Slab Former Technology
Industrial Cereal & Granola Bar Production Line
Designed for whole nuts, grains, and sticky binders. Our gentle slab forming system compresses ingredients into a uniform sheet without crushing them. Ideal for producing Granola Bars, Peanut Candy, and Nut Bars.
Protect the Crunch:
Gentle Slab Forming
Producing Granola Bars or Peanut Candy presents a unique challenge: How to form a solid bar without crushing the brittle ingredients? Traditional high-pressure extruders often destroy the texture of delicate whole nuts or crisps.
Loyal’s Slab Bar Line uses a Multi-Roller Sheeting Technology. Instead of forcing the mixture through a die, we gently spread it onto a belt and gradually compress it with 3-4 sets of rollers.
This preserves the whole grain structure and ensures a premium visual appeal. Combined with a high-power cooling tunnel, it handles the stickiest binders without clogging.
Progressive Rolling
Multiple pressing rollers gradually reduce the slab thickness. This approach compacts the bar firmly without pulverizing delicate puffed rice or almond slices.
Active Cooling Tunnel
Sticky sugar binders must be cooled rapidly to set. Our 10m+ AC Tunnel chills the slab to the core, ensuring clean, sharp cuts without sticking.
Dual-Axis Cutting
The cooled slab is slit longitudinally by rotary blades, then cut transversely by a guillotine. Perfectly rectangular bars with adjustable dimensions.
Linear Production Process
From mixing whole ingredients to a perfectly cut rectangular bar. The slab line process ensures consistent thickness and clean edges.
Slab Bar Process Flow
01
Sugar Cooking
Syrup (honey, maltose, glucose) is cooked to the precise temperature to achieve the right viscosity for binding.
02
Mixing
Syrup is mixed with dry ingredients (oats, nuts, rice crisps) in a temperature-controlled mixer to prevent early hardening.
03
Feeding & Spreading
The sticky mixture is fed into the hopper and spread evenly onto the PTFE belt, forming a loose initial layer.
04
Multi-Roller Pressing
3 or 4 sets of counter-rotating rollers gradually compress the layer into a high-density, flat slab of uniform thickness.
05
AC Cooling
The slab passes through a long Active Cooling Tunnel. Cold air circulates to harden the sugar binder quickly.
06
Longitudinal Cutting
Rotary Blades slit the wide slab into multiple continuous strips. The width is determined by the blade spacing.
07
Cross Cutting
A Guillotine Cutter chops the strips into individual bars. The length is adjustable via the PLC screen.
08
Separating & Packing
A diverging conveyor separates the sticky bars to prevent re-sticking before they enter the Flow Wrapper.
Engineered for Sticky & Crunchy
Unlike extruders that use high pressure, our Slab Line uses a gentle “Sheeting & Cutting” method. This protects whole nuts and ensures consistent bar density.
Gentle Compression
Multi-Roller Sheet Former
The mixture is gradually flattened by 3 to 4 sets of heavy-duty rollers. This progressive compression ensures the bar is compact enough to hold shape but loose enough to keep the “crunch.” The rollers are coated with food-grade PTFE (Teflon) to prevent sticking, even with honey-based binders.
Teflon Coated Rollers
Thickness: 5mm – 30mm
Independent Speed Control
No Grain Crushing
Temperature Control
Active Air Conditioning Tunnel
Simple fans are not enough for sticky sugar or chocolate binders. We use a powerful Compressor-Based AC System to circulate cold dry air (0°C – 10°C). This rapidly hardens the slab core, ensuring that the subsequent cutting process is clean and the bars don’t deform.
Temp Range: 0°C – 15°C
Length: 10m / 15m / 20m
Food-Grade PU Belt
Energy Efficient
Precision Sizing
Two-Stage Cutting System
No stamping waste. First, Rotary Blades slit the wide slab into strips (Longitudinal). Then, a Guillotine Cutter chops them to length (Cross). The cutting action is synchronized with the belt speed, and blades can be coated with Teflon to handle ultra-sticky peanut brittle.
Adjustable Bar Length
Changeable Width Blades
Anti-Stick Coating
Clean Edges
Versatile Ingredient Handling
From sticky honey binders to fragile puffed rice. Our Slab Former allows you to produce a wide range of rectangular bars just by adjusting the Cutting Knives.
Granola / Cereal Bar
The most common application. Gentle rolling ensures oats and rice crisps remain intact, providing a premium crunchy texture.
Peanut Candy (Chikki)
Hard and sticky. Requires strong active cooling and Teflon-coated heavy-duty cutters to slice through dense peanut blocks.
Sesame / Puffed Rice
Lightweight and fragile. The slab former can be adjusted to “low pressure” mode to bind these ingredients without crushing them into dust.
Technical Specifications
Select the right belt width for your capacity needs. We offer standard linear layouts or customized U-Turn layouts for limited factory spaces.
| Model | Belt Width | Capacity | Line Length (Approx) | Cooling Power | Total Power |
|---|---|---|---|---|---|
| LY-400 | 400 mm | 200 – 400 kg/h | 12 – 15 Meters | 8 HP | 25 kW |
| LY-560 | 560 mm | 400 – 600 kg/h | 15 – 18 Meters | 10 HP | 32 kW |
| LY-800 | 800 mm | 800 – 1200 kg/h | 18 – 25 Meters | 15 HP | 45 kW |
Space Constraints? Standard lines are long, but we can design a 90° or 180° Turning Conveyor system to fit your factory floor plan.
Request Factory Layout DesignTechnology Selection: Slab vs. Extruder
Choosing the right machine depends entirely on your recipe. Do you want to keep ingredients whole (Granola), or process them into a smooth dough (Protein)?
This Machine (Slab Former)
Slab Forming Line
Gentle sheeting technology designed for Granola, Nuts, and Cereal blends. Preserves the visual identity of ingredients.
Ingredient Integrity
Whole Nuts / Grains
Product Texture
Crunchy / Loose
Footprint (Length)
Requires Long Space
Visible whole ingredients (Premium look)
Handles very sticky honey binders
Requires longer factory floor
Alternative Technology
Extruder Line
High-pressure nozzle system. Best for Protein Bars, Date Bars, or Energy Bars made from ground paste/dough.
Ingredient Integrity
Ground / Paste
Product Texture
Chewy / Dense
Footprint (Length)
Compact
Consistent weight & shape
Smaller machine footprint
Crushes brittle ingredients
Live Factory Operation
Witness the scale of production: massive slabs, gentle rolling, and precision cutting.
Client Success Stories
Precise layout planning and technical expertise are why partners trust us with their production lines.
“
Almost the same size as my calculations it was nice working with you
“
Your explanation was more complete than all the companies, even Fava and Pawan.
Why Choose Loyal?
Building a 20-meter production line requires more than just machinery; it requires precise engineering and space planning. We ensure your line fits your factory and handles your stickiest recipes.
Custom Layouts
Limited space? We engineer U-Turn or L-Shape layouts using 90° and 180° turning conveyors. We provide CAD drawings beforehand to ensure the line fits your factory dimensions perfectly.
Heavy-Duty Build
Compressing granola requires force. Our rollers are machined from solid steel and driven by high-torque motors. This ensures the bar density remains consistent 24/7 without roller deformation.
Non-Stick Design
Sticky honey or marshmallow? No problem. All contact parts, including the hopper, rollers, and conveyor belts, are made of food-grade PTFE (Teflon) materials for smooth release and easy cleaning.
Recipe Support
We don’t just sell machines; we understand candy making. Our team can advise on temperature settings and syrup ratios to ensure your Granola Bar holds together perfectly after cooling.
Frequently Asked Questions
Answers about forming, cooling, and installation.
How do I change the bar size (Length & Width)?
Length: It is adjustable directly on the PLC touch screen (e.g., change from 80mm to 100mm instantly).
Width: It requires changing the longitudinal cutter shaft. We recommend ordering extra cutter shafts for different product widths (e.g., 30mm or 40mm).
My recipe uses a lot of honey. Will it stick?
We designed this line specifically for sticky binders. The belt and rollers are made of food-grade PTFE (Teflon) non-stick material. Furthermore, the Active Cooling Tunnel hardens the sugar/honey before it reaches the cutting knives, ensuring a clean cut.
Is this machine suitable for Protein Dough Bars?
If your protein bar contains large particles (whole nuts) and requires a loose texture, YES. However, if your protein bar is a dense, smooth dough (like a Quest Bar) with no visible particles, we recommend our Protein Bar Extruder Line instead.
My factory is not long enough (20m). What can I do?
We offer U-Turn Layouts. By adding a 90° or 180° turning conveyor between the slab former and the cooling tunnel (or after cooling), we can fit the line into a shorter, wider space (e.g., L-shape or U-shape).
Why use Active Cooling (AC) instead of Fans?
Simple fans only blow room-temperature air. For thick sugar slabs, the core heat remains trapped. Our Active Refrigeration System (like an air conditioner) blows cold dry air (5°C-10°C) to penetrate the slab core, which is essential for crispness and cutting precision.
Unsure if your recipe needs a Slab Former or Extruder?
Send us your product photo or recipe ingredients, and our engineers will recommend the correct machine type.
Consult Engineer