The structure and composition of the most varied confectionery bars are diverse. Different components, such as aerated or laminated sugar masses, caramel or jelly, form the basis for single- or multi-layered candy bars.
Conbar® slab formers are known for pressureless and weight-accurate slab forming, easy operation and simple product changeover. Feeding takes place batchwise or continuously from a Chocotech kitchen. From raw material to finished product, we supply everything from a single source.
sanitary and easy to maintain
Working width [mm]
400 up to 1600
300 up to 5000
Slab former WEB
The slab former WEB is designed for all low-boiled and aerated sugar masses with and without admixtures of nuts, fruits, rice crispies, etc. It forms the first layer of a candy bar.
Slab former WET
The slab former WET is preferably used for forming a thin, mostly second product layer of caramel, fudge or jelly. The layer thickness can be between 2 and 5 mm.
Slab former WE
The slab former WE is used to form a thicker 2nd layer and processes masses corresponding to the WEB.
Slab former WEZK
The Conbar® slab former WEZK enables direct feeding from the cooking system or from the mixer without the need for intermediate cooling, because cooling and forming take place in the machine.
We have developed cutting systems especially for the requirements of modern bar systems.