Divided into four groups: Rotary ovens: browning on one or both sides for crepe production (manual spreading of the mixture). For crepe production (automatically with the same appearance as manual). Automatic machines with rotary plates for cooking one or both sides, suitable for thin pastry sheets, rolled crepes, and thin Arabic bread. Rotary cooking disc: one or two sides, gas or electric heating, suitable for small and thick pastries of various types such as pancakes and omelets in different forms. Tunnel oven: 160 or 80 cm, gas or electric heating, produces one or several rows of crepes and thin layered pastries and similar products. This oven is ideal for large-scale production. All machines can be equipped with automatic systems: such as filling machines (for solid fillings, viscous fillings like jam, chocolate, béchamel, and multi-purpose filling machines for all types of fillings), pastry folding machine, rolling or twisting machine, folding and rolling machine, cooling conveyors.