Equipment Introduction-Croissant Bread Forming Machine for Sale from Chinese Bakery Equipment Supplier
Suitable for croissant bread making, filling function is avaialble.
SUS304 material for the whole body, sturdy and durable.
Simens control system, easy to control, which makes the stable performance of the equipment running too.
Our design support quick changing of cutters.
Our design makes it easily for cleaning and maintenance
Dough belts width range 600-1600mm
Contact us for fully automatic bread making machine price
Detailed Photos
Dough Hopper The mixed dough is poured into the feeding hopper of the Danish bakery machine through the elevator, and the single feeding weight is designed according to the production capacity of the production line, so as to ensure that the colleagues with constant processing of the dough do not wait too long for the dough.
Dough Band Calendering
The dough band forming system adopts a low stress calendering processing method to gently process the dough band into the required width and thickness, so as not to damage the organizational structure of the dough band and ensure that the dough softer.
Dough Band Calendering
The dough band forming system adopts a low stress calendering processing method to gently process the dough band into the required width and thickness, so as not to damage the organizational structure of the dough band and ensure that the dough softer.
-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.
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
First Folding
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.
Second Folding
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.
Calendering
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.
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.
Audited Supplier 
){kind=link}