High Automatic Intelligent Kfc /Mcdonald′ S Egg Tart Puff Pastry Lamination Dough Sheeting Line Controlling System

• After-sales Service: Technical Support
• Warranty: 12months
• Application: Bread, Dough
• Voltage: 380V
• Certification: ISO, CE, TUV
• Working Height: 850 mm
• Model NO.: UIM-1608
• Floor Design (L X W): Customized
• Working Width: Customized
• Certificationl: CE, ISO9001
• Condition: New
• Delivery: 90 Days After Order Confirmed
• Material: SUS304
• Control System: Fanuc, Simens, GSK
• Transport Package: Crate
• Specification: Customizable
• Trademark: UIM
• Origin: Beijing
• HS Code: 8438100010
• Production Capacity: up to 40 Lines P/Y

Product Description

   

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.