Full automatic Croissant pastry production line includes dough sheeting forming part, baking, cooling can be connected with packing machine to realize full automatic production process.
The line designed for large industrial food factories . Make sure bread shape is consistent by dough belt forming way and rolling cutter.
Excellemt processing results thanks to the use of quality stainless steel
Capacity :20000-60000pcs per hour
ADVANTAGES: -High Stable Croissant Pastry Make Up Line with Optional Oven & Cooling
-Turn-key / Integrated Solution for Your Production
-Product Range: Croissant ,mesh pasty bread ,Etc.
-Croissant Dough Forming The dough belt forming system adopts a low stress processing method to gently process the dough belt into the required width and thickness, so as not to damage the organizational structure of the dough belt and ensure that the dough softer.
-Dough resting and cooling system The dough belt is transported to the low-temperature relaxation tunnel, which is relaxed as required according to the process requirements of each customer. The low-temperature tunnel is equipped with an anti condensation device, so that the dough will not be dried and cracked without direct blowing.
-Croissant Fat pump system The professionally designed fat pump machine is the very important machine for pastry bakery machine , when the dough belt is transported to the fat outlet nozzle of the fat exitor, the grease is extruded and laid on the dough belt in the form of a thin fat belt at the same time. The dough belt with grease turns the dough belt on both sides to the grease through the flanging device, wraps the grease, and completes the thin oil action. The fat outlet nozzle can produce uniform grease of a given width and thickness according to the customer's requirements, so as to ensure no accumulation of fat.
-Croissant Fat Wrap up The professionally designed fat pump machine is the very important machine for pastry bakery machine , when the dough belt is transported to the fat outlet nozzle of the fat exitor, the grease is extruded and laid on the dough belt in the form of a thin fat belt at the same time. The dough belt with grease turns the dough belt on both sides to the grease through the flanging device, wraps the grease, and completes the thin oil action. The fat outlet nozzle can produce uniform grease of a given width and thickness according to the customer's requirements, so as to ensure no accumulation of fat.
-Croissant Satellite rolling The satellite wheel type dough rolling tower gently handles the dough belt, evenly spreads the grease and dough belt, and the dough belt is repeatedly rolled to form a dough belt with the width and thickness set to the preset value, which is sent to the dough belt folding system, also known as the pastry opening system in the industry
Croissant Folding 1 The folding method of cutting the stack can evenly handle the grease at any position of the dough strip to the greatest extent, which is more friendly to high-quality crisp dough, and the number of folding layers can be set according to customer needs.
Croissant Folding 2 The folding method of cutting the stack can evenly handle the grease at any position of the dough strip to the greatest extent, which is more friendly to high-quality pastry dough, and the number of folding layers can be set according to customer needs.
-Gauging roller The width and thickness of the dough belt that has been extended through multiple rolling passes are determined according to the needs of the rolling dough. The final product thickness required by the travel is determined according to the production capacity requirements. The width of the rolling dough is determined according to the production capacity requirements. We can provide 680-1280mm equipment width to meet the production capacity requirements of different customers.
-Dis-cutter After rolling and folding for many times, when the loosened pastry doughbelt runs to the dough forming section according to the required thickness and width, it is divided into several narrow belts by the longitudinal cutting mechanism for filling or rolling.
-Croissant Separator The dough belt with uniform thickness and width is divided by several rolling cutters to prepare for the triangle cutting. The remaining dough belt after the longitudinal cutting will be collected at the recycling place and returned to the hopper for reuse.
-Croissant cutter The triangle cutter is customized according to the weight and product size required by customers. It adopts the overall molding process, is coated with anti sticking material , and tracking cutter during operation to ensure the accuracy of product size and weight
-Turning
The steering mechanism specially developed for ox horns can be used to gently rotate the triangle to the desired position to curl it in conjunction with various shapes of triangles
-Croissant curling The croissant production line curling part adopts the drag chain curling method, which can ensure that the bread curls tightly, the curling angle is consistent, and the product appearance is exquisite
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