A N U F A C T U R E R S T O P R O D U C E

M O R E P R O D U C T V A R I A T I O N S T H A N W O U L D B E P O S S I B L E W I T H B A K I N G A L O N E

+ One of these secondary processes is

combining two or three biscuits to sand-

wiches with cream filling between the bis-

cuits. By selecting different biscuit shapes and

cream fillings, products can be varied in ap-

pearance and taste.

With its SWM machines, the Austrian com-

pany Franz Haas Waffel- und Keksanlagen-

Industrie GmbH offers the biscuit industry

sandwiching machines, which can produce

600 up to about 2400 sandwiches/min de-

pending on the type of machine and biscuit.

The selection of a sandwiching machine is

based on the desired capacity, whether it shall

be connected to a packaging machine or not,

the packaging arrangement and whether the

sandwiches need to be cooled before cool-

ing.

Suitable biscuits

Both cut and moulded biscuits can be proc-

essed. The biscuits may be round, rectangular

or square with a standard diameter or length

of 35 – 65 mm. Important for the smooth op-

B A K I N G + B I S C U I T I S S U E 0 3 2 0 0 6

T E C H N I C A L I N F O R M A T I O N4 2

© Franz Haas Waffel- und

Keksanlagen-Industrie GmbH /

PR / hb 2006

eration of the sandwiching machines are uni-

form product dimensions.

Creams for sandwich biscuits

The fillings are usually sweet creams with 30

– 40% fat content and 60 – 70% solid compo-

nents (mainly sugar). By adding flavors and

colors various effects can be achieved. The

system developed by Haas is also able to proc-

ess aerated creams which contributes to raw

material cost savings. Furthermore, special

add-on devices allow also jam to be processed

as filling material.

Operating principle of the sandwiching

machines

Stacked on-edge, the biscuits are fed from the

cooling conveyor downstream of the oven au-

tomatically or manually via chutes or vibra-

tory conveyors to the sandwiching machine.

The biscuits for the bottom part of the sand-

wiches are arranged with their engravings

facing the machine and are fed onto a trans-

port chain upstream of the cream depositing

T E C H N I C A L I N F O R M A T I O N 4 3

head. The engravings of the biscuits for the

top part of the sandwiches are faced away

from the machine and are conveyed to a posi-

tion downstream of the depositing head.

The cream is supplied from a tank into the

depositing head. From the depositing head the

cream is applied via openings onto the bottom

biscuits which pass below the head. Down-

stream of the depositing head the top biscuits

are put on the creamed bottom biscuits and

pressed onto them by a pressing device. Fi-

nally, the finished sandwiches are discharged

to a conveyor belt or a packaging machine.

The machines have one or two in-line depos-

iting heads and process one, two or four par-

allel rows of biscuits.

Cream depositing

The cream tank is either mounted onto the

depositing head or placed separately beside

the machine. In the first version, the cream is

pressed by rollers onto a worm conveyor,

which further feeds the cream into the depos-

iting head.

In case of the separate arrangement, a worm

conveyor feeds the cream from the tank to a

main rotary piston pump, which delivers it to

smaller dosing rotary piston pumps. Each row

of biscuits has its own pump with automatic

pressure control.

Both methods ensure precise and uniform de-

positing even at starting and stopping the ma-

chine. It is also possible to process a wide va-

riety of creams with different densities and

viscosities. The depositing amount and posi-

tion of the cream deposit can be adjusted both

during operation and standstill. Therefore,

such adjustments do not require interrupting

production.

Machines with two depositing heads allow in-

teresting combinations. For example, it is

possible to produce sandwiches consisting of

three biscuits with two different cream fill-

ings between them or sandwiches containing

one cream and one jam layer.

To keep cream temperature constant, the

cream tank, pumps and pipes have a water �

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T E C H N I C A L I N F O R M A T I O N4 4

jacket which is advantageous for processing

special creams and running the machines in

areas with difficult climates. A further advan-

tage is that in case of production interruption

due to a malfunction the cream does not so-

lidify and clog the feeding and depositing sys-

tems.

Packaging and cooling

As mentioned above, the packaging arrange-

ment of the sandwiches and the question

whether they need to be cooled or not influ-

ence the configuration of the machine. Cool-

ing may be necessary if the cream is not hard

enough to guarantee the stability of the sand-

wich products.

The sandwiching machines designed for di-

rect and automatic feed to pillow-pack ma-

chines allow the usual packaging arrange-

ments with a height of one or two sandwiches

and a length of up to six sandwiches. For ar-

rangements with stacks of three sandwiches,

there is a special device, which is a simple ro-

bust design working with cams and featuring

no malfunction-prone parts such as springs.

Sandwiches to be cooled are fed lying flat or

stacked on-edge to a cooling conveyor or into

a cooling tunnel. It is possible to separate the

products into several parallel rows by a row

multiplier as required.

Common features of the sandwiching

machines

All types of the sandwiching machines are

easy to operate and to service. They can be

adapted to biscuits of different thicknesses

both during operation and standstill. A fre-

quency-controlled drive with speed display

allows settings for an optimal process flow.

Due to their robust design, the machines are

suitable for 24-hour operation. The number

of components was kept as low as possible to

facilitate maintenance and upgrading. The

biscuit transport chain is automatically ten-

sioned and lubricated to increase service life.

Automatic cleaning of the transport pins by

compressed air and of the transport chain by

brushes prevent the build-up of cream rem-

nants and clogging. The frame and panelling

are of stainless steel, the cantilever design fa-

cilitates CIP.

The modular design facilitates upgrades, ret-

rofits and adaptions. For example, it is possi-

ble to position the sandwiching machines left

or right of the biscuit cooling zone to make

best use of the space available. +++

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The step to automation

The Rondo Modular Laminating Concept (MLC) has been designed to

close the gap between artisanal and highly automated pastry pro-

duction. Being truly modular the Rondo MLC can be easily expanded

to match the demand of a progressive business. Therefore Rondo

MLC keeps all options open for further growth.

The rondo MLC incorporates automated solutions for laminated dough

blocks as well as continuous dough bands. Both provide:

– increased productivity

– lower production costs

– improved quality

Rondo MLC can be integrated into existing 600 mm wide lines. The

six different confi gurations offer possibilities to manufacture laminated

products at both economical and professional levels.

www.rondodoge.com

RONDO MLC

Seewer AG3400 Burgdorf/SwitzerlandTel. + 41 (0)34 420 81 11Fax + 41 (0)34 420 81 99info@ch.rondodoge.com

Ins_MLC_England.indd 1 11.5.2005 16:42:51 Uhr