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A single-arm dough mixer is the most common industrial mixer used in biscuit manufacturing for both hard dough biscuits (Marie, Petit Beurre, crackers) and many soft dough biscuits/cookies. It uses one heavy-duty mixing arm that rotates inside a horizontal trough to develop the dough uniformly with less heat generation compared to high-speed mixers.

• Capacity: 200 / 300 / 350 / 500 / 800 / 1000 kg
• Bowl & beater in SS 304 quality

A Z-Arm Mixer (also called a Sigma Mixer) uses two Z-shaped blades rotating in opposite directions to provide intensive mixing and kneading. It is widely used for biscuit dough, cookie dough, cracker dough, shortbread, and other high-viscosity bakery products.

• Capacity: 250 / 300 / 350 / 500 / 800 kg
• Double beater & shafts in SS 304

A dough feed arrangement with metal detector is an automated system that transfers biscuit dough from the mixer to the forming machine while ensuring that no metal contamination enters the production process. It is commonly used in hard biscuit, cracker, and cookie production lines.

• Cutter stand in SS 304 quality
• Side body MS plate 10mm, top SS 304 2mm

An Oil Spray Machine is installed immediately after the baking oven to apply a controlled layer of edible oil onto hot biscuits or crackers. The hot product rapidly absorbs the oil, which improves flavour, crispness, appearance, and mouthfeel. Oil spraying is especially common for crackers and some hard biscuits.

• Stainless-steel mesh conveyor
• Spinning disc / spray nozzle system

A Mark III Biscuit Oven is a continuous tunnel baking oven widely used in industrial biscuit manufacturing. The term "Mark III" generally refers to an advanced multi-zone oven design with improved heat transfer, temperature control, fuel efficiency, and baking consistency compared with earlier oven generations. It is suitable for hard biscuits, soft biscuits, cookies, crackers, and cream biscuit shells.

• Baking chamber length: 120 feet
• 4 independently controlled temperature zones

A Dough Tilter (also called a Bowl Tipper or Bowl Elevator-Tilter) is a machine used to lift and tilt the dough bowl or trolley after mixing, transferring the dough into a hopper, dough feeder, chunker, or sheeter. It eliminates manual handling of heavy dough batches and improves safety and production efficiency.

• 3 HP brake motor with gear box
• 4 trolleys in SS 304 quality

A Swivel Panner is a conveyor installed between the rotary moulder/rotary cutter and the oven feed end. Its purpose is to transfer the formed dough pieces accurately onto the oven baking band while automatically following any lateral movement (tracking) of the oven band. This ensures biscuits enter the oven in a straight, centralized position.

• Side plates 10mm thick
• Cotton canvas belt

A Rotary Moulder is a biscuit-forming machine used primarily for soft dough biscuits, cookies, shortbread, digestive biscuits, and high-fat dough products. It shapes the dough by pressing it into engraved cavities on a rotating moulding roller and then transfers the formed dough pieces directly onto a canvas extraction belt. Unlike rotary cutters, there is virtually no dough scrap generated during the forming process.

• Moulding roller: 10.2" diameter
• Feed roller: 9.4" diameter

A Sugar Sprinkler is a decorating and seasoning machine used in biscuit production lines to apply a controlled quantity of granulated sugar, caster sugar, sesame seeds, salt, nuts, or other dry toppings onto the surface of dough pieces before baking. It is typically installed after the rotary moulder or rotary cutter and before the oven.

• Full stainless steel construction
• Zig-zag recovery net

A Biscuit Stacker is a machine installed after the cooling conveyor that automatically collects, aligns, counts, and stacks biscuits into neat rows for easy manual or automatic packing. It acts as the link between the cooling section and the packaging section of the biscuit line.

• Two-fall paddle wheel magnetic type
• First & third guides fitted on magnets

A Packing Table is the final handling station in a biscuit production line where biscuits coming from the stacker are collected, inspected, aligned, and fed either manually or automatically into the packing machine. It serves as a buffer between the production line and packaging section.

• Stainless steel frame
• Food-grade conveyor belt

A Cooling Conveyor is a series of conveyors installed immediately after the oven to cool biscuits from baking temperature to near ambient temperature before stacking and packaging. It is one of the most critical sections of a biscuit production line because proper cooling directly affects product quality, shelf life, and packaging performance.

• Side frames: 3.0mm sheet metal channels
• Rollers: 60mm dia with sealed ball bearings

A Rotary Cutting Line with Laminator and Gauge Rollers is the standard forming system used for hard sweet biscuits, Marie biscuits, glucose biscuits, crackers, cream crackers, and soda crackers. The system gradually sheets and laminates the dough before cutting it into the required biscuit shape. This process produces uniform thickness, weight, texture, and baking performance.

• CI grooved rolls: 1020mm width
• 300mm dia chilled CI rolls (55 RC hardness)

A complete turnkey biscuit production line covering hard dough and soft dough — suitable for Krack-Jack, Parle-G, Marigold, Good Day, and similar popular biscuit brands. Designed, manufactured, and installed as a fully integrated system from mixing to packaging.

• Hard & soft dough compatible
• Capacity: customizable (100–2000 Kg/hr)