COMAS Archive


DPS Pizza lines

The depositor model DPS is used to deposit homogeneous and filtered tomato sauce over raw or baked pizza bases. Its running operation is founded on a spraying system which makes it possible to be used with pizzas that are edge-free or not.

The DPS depositor is made up of a continuous driven belt conveyor and of a head with volumetric cylinders to ensure high depositing accuracy. By using special spraying nozzles, the filtered tomato sauce is sprayed over the moving pizza bases allowing to reach high depositing speeds on different diameters and shapes. This process is quite effective as it does not require the tomato sauce to spread out more.


CSP Pizza lines

The tomato depositing system model CSP is made up of a depositor and of a machine to spread the product over the pizzas. In this way raw pizza bases are obtained with targeted tomato depositing.

The tomato sauce is dosed on the pizza bases by a depositor with volumetric cylinders model DPC, installed on a continuous or intermittent running conveyor. This machine allows for high accuracy when also depositing tomato sauce containing small particles. The spreading system is provided with a system of rotating finger devices that simulate the traditional spoon effect used by pizza makers. This method spreads out the tomato sauce by leaving the edges free in order to produce perfect Italian style pizzas.


DRP Pizza lines

The tomato sauce depositor model DRP has been designed for the waterfall deposit of tomato sauce over raw or baked pizza bases of any size. This results in having a pizza fully covered with tomato sauce (edgeless).

The DRP depositor consists of a polycord conveyor with product recovery and re-circulating tank, on which a motorized roller in stainless steel is fitted. This roller is used to distribute and deposit tomato sauce over the pizzas passing through. This same process is normally used for American type pizzas, that is, for high pizzas totally covered with tomato sauce.


LTH Dessert Lines

The most common requirement of COMAS’ customers is to produce several kinds of cakes made up of sponge layers and of different fillings. This is the feature of the cake lines model LTH, designed to guarantee wide versatility in the production of fresh, frozen or baked layer cakes.

The DESSERT lines model LTH are made up of a conveyor with adjustable belts that adapt themselves to the various cake sizes and on which the working processes run in succession. The sponge base is placed by hand on the infeed side of the line and fed underneath the syrup and cream or jam depositing units. After placing the sponge base that follows, the first layer is pressed down and finished, this process occurs for the other layers as well. The line can be supplied with units to apply granular products like granules of hazelnut or almond, and to coat with icing or chocolate. It is possible to produce cakes of different sizes on the same line too (round, rectangular or other shapes), by quick change-over operations. All the parts in direct contact with the product are easily removable and the complete conveyor can be washed down with water jet, therefore making the cleaning operations quite simple.

In the case of lines with high production capacity, it is possible to provide automatic sponge base loading systems and equip the filling depositors with automatic feeding pumps so that the line will become automated as much as possible.


DV3 and DFV3 Cookie Lines

The innovative approach by Comas finds an important confirmation in the co-extruder model DV3, designed to simultaneously deposit two different types of dough mix with fluid filling included. With this machine, suitable for high production capacity, it is possible to produce filled biscuits with 2-3 colors, fig-bars as well as traditional wire cut and smooth mix cookies.

The co-extruder model DV3 is made up of two independent depositing heads driven by servo-motors and mounted on a single frame. Each depositing head is provided with 2 motorized rollers to feed the dough mix underneath to a pump assembly with individual lobes (one pump for every outlet). The pumps dose the mix with excellent accuracy across the whole working width. They are also easily interchangeable according to the requested number of outlets.

This versatile machine has been designed to deposit several types of fluid, whipped or thick mixes, also containing solid particles like nut pieces, chocolate ecc.

The deposit can occur directly on the oven band thanks to a special frame, or over a belt conveyor appropriately pre-arranged when depositing on trays or for special products that require further processing prior to baking (eg. cookies with decorations or with icing).

All the functions are PLC controlled with storing of the working data relating to the individual product into a specific program and easily accessed by the operator.

Thanks to careful engineering, this machine has been studied to reduce time to a minimum when removing the depositing heads from the frame and to facilitate cleaning operations. All electrics, in fact, remain anchored to the frame so that the heads can be washed down with water jet in a separate environment. All the components on the depositing heads can be easily removed for thorough cleaning.

The co-extruder model DV3 can be equipped with several accessories among which the biscuit wire cutter, the vertical or horizontal guillotine for fig-bars, press or decorating rollers for filled biscuits and other applications.


DV and DFV Cookie Lines

Designed to meet the needs of high production capacity, the cookie depositor model DV is a machine that meets numerous production requirements, thanks to its depositing system studied for several types of mixes. In fact it is possible to deposit smooth mix and wire cut biscuits of fluid, whipped or stiff dough also containing solid particles (eg. chocolate pieces).

The DV depositor is provided with a special frame to be cantilevered over a tunnel oven and allow depositing directly on the oven band for those products in need of this processlike smooth mix biscuits.

The depositing head consists of a pair of motorized rollers to feed the dough mix underneath to the volumetric pumps with independent lobes (one for every outlet), which deposit the product with accuracy across the whole working width. The feed rollers and the lobe pumps are both driven by servo-motors for maximum control over the depositing process. There are two pairs of independent servo-motors to also drive the vertical and horizontal movements of the depositing head, by drastically cutting back in this way on mechanics, making the machine perform better and facilitating installation over an existing oven.


DVL Cookie Lines

The lobe depositor model DLV is a compact and versatile machine, designed to cope with the ever more diverse needs of the market. It is indicated for the production of wire cut biscuits and smooth batters on trays and it can be used to deposit cakes or fillings as well.

The depositor model DLV is made up of a belt conveyor for trays and of a vertical moving head. The depositing system with feed rollers and individual lobe pumps ILPS (Individual Lobe Pump System) makes it possible for the machine to accurately deposit a wide range of fluid, dense and whipped mixes, also containing small solid particles (eg. pieces of nuts, chocolate).

All the machine functions are PLC controlled and the working parameters relating to every product are easily programmable by the operator on an interface panel provided and storable for quick retrieval. The DLV depositor complies with the current standards of sanitation and security: the hopper, feed rollers, lobe pumps and nozzles can be easily stripped down to consent thorough cleaning while the main structure can be washed down with water jet; all the moving parts have protection guards in stainless steel with safety switches.


LTT Pie lines

The lines LTT, for the production of tarts and pies, are designed for high production capacity on industrial scale. Production is possible on baking trays for the tunnel ovens or directly in foils for special applications like freezing spirals.
The LTT lines can be completely customized based on the type of product desired to be produced at the required capacity. The line working with indented trays consists of an indexing conveyor with an electronic gearbox for correct tray positioning underneath the working units. The conveyor is fitted with an extruder and blocking system. The volumetric extruder is used to portion the dough into exact quantities, whereas the blocker carries out the more delicate job of blocking the pies or tarts due to a pneumatic and individual compensation system that ensures perfect shape. It is possible to foresee a greaser or foil loader to be installed before the extruder, a filling depositor and a moulding system for lids or lattice tops after the blocker. The line, instead, that works directly with foils is made up of a conveyor with interchangeable perforated platens, which are designed according to the product dimensions. Also in this case the standard line foresees a foil loader, a volumetric extruder and a blocking system. For both models the blocker can be manufactured with the electrical components above the working table, in order to ease washing operations. This option is called wash down.


Minitart Pies linesThe Minitart machine results from the need of the customer to have a compact machine for tarts and pies, running at a higher production capacity than the Tartomatic machine.

This machine is made up of a chain conveyor, driven by a servo-motor, to ensure absolute precision during the tray positioning stage. The conveyor is fitted with a volumetric extruder and blocking system. The extruder deposits the dough billets into the tray indents in an accurate manner, both in terms of product positioning and weight. The blocking process of the dough billets occurs by a mechanical blocker with a pneumatic and individual compensation system for every die, in order to achieve excellent results even with difficult mixes to handle. On the end side of the line it is possible to install a depositor for creams and jams as well as a moulder for lattice tops or lids to customize products.