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heated confectionery equipment Answered

Hi. I need 3 heated rollers and a heated table for some confectionery making equipment I am designing. Both must be stainless steel and must have fairly precise temperature control at around 60 degrees Celsius. The table is 30 X 30 cm and the rollers are about 3 X 30 cm.
Does anyone have any ideas of how could do this. Thanks in advance.


This is actually very hard to achieve. having worked for a firm that makes such equipment I can assure you.

In the commercial world such equipment is heated with steam. this gets around the difficulty of passing a heater down the middle of a roller.

Your going to need to make a hollow roller, in food grade material - usually stainless steel or a food grade plastic - It will need a bearing that is open in the middle so you can pass a heating element through it. At 30 cm you may find an electric fire element that will do.

Control is best done with commercial power controller equipment - such as a PID controller. or a thermostat depending on the accuracy you need.


is the company I worked for.

Your going to need a good machine shop to make these things - food is surprisingly hard material to manipulate. - It may be easier to find suitable equipment second hand.

Thanks. That is very helpful. I also need a cold table, what do you think of this : It will be a sheet of stainless steel with thin copper tube epoxied to the bottom. Cold water will be pumped through the tube. I could also do this with hot water for the hot table if you think its a good idea. I am doing this because I realized there is is a gap in the market that this sort of thing isn't available to the average person at home and i want it to be.

Most of the confectionery that is home made doesn't require the use of heated tables etc. I make several different sweets, toffee - fudge - chocolates and I have made boiled sweets using corn starch as a mould.

I suspect you will find the end cost will be too high to justify the operation based on home sales.

Yes you can use cold or chilled water to cool a table but even in a factory they usually settle for a stainless steel table at ambient temperatures.

Hot water I think wouldn't get a hot table hot enough - depending on what your making - usually your looking at temperatures above 100 deg C to keep sugar based candy fluid/workable.

Well I saw a demonstration of making sherbet lemons and this is the equipment they used, that's what got me started on this. Their cold table worked from cold water but they didn't explain the hot table. I am just making this for myself but if I think is good enough to sell then I might try. If so, I think the only people that might buy it are artisan sweet makers.