Overview
The ZONESUN ZS-TSB400 is a fully automatic cookie extruding and forming machine engineered for high-efficiency, consistent production of shaped cookies and pastries. By simply swapping molds and nozzles, operators can produce a wide variety of cookie patterns without major mechanical changes. With a production speed of up to 25 rows per minute and an output capacity of 100–120 kg/h, the ZS-TSB400 is designed for bakeries, central kitchens, and medium-to-large food production facilities that demand stable performance, hygienic construction, and repeatable product quality at scale.
Technical Parameters
- Model: ZS-TSB400
- Production Capacity: 100–120 kg/h
- Rated Voltage: 380V / 50Hz
- Rated Power: 1.5 kW
- Applicable Baking Tray Size: 400 × 600 mm
- Number of Nozzles / Tips: 6 pcs (standard)
- Production Speed: Max. 25 rows/min
- Overall Dimensions: 2000 × 950 × 1350 mm
- Machine Weight: Approx. 650 kg
CONTROL PANEL
Adopts an intuitive HMI touch system to flexibly preset, adjust, and store multiple cookie shapes and technical parameters in real time.
INCREASE THE HOPPER
Features a large-capacity design to support bulk dough loading, ensuring continuous, stable production without frequent manual refills.
COOKIE FLOWER MOULD
Utilizes high-precision guide rails and automatic vertical movement to mold various cookie shapes smoothly and efficiently.
CONVEYOR BELT
Transports uniformly extruded cookies and integrates seamlessly with cutting or stacking devices to directly feed freezing or baking lines.
Key Features
- Interchangeable Molds & Nozzles for Multi-Pattern Output: Swap molds and nozzle tips to produce different cookie shapes — rounds, stars, flowers, rings, and custom patterns — without major mechanical reconfiguration, enabling a single machine to serve multiple product SKUs.
- High-Speed Production — Up to 25 Rows/Min: Continuous automatic extrusion at up to 25 rows per minute significantly reduces labor requirements versus manual or semi-automatic forming, supporting high-volume bakery output targets.
- 100–120 kg/h Output Capacity: Industrial-grade throughput suitable for medium-to-large bakeries, central kitchens, and OEM food manufacturers requiring consistent high-volume cookie production across extended shifts.
- Standard 400 × 600 mm Baking Tray Compatibility: Designed to work directly with industry-standard baking trays, enabling seamless integration with existing oven and conveyor systems without custom tray procurement.
- 6-Nozzle Standard Configuration: Six nozzles deposit six rows of cookies per cycle, maximizing tray coverage and minimizing the number of cycles required to fill each tray — directly improving throughput efficiency.
- Low Power Consumption — 1.5 kW: Despite high output capacity, the ZS-TSB400 operates at just 1.5 kW rated power, keeping energy costs low during extended production runs.
- Hygienic Food-Grade Construction: Machine surfaces and product-contact components are designed for food production environments, supporting routine cleaning and sanitation procedures required by food safety standards.
- Stable & Repeatable Forming Quality: Automated extrusion pressure and speed control ensures consistent cookie weight, shape, and size across every row and every tray — reducing rejects and maintaining product uniformity for retail and wholesale supply.
Applications
- Industrial Bakeries: High-volume cookie and biscuit production for retail, wholesale, and private label supply chains requiring consistent shape, weight, and appearance across large batch runs.
- Central Kitchens & Commissaries: Centralized cookie forming for restaurant chains, hotel groups, and catering operations supplying multiple outlets with standardized baked goods.
- Shortbread & Butter Cookie Production: Extrusion forming of high-fat, short-dough cookies including butter cookies, shortbread fingers, and piped rosette cookies for premium gift tin and retail packaging.
- Pastry & Choux Production: Forming of piped pastry shapes including éclairs, profiteroles, and ladyfingers for patisserie and dessert manufacturing operations.
- Functional & Specialty Cookies: Protein cookies, oat-based cookies, gluten-free formulations, and other specialty dough products requiring consistent portion control and shape uniformity.
- OEM & Contract Food Manufacturing: Multi-SKU cookie forming for contract manufacturers producing different shapes and sizes for multiple brand clients using a single machine with mold changeovers.