Entirely automatic line for the baking of butter waffles


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The line consists of the following elements:

- An injector for semi-liquid paste
- A carrousel type oven
- A robot for the removal of waffles
- Conveyor belts
- A cooling spiral
Entirely automatic line for the baking of Liège waffles

The line consists of the following elements:

- A divider for lumps of paste of 40 to 150 grams
- A fermentation chamber
- A machine for transferring lumps of paste into the oven
- A tunnel oven
- A robot for the removal of waffles
- Cooling bands

Detail of the lumps of paste after their being placed in the oven.