Full automatic puff pastry production line includes dough sheeting forming part, baking, cooling and can be connected with packing 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 rolling 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.
-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.
-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.
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.
-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.
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