High Efficiency Full Automatic Egg Tart Forming Machine Line Made in China

• After-sales Service: Technical Support
• Warranty: One Year
• 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

 

Full automatic pastry production line includes dough sheeting forming part and can be connected with proofing machine to realize full automatic production process.
The  line designed for large industrial food factories . Make sure pastries shape is consistent by dough belt forming way and encrusting cutter.
Excellemt processing results thanks to the use of quality stainless steel 
Capacity :20000-60000pcs per hour

ADVANTAGES:
-High Stable Pastry Make Up Line with Optional Oven & Cooling
-Turn-key / Integrated Solution for Your Production
-Product Range: Croissant ,mesh pasty bread ,Etc.

-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 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.

-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
 

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.

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 crisp 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.

 

-Rolling To Cylinder
When making ramen buns, chocolate buns, or filling roll products, use the roll mechanism

-Rolling To Cylinder
When making ramen bags, chocolate bags, or filling roll products, use the roll mechanism

-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.