Cream-making machines

A modern product for wide use in confectioneries, bakeries and catering outlets.

- MK-60 - 60 litre boiler
- MK-80 - 80 litre boiler
- MK-120 - 120 litre boiler

• MK" machines are used for the production and preparation of steamed dough, creams, chocolate, fondant, fruit, toppings, sauces, fillings, masses according to own recipes and for all products that require even heating and simultaneous and smooth mixing.
• The mixing process is carried out by means of a special stirrer, which is equipped with collectors to prevent the product from sticking and burning. The collectors collect the product from the walls and the bottom of the boiler.
• Heating is done through the heating oil between the two walls of the boiler, so the heating is very even and the mass does not burn.
• The machine is additionally equipped with a third, external jacket to limit temperature transfer to the outside.
• The machines have two operating speeds and the ability to heat the mass to the desired temperature of max.150⁰C. On request, it is possible to lock in a maximum temperature level above which the operator will not set the machine.
• All components that come into direct contact with the food product are made of high-quality acid-resistant steel and materials approved for food contact.
• The tilting boiler makes pouring the mix and cleaning much easier.
• The machine has a lid with a filler to allow process control and the addition of ingredients without having to stop the machine.
• Boiler locking in 3 positions - boiler open, tilted and closed.
• All important electrical components are routed to an electrical box on the side of the machine to protect them from fumes and temperature.
• Time clock.
• Mobile machine - on wheels as standard
• Valve not included in standard equipment
• The MK-30 model has boiler tilting via a lever, the other models via a knob/reducer.

Equipment for creams and other pastes - Bagmasz offer

Bagmash offers professional cream machines MK series, designed for a wide range of applications in confectionery and catering production.

Models available:

• MK-30 - 30 l boiler
• MK-60 - 60 l boiler
• MK-80 - 80 l boiler
• MK-120 - 120 l boiler

MK equipment is not only suitable for cream machinebut also for the production of steamed dough, chocolate, fondant, toppings, fruit, sauces, fillings and other masses requiring even heating and gentle mixing.

Advantages of our offer

• Versatility of applications - not only for creams, also for sauces and confectionery mixes.
• Even heating - heating oil between the walls guarantees a stable temperature and no scorching.
• High quality workmanship - elements in contact with food made of acid-resistant steel.
• Precise temperature control - heating to the desired value, with the option of limiting the maximum temperature.
• Easy to clean and operate - tilting boiler, lid with filler and locking operation in three positions.
• Mobility - standard equipment with castors for easy mobility.
• Two-speed agitator operation - fast and smooth stirring without sticking.

Cream machines - types

There are several basic types of machinery on the market for the production of creams and confectionery pastes, which differ in their range of applications, design and degree of automation. The choice of the appropriate type depends on the scale of production, the type of products and the expected comfort of work.

Heated boiler machines (semi-automatic)

This is the most popular type in small and medium-sized confectionery businesses. The machines have boilers with oil or steam heatingwhich heat and mix at the same time. They offer good temperature control and are easy to use - ideal for creams, toppings, fillings and sauces.

Automatic heated mixers

Fully automated machines that allow the production cycle to be programmed: time, temperature and mixing speeds. They enable precise reproduction of recipes and minimise operator involvement. Used mainly in larger bakeries and industrial plants.

Machines with a cooling function (thermomixers)

Modern appliances combining heating and cooling in a single unit. They allow production of custards, fillings and desserts requiring refrigeration after heat treatment. Ideal for temperature-sensitive confectionery mixes.

Planetary mixers with additional functions

These are more versatile machines that can handle cakes, whipped cream or bakery products in addition to creams. Often equipped with various mixing tips and accessories - great for studios that need a wide range of applications.

Industrial machinery (rope)

Designed for large-scale production, with automatic feeding of ingredients and discharge of finished products. High degree of automation and high efficiency, used primarily in industrial production.

Single chamber vs. multi-chamber machines

• Single-chamber - classic units in which all production takes place in a single boiler.
• Multi-chamber - enable several batches or different masses with different parameters to be prepared simultaneously in a single cycle.

Which cream machine to buy?

Choosing the right cream machines depends on:

• the scale of production - Larger capacities will speed up work on large orders,
• types of products - if you produce different masses, choose a more versatile model,
• available space - models vary in size and weight, it is advisable to select them according to production conditions.

For smaller premises, a 30 litre model is often sufficient, while bakeries and pastry shops with higher production loads benefit from 60-120 litre models.

How does the cream machine work?

The Bagmasz cream machine is an advanced machine with simple operation:

1. Filling the boiler raw materials in accordance with the recipe.
2. Heating the mass thanks to the heating oil between the walls - this ensures a stable and even temperature without burning.
3. Mixing realised by a special agitator with collectors, which not only mixes, but also drains the mass from the walls and bottom of the boiler.
4. Process control from the panel - setting the temperature, stirring speed and running time.
5. Facilitated emptying thanks to a hinged boiler and a lid with a filler allowing ingredients to be added during operation.