Complete turnkey lines for biscuit, cookie and cracker production, covering ingredient handling, dough forming and baking through to stacking and packing.
Each line is configured around the product you plan to make, from dough preparation to the packer.
Crackers and hard sweet biscuits hold their shape only when the dough is worked in stages. Our lines sheet, laminate and cut in sequence, so the piece that leaves the cutter is the piece that reaches your carton.
Product range
Rich dough gives up its shape easily, which puts your giveaway in the hands of the forming section. Our moulding holds weight and surface detail steady from the first tray of a shift to the last.
Product range
Plants that make crackers and cookies have carried two lines, or given up a shift to every rebuild. The flexi line holds both forming arrangements in registration, so switching product family takes roughly fifteen minutes.
Sunbeam acts as your engineering and procurement partner, helping you select, source and integrate the machinery required for a complete production setup.
Automated dosing and jacketed mixing hold dough consistent batch to batch, which keeps piece weight steady at the forming section.
Chainless moulders with independent drives let an operator correct weight or release in minutes, and hold embossing detail through the run.
Sheeting, lamination and staged gauging build the layer structure and hold the cut dimension through to the oven.
Multi-zone tunnel ovens develop colour and texture independently, with insulation that holds fuel cost per tonne across the life of the line.
Cooling sized to your plant's working ambient reduces breakage after packing, and synchronised stacking keeps your packer fed at line rate.
Paint-free stainless surfaces, track-free belts and open access shorten sanitation downtime and keep an audit routine. Layouts are drawn for low product contact, aligned to GMP and HACCP expectations.
PLC control with touch screen HMI holds recipe memory across the line, which shortens changeover and reduces the load on your operators. Data logging supports maintenance planned ahead of wear.
Every line architecture originated in-house by our own design team, supported by decades of accumulated knowledge in biscuit machinery design.
Equipment, automation and process requirements considered as part of a connected production system.
Solutions configured around product type, output targets, plant layout and future capacity, including the ability to transition between hard dough and soft dough production on a single platform.
Installation, commissioning, operator training, spare parts and ongoing technical support, delivered by the same teams that designed and built the line.
Every line is configured to the product, capacity and plant. Machine drawings and full specification sheets are issued with a quotation.
We install your line, commission it on your own formulation, and train your operators before handover. Standardised parts held ex-stock simplify spares selection and shorten downtime.
Speak to an EngineerMixing and dough feeding, a forming section, a tunnel oven, cooling conveyors, and stacking with packing integration. The forming section differs by product: a rotary moulder for soft dough, or sheeters, laminators, gauging stations and a rotary cutter for hard dough.
Crackers generally take a direct fired oven. Products sensitive to the combustion atmosphere take indirect radiant. Thicker products bake evenly under convection. Configuration is recommended against product and available fuel.
Yes. A Sunbeam Flexi Line keeps both forming arrangements on the line, so changing between hard dough and soft dough production takes roughly fifteen minutes.
Share your product, target capacity and available space. An engineer will recommend a line configuration.
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