Bakery & Snack Food
Biscuit Production Line
Biscuit factories, private-label bakeries and investors entering packaged biscuits.
Sized to baked biscuits per hour (kg/h of finished product) for a given size and weight
Equipment group 05
Bakery & Snack Food
Tunnel ovens, fryers, extruders and complete lines for biscuits, wafers, puffed and filled snacks, breakfast cereals, potato chips and French fries.
Production lines
Complete lines combine several machines with conveyors and controls. Station count and sizes follow your product and target output.
Bakery & Snack Food
Extruded Snack Production Line
Snack brands and contract manufacturers making corn puffs, cereal shapes and snack pellets.
Sized to extruder throughput (kg/h of dry mix) with finished output stated separately
Bakery & Snack Food
Potato Chips and French Fries Line
Potato snack brands, frozen fries producers and agricultural investors near potato growing areas.
Sized to fresh potato input (kg/h) with finished output stated separately
Bakery & Snack Food
Corn Flakes and Breakfast Cereal Line
Breakfast cereal brands, private-label packers and snack plants adding corn flakes or coated cereals.
Sized to finished cereal output (kg/h) for a set flake thickness
Bakery & Snack Food
Wafer Biscuit Production Line
Confectionery and biscuit plants making cream wafers, wafer bars and coated wafer products.
Sized to baked wafer sheets per hour at a set sheet size
Bakery & Snack Food
Co-extruded Filled Snack Line
Snack and cereal brands adding filled pillows or tubes to an existing extruded snack range.
Sized to finished filled snacks per hour (kg/h) at a set filling share
Bakery & Snack Food
Fortified and Reconstituted Rice Line
Rice millers, nutrition programme suppliers and brands making fortified kernels or grain-blend rice.
Sized to dried kernel output (kg/h) at a set kernel shape
Bakery & Snack Food
Instant Porridge Production Line
Cereal and convenience food brands adding instant or ready-to-eat porridge.
Sized to finished porridge output, by kg/h for dry products or by containers per hour for wet products
Single machines
Machines you can buy on their own or add to an existing line. Each page lists the forms available and what we check before quoting.
Bakery & Snack Food
Tunnel Oven
Bakeries and snack plants moving from rack or deck ovens to continuous baking, or building a new biscuit or bread line.
Sized to baking area (band width × length) and bake time for your product
Bakery & Snack Food
Continuous Fryer
Snack, potato, nut, meat and frozen food plants replacing batch fryers with steady continuous frying.
Sized to raw product input (kg/h) at a set frying time
Bakery & Snack Food
Microwave Food Dryer
Snack, grain, spice and dried produce plants that need faster final drying or a gentle heat treatment step.
Sized to water removed per hour (kg water/h) for your product, with input stated separately
How to choose bakery and snack food production equipment
Short answer: In bakery and snacks the cooking step defines the plant: a tunnel oven for biscuits and wafers, an extruder for puffs and cereals, a fryer for chips and fries, or a dryer for pellets and grain products. Pick the product and its cooking route first, then size dough or mix preparation, seasoning and packing around that machine.
Machines and lines in this group
| Machine or line | What it does | Choose it when |
|---|---|---|
| Biscuit Production Line | Mixes, forms, bakes, cools and stacks biscuits | You make hard, soft or sandwich biscuits |
| Wafer Biscuit Production Line | Bakes wafer sheets, spreads cream, cools and cuts | You make cream wafers or wafer bars |
| Tunnel Oven | Bakes continuously on a moving band through heat zones | You need a continuous oven for an existing or new line |
| Extruded Snack Production Line | Cooks and shapes a dry mix by extrusion, then dries and flavours | You make corn puffs, shapes or snack pellets |
| Co-extruded Filled Snack Line | Extrudes a tube and fills it with cream at the die | You add filled pillows or tubes to a snack range |
| Corn Flakes and Breakfast Cereal Line | Cooks, flakes or shapes, toasts and coats cereal | You make corn flakes or coated breakfast cereals |
| Instant Porridge Production Line | Pre-cooks and dries grain or prepares ready-to-eat porridge | You sell instant or ready-to-eat porridge |
| Fortified and Reconstituted Rice Line | Extrudes rice-shaped kernels from flour and nutrients | You supply fortified kernels or grain-blend rice |
| Potato Chips and French Fries Line | Washes, peels, cuts, blanches, fries and finishes potatoes | Potato chips or frozen fries are your product |
| Continuous Fryer | Fries product on a conveyor through hot oil | You replace batch frying or build a fried snack line |
| Microwave Food Dryer | Dries or heat-treats with microwave energy | You need faster final drying or gentle heat treatment |
How to choose
- Start from the finished product. Texture, shape, size and coating decide whether you bake, extrude, fry or dry. Similar-looking snacks can need different routes.
- Pick the cooking route and its machine. The oven, extruder or fryer is usually the bottleneck and the largest energy user. Its type — gas or electric, single or twin screw, batch or continuous — follows from the product and your fuel supply.
- Agree the capacity basis. Extruded lines are often specified on dry mix input, biscuit lines on finished biscuits, and potato lines on raw potatoes or finished product. Compare offers on one basis.
- Consider product quality limits from high-heat cooking. Regulators note that acrylamide can form in some foods during high-temperature cooking, so baking and frying settings, raw material choice and colour targets matter for chips, fries, cereals and biscuits.
- Size preparation and finishing. Mixers, flavouring drums, coolers and packing must match the cooking step without long holding times.
- Plan utilities and exhaust. Gas or power for ovens and fryers, oil handling, steam and fume extraction shape the building layout.
Common mistakes
- Comparing extruder offers quoted on dry mix with fryer or oven offers quoted on finished product.
- Leaving out cooling before packing, which causes condensation and soft products.
- Buying a fryer without planning oil filtration, top-up and fume handling.
- Choosing an oven length before fixing the bake time your product really needs.
For a complete plant, see the biscuit and snack plant guide or our turnkey projects page.
Questions about this equipment group
Should a new snack business start with a complete line or one key machine?
If you have a proven product and buyers waiting, a complete line keeps cost per kilogram down and quality even. If you are still testing recipes or markets, a core machine — an extruder, a fryer or a small oven — with manual handling around it lets you learn before investing in conveyors, seasoning and automatic packing. Ask for the full line layout anyway so the first machine fits the future plant.
Can biscuits, extruded snacks and fried snacks share one factory hall?
They can share a building, raw material store and packing area, but the process lines are different, and fryers bring oil fumes and fire safety needs that ovens and extruders do not. Keep frying separated, plan exhaust for each line, and size shared packing for the combined output of all of them.
What should I prepare before asking for a snack or bakery line quotation?
Send product samples or photos, the recipe or at least the main ingredients, target output with its basis (finished product or dry mix), the packaging format, your fuel and power supply, and the floor plan of the building. With these we can propose the process route and the size of the oven, fryer, extruder or dryer that limits the line.
Sources
- [1]Guidance for Industry: Acrylamide in Foods— U.S. Food and Drug Administration
Complete plants that use this equipment
Tell us about your project
Share your raw material, finished product, target output and site — our engineers reply with a matching line configuration.
Request a quote →What to send with your inquiry
- 1Raw material and its condition
- 2Finished product and packaging
- 3Target output — raw input or finished product
- 4Site photos, power supply, utilities