An automatic wafer cookie production line turns liquid wafer batter into crisp, uniformly baked wafers — and, with the optional cream station, into cream-filled sandwich wafers — then pillow-packs them for retail. Operating at 100–1200 kg/h on 380V power, it covers batter mixing, conveyor baking, cooling, and packaging in one synchronized, low-labor flow for bakeries and industrial manufacturers.
Advantages of Wafer Cookie Production Equipment
- Recipe Flexibility — adjust ingredient ratios and add flavors from the centralized control system with minimal downtime.
- Hygienic & Easy Maintenance — smooth, accessible SUS304 surfaces simplify daily cleaning and meet food safety standards.
- Optimized Material Utilization — automated batching controls batter per cycle, cutting waste and inconsistency.
- High-Speed Continuous Output — synchronized mixing→baking→cooling→packaging eliminates bottlenecks and meets large orders.
Comparison With Other BiscuitSolution Lines
| Line | Best for | Difference from this wafer line |
|---|---|---|
| Wafer Cookie Line (this page) | Crisp wafers / cream sandwiches | Batter + conveyor bake + cooling + cream option |
| Chocolate Cookie Line | Choc-chip / coated cookies | Dough-based, chip depositing/enrobing |
| Complete Cookie Production Line | Wire-cut plain cookies | No wafer batter / no cream stacking |
Wafer Cookie Production Process
- Batter Mixing (Vertical Mixer) — paddle/spiral agitator blends flour, sugar, oil, and water into a lump-free wafer batter; recipe ratios adjustable from the HMI for plain, chocolate, or flavored wafers.
- Conveyor Baking — batter is deposited onto a moving band and baked in zoned temperature chambers (electric or gas). Zoned control gives even color and the characteristic crisp, porous wafer texture.
- Cooling Conveyor — open mesh belt, 5–10 min transit with ambient/forced air, brings wafers to rigid, pack-ready temperature without condensation.
- Optional Cream Filling & Stacking — a cream spreader and stacker turn baked sheets into multi-layer cream sandwiches (2–6 lanes), a key differentiator from plain biscuit lines.
- Pillow Packaging — individual or multi-piece pillow packs, speed/size adjustable for retail-ready sealed freshness.
Technical Specifications
| Parameter | GG-WF100 | GG-WF600 | GG-WF1200 |
|---|---|---|---|
| Output | 100–300 kg/h | 400–600 kg/h | 800–1200 kg/h |
| Baking type | Conveyor oven, gas/electric | Conveyor oven, gas/electric | Conveyor oven, gas/electric |
| Oven length | 12 m | 18 m | 24 m |
| Belt width | 400 mm | 600 mm | 800 mm |
| Cooling length | 6 m | 10 m | 14 m |
| Voltage / Power | 380V / 22 kW | 380V / 45 kW | 380V / 78 kW |
| Optional cream filling | — | Yes (2–4 lanes) | Yes (up to 6 lanes) |
| Packaging | Pillow pack | Pillow pack | Pillow pack |
| Material | SUS304 food-grade | SUS304 food-grade | SUS304 food-grade |
| Dimension (L×W×H) | 20×1.0×1.7 m | 30×1.3×1.8 m | 40×1.6×2.0 m |
| Certification | CE | CE | CE |
FAQ
Can it make both plain and cream-filled wafers?
Yes. Without the cream station it runs plain wafers; add the cream spreader + stacker for sandwich wafers. Changeover takes under 30 minutes.
What batter types are supported?
Plain, chocolate-coated, and flavored (matcha/vanilla) batters; recipes are stored on the HMI.
Is 220V/480V or UL available?
Standard 380V/3P/50Hz; 220V/480V and UL/NSF available on request.
How to clean the conveyor oven?
Band and chambers are quick-disassembly SUS304; daily clean takes under 25 minutes.
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