Our proven technology uses winged 'cups' driven by chain to form dough around a
stationary mandrel. This results in consistency and durability unmatched in the industry.
Another benefit is the compact physical size of our equipment allowing maximum flexibility
when integrating our machines into production lines.
By using specific cup and mandrel
combinations, bagels from 1 to 5 ounces can be formed. And each combination can handle a
total weight variance of 15%. For example, this allows a configuration designed for 3-1/2
ounces of dough to accept dough weighing from 3-1/4 to 3-3/4 ounces.
Thompson Bagel Machines are manufactured in Los Angeles, California. We engineer and
build them to the highest standards to insure superior quality and reliability. Our
facility incorporates the latest computerized machining equipment for efficient
production. All of our machines are BISSC certified and can be configured
for any world electrical standard.
We specialize in bagel forming equipment. This is our expertise. We will not try to
sell you mixers, ovens, or proofers as these are better sold and supported by a bakery