Extruders, sheeters and manifolds

After the marshmallow, batter, cream or caramel has been prepared in the TFT kitchen it usually needs an extrusion or depositing step to make the final product. Marshmallow is usually extruded through a (rotating) manifold, cream can be manifold extruded onto for example a sandwich biscuit. For batter a roller depositor or static depositor is applied to sheet a layer of batter directly onto the tunnel oven belt. For every application TFT is able to provide a specific solution.

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