Egg Tart Pressing line The heating method of the Punching adopated water heating. The heating temperature is between 48-52 ºC ± 1 which according to the moisture of the pastry dough. The line can be equipped with different feeders depending on different Pastry roller diameter . After demoulding, Egg tart billet can be arrange on a tray or directly convey frozen automatically.
Using Cylinder dough:Made by puff pastry production line using sheeting way .
-Foil denester The foil denester is provided with a vacuum system to ensure that the foil is correctly placed.
Dough processing: the UIM Strip feeder
-Guillotine The guillotine ensure very accurate dough weight. and Precise product drop position
Drop Position The guillotine ensure very accurate dough weight. and Precise product drop position
-Egg Tart Pressing
The dough billets are blocked to the desired shape without any scrap by a servo driven press. The blocking head is water heated for a precise and reliable operation.
-Demouding
The outfeed system transfers the pies from the conveyor towards dedicated panels but can also be delivered with a set-up for offload to oven band, freezer infeed or trays.
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