Audited Supplier
UIM-1608
Technical Support
Oversea Serive
Bread, Dough
380V
ISO, CE, TUV
850 mm
Customized
Customized
CE, ISO9001
New
90 Days After Order Confirmed
SUS304
Fanuc, Simens, GSK
UIM
Crate
Customizable
Beijing
8438100010
Product Description
| Size :30000*8000*4500MM | Powder:65KW | Weight:5560kg |
| Voltage:380V/220V | Material :SUS 304 |
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.
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.
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.
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.
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.
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
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.
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.
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.
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
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 .
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.
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.
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.
