How it works
Cooked doughs exit processing at elevated temperatures — too hot to cut cleanly or hold shape. The Bonnot Cold Former accepts this material directly, progressively drawing heat out through a jacketed barrel and hollow, shallow-flighted screw before the dough reaches the die. The result is a controlled, continuous output of uniform pellets or formed pieces ready for downstream handling.
A counter-rotating packer in the feed hopper is available for materials that bridge or resist gravity feeding — no auger jams, no process interruptions.
