Developed through collaboration between all member companies of the POLIN Group, we are proud to offer industrial solutions of any size that exemplify the quality and reliability that have become synonymous with the POLIN line.

We supply all components from mixing, make-up, baking, and cooling, to packaging of cookies, biscuits, pastries, cakes, and many other applications. Our goal is to become a partner, and more importantly a resource, to aid in the growth of our Clients. No matter if you are worldwide market leaders or have achieved great success with artisanal POLIN equipment and decide to make the step forward from artisanal production to fully automatic industrial production, we are at your service to provide only the very best state-of-the-art solutions.

 

Polin designs, manufactures, installs and provides expert support for production plant equipment for deposited and wire-cut cookies in any capacity. The automatic line includes planetary mixers, dough feeding systems, wire-cutters and combined depositors and wire-cutters, with single or double heads for two-color dough, an optional third head for filling along with a shutter system to enclose the filled products. They are complete with ancillary equipment such as decorators, jam depositors, and sugar and crumb sprinklers, tunnel oven (cyclothermic, convection or hybrid), cooling conveyors and a final packaging conveyor.

Dough Mixing

DUAL-TOOL PLANETARY MIXER

 

Industrial planetary mixer and with the capability to mix whipped products, sponge cake, extruded or deposited biscuits, soft biscuits, and tarts.

 

Technical Features:

 

  • Inverter-driven, variable speed mixing bowl and tools
  • Food-grade Teflon bowl scraper
  • AISI 304 stainless steel mixing bowl
  • Mixing tools in welded and tempered AISI 431 stainless steel
  • Shot-peened stainless steel structure with standard or jacketed bowls on casters
  • Touch Screen PLC controlled working cycle with 10 adjustable phases of mixing
  • Models available with 350 – 880 lbs. dough capacity

 

DUAL-TOOL WENDEL MIXER

 

All-purpose removable bowl mixer for processing a wide variety of confectionery doughs.

 

Technical Features:

  • Two speed bowl and mixing tools
  • Two timers with automatic switching from low to high speed
  • AISI 304 stainless steel mixing bowl
  • Mixing tools in welded and tempered AISI 431 stainless steel
  • Touch Screen PLC controlled working cycle
  • Models available with 350 – 880 lbs. dough capacity
Foto

Dough Feeding

The hopper of the depositor are automatically fed by means of suitable dumping units for the planetary mixer bowl. It is always recommended to fit a portioning hopper above the depositor to increase the efficiency of the feeding and to keep dough levels in the hopper constant.

 

Technical Features:

 

  • Stainless steel structure
  • Lifting heights available to over 10 feet
  • Automatic lifting, discharge pause, discharge rotation and scraping, and descent
SDC Double Column Lifter Dumper

Depositor

The depositing head consists of a hopper with a pair of grooved feeding rollers that leads the dough to the individual positive displacement metering pumps, one for each outlet, allowing a very accurate dosing, without any variation in weight and volume of the product. The simple construction features one drive for the horizontal motion of the head, the nozzle rotation, and the wire-cutting system which allows for easy maintenance and use. While depositing, the vertical and horizontal motion of the head allows the depositor to follow the baking band, therefore avoiding product tails. When wire-cutting, the head is fixed over the baking band and the oscillating wire-cutting arm feeds a row of products per stroke onto the baking band. When continuously extruding the head is also fixed, feeding rollers and pumps deposit dough continuously giving one set of dough lanes to be cut by a guillotine. The machine is designed to be disassembled and cleaned very quickly, with accessories being very easily changed (wire-cut dies, nozzles and rotating nozzles).

 

Machine is controlled by LCD Operator Panel, either with keyboard or touch screen, for control and programming of machine parameters and synchronization between machine and oven.

 

DEPOSITOR/WIRE-CUTTER WITH TWO/THREE HEADS

Machine provided with single or double head with the possibility to fit a third hopper, for jam or cream filling. Each depositing head consists of a hopper with a pair of grooved feeding rollers that leads the dough to the individual positive displacement metering pumps, one for each outlet, allowing a very accurate dosing, without any variation in weight and volume of the product. The simple construction features one drive for the horizontal motion of the head, the nozzle rotation, and the wire-cutting system which allows for easy maintenance and use. While depositing, the vertical and horizontal motion of the head allows the depositor to follow the baking band, therefore avoiding product tails. When wire-cutting, the head is fixed over the baking band and the oscillating wire-cutting arm feeds a row of products per stroke onto the baking band. When continuously extruding the head is also fixed, feeding rollers and pumps deposit dough continuously giving one set of dough lanes to be cut by a guillotine. With special nozzles mounted on suitable dies, it is possible to deposit two-color dough (e.g., two-color cookies or cookies filled with cream or jam). The machine can be fitted with a third hopper, for liquid or semi-liquid products, and can then produce a wide range of biscuits and cookies from traditional to more sophisticated products, using various color doughs and fillings. The machine is designed to be disassembled and cleaned very quickly, with accessories being very easily changed (wire-cut dies, nozzles and rotating nozzles).

Baking Depositors - Twiny

Oven

The Cyclothermic oven is a more flexible oven and suitable for many different products. It is an oven with recirculation of combustion gases. The combustion chamber, through tube bundles, transfer the hot air to four zones at independent temperatures for each installed burner, allowing a good temperature control of top and bottom of the baking chamber. The very flexible control of the temperature in the various heating zones along the oven grants uniformity of baking to products of any size and shape. Another improvement of baking quality is achieved by adding a Convection oven section, with recirculation of hot air inside the baking chamber (turbulence). This configuration gives the possibility of more effectively handling the final humidity rate of the product and the even bake of the product. The final humidity rate is guaranteeing an excellent “shelf life”, while the even bake is giving a consistent product presentation. The Convection oven can bake biscuits and cookies stand alone as well.

Ovens for soft biscuits

Cooling

At the outlet of the oven, a take-off conveyor transfers the product from the wire-mesh or band of the oven towards the cooling conveyor. For an effective cooling, this conveyor can be up to two times the length of the oven. This component is necessary for a proper and lasting preservation of the packaged product. The conveyor belt can be made of wire-mesh or high resistance plastic with automatic tracking to avoid any side skidding. Forced cooling is possible in order to reduce the length of the conveyor, and can be achieved either by hoods with centrifugal fans or by fans fitted in the final part of the conveyor.

Processing and Cooling Towers baking