Audited Supplier
Baguette Production Line
Installation Technical Support
1 Year
Bread
Electric
With Timing Device
Baguette Machine
380V
Customized
ISO, CE
SS304
New
90 Days After Deposit
UIM
Crate
Customized
Beijing, China
8438100010
Product Description
Equipment Introduction-Automatic Baking Machine Baguette Production LineModular combination design is adopted to realize diversified production through flexible and convenient combination. High automatic level and relable workmanshop.
Contact us for your commercial bread making business!
Modular combination design is adopted to realize diversified production through flexible and convenient combination. High automatic level and relable workmanshop.
SUS304 material for the whole body, sturdy and durable.
Our design makes it easily for cleaning and maintenance
Dough belts width range 600-1600mm
Contact us for your commercial bread making business!
Mechanized bread industrial production line is also conducive to product standardization and improvement of food safety
Conveyor Belt Working Width
| 600mm | 1600mm |
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.
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.
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 Resting and Cooling System
The dough band 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.
The dough band 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.
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
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
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 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.
Calendering
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.
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.
Flour Sweeping
- Two bottom sweeping
- One top sweeping
- Manual adjustment of operation height.
- Manual adjustment of operation angle
- Two bottom sweeping
- One top sweeping
- Manual adjustment of operation height.
- Manual adjustment of operation angle
Separator belt
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.
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.
Tray Arranging and Aligning Machine
The fully automatic tray arranging and aligning 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.
The fully automatic tray arranging and aligning 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.
