Consistent fondant, compact design
Accurate
Reduced
Compact
Frequently Asked Questions
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VomaTAB + buffer
The VomaTAB enables continuous crystallization of fondant with precise control over flow and cooling. This results in a uniform crystal structure and a smooth, stable product. Achieving consistent texture and structure starts with a reliable process, and the VomaTAB eliminates the need for intermediate storage or maturation.
Thanks to its vertical design, the fondant leaves the system fully crystallized and ready for downstream processing — whether for final ingredient addition, forming or packaging. There is no waiting and no additional handling required.
The compact footprint of the VomaTAB significantly reduces floor space compared to traditional systems
Other machines
The VomaTAB is a continuous fondant tabling machine designed for consistent crystallization and smooth texture in sugar-based masses such as fondant, cream fillings, and sugar-free recipes. Its controlled cooling system and stable flow create fine, uniform crystals that eliminate the need for post-processing or intermediate storage.
Placed directly after the VomaCOOK batch kitchen or VomaDISS continuous cooker, the VomaTAB brings the mass to a ready-to-use state, ideal for depositing, forming, or final ingredient addition. It’s suitable for traditional fondant for cakes and pastries, creamy chocolate fillings, and aerated sugar-free alternatives.
With its compact vertical design, the system minimizes floor space and integrates easily into existing production setups. Its hygienic construction allows quick cleaning, while the energy-efficient cooling process reduces operational costs and downtime.
Whether scaling up production or optimizing existing lines, the VomaTAB offers precise temperature control, consistent product quality, and high reliability for modern confectionery manufacturing.
