Hong Kong-style Egg Tart Formation Line is capable of forming a variety of egg tart shells, with a maximum throughput of 624 pieces per minute. The line is designed according to the highest automatization levels and only requires a single operator at the control panel. 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 for various tart shell products. The movable disk molds are detachable to facilitate product changes and cleaning/maintenance. The conveyor chain with empty trays and the stamping mechanism operates in a stable coordination. 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
• Patented operating system, highly compatible with production systems to ensure output capacity. Supports smartphones, tablets, computers, and touchscreen operation modes for highest convenience and control of the production.
• Intuitive operation, beginner-friendly touchscreen design suitable even for semi-skilled personnel.
• Stability of the dough formation is maintained through an advanced control system, that guarantees the precision of key processes in the production.
| 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 |
