IH-type confectionery baking, cooling, and cream filling machine

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Wafflun

last updated：Feb 19, 2016

ダイハン

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With IH heating, baking, cooling, and cream filling can be done in one machine.

When current flows through the induction heating coil under the plate, magnetic field lines are generated, and it is this magnetic field that heats the pot itself. Since induction heating directly heats the pot body, there is almost no energy loss, making it highly cost-effective in terms of fuel efficiency (for boiling 20 liters of water under the same conditions: Daihan IH cooker costs 48.7 yen with a time of 12 minutes; gas flame costs 86.5 yen with a time of 17 minutes). Furthermore, because it does not use dangerous and troublesome open flames, there is less air pollution and excess waste heat, allowing heating and cooling systems to operate very efficiently, thus keeping air conditioning costs low. Additionally, savings can be made on overall initial costs due to lighter duct and air conditioning equipment, as well as ongoing running costs such as water bills (which can be reduced by nearly 40%) due to dry factories. Simple control via an electronic control panel significantly reduces the number of workers needed, achieving savings in labor costs.

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basic information

Wafflun is a smart machine that fully utilizes the features of IH (induction heating). IH does not use direct flame; instead, it heats the pot itself. Therefore, only the pot part becomes high temperature. To address this, we have incorporated a semi-natural cooling zone in the lower part of the same machine. As a result, it has become possible to manufacture products that sandwich chilled cream, such as Western-style confections, using just one machine and within the same space. Traditionally, the dough would first be baked in a baking machine, then undergo semi-natural cooling along a long line until it reached a temperature suitable for sandwiching with cold cream, which would then be filled by another machine. Wafflun consolidates the three functions of baking, cooling, and filling into one machine, using about one-third of the space that was previously required. Additionally, since the cooling zone employs a semi-natural cooling method rather than forced cooling, it does not put a strain on the freshly baked dough. Moreover, all temperature settings for each part are electronically controlled, resulting in less temperature variation and making temperature adjustments easy.