Palmeir Puff Pastry Production Line Dough Sheeting Capacity up to 500kg

• After-sales Service: Technical Support
• Warranty: Oversea Serive
• Application: Bread, Dough
• Shipping Cost: Estimated freight per unit.: about shipping cost and estimated delivery time.
• Currency: US$
• Return&refunds: You can apply for a refund up to 30 days after receipt of the products.
• Model NO.: U-1608
• Voltage: 380V
• Certification: ISO, CE, TUV
• Working Height: 850 mm
• 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
• Package Size: 35000.00cm * 10000.00cm * 2750.00cm
• Package Gross Weight: 2000.000kg

Product Description

 

Full automatic palmeir production line includes dough sheeting forming part, baking, cooling can be connected with packing machine to realize full automatic production process.
The  line designed for large industrial food factories . Make sure pastry shape is consistent by dough belt forming way and rolling cutter.
Excellemt processing results thanks to the use of quality stainless steel 
Capacity :12000-24000pcs 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 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.

-Fat Wrap up
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.

-Dis-cutter
After rolling and folding for many times, when the loosened pastry dough belt runs to the dough forming section according to the required thickness and width, it is divided into several narrow belts by the longitudinal cutting mechanism for filling or rolling and folding

-Folding 
When tailed dough belt running to boot hand folding ,the dough been fold for many times .

-Crossing cutter
The fold dough runs to the cross cutting device, and is cut into the given product weight according to the needs, or is equipped with pattern cutters to make a variety of pattern crisp products.

-Tray Arrangment 
The fully automatic tray arrangement device can be made according to the size of the customer's tray, and the number of products can be placed according to the production capacity demand and the emerging demand. After years of technical improvement, we can place products across trays.

-Tray conveyor system
The tray conveyor is used to transport the tray loaded with dough embryo to the next production process equipment through the conveyor chain, and then send it to the automatic proofing room or the automatic up and down shelves under the full baking product process, and then send it to the quick-freezing tower under the frozen dough process for rapid cooling.