ZONESUN ZS-ZX2 Semi Automatic Food Cream Injector Filling Depositing Machine for Cakes
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The ZONESUN cake filling machine fills cream, custard, jam, chocolate, cheese, and other thick or semi-fluid bakery fillings through a food-grade rotor pump. Semi-automatic operation — the operator positions the product, the machine controls the fill.
A rotor pump moves filling material with low internal shear, which matters for delicate fillings that break down under the pressure a piston or gear pump generates. Custard splits. Whipped cream deflates. The rotor mechanism keeps those textures intact through the fill cycle rather than damaging them at the nozzle.
Fill volume adjusts at the PLC touchscreen — no mechanical recalibration between products, no stopping the line to change settings. Interchangeable nozzles adapt the machine to cakes, bread, donuts, croissants, cream puffs, buns, cupcakes, and puff pastries. A dual-nozzle configuration is available for operations filling two products simultaneously or running higher output on a single product format.
Product-contact parts are stainless steel throughout. For bakery environments where filling residue accumulates quickly on warm surfaces, smooth contact surfaces and accessible nozzle connections reduce the cleaning time between production runs.
Bakeries, pastry shops, food factories, central kitchens — anywhere filling is currently done by hand or with a manual piping bag at volume, the machine addresses the pace and consistency gap that manual filling creates as order volumes grow.
Cake Filling Machine Parameter
- Machine Model: ZS-ZX2
- Voltage: 220 V/110 V, 50-60 Hz
- Power: 750 W
- Filling Pump: Rotor Pump
- Filling Speed: About 30 pcs/min (Depending on filling materials and filling volume)
- Machine Size: About 460*700*1000 mm
- Machine Weight: About 60 kg
*Specifications are for reference only and may vary by your product. Please confirm with us if required.
The PLC touch screen enables quick adjustment of filling volume, speed, and operating parameters. Its intuitive interface simplifies daily operation, improves production efficiency, and reduces training time for bakery staff.
Available with single or dual filling nozzles to suit different products and production capacities. Dual-nozzle configuration allows two cakes or pastries to be filled simultaneously, increasing output while maintaining consistent filling accuracy.
The detachable filling nozzle can be used independently for manually positioning products, making it suitable for irregular-shaped cakes, large pastries, seasonal bakery products, and custom orders that require flexible filling.
Equipped with a food-grade rotor pump that gently transfers cream, custard, jam, chocolate and other viscous fillings with stable flow. It helps maintain product texture while ensuring accurate filling volume.
Frequently Asked Questions
1. What products can this cake filling machine fill?
Cakes, bread, donuts, croissants, cream puffs, cupcakes, buns, Swiss rolls, puff pastries — most baked goods that require an injected or deposited filling fall within range. The nozzle selection determines which formats work and how the filling enters the product.
2. What types of fillings can the machine handle?
Medium to high-viscosity fillings — whipped cream, custard, fruit jam, chocolate cream, peanut butter, cheese filling, caramel, honey, mayonnaise. The rotor pump handles these without the shear pressure that breaks down delicate textures. Filling performance shifts with viscosity: thicker materials move more slowly through the system, which affects cycle time more than fill accuracy.
3. Can the filling volume be adjusted?
Yes. Volume adjusts at the PLC touchscreen — no mechanical recalibration required between products. The adjustment matters most when switching between a small cream puff and a larger cake, where the correct fill weight differs by an order of magnitude.
4. Is the machine suitable for commercial bakery production?
Yes. Bakeries, pastry shops, food factories, dessert manufacturers, and central kitchens running consistent volume — anywhere hand-filling or manual piping creates a pace or consistency gap as order volume grows.
5. Can the machine be customized with dual filling nozzles?
Yes. Single or dual nozzle configurations are available. Dual nozzles fill two products simultaneously — which either doubles output on a single product format or allows two different products to run in parallel without separate equipment.
6. Is the machine easy to clean?
The hopper, nozzles, and all product-contact components are stainless steel with smooth surfaces. For bakery environments where warm filling residue accumulates quickly, smooth contact surfaces and accessible nozzle connections reduce cleaning time between runs — which matters more at end-of-day than it does during the first hour of production.
7. Does the machine support different product sizes?
Yes. Fill volume adjusts at the panel; nozzles swap to match the product format. Small cream puffs and large cakes run on the same machine — the adjustment is at the parameter and nozzle level, not the equipment level.
8. Why does this machine use a rotor pump?
Rotor pumps move material through low-shear rotation rather than high-pressure displacement. For custard, whipped cream, and delicate jam fillings, that's the relevant distinction — a piston pump at filling pressure splits custard and collapses whipped cream. The rotor keeps the texture intact from hopper to nozzle.
9. Can this machine fill hot fillings?
Yes, within limits. Warm fillings run provided temperature and viscosity stay within the machine's operating range — both affect how the rotor moves the material and how consistently the fill volume holds. Confirm your product temperature and viscosity before specifying the configuration.
10. Can this cream filling machine be customized?
Yes. Nozzle type, hopper capacity, electrical standards, and overall configuration can be specified at order to match your products, production volume, and facility requirements — rather than adjusted after delivery.
