Croissomat SCM

Combined cutting and stamping prevents the triangles from slipping. The rows are cleanly separated by a stop and go mechanism and turned 180° on the rotary table. This guarantees that the triangles are straight and consistent when they enter the curling unit. They are curled there as you want to have them, from loose to tight.

Compact
When combined with a calibrating unit, the Croissomat measures only around four metres, which means it can be accommodated in almost any bakery. As an option the machine is also available with the curling unit and controls on the right-hand side, which means it can be perfectly adapted to the space you have available and your company processes.

High capacity
With the Croissomat, you produce approximately 900 unfilled croissants per row and hour. Depending on the pastry size, you can produce your croissants in two to six rows, achieving a capacity of 1,800 to 5,400 units per hour. As an option, to increase the capacity, the Croissomat can be equipped with a second curling unit.

Simple operation
You operate the Croissomat quickly and easily using the user friendly keyboard. The lengths of five base triangles can be stored, guaranteeing short and error-free product changes. When you set the curling unit, the machine produces two rows and then stops. Only the curling unit continues to run, the machine can then be adjusted without creating unnecessary waste.

Time-saving cleaning
The Croissomat is mobile and can be shifted for cleaning. All machine parts are easily accessible without tools. Thanks to the open engineering design, neither flour nor dough scraps collect in the machine. The belts can be removed quickly and easily for cleaning.

Savoury snack croissants
The large opening between the guillotine and rotary table enables you to place ham, salami or slices of cheese on the triangles of dough.