The Hong Kong-style Egg Tart Forming Production Line is capable of forming a variety of egg tart shells, with a maximum throughput of 624 pieces per minute. It supports automatic placement of aluminum foil cups, automatic shell placement, automatic stamping/forming, and automatic transfer of finished products. The equipment is equipped with multiple forming dies and multiple egg tart shell products. It requires a high degree of automation and can be started and parameter-adjusted by a single operator at the control panel. The movable disk molds are detachable to facilitate product changes and cleaning/maintenance. The conveyor chain with empty trays and the stamping mechanism operate in a stable coordination, and the stamping heads feature heating and air-assisted demolding.
01 Before startup, manually load the aluminum foil cup hoppers with empty cups.
02 2. Before startup, manually arrange the first batch of hexagonal or round shells onto the conveyor belt, ensuring no stacking between shells and keeping them flat with no prominent edges.
03 The shells are separated on the sorting conveyor belt to prevent sticking together.
04 Vision/fiber optics identify the shell center coordinates and send the data to the vision controller for processing; after processing, the data is transmitted to the robot controller.
05 After stamping, the egg tart shells are conveyed to the demolding and transfer station. Using cylinders, the top of the tarts is expelled from the moving template, and the tart shells are transferred onto the finished-product conveyor belt, which then transports them out of the production line.
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
• Highly compatible with the production system to ensure output capacity, featuring operational modes via mobile phones, tablets, and built-in touch screens.
• Intuitive operation, accessible to semi-skilled personnel.
• Through an advanced control system, the stability of the dough forming system is precisely managed.
| Technical Parameters |
Equipment Dimensions: Maximum Capacity: Power: Total Power Consumption: Pressure Requirement: Air Consumption Rate: Conveyor Belt Speed: |
13466*4573*2474mm >37440/h AC380V+10-15%, 50Hz±1Hz,3∅+E+N 65KW 0.6MPa（6kg/cm²） 2000m³/min 430mm/s |
| Production Scope |
Various filled and unfilled pies |
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| Applicable Dough Types |
Non-yeast laminated dough Blended laminated cookie dough |
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| Dough Characteristics |
Suitable for lump dough and ribbon dough |
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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 |
