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Views: 0 Author: Site Editor Publish Time: 2025-12-15 Origin: Site
The bread cream filling machine precisely injects liquid or semi-liquid fillings—such as cream, jam, chocolate sauce, or bean paste—into bread, cakes, or pastries without compromising their external structure. By automatically controlling injection volume, speed, and placement, the machine ensures even filling distribution, consistent texture, and pristine product appearance. It is essential equipment for commercial bakeries, food processing plants, and pastry production lines seeking both efficiency and quality.
The bread cream filling machine integrates mechanical precision with automated control to achieve smooth, uniform filling of baked goods.
Compatible with various fillings (cream, jam, chocolate, etc.) and suitable for different product sizes (bread, cakes, egg rolls).
Core components include a hopper, servo-driven injection system, precision needle assembly, and PLC control panel—all engineered for stability and accuracy.
Optimal filling viscosity (500–5000 mPa·s) paired with appropriately sized needles ensures superior injection results; regular cleaning maintains hygiene and extends machine lifespan.
Complies with CE certification and food-grade material standards (304 stainless steel), meeting international food processing safety regulations.
From filling preparation to injection completion, the bread cream filling machine follows an efficient automated process to ensure production efficiency and consistency.
First, select the desired filling (cream, jam, chocolate sauce, etc.), ensuring its viscosity falls within the optimal range (500-5000 mPa·s). Pour the filling into the hopper — if using heating or stirring functions, activate them to maintain filling consistency. Then:
Select the appropriate nozzle based on filling type and product size (e.g., 4mm nozzle for liquid cream, 8mm nozzle for thick bean paste).
Set parameters via the touchscreen: injection volume (e.g., 20ml per bread), frequency (e.g., 10 times/minute), and injection pattern (line or dot).
Adjust the conveyor belt speed to match the injection frequency, ensuring seamless coordination.
Place unbaked or partially baked bread, cakes, or pastries onto the conveyor belt. When products reach the injection station, positioning sensors detect them and trigger a brief machine pause, allowing the needle to insert precisely—no manual alignment required.
The servo-driven injection system inserts the needle into the product (without piercing the outer layer) and injects a preset volume of filling. Key features of this step:
Uniform Pressure: Ensures even distribution of filling within the product, preventing voids or overfilling.
1-Milliliter Volume Accuracy: Guarantees consistent filling quantity per product for uniform taste.
Rapid Retraction: Needle withdraws instantly after filling to prevent filling adhesion or leakage.
4. Continuous Production and Discharge
Upon completion, the conveyor belt transports finished products to subsequent stations (e.g., baking, packaging). The machine immediately prepares for the next cycle, supporting continuous production at up to 4,000 units per hour (actual output depends on product size and filling volume).
To achieve smooth, uniform filling and avoid common issues, focus on the following critical factors:
Too thin (<500 mPa·s): Filling may leak from the product. Add thickening agents or adjust by appropriate cooling.
Too thick (＞5000 mPa·s): Filling may clog the nozzle. Increase temperature using the hopper heating function or reduce particle size (for fruit fillings).
Temperature Control: Maintain filling temperature between 15-25°C for optimal flowability. Use the hopper insulation function for heat-sensitive fillings (e.g., whipped cream).
Nozzle-Filling Matching: Fine nozzles (4-6 mm) suit liquid fillings (cream, jam); coarse nozzles (8-10 mm) suit semi-solid fillings (red bean paste, chocolate sauce).
Speed adjustment: Higher production rates may use faster injection speeds (up to 15 times/minute); fragile products (e.g., soft cakes) require reduced speed to prevent damage.
Regularly calibrate injection volume and needle position to maintain accuracy. Most machines can be calibrated via the touchscreen, ensuring long-term use maintains an error margin of ≤±1 mL.
Proper usage and maintenance extend machine lifespan, ensure food safety, and prevent operational failures.
Daily Cleaning: Disconnect power, remove hopper, nozzle, and conveyor belt. Wash all components with warm soapy water, rinse thoroughly, disinfect for 30 minutes, and reassemble after complete drying.
Weekly Deep Cleaning: Disassemble hard-to-clean parts (e.g., injection nozzles) and soak in disinfectant to remove residual filling; wipe PLC panels and sensors to prevent dust accumulation.
Note: Avoid abrasive cleaners on 304 stainless steel components to prevent scratches.
Leak Inspection: Weekly check hoppers, hoses, and needle connections for leaks or loose parts.
Moving Parts Lubrication: Monthly application of food-grade lubricant to conveyor belts and injection systems reduces friction.
Wear Part Replacement: Needles, seals, and conveyor belts wear with use; replace promptly to maintain performance.
Proper Storage: Cover machine when not in use to prevent dust and moisture accumulation.
Regular cleaning helps you:
Maintain food safety
Extend your machine’s life
Keep energy costs low
Avoid expensive repairs
Chanda Machine Co.,Ltd. says you should always follow the cleaning steps from the manufacturer. Their team can help you learn how to take care of your bread cream filling machine for the best results.
Q1:How long does it take to commission the machine for production?
A:Commissioning requires 15-30 minutes: prepare the filling, install the appropriate needle, set parameters via the touchscreen, and conduct a small-scale product test. Once calibrated, the machine is ready for continuous operation.
Q2:Can fruit fillings with particles (e.g., strawberry jam with pulp) be used?
A:Yes — use a coarse needle (8-10 mm) and ensure particle size ≤3 mm to prevent clogging. Some machines feature a hopper agitation function to prevent particle settling.
Q3:What is the maximum capacity of commercial bread cream filling machines?
A:Commercial models can produce up to 4,000 pieces per hour (depending on product size and filling volume). Large industrial models offer higher capacities for mass production.
Q4:How often should the filling needle be replaced?
A:Needles should be replaced every 3-6 months (or sooner if damaged) to maintain injection accuracy and prevent filling residue buildup. Always use food-grade, wear-resistant needles.
Q5:Do the machines comply with international food safety standards?
Premium machines feature 304 stainless steel food contact parts and are CE/FDA certified, meeting global food hygiene regulations—ideal for export-oriented bakeries and food processing plants.
