Jaimepatisser started in 2009 as a small metal fabrication shop in Selangor, building custom stainless steel frames for local food plants. Over fifteen years, we moved from single-machine orders to complete automated systems, and today our conveyor ovens and dough mixers run in corporate bakeries across Southeast Asia.
We opened with two welders and a single bending brake, taking on stainless steel repair jobs for a noodle factory in Shah Alam. The first mixer we built was a 100kg spiral unit, assembled by hand over six weeks.
After repeated issues with imported PLCs, we started writing our own control logic. That decision let us tune mixing cycles for specific dough hydration levels, which became the core of our automated mixer line.
A biscuit manufacturer in Johor ordered a 24-meter conveyor oven with four independent heat zones. We delivered it in eleven months, including the combustion system and exhaust reclaim loop.
We moved to a 4,000 square meter facility in Selayang to handle larger frame assemblies and pre-commissioning tests. This is where we now build the 500kg mixers and modular oven sections before shipping.
With installations in Malaysia, Thailand, and Indonesia, we set up a dedicated field service team that handles preventive maintenance and emergency repairs within 48 hours.
We now engineer complete production lines, from flour silo to cooling conveyor, with a single control interface. Every machine is built and tested in-house before it leaves our floor.
Our mission is straightforward: build industrial baking equipment that holds up under continuous three-shift operation in Malaysian food processing plants.
We design automated mixers and conveyor ovens for facilities that process dough in metric tons per hour, not batches per day. Every component is selected for duty cycles measured in years, not seasons.
Food-grade 304 and 316 steel is used throughout our equipment, including internal frames and service panels. This is not about appearance; it is about corrosion resistance, cleanability, and passing routine food safety audits without surprises.
Our team in Selangor keeps spare parts for every model we have shipped since 2016. When a plant calls about a control board or a drive belt, we respond with a replacement schedule, not a sales pitch.
Clients track what matters: dough consistency across 500 kg batches, baking time per tray, energy consumed per kilogram of finished product. We publish those numbers in our documentation and stand behind them during commissioning.
Twenty-two years in industrial food processing equipment, starting as a fitter on conveyor oven lines in Valencia before moving to Malaysia in 2009. Antonio oversees every machine layout and signs off on each control cabinet before it leaves the floor.
Silvia maps dough flow, proofing times, and oven zoning for each client's plant. She has commissioned more than forty automated lines across Southeast Asia and keeps a notebook of every batch curve she has ever recorded.
Rosa runs the welding inspections, surface finish checks, and food-grade material certifications. She spent eight years auditing bakery plants for a regional food safety body before joining Jaimepatisser in 2016.
Martin programs the PLC logic and HMI screens that control mixing cycles, temperature ramps, and conveyor speeds. He also trains client maintenance crews on-site so a line never stops for a software fault.
Lorena coordinates spare parts dispatch, scheduled servicing, and emergency callouts for plants running our equipment. She keeps a stock map of every component we install, so replacements reach the floor within two working days.