Cereal bar making machine / Protein bar making equipment
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New honey homogenizers for large batches
A newly developed honey homogenizer models for 500 kg and 1000 kg batches, designed for uniform mixing, and efficient product discharge.
New 300l vacuum homogenizer ready for shipment
A 300 liter vacuum homogenizer for making sauces and emulsions, with integrated heating, cooling, and high-shear mixing.
Prepare mulled wine and hot beverages for Christmas
A compact cooking kettle can be used for making mulled wine, punch, and other hot winter drinks at fairs, markets, and Christmas festivals.
Producing pistachio paste using a colloid mill
We tried producing smooth, 100% pistachio paste with a colloid mill, and in just one pass we created a high value product in the growing pistachio paste market.
How to build a production line for your food business?
Start your food production business with the right equipment and a customized production line, developed in coordination with your technologist.
Cold drying of honey
Cold vacuum drying of honey is used for removing excess moisture at low temperatures to preserve natural enzymes, aromas and product quality.
The Process of Making Dulce de Leche
Production of dulce de leche and the equipment used for artisanal or industrial scale preparation.
Non-alcoholic wine production
We tested a new vacuum unit, which produced excellent non-alcoholic wine.
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CEREAL BARS

A sturdy extruder machine, with a tank made from AISI 304 stainless steel, ideal for extruding and mixing, and the production of protein bars. For a mini line for making boilie, you can purchase our boilie rolling machine.

  • Material: Stainless steel
  • Engine power, kW: 0,55/ 0,75
  • Principle of operation: Continuous mode

This compact nuts and seeds roaster is ideal for efficiently and evenly processing nuts and seeds to perfection.

  • Productivity: 5-15 kg
  • Material: Stainless steel
  • Principle of operation: Batch mode

The conveyor is made out of strong and highly-resistant stainless steel. It is also additionally reinforced for reliability during operation.

  • Material: Stainless steel
  • Principle of operation: Continuous mode

The price is indicated without the frequency converter

A twin-screw mixer for fast and intensive mixing, stirring of bulk solid products, such as granules, muesli with various powder additives.

  • The mixing blades carefully move while thoroughly mixing the product
  • The mixing mode allows you to move the product cyclically in a circle
  • High mixing efficiency due to the counter-movement of the 2 shafts
  • Compact design
  • Possibility to install scrapers on each blade (optional)
  • Reinforced drive, can be used for products saturated with moisture as well
  • Material: Stainless steel
  • Principle of operation: Continuous mode
  • Country of origin: Slovakia
  • Volume: 500l
  • Total power, kW: 3

Vacuum diffusion - the process in which the air inside the product is removed by vacuum and the released pores are filled with flavor, vitamins or other ingredients.

  • Material: Stainless steel
  • Country of origin: Slovakia
  • Geometric volume: 350 l/ 700 l

Rotary molding machine for confectionery products: candies from paste-like masses, crushed fruit masses, protein candies and bars. Specially designed for molding candies from food masses.

  • Material: Stainless steel
  • Principle of operation: Continuous mode
  • Country of origin: Slovakia
  • Total power, kW: 1,5
  • Voltage: 380-400V

Whether you are a small kitchen or have bigger production capacity, we are able to offer complete solution.

  • Productivity: 2000-3000 ks
  • Material: Stainless steel
  • Engine power, kW: 0,25
  • Principle of operation: Continuous mode
  • Weight: 110
  • Working Area Width: 150 mm
  • Voltage: 220-230V
Fat melters for the food and related industries
Fat melters enable controlled, uniform melting of solid and block fats using optimized and consistent heat transfer.
Ghee production and practical processing methods
Ghee is produced by gently heating butter to separate and evaporate moisture and isolate the milk solids, creating a stable, aromatic fat with a long shelf life.
Homogenization of food products
Homogenization as a process for improving the physical stability, texture, bio-availability and consistency of complex food mixtures.
Vacuum evaporation in food processing
Vacuum evaporation is a thermal concentration process that removes water from liquids under reduced pressure, allowing evaporation at lower temperatures, to preserve the product quality.
The most efficient food drying method
A new generation hybrid food dryer that combines heat pump condensation technology and convection airflow for faster and the most energy-efficient drying process.
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