Machinery for the confectionery industry

Ø400 ECO - Ø600 ECO

for removing residual skins from nut paste

Ø400 PRO - Ø600 PRO

for removing residual skins from nut paste

DV500

for nut-based pastes and spreads

for nougat, pastries, tarts and cakes

MZ-35

for the production of icing sugar

SB 12, SB 20

for whipping egg whites or cream

ML80, ML150, ML250

to melt and store chocolate