Productivity is up to 200 kg per hour.

Technology system:

Cooking the syrup → Cooling the syrup → rolling the caramel tourniquet → calibrating and pulling the tourniquet → forming caramel products → cooling → packaging the final product.

Equipment:

Candy / Caramel Production Line:

1. Caramel digester 50 kg.

2. Cooling table

3. Rolling machine

4. Gauge-pulling machine

5. Caramel Forming Machine

6. Cooling tunnel, with air blowing system. 3 levels.