Cookie Forming Machine is a kind of shape machine which can produce many kinds of unique design snacks, cakes, cookies and other shape biscuits.It is one of the most ideal new type food machinery deeply welcomed by the masses of users and investors of market at present as well. It has modern techniques, compact structure, multifunction, simple operation etc.
With many kinds of molds, this machine can produce dozens of kinds of design cookies. Customers can choose different molds according to their needs. Taking shape design snacks and cookies have unique form and handsome appearance. Beside cookies, this machine can do: macaron, the egg yolk cakes, puff cake, sesame stick, sesame-seed cake, sunflower seed-shaped drug slices, seaweed biscuit, cake, cutting biscuits, baby face cakes, walnut cake and so on.
| Model | PH-400 |
| Capacity | 40-150kg/h |
| Twist | adjustable |
| Power | 1.9kw |
| Voltage | 220v,50Hz |
| Air pressure | 5-6kgf/cm² |
| Baking pan size | 400*600mm |
| Machine size | 1520*980*1280mm |
| Machine weight | 480kg |
The cookies making machine comes with interchangeable molds and nozzles, producing dozens of unique cookie and pastry designs on one machine — from classic butter cookies and Jenny-style fancy cookies to macarons, puffs, and custom shapes. It supports multiple forming techniques: extrusion depositing for soft doughs, twisting for decorative patterns, and wire cutting for chunkier doughs with chocolate chips or nuts. This multifunctionality replaces multiple specialized machines, saving capital and floor space, while the quick-change mold design allows switching between products in minutes.
The pneumatic system operates at 5–6 kgf/cm², delivering consistent, portion-controlled extrusion with high accuracy. Unlike hand piping — which produces inevitable variation — the PH-400 ensures every cookie is identical in portion and form, critical for even baking and uniform packaging. The adjustable twisting function controls rotation and pattern, creating everything from simple deposits to elaborate spiral and rosette patterns. Injection volume and speed are fully adjustable, accommodating doughs from thin macaron batter to stiff butter cookie dough, improving quality and reducing raw material waste.
With a capacity of 40–150 kg/h, the PH-400 scales from small-batch artisan production to high-volume commercial output. Adjustable speed matches production rate to product needs — lower speeds for delicate macarons, full capacity for standard cookies during peak demand. Compatible with standard 400×600 mm baking pans, the servo-driven placement system positions dough with precise spacing, ensuring maximum pan utilization. It operates standalone with one operator or integrates into a continuous line with mixers, ovens, and packaging equipment — suitable for neighborhood bakeries and central kitchens alike.
All food-contact surfaces are food-grade stainless steel, resisting dough buildup, bacterial growth, and corrosion from sugar, butter, and moisture. Components — hopper, auger, nozzles, molds, depositing head — are tool-free disassembly, allowing thorough cleaning between flavor changeovers in minutes. This prevents cross-contamination of flavors and allergens when producing multiple cookie flavors or switching between sweet and savory products. The open-frame design provides unobstructed washdown access, while sealed electrical components resist moisture. This design helps meet HACCP and FDA standards, reduces cleaning time, and extends service life.
Hand-piped cookies — especially Jenny-style fancy cookies, macarons, and decorated butter cookies — are the most labor-intensive and skill-dependent products in any bakery. Hand piping is tiring, time-consuming, and inconsistent, leading to uneven baking and appearance. The PH-400 eliminates this variability, ensuring every cookie has identical portion size and decorative pattern for a uniform, premium appearance. For bakeries expanding to daily production, wholesale, or online ordering, it provides the consistency and capacity to grow without compromising artisanal quality, while freeing skilled bakers for creative development and customer interaction. The wide mold range enables diverse seasonal menus without multiple machines.
One PH-400 produces butter cookies for breakfast buffets, macarons for desserts, puffs for appetizers, sesame sticks for bar snacks, and cake batter for sheet cakes — all with quick mold changes. For catering events serving hundreds or thousands of guests, uniform large-volume production ensures every cookie is identical in size and bake time — critical for mass plating and professional presentation. The 220V/50Hz compatibility installs in any commercial kitchen without electrical upgrades, and the compact footprint fits constrained spaces. In-house production improves freshness, reduces costs, and gives full ingredient control — a major selling point for quality-conscious customers.
The PH-400 sits between the dough mixer and oven, feeding formed products directly onto baking bands or rack ovens. Precise depositing and servo placement ensure every cookie has identical weight, shape, and pan positioning — essential for even baking, uniform packaging, and consistent quality. For frozen cookie dough or pre-baked pastry production, consistent portion size ensures even freezing and reheating, and fits standardized packaging. The stainless steel construction and tool-free disassembly meet stringent manufacturing sanitation standards, while the durable drive minimizes downtime in 24/7 operations. For private-label manufacturers serving multiple brands, quick-change molds make recipe changeovers fast, and the 40–150 kg/h capacity suits both large runs and smaller specialty orders.
Q1: What types of cookies and pastries can this machine produce?
A: The PH-400 produces dozens of products, including butter cookies, Jenny-style fancy cookies, chocolate chip cookies, wire-cut cookies, macarons, puffs, egg yolk pies, sesame sticks, sesame cakes, seaweed biscuits, sheet cakes, cupcakes, cutting biscuits, baby-face cakes, walnut cakes, and more. Custom molds are available for unique shapes.
Q2: How do I change between different cookie shapes or products?
A: Changeovers are fast and simple. Swap the interchangeable nozzle or mold, adjust depositing volume and speed via the PLC panel, set the twisting pattern, and begin production — most changeovers take 5–10 minutes. Tool-free disassembly also allows thorough cleaning between flavor changeovers to prevent cross-contamination.
Q3: What is the production capacity and can it be adjusted?
A: The capacity is 40–150 kg/h, fully adjustable via speed and depositing controls. Run at lower speeds for delicate products like macarons, or at full capacity for standard cookies during peak demand. Actual output depends on product type, size, and dough formulation.
Q4: What are the electrical and space requirements?
A: The machine operates on 220V/50Hz with 1.9 kW consumption, compatible with standard commercial kitchen electrical systems. It requires an air compressor supplying 5–6 kgf/cm². The footprint is 1520 × 980 × 1280 mm, with additional space recommended for operator access, pan loading/unloading, and cleaning.
Q5: How do I clean and maintain the machine?
A: Daily cleaning involves removing and washing the hopper, auger, nozzles, molds, and depositing head — all tool-free disassembly. Wipe stainless steel surfaces with food-safe sanitizer. Periodic maintenance includes checking the pneumatic system for leaks, lubricating moving parts, inspecting seals and gaskets, and ensuring safety guards are secure. Always disconnect power and air supply before cleaning or maintenance.
