Our laminated pastry forming production line is a unique fusion of time-tested expertise and cutting-edge innovation. With unparalleled attention to detail, it supports versatile forming methods to meet both your production needs and consumer expectations. We deliver tailored, personalized solutions that position us as your ideal partner for baking production excellence.
Segmenting Feeding Hopper: Cuts large dough blocks into smaller pieces.
01 Low-Stress Continuous Dough Sheeting System: Uniformly extends dough into an uninterrupted web through controlled lamination pressure.
02 Edge Rolling Mechanism: Designed to compress the side portions of dough sheets, ensuring enhanced compactness.
03 Grease Extrusion Pump System: Designed for producing continuous fat strips.
04 Butter Encasing & Dough Conveying Mechanism: Wraps extruded butter strips with continuous dough sheets.
05 Oscillating Folding Mechanism: Folds dough sheets into a continuous Z-pattern through controlled oscillating motion.
06 Reciprocating Laminating Mechanism: Achieves multi-layer stacking by reciprocating dough sheets in a controlled overlapping motion.
07 Transverse Rolling Mechanism: Designed for lateral compression of dough sheets.
08 Counter-Roller Skinning System: Designed for thinning dough sheets through paired-roller compression.
09 Planetary Gear Reduction Mechanism: Engineered for uniform thinning of dough sheets through planetary gear-driven compression.
10 Dust Brushing Mechanism: Designed to remove excess flour from the upper surface of dough sheets using rotating brushes.
11 Rotary Cutter Assembly: Equipped with 8 blade sets and 8 adjustment rods, enabling selective configuration based on production requirements.
12 Filling Injection System: Capable of achieving both spot injection and continuous filling through multiple control modes.
12 Filling Injection System: Capable of achieving both spot injection and continuous filling through multiple control modes.
13 Humidifier Mechanism: Sprays water to humidify dough sheets
14 Fork-Type Folding Mechanism: Turns over and folds dough belts.
15 Specialized Mechanical Components for Folding and Forming
15 Specialized Mechanical Components for Folding and Forming
16 Guillotine Cutter: For precise vertical cutting of dough.
17 Trim Removal Unit: Recycles dough trimming scraps.
Advanced Operating System for High-Efficiency Production
Quick & Easy Cleaning Mode
Advanced Design Minimizes Downtime for Cost Savings
User-Friendly Operation via Smartphone, Tablet, PC, and Built-in Touchscreen
Intelligent Efficiency for Reduced Energy Consumption
• One System for Broader Product Range: With minimal component changes, this equipment enables production of diverse bread dough types, achieving multi-purpose use and cost savings.
• Custom Laminating Capabilities: Produce 10-100+ dough layers using fat-encasing, swing-folding, and draw-folding techniques, enabling scalable production of flaky pastry doughs per requirements.
• C-Configuration Production Line, Maximum Output can be 2,000 kg/h.
• Industrial-Grade Production Line with Forming Speed Up to 150 Cycles/Minute
• Dough Sheet Width: 600-800-1000-1200 mm; Thickness Range: 3-20 mm
• Seamlessly integrates with production systems while enabling rapid product changeover to ensure output capacity.
| Technical Parameters |
Equipment Dimensions: Effective Dough Sheet Width: Maximum Dough Output Capacity: Dough Sheet Thickness: Total Power Consumption: Air Pressure Requirement: Air Consumption Rate: Conveyor Belt Speed: |
25995*8219*3326mm 600-800-1000-1200mm 1-2.5T/h 1.5-20mm 40KW 0.6MPa（6kg/cm²） 2m³/min 1.5-8m/min |
| Applicable Dough Types |
Yeast-Free Laminated Dough Yeast-Leavened Laminated Dough Yeast-Free Shortcrust Laminated Dough Yeast Dough (Hydration 50-70%) |
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| Operating Environment |
Floor Load Capacity: Ambient Temperature: Ambient Humidity: Vibration: Interference: |
Average Load ≥500kg/m² 1-40℃ No Frost/Condensation Within Max 75% Humidity ≤0.5G Free from Strong Radio/Electromagnetic Interference |
