ROLLERDRAGO

Energy bar extruder equipped with a small sheeter consisting of two cooled rollers coated with food-grade Teflon to optimally laminate the dough, whether it's for hard doughs like almond brittle or soft doughs like date paste. The operator adds the dough to the hopper, and once the "laminated sheet" has been formed, a cooled product recovery belt directs the product to the longitudinal cutting unit consisting of rows of blades fixed to a support shaft. For multiple formats, the entire blade unit can be removed and a second one added to produce different formats. This is followed by ultrasonic guillotine vertical cutting to perform the cross-sectional cut of the product. The extruder is designed for the addition of a spreading belt, which can be inserted between the two cutting units for dense doughs where the bars need to be separated. After the cross-sectional cut, a final belt with a slightly higher speed than the first will space the bars apart. The Rollerdrago extruder can then be put in line with an FBM chocolate enrobing line consisting of a tempering machine and cooling tunnel with a Flow Pack system with the RUBIO packaging machine.