Our solutions in food processing
The SG2C’s team has a wide experience in the depositing and injection, thanks to a large number of machines commisionned worldwide over the last 15 years, through the history of SOGEM-FL. Thanks to a modular concept, SG2C offers a wide range of solutions with 1, 2, 3 or 4 interchangeable heads. Depositing and injection heads designed with independent valves can be used with cream, jam, chocolate, caramel, marshmallow, aerated dough, yogurt, cheese, etc. They allow the function “no product no deposit”. Capping devices can create “sandwiches” by superposition of products and powder spraying systems can finish the decoration. Cam motions are mostly servo driven allowing simple selection of recipes from the HMI. The design has been optimized to also provide other facilities such as cleaning in place (CIP or flushing), vision and individual reject systems, etc.
Note: the pictures below show various applications not always up to date but in order to demonstrate the extent of our know-how. Recent design details are not displayed on this website to protect our innovations. Thank you for your understanding…
Dosing machines
Dosing machine for fragile dough, which can be integrated on your existing equipement (oven, moulding plant, , conveyor with plates). They can be fitted with a hopper (mono or multi-pistons) or pressurized manifolds. Ex: lady fingers, pâte à choux, confectionery, truffes.
These machines can be also used to deposit a filling above another dough base well positioned on the rotary moulder, cutter or even on the oven. In this case the option “no product no deposit” is very useful to keep a clean operation. Ex: tartlets with baked jam, almond cakes, chocolate pastries, etc.
Depositing machines
Depositing onto baked goods that require an automatic infeed system to re-align the rows in both directions and the indexing to a precise pitch, with or without pre-accumulation and product turning.
Depositing heads designed with independent valves and sometimes recirculation allow the accurate dosing of jam, cream, caramel, chocolate, marshmallow, yoghourt, etc. It is possible to deposit various fillings together, side by side, in two layers or encapsulation. Ex: jelly sponge type “Jaffa Cakes, sundays or tartlets round, square, rectangular, top icing, etc.
Concept Capper sandwiching machines
Full width sandwiching machine with flexible and sanitary design. Electronic cams allow the control of dosing and the infeed preparation of products (round, square, rectangular) with the turning of one every two rows. High speed version for industrial production or soft system for fragile cookies. The Capper can be fitted with several stations for the deposit and capping with calibration of the sandwich thickness. Several functions are possible: “not product not deposit or capping, vision system with individual reject. Ex: sandwiched biscuits, macarons, sponge cakes, pancakes, etc..
In-line injection machines
To simplify the handling and having minimum contact, products are maintained in line from the discharge of the oven, fryer or depanner. SG2C provides aligning and indexing systems without pressure. Horizontal or vertical injection with one or several needles for cream, jam, chocolate syrup, etc.
Injection dosing by mean of hoppers (mono or multi-pistons) or pressurized head with independent valves and volumetric pomp depending on the capacity, the speed, the viscosity of filings and how customers want to feed them.
Discontinuous injector
Injection of cream, jam, chocolate syrup into products previously fed inside trays or specially designed chain conveyors. Loading systems can be manual for small productions or automatic.
Dosing systems with open hopper or pressurized head according to the filling and feeding preferences. Horizontal or vertical injection, possibly followed by an icing head.
Cooling tunnel
Once filled, products must go through a phase of forced cooling. Developed in the 1990′s with our refrigeration partner FROMFROID, the tunnel is flexible and meets heaviest sanitary expectations with hinged covers accessible from both sides. The conveyor built by SG2C is equipped with belt cleaning devices, lifting system for the belt and end rollers, etc.
Technology using blowing, conduction and chilled frames to meet the cooling curves of biscuits, cakes, cream, chocolate, jam, caramel, dairy products, etc.
