Views: 222 Author: Sara Publish Time: 2025-04-25 Origin: Site
Content Menu
● Understanding Double Colour Cookie Machines
>> Core Components & Innovations
● How Double Colour Cookie Machines Work: A Technical Breakdown
>> Stage 2: Precision Extrusion
>> Stage 3: Post-Extrusion Processing
● Industry Applications & Market Trends
>> 2. Health-Conscious Innovations
>> 4. Private Label Manufacturing
● Technical Specifications Comparison
● Maintenance & Optimization Tips
>> 1. How does humidity affect machine performance?
>> 2. Can the machine handle gluten-free dough?
>> 3. What's the ROI timeline for this equipment?
>> 4. Are there food safety certifications available?
>> 5. How do I troubleshoot uneven color distribution?
In the competitive world of industrial baking, double colour cookie machines have become essential for creating premium, eye-catching products. This comprehensive guide examines their operation, customization potential, and role in modern food manufacturing.
A double colour cookie machine is a sophisticated electro-mechanical system that automates the production of dual-toned or filled cookies. Unlike traditional single-color extruders, these machines enable intricate visual designs while maintaining high-speed output – typically 80-150 cookies per minute depending on dough viscosity.
1. Dual Dough Hoppers:
- Constructed from food-grade 304 stainless steel
- Temperature-controlled jackets (4-15°C) prevent premature dough warming
- Capacities range from 50L to 300L for continuous production
2. Smart Extrusion System:
- Servo motors with 0.01mm positioning accuracy
- Interchangeable nozzles for 15+ pattern types (stripes, checkers, concentric circles)
- Optional center-fill attachment for jam/chocolate cores
3. Advanced Control Systems:
- 10.1" HMI touchscreen with multi-language support
- Recipe cloud storage and batch analytics
- Automatic error detection (e.g., dough jams, pressure drops)
4. Hybrid Cutting Mechanisms:
- Rotary cutter for crisp-edged shapes
- Wire-cut option for soft doughs
- Laser-guided alignment ensures pattern consistency
Dough Preparation:
Two batches are mixed separately with food-safe colorants (natural or synthetic). Critical parameters:
- Moisture content: 12-18%
- Temperature: 18-22°C
- Viscosity: 500-1500 cP (measured via rotational viscometer)
Hopper Loading:
Automated augers transfer doughs into respective hoppers with <2% material loss
The machine's PLC coordinates:
- Flow Synchronization: Gear pumps maintain ±1.5% flow rate accuracy
Pattern Programming:
Example Sequence:
1. Base layer (70% dough A)
2. Decorative stripe (30% dough B)
3. Spiral top layer (50/50 A/B mix)
- Pressure Management: 0.2-0.8 MPa extrusion pressure prevents dough separation
Cutting Systems:
- High-speed rotary blade: 600-1200 cuts/minute
- Minimum cookie size: 15mm diameter
- Maximum thickness: 25mm
Transfer to Baking:
- Dual-lane conveyor with anti-stick coating
- Bake time optimization based on dough density
- Halloween: Orange/black spiderweb patterns
- Christmas: Red/white peppermint swirls
- National Holidays: Patriotic color combinations
- Protein-rich dough with vitamin-fortified colored layers
- Sugar-free center fill surrounded by traditional dough
- Middle Eastern date-filled cookies with saffron-colored exteriors
- Asian matcha-pandan striped shortbread
- European chocolate-hazelnut checkerboard biscuits
- Rapid design changes for retailer-specific patterns
- Small-batch capabilities (200kg minimum order)
| Parameter | Entry-Level Model | Industrial Model |
|---|---|---|
| Capacity | 150 kg/h | 800 kg/h |
| Power | 3-phase 5kW | 3-phase 18kW |
| Pattern Options | 8 preset | 25+ custom |
| Connectivity | Basic HMI | IoT/Industry 4.0 |
| Price Range | $28,000-$45,000 | $75,000-$120,000 |
1. Daily Procedures:
- Nozzle disassembly and ultrasonic cleaning
- Gear pump pressure calibration
- Conveyor belt tracking adjustment
2. Monthly Checks:
- Servo motor encoder alignment
- Hopper gasket replacement
- PLC firmware updates
3. Annual Overhauls:
- Full system pressure testing
- Bearing lubrication and replacement
- Electrical safety certification
The double colour cookie machine represents a transformative leap in automated confectionery production. By enabling intricate designs with operational efficiency, it empowers manufacturers to meet evolving consumer demands while maintaining profitability. As baking technology advances, these machines continue to set new standards in food engineering innovation.
Maintain 40-60% RH in production areas. Higher humidity causes dough sticking; lower levels lead to cracking. Most machines include environmental compensation algorithms.
Yes, but requires:
- 15-20% reduced extrusion speed
- Teflon-coated hoppers
- Frequent nozzle cleaning (every 90 minutes)
Typical payback period:
- 14 months for high-volume producers (10+ tons/day)
- 22 months for medium-scale operations (3-5 tons/day)
CE, NSF, and 3-A SSI certifications are standard. Optional HALAL and KOSHER compliance packages available.
1. Check dough viscosity match (±5%)
2. Clean gear pump filters
3. Recalibrate servo motor synchronization
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