Full complete manufacturing lines

Cream puff pastry line 7200 pc/hr ,available for inmediate sale : The weight range of the end products is 50-160 Gram. The dimensions are: product of 50 Gram, app. diameter round 70 mm, app. height 55 mm. product of 120 Gram, app. diameter round 100 mm, app. height 65 mm. Price of the line without oven € 365.000,-- (Euro) ex Works. Price with oven € 600.000,-- (Euro) ex Works. The line is still in production, during one day a week. Production line information: Description production line: Cream puff pastry line for various kinds of cream filled puff pastry consisting of: Nozzle dosing machine for semi liquid dough, conveying system, cream injecting & chocolate dip station, stainless steel control panel. Made by: Rademaker. Year of manufacturing: 2000. Capacity: 7200 pieces per hour Dough dosing capacity: 10-39 cc. per nozzle Cream dosing capacity: up to 80 cc. per needle List price: to be determined Date out of production: mid 2005 Available: mid 2005 Still operating: ■ Yes □ No Additional information Material: Stainless steel Extra options: Operation manual available ■ Yes □ No Service log book □ Yes ■ No Electrical diagram available ■ Yes □ No Drawings available ■ Yes □ No CE-norm ■ Yes □ No Spare parts available □ Yes ■ No Description system and system parts Pastry production line 1 Pneumatic operated nozzle dosing machine consisting of: - 10 row adjustable nozzles, belt following ejecting nozzle dosing unit 10-39 cc. per nozzle; - Stainless steel reservoir hopper 125 litre, c/w liquid dough pump and piping; - Top mounted frame, c/w lift movement and belt following mechanism. 1 Cooling conveyor consisting of: - Intralox conveyor 100 cm wide, 9 meter long c/w curves and variable speed drive; - 2 x 90° curves, 100 cm wide endless belt, knife point transfers, c/w variable speed drive; - 1 x conveyor, 100 cm wide endless belt, 5,5 meter long, knife point transfers, c/w variable speed drive and product eject air cylinder; - 1 x conveyor, 100 cm wide endless belt, 24 meter long, knife point transfers, c/w variable speed drive. Total cooling length approx. 30 meter; - Infeed guide with moving aligning device for product positioning. 1 Cream injecting & chocolate dip station consisting of: - Infeed belt, 40 cm long with knife point transfers, c/w automatic belt tracking device and electronic synchronizing; - Pneumatic operated stopper/alignment unit with adjustable stop position and photo sensor; - Pitchfork holding frame conveyor, approx. 5 meter long, equipped with pusher chain for holding frames, c/w special guides to turn the products before the cream injection and chocolate dipping unit; - 30 pitchfork frames to be placed in conveyor; - Push on unit with pneumatic lift bridge; - 2 x pneumatic lift tables for cross discharge of products; - 2 x electrical cross movement with a stroke of 1,3 meter for 90° transfer of pitchfork frames, drive by means of gear belt, AC frequency inverter controlled gear motor; - 2 x pneumatic decent table to place the pitchfork frames onto the cross discharge conveyor; - Pitchfork holding frame conveyor, approx. 5 meter long, equipped with pusher chain for holding frames, c/w special guides to turn the products after the chocolate dripping conveyor; - Discharge conveyor, 40 cm long, knife point transfers, c/w automatic belt tracking. 1 Pneumatic controlled whipped cream dispenser consisting of: - 10 row injecting unit, stroke volume 80 cc. per needle, removable dosing blocks, double sided bearing supported tilting knifes; - Stainless steel reservoir hopper 125 litre, c/w whipped cream pump en piping; - C-frame support, c/w movable stopper unit and catch tray for whipped cream. 1 Chocolate dip station 30 x 110 cm consisting of: - Inner container 12 x 100 cm mounted on pneumatic lift; - Double walled outside container for warm water flow trough (warm water supply unit not included). 1 Chocolate recovery conveyor consisting of: - Conveyor belt 100 cm wide, 3,5 meter long with fixed speed