At interpack 2026 (Hall 3, Booth F20), SOLLICH KG of Bad Salzuflen, Germany, will once again present itself as one of the manufacturers of machinery and equipment for the confectionery industry. From 7–13 May 2026, the company will demonstrate further developed solutions in Düsseldorf designed to make confectionery production more efficient, hygienic and digitally interconnected.
Enhanced hygiene and cleaning solutions
To meet increasing demands for hygiene and machine availability, SOLLICH will present improved cleaning concepts across a range of machine types. The latest generation of the ENROMAT M6 Flex enrobing machine features fully extendable system components, including a mass trolley and separately extendable wire mesh belt, ensuring maximum accessibility and efficient cleaning.
In addition, the established Clean in Place (CIP) system for ENROMAT enrobers offers an effective, time-saving solution for internal cleaning and will be demonstrated live at the SOLLICH booth during interpack 2026.
Improved accessibility in cooling and tempering systems
The removable heat exchanger unit of the THERMO-FLOW + cooling tunnels ensures maximum accessibility and enables particularly thorough cleaning. A completely redesigned belt washing device, equipped with a hygienic washing roller, allows safe and simple conveyor belt cleaning without any risk of product contamination.
For chocolate pre-crystallisation, SOLLICH continues to offer a flexible mobile flushing device for the TURBOTEMPER TE. Combined with an innovative pigging system for pipe cleaning, manufacturers can achieve rapid mass changes even at high production throughputs.
AI-driven assistance systems for stable product quality
SOLLICH is continuing to advance its AI-based assistance systems. The self-analysis function for tempering machines, first introduced in 2023, has now been further developed and extended to the enrobing machine sector. The objective is automated adjustment of process parameters, reducing operator workload while further stabilising product quality.
The SOLLICH Tempergraph provides automatic measurement of the tempering degree and can be optionally integrated directly into enrobing machines. Additional developments include an enhanced dew point indicator within the cooling tunnel, helping to prevent incorrect settings during cooling and ensuring consistent product quality.
Flexible solutions for small and medium-scale production
For manufacturers with smaller production volumes, SOLLICH will present the compact MINICONBAR, designed specifically for flexible bar production. Also newly introduced is the SBK Z-blade mixer, developed for mixing and kneading protein masses – a rapidly growing market segment.
A dedicated mass conveying system for feeding forming lines will be on display, alongside the SOLLCOCAP sandwich system, which enables efficient production of a wide variety of sandwich products. In addition, SOLLICH will showcase the SOLLCODROP ST drop forming system for producing chocolate drops from 3 mm upwards. At interpack, the innovative drop tube will be supplied with chocolate by the TURBOTEMPER TE 1100 B tempering machine.
Digital connectivity and integrated production concepts
Digitalisation remains a key focus at SOLLICH. Through the SweetConnect platform, production systems from different manufacturers can be centrally managed. Document management, maintenance planning and integration of the SOLLICH remote service system Fast Lane help to optimise service processes and increase machine availability.
SOLLICH also offers integrated production solutions in combination with the cooking systems of CHOCOTECH GmbH for sugar, jelly and caramel masses, providing customers with single-source responsibility and enabling efficient, rapid commissioning of complete production lines. The portfolio is further complemented by stainless steel tanks from Apparate- & Behältertechnik Heldrungen GmbH.
To learn more about SOLLICH machines, visit the SOLLICH booth at interpack 2026 (Hall 3, Booth F20), explore the company website at www.sollich.com.
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Media contact
Joseph Clarke
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: [email protected]
