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​The modern world requires fast production processes while utilizing available space to the fullest and the Pillar Rotary Tower aims to do just that. Designed specifically for automated production, Pillar Rotary Towers utilize small cells and high performance storage.

The Vertical Fermentation Towers, a novel technology developed by KC-SMART for use in dough fermentation, is its latest invention. Targeting bakeries and food production facilities, this system integrates foreign technology at one end and an appreciation of the local conditions at other, thereby increasing efficiency of the processes, optimizing space, and improving the dough’s quality.

​As the demands placed on bakery businesses continues to rise accompanied with a consumer expectation on the quality of the products offered, the selection of the right machinery in the quest to achieve the desired dough texture and efficiency is paramount.

The choice of a mixer as one of the components of the process of producing food is of utmost importance in achieving a certain level of consistency, speed, and volume of dough. Among the various types of dough mixers in the market, the horizontal mixer has emerged as the most preferred among food manufacturers and bakeries.

​The Depanning Machine is highly acclaimed after being launched recently by KC-SMART in the market. It fulfills the need of enhancing production efficiency in bakeries and food manufacturing. This remarkable device eases the product release which enhances production rate while minimizing product waste.

In today’s high-demand food production landscape, efficiency, consistency, and safety are paramount. Gas Flare Tunnel Furnace has been made to become a mandatory piece of equipment for production tailored companies. With its adjustable parts and outstanding fuel utilization rate, this tunnel is capable of meeting the strenuous needs of mass baking firsthand.

The latest in food production innovation, the Egg Liquid Brushing Applicator offers bakers an advanced solution for consistent, precise egg wash application. Designed with efficiency and uniformity in mind, this equipment is ideal for mooncakes, pastries, and other baked goods, enhancing visual appeal and ensuring a high-quality finish.

The latest in food production innovation, the Egg Liquid Brushing Applicator offers bakers an advanced solution for consistent, precise egg wash application. Designed with efficiency and uniformity in mind, this equipment is ideal for mooncakes, pastries, and other baked goods, enhancing visual appeal and ensuring a high-quality finish.

KC-SMART is the manufacturer of advanced solutions in the field of baking equipment and now features a unique Pillar Rotary Tower Positioned in the center to reduce flow distance within modern baking environments. Offering Bakeries the ability to conserve valuable real estate, this innovative equipment solution provides a highly compact yet flexible storage and transfer system necessary for efficient production lines.

Among the most complex stages of the production process in commercial bakeries is cooling of optimum temperatures for a number of reasons. There exists a strong drive from customers for fresh and well-baked products which has prompted bakeries to look for improved technologies that will facilitate the cooling process, increase productivity and save on space.

The Spiral Cooling Tower is transforming the practices of bakeries in ensuring quality through a reliable and effective cooling system for large quantities of baked products. There is an increasing demand for ready-to-eat’s freshly baked products that most of the industrial bakeries understand it tactfully: they need to cool the items off in a short period of time without affecting the quality of what they baked.

Due to the increased demand for baked goods, mass production bakeries are always looking for smarter ways to increase productivity without sacrificing quality. A technology that ensures faster and better production processes is the Vertical Lifting Fermentation Tower which goes a step further in maintaining the quality of the dough while maximizing the whole fermentation.