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General Engineering Works · Est. 1992
PULLING
MACHINE
Pulling and aerating caramel mass. Every batch, perfectly worked.
100 kg Capacity · 7.5 kW Drive Motor · 5-Step Imported Gear · SS 304 Inner Plate
Pull. Aerate. Perfect
every candy batch.
The Candy Pulling Machine is an electronic instrument designed for pulling and aerating caramel mass during the candy making process. Integral to the confectionery manufacturing line, it works the mass to the correct texture and lightness before forming, and is particularly suited to small-scale candy and toffee production.
Machine Diagram
100 kg capacity.
5-step imported gear. SS 304 inner plate.
Pulling Machine · 100 kg Capacity · 7.5 kW Drive Motor · 5-Step Imported Gear · SS 304 Inner Plate
SS 304 Inner Plate
Pulling Arms
Pulling Arms
5-Step Imported
Gear System
Gear System
7.5 kW
Drive Motor
Aeration
Process
Process
100 kg
Batch Capacity
100 kg
Capacity
7.5 kW
Drive Motor
5 Step
Imported Gear
SS 304
Inner Plate
Toffee
Function
Specifications
Every component
built for the pull.
Full specification for the Pulling Machine, built for continuous caramel mass aeration and toffee pulling in industrial confectionery production.
Toffee
Function
Designed for pulling and aerating toffee and caramel candy mass during the confectionery production process
100 kg
Capacity
100 kilogram batch capacity suitable for small to medium-scale candy and toffee confectionery manufacturing
7.5 kW
Drive Motor
7.5 kilowatt drive motor delivering the high torque required for continuous pulling and working of dense candy mass
5 Step
Imported Gear
Five-step imported gear system for smooth, variable-force pulling arm operation across the full batch cycle
SS 304
Inner Plate
Stainless Steel 304 inner plate for full food-grade hygiene, corrosion resistance, and direct candy mass contact
Full Panel
Control Panel
Control panel with all new features for complete machine operation, speed control, and cycle management
Construction & Drive System
SS 304 plate.
7.5 kW motor.
5-step imported gear.
The Pulling Machine is built around a 7.5 kW drive motor and five-step imported gear system that delivers consistent high-torque pulling force across the full 100 kg batch. The SS 304 inner plate ensures full food-grade compliance on all surfaces in direct contact with the candy mass, while the control panel with all new features gives the operator complete cycle control.
- 7.5 kW drive motor for high-torque continuous pulling operation
- Five-step imported gear system for smooth variable-force control
- Stainless Steel 304 inner plate for food-grade candy contact surfaces
- 100 kg capacity suitable for small and medium-scale production
- Control panel with all new features for full machine operation
✨ SS 304 Inner Plate
7.5 kW
Drive Motor
About This Machine
The Candy Pulling Machine is an electronic instrument designed for pulling and aerating caramel mass during the candy making process. This machine is integral to the general confectionery manufacturing process, majorly for small-scale candy and sweets production. It works the mass to the correct texture and lightness before forming, ensuring consistent candy quality across every batch.
General Engineering Works · Est. 1992
100 kg
Capacity
7.5 kW
Drive Motor
5 Step
Imported Gear
SS 304
Inner Plate
Toffee
Function
How It Works
The pulling process.
Four precision stages take cooked caramel and toffee mass through the pulling and aeration cycle to a texture-ready batch for forming.
01
Mass Loading
Cooked caramel or toffee mass from the cooling table is loaded onto the SS 304 inner plate of the pulling machine at the correct working temperature.
02
Pulling Cycle
The 7.5 kW drive motor through the five-step imported gear system drives the pulling arms repeatedly through the candy mass, stretching and folding it in a continuous cycle.
03
Aeration
Each pulling cycle incorporates air into the candy mass, lightening its texture and developing the characteristic sheen and consistency required for quality toffee and candy production.
04
Ready for Forming
Once the mass has reached the correct aerated texture, it is transferred directly to the batch roller and rope sizer for forming into the final candy or lollipop shape.
Aeration & Texture Development
Pull. Fold.
Aerate. Repeat.
Perfect texture.
The repeated pulling and folding action of the machine works air into the caramel mass with every cycle. This aeration process is what gives high-quality toffee and candy its characteristic lightness, sheen, and consistent bite. Without proper pulling, the mass remains dense and uneven, affecting the quality of every piece that goes through forming downstream.
- Repeated pulling and folding action aerates the full 100 kg batch evenly
- Five-step gear system adjusts pulling force to mass consistency
- SS 304 inner plate maintains hygiene throughout the aeration cycle
- Electronically controlled cycle for repeatable batch-to-batch consistency
- Compact design integrates into any small or medium confectionery line
Pull + Air
Aeration Cycle
Applications
Where aeration makes the difference.
Built for confectionery lines where candy texture, batch consistency, and food-grade construction are essential at every production stage.
Toffee & Caramel
Designed for toffee and caramel mass, pulling and aerating the batch to the correct texture and lightness before it enters the forming line.
Hard Candy
Works hard candy mass to develop the characteristic sheen and consistency required for high-quality candy production at small to medium scale.
Small-Scale Production
Particularly suited to small-scale candy and sweets manufacturing where batch quality and consistent aeration matter as much as output volume.
Pre-Forming Stage
Positioned between the cooling table and the batch roller, ensuring every batch is fully aerated and texture-ready before it reaches the rope sizer and forming machine.
Ready to order?
Get in touch with our engineering team for a custom quote, technical specifications, or installation guidance.
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