Loyal Food Machinery
Industrial Nutrition Bar Production Solutions
Engineered for High-Viscosity Syrups and High-Protein Doughs. Turnkey solutions for Granola, Protein, and Energy Bars with precise temperature control.
100 – 1000 kg/h
Capacity Range
Slab & Extrusion
Dual Technologies
GMP Standard
Hygienic Design
Market Analysis & Strategy
One Growing Market.
One Growing Market.
Two Distinct Processing Technologies.
The nutrition bar market is divided. On one side, you have particulate-rich Granola/Cereal Bars that require gentle handling. On the other, homogeneous Protein/Energy Bars that demand high-pressure forming.
Loyal Machinery offers specialized lines for both. We don’t force a “one-size-fits-all” machine on you. Instead, we analyze your recipe’s viscosity and texture to recommend either our Slab Former (Rolling) or Extruder (Nozzle) technology.
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For Cereal Bars: Multi-roller technology gently compresses grains and nuts without crushing them, preserving the premium “homemade” texture.
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For Protein Bars: High-torque extruders handle stiff, high-protein doughs with precision weight control (±1g) and uniform density.
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Temperature Control: Active cooling tunnels ensure rapid setting for chocolate-coated or sticky syrup-based bars.
1,000 kg
Max Hourly Output
Scalable from entry-level (100kg/h) to industrial mass production.
< 1%
Material Waste
Automatic edge-trimming and recycling system reduces cost.
304
Stainless Steel
Full food-grade construction compliant with GMP/FDA standards.
Modular
Add-on Options
Easily integrate chocolate enrobers or sprinkler units later.
Select Your Production Technology
Two distinct forming methods for different bar textures. Choose the technology that matches your product recipe.
Slab Forming Technology
Nutrition / Protein Bar Line (Slab)
The definitive solution for particulate-rich recipes like Granola, Cereal, and Peanut bars. This line uses gentle rolling technology to form a continuous slab, preserving the integrity of nuts and grains.
- Process: Rolling, Cooling, Slitting & Cutting
- Ideal For: Granola, Cereal, Peanut, & Mixed Nut Bars
- Key Feature: Gentle handling for crispy textures
Extrusion Technology
Protein Bar Extruder Line
Engineered for homogeneous doughs and high-protein formulas. This system uses high-torque extrusion to produce dense, uniform bars with precise weight control, perfect for Energy and Date bars.
- Process: Dough Extrusion & Guillotine Cutting
- Ideal For: Protein, Energy, Date, & Fruit Bars
- Key Feature: Handles high-viscosity/stiff doughs
Dual-Path Production Process
From sticky syrups to finished bars. Our modular line design accommodates both Slab Forming (Granola) and Extrusion (Protein) technologies.
Preparation
Cooking & Mixing
Sugar syrup is cooked to precise temperatures in the Sugar Boiler, then blended with oats, nuts, or protein powder in a high-efficiency Mixer.
Temp Control ±1°C
Path A: Slab Forming
Sheet Rolling (Granola)
For particulate mixtures. The mixture is fed into a hopper and gently compressed by multi-rollers into a continuous slab of uniform thickness.
Non-Destructive Rolling
Path B: Extrusion
Dough Extrusion (Protein)
For homogeneous doughs. The high-viscosity mass is pushed through custom-shaped nozzles (rectangles, cylinders) to form distinct ropes.
Multi-Lane Output
Stabilization
Active Cooling Tunnel
The formed bars pass through a refrigerated tunnel. Rapid cooling sets the shape and structure, preparing them for clean cutting without deformation.
Air Circulation
Separation
Precision Cutting
Slab Line: Longitudinal slitting followed by cross-cutting.
Extruder Line: High-speed guillotine cutter chops ropes into individual bars.
Finishing
Chocolate Enrobing
Optional step to coat the bottom or the entire bar with chocolate or yogurt. Includes a cooling stage to harden the shell.
Value Added
End of Line
Flow Wrapping
Bars are automatically aligned and fed into the Flow Wrapper. Sensors ensure empty bags are rejected (No Product, No Bag).
High SpeedTechnical Specifications
Select the configuration that matches your product type. We differentiate between Slab Forming (for Granola) and Extrusion (for Protein).
Series A: Slab Bar Line (Granola / Cereal / Peanut)
| Model | Slab Width (mm) |
Capacity Range (kg/hr) |
Tunnel Temp (°C) |
Total Power (kW) |
Layout Length |
|---|---|---|---|---|---|
| LY-300S | 300 mm | 150 – 250 kg/h | 0°C – 15°C | ~25 kW | 12m – 15m |
| LY-600S | 600 mm | 400 – 600 kg/h | 0°C – 15°C | ~45 kW | 18m – 22m |
| LY-800S | 800 mm | 800 – 1200 kg/h | -5°C – 10°C | ~65 kW | 25m – 30m |
Series B: Extruder Bar Line (Protein / Energy / Date)
| Model | Nozzle Lanes (Qty) |
Output Speed (pcs/min) |
Bar Weight (grams) |
Total Power (kW) |
Cutter Type |
|---|---|---|---|---|---|
| LY-P400 | 4 Lanes | 200 – 300 ppm | 10g – 100g | ~30 kW | Guillotine |
| LY-P600 | 6 Lanes | 300 – 500 ppm | 10g – 100g | ~45 kW | Guillotine |
| LY-P800 | 8 Lanes | 600 – 800 ppm | 10g – 100g | ~60 kW | Guillotine |
Why Loyal?
Engineered for Texture & Density
Processing sticky syrups and stiff protein doughs requires specialized engineering. Our core technologies ensure your bars hold their shape without compromising mouthfeel.
Gentle-Press Rolling
For Slab Lines. Multi-stage rollers gradually compress the mixture. This preserves the structural integrity of whole nuts and grains, preventing them from being crushed into powder.
Application
Granola/Cereal
Texture
Crunchy & Open
High-Torque Extrusion
For Extruder Lines. Powerful motors and reinforced screws handle high-viscosity, stiff protein doughs without overheating. Ensures uniform density across all lanes.
Accuracy
Weight ±1g
Materials
Hardened Steel
Active Cooling Tunnel
Essential for sticky syrups. Our tunnels use high-efficiency air circulation to rapidly lower the product temperature, ensuring clean cuts and preventing chocolate blooming.
Control
Multi-Zone
Temp Range
0°C to 15°C
One-Touch Recipe Switch
Bar manufacturers often have multiple SKUs (e.g., Peanut Butter, Chocolate Chip, Berry). Our Smart PLC System stores up to 100 recipes. Operators can switch belt speeds, cutter frequency, and cooling temps instantly, minimizing downtime between batches.
Request HMI Demo →
Diverse Bar Types, One Quality Standard
Whether it’s whole nuts held together by syrup or smooth protein blends, our lines deliver consistent weight, shape, and finish.
Slab Process
Cereal Series
Crunchy Granola Bar
Texture: Crispy
Base: Oats/Honey
Edge: Sharp Cut
Slab Process
Nut Series
Peanut / Nut Bar
Texture: Hard/Brittle
Base: Whole Nuts
Binder: High Sugar
Slab + Enrobing
Value Added
Choco-Bottom Bar
Texture: Layered
Finish: Half Coated
Cooling: Tunnel
Extrusion Process
Functional Series
High Protein Bar
Texture: Dense/Chewy
Base: Whey/Soy
Shape: Uniform
Extrusion Process
Vegan / Energy
Date & Fruit Bar
Texture: Soft/Sticky
Base: Date Paste
Flow: High Viscosity
Co-Extrusion
Premium Series
Center-Filled Bar
Tech: 2-Head Nozzle
Filling: Jam/Cream
Look: Premium
Your Partner Beyond the Machine
We don’t just sell equipment; we deliver a complete production capability. From verifying your sticky recipes to on-site commissioning, Loyal is with you.
EU Safety Compliant
Quality Management
Food Contact Safe
Premium Components
1. Recipe Analysis
We evaluate your formula’s viscosity (sticky syrup vs. dry dough) to recommend the correct forming technology: Slab or Extruder.
2. Lab Testing
Send us your raw ingredients. We run a pilot production in our test kitchen to validate weight accuracy and shape retention before you buy.
3. Custom Build
Our engineers design a layout (L-shape/U-shape) that fits your factory. Machine voltage and plug standards are customized for your region.
4. Install & Train
Technicians travel to your site for installation and staff training. We ensure your team can operate the HMI and change recipes confidently.
Global Delivery Capability
Loyal Machinery has successfully exported bar production lines to over 40 countries. We understand the specific hygiene standards for food processing in Europe, USA, and Southeast Asia.
40+
Countries
200+
Lines Installed
Frequently Asked Questions
Answers to common questions about processing textures, ingredients, and machine capacity.
Can I make both Granola Bars and Protein Bars on the same machine?
Generally, no.
Granola Bars are loose particles (oats/nuts) held together by syrup. They require a Slab Line that gently rolls the mixture into a sheet.
Protein Bars are a stiff, homogeneous dough. They require an Extruder Line to push the dough through a nozzle under high pressure.
Trying to extrude granola will crush the nuts; trying to roll protein dough is inefficient. We recommend dedicated lines for the best quality, but please consult us for specific hybrid possibilities.
My recipe uses a lot of honey. Will it stick to the belt?
We address stickiness in two ways:
1. Material: All contact parts (rollers, hoppers) are coated with food-grade Teflon.
2. Cooling: Our lines feature an Active Cooling Tunnel. By rapidly lowering the temperature of the syrup, the bar hardens before it reaches the cutting section, preventing sticking and deformation.
What is the minimum production capacity for a startup?
For startups, we offer entry-level models:
Slab Line (Small): Starts at approx. 100-150 kg/h.
Extruder (Small): A 4-nozzle system starts at approx. 200 bars/min.
These lines are modular, allowing you to add automated packaging or chocolate enrobing as your business grows.
Can I add a chocolate coating machine later?
Yes. Our lines are modular. You can install a Chocolate Enrober (for full or bottom coating) and an extended Cooling Tunnel between the forming section and the packaging machine at any time.
How long should the cooling tunnel be?
This depends on your recipe’s sugar content and bar thickness. High-sugar granola bars set quickly, while thick, high-fat protein bars need more time to cool to the core. A standard tunnel is often 10-15 meters, but we will calculate the exact length based on your target output.
Unsure about your dough type?
Send us your recipe or product photo for a free engineering assessment.
Consult an Engineer →
Turnkey Snack Solutions
Ready to Scale Your Bar Business?
From sticky granola mixtures to dense protein doughs. Get a production line custom-engineered for your recipe’s texture and viscosity.