Choosing the right bread filling machine comes down to how your product is built, not how big your line is. The HS13 is a dual-pump bakery filling machine made for bread and pastry that takes filling after center-splitting, running at 30–150 pcs/min with an anti-rebound positioning device and a clog-resistant sauce mixing system for consistent, neatly arranged deposits.
A filling-capable bakery machine on this site is any unit that puts a measured deposit of jam, cream, custard, paste or savoury filling into a bread or pastry product — either after the product is split open, or directly into a closed product. Before you compare data, decide which of these four jobs your line actually needs. This page is a selector, not a catalogue.
Run two fillings on one line and switch between them without stopping production.
Push filling into a closed or pre-formed product where the surface stays intact.
Answer these in order. Each one narrows the field until a single configuration remains, and the comparison table below then reads as confirmation rather than research.
Two fillings + centre-split product + a 30–150 pcs/min target resolves to the dual-pump HS13, which is the only configuration on this page with published capacity, power, weight and footprint values.
Each row pairs a real production situation with the HS13 detail that answers it, so you can take a decision — not just a number — into the quote conversation.
| Your situation | Relevant detail | Decision it drives |
|---|---|---|
| Launching a two-flavor sandwich SKU | Double pump system structured to minimise downtime during flavor transitions | Run both fillings on one machine rather than buying two units |
| Filling a sticky or seeded sauce | Mixing system that keeps sauce even and smooth and prevents nozzle clogging | Specify your filling's viscosity and solids when you request a quote |
| Keeping deposits aligned on the tray | Anti-rebound device for accurate spacing and neat arrangement | Confirm your product spacing and tray format with the supplier |
| Hitting a commercial output target | 30–150 pcs/min capacity band | Check your required line speed sits inside the band |
| Fitting into a crowded production hall | 1800 × 800 × 1500 mm footprint, compact enough to deploy alone or inline | Decide standalone placement or full-line integration before ordering |
Suitable for a variety of filled bakery products, and specifically for bread and pastry that require filling after centre-splitting. It can be used alone or integrated with other equipment to form a complete production line.
This is a summary comparison of how filling enters the product. Every row still ends in the same place: confirm your specific product, filling and output with the supplier before you commit.
| Approach | How filling enters the product | Choose it when | Typical filled products | Detailed machine page |
|---|---|---|---|---|
| Single-feed deposit | One filling deposited after the product is split open | Your range uses a single filling and changeovers are rare | One-flavor sandwich bread, single-filling pastries | Ask for the current single-feed options |
| Dual-pump deposit — HS13 | Two pumps feeding one deposit stage, with nozzles swapped per product and filling | You need two fillings on one line and want to shorten flavor transitions | Two-flavor stuffed bread, layered cream and jam pastries | Full specs on the HS13 model page → |
| Injection filling | Filling pushed into a closed or pre-formed product | The surface must stay intact or the product cannot be opened first | Injected buns, filled rolls, closed pastries | Ask for the current injection options |
| Combined cut-and-fill | Splitting and filling performed in a single pass | Your line has no separate splitting stage or space for one | Compact-line sandwich bread and cut filled pastries | Ask for the current cut-and-fill options |
Published values for the HS13: capacity 30–150 pcs/min · power 2.1 KW · voltage AC 220 · weight 300 Kg · size 1800 × 800 × 1500 mm. Other configurations are described by method only; their figures depend on the product and filling you specify.
On a dual-pump machine, filling type and nozzle type move together. The HS13 uses different nozzles for different products and fillings, and ships with interchangeable nozzles so one machine covers a wider product range.
Order the nozzle set alongside the machine rather than afterwards. A dual-pump machine with only one nozzle type gives you the pump architecture without the product flexibility it was bought for.
A tailored quote is faster when you send the product you are filling, the filling itself, your target pieces per minute and whether the machine will run standalone or inline. That is enough to confirm the configuration and the nozzle set.
Direct contact for quotes and bulk enquiries:
Email: sales@honsunbakerymachine.com
Phone: +86 13326711041
Keep adjacent product options together for a faster catalog comparison.
Crafted from industrial-grade stainless steel, this automatic bread slicer optimizes your food processing production line with efficient crust removal.
View product
Automated meat floss topping system integrates seamlessly with commercial bakery equipment and bread production lines. Built by trusted food processing equipment suppliers.
View product
Fully customizable OEM solutions for the HS01 automatic bread slicer. Robust stainless steel build with 10-25 pcs/min throughput for bakery equipment lines.
View productit deposits a measured filling into bread and pastry. the hs13 is designed for filled bakery products, and specifically for bread and pastry that require filling after centre-splitting, such as two-flavor stuffed products on commercial lines.
the published figures are: model hs13, capacity 30–150 pcs/min, air pressure / power 2.1 kw, voltage ac 220, weight 300 kg, and size 1800 × 800 × 1500 mm.
yes. its dual-pump system is structured to minimise downtime during flavor transitions, which is the main reason to choose a double-pump configuration over a single-feed one.
different nozzles are used for different products and fillings, and the nozzles are interchangeable to accommodate diverse product requirements. the mixing system keeps sauce even and smooth to help prevent nozzle clogging. because the right nozzle depends on your specific filling and product, confirm the set with the supplier when you request a quote.
both. it can be used alone or integrated with other equipment to form a complete production line, and the compact 1800 × 800 × 1500 mm footprint allows flexible deployment either way.
use the contact page, email sales@honsunbakerymachine.com, or call +86 13326711041. include the product you are filling, the filling type and its viscosity or texture, your target pieces per minute, and whether the machine will run standalone or inline. that lets the supplier confirm the configuration and the nozzle set for your range.
