Layer cake system
GEA offers a highly flexible, high capacity production line for producing fresh cakes, such as birthday cakes, tiramisu, or black forest gateaux.
Our systems can handle fillings, toppings, coatings and decorations, including chopped nuts, chocolate and cream rosettes, to give an individualized finish before transfer for packaging or to a GEA freezing spiral.
The DRT depositor is the perfect machine for depositing soft mixes such as sponge batters, and for filling layer cakes with whipped creams and jam containing small pieces of fruit. Gentle and precise handling ensures that uniformity in the texture and thickness of the mixes is retained for top product quality.
The LTH model layer cake system can be configured to automate initial sponge loading, then sequential filling and layering, for two or more layers. Changing between products of different sizes and shapes is quick and simple, and the easy clean design and construction means that machine down time is kept to a minimum.
Model LTH
Layer cake systemThe LTH model comprises a conveyor with adjustable belts that can be adapted to different cake sizes, and on which the layering processes are carried out in sequence. The sponge base is first placed, either by hand or automatically by robots, at the infeed end of the line, and the syrup and cream or jam are then deposited on this base layer through the feed units. The next layer is then pressed down on top, and any fillings are deposited. The process scan then be continued for the requisite number of layers.
As well as depositing liquid or fluid fillings, the LTH line can be supplied with units to apply particulates such as pieces of hazelnut or almond, and to coat the layers with icing or chocolate. Quick change capabilities mean that cakes of different sizes and shapes can be processed on the same line with minimal stoppage. All the parts that come into direct contact with the product are easily removable for cleaning and the complete conveyor can jet washed to speed and simplify cleaning operations and reduce down time.
For high capacity production, additional automation options are available. These include automatic sponge base loading systems and automatic feed pumps for the filling depositors.
Model DRT
Roller depositorThe DRT model depositor comprises a wheel-mounted frame and a depositing head under a product feeding hopper. The hopper can be equipped with over-feeding rollers to deposit whipped cream, or heated to deposit creams under controlled temperature. The depositing assembly’s motorized rollers ensure gentle mix handling, which ensures the highest product quality and consistency.
All the product contact parts are made of stainless steel or food-grade materials and are fully removable for cleaning, to meet the most stringent hygiene requirements for producing both fresh and frozen cakes.
Downloads
Ask the GEA Expert
Related Products
Freezing and cooling systems
GEA has consulted with the global bakery industry to provide a range of cooling and freezing systems that will meet the production requirements for cookies, cakes, pies, breads and pastries.
Volumetric Piston Depositors
Industry-leading multi-volumetric piston depositors from GEA offer precise depositing and gentle handling of all types of doughs, mixes, batters for cakes and fillings for pie shells.
Topping depositor
GEA offers a versatile depositing system that is ideal for adding toppings such as raspberries or streusel, to cakes, or for topping pizzas with diced ingredients such as cheese, ham or vegetables.
Depanners
GEA offers a family of depanning systems and robots that can either overturn trays or accurately pick and place pies and cakes using needles, suction cups or clamps. Installed as part of a complete plant or integrated into an existing processing line, our flexible machines will ensure that the quality of your products is never compromised.
GEA Insights
Tailored milking equipment supports cow and farmer well-being
Healthy and happy cows are the key to successful and sustainable milk production. Keeping their cows healthy, therefore, is at the heart of every dairy farmer’s effort. Many factors influence the well-being of a cow, such as...
Achieving net zero with GEA's holistic engineering solutions
Industries across the board are working hard to meet net-zero targets while navigating stringent decarbonization regulations and legislation. At the same time, companies must balance growing demands for quality, product development...
At the table for … new food: Crafting the future of our food
Coffee, cocoa, milk, meat, fish and eggs – these daily staples rely heavily on intensive agriculture. With the rise of new food technologies, we have more sustainable alternatives. We sat down with Dr. Reimar Gutte, Senior Vice...
