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Imitation Handmade Egg Tart Molding Production Line

This production line is specially designed for producing imitation handmade egg tart shells, with a maximum output of 30,000 pieces per hour. The overall imitation handmade egg tart shell production system should include an emergency shutdown function. The bottom molds are replaceable; by swapping bottom molds and forming dies within a defined range, different product sizes can be accommodated. The egg tart shells are formed by a manual-mimicking peeling and shaping process. The equipment complies with food safety production standards, features a low-dust environment, and uses food-grade lubricant design.

Process Components

仿手工蛋挞成型生产线结构

  • 仿手工-(1)

    01 Tart Cup Handling Assembly

  • 仿手工-(2)

    02 Tart Roller Conveying System

  • 仿手工-(3)

    03 Tart Roller Supply and Cutting Mechanism

  • 仿手工-(4)

    04 Pre-Pressing Passive Side Assembly

  • 仿手工-(5)

    05 Tart Roller Conveying Assembly

  • 仿手工-(6)

    06 First Expansion Module

  • 仿手工-(7)

    07 Finished Product Translating Mechanism

Video

Key Advantages

  • 先进操作系统

    Advanced Operating System for High-Efficiency Production

  • 清洁模式

    Quick & Easy Cleaning Mode

  • 节省成本

    Advanced Design Minimizes Downtime for Cost Savings

  • 操作模式

    User-Friendly Operation via Smartphone, Tablet, PC, and Built-in Touchscreen

  • 降低能耗

    Intelligent Efficiency for Reduced Energy Consumption

Production Line Details

  • 优势6

    Self-Developed Patented Operating System

    • Highly compatible with the production system to ensure output capacity, featuring operational modes via mobile phones, tablets, and built-in touch screens.

  • 仿手工优势2

    Visual Touch Screen

    • Intuitive operation, accessible to semi-skilled personnel.

  • 仿手工优势3

    Precise Control

    • Through an advanced control system, the stability of the dough forming system is precisely managed.

Technical Specifications

Technical Parameters

Equipment Dimensions:

Maximum Capacity:

Power:

otal Power Consumption:

Air Pressure Requirement:

Air Consumption Rate:

Conveyor Belt Speed:

25500*2400*2250mm

>30000/h

AC380V+10-15%, 50Hz±1Hz,3∅+E+N

142KW

0.6MPa(6kg/cm²)

2000m³/min

1.5-8m/min

Production Scope Various filled and unfilled pies
Applicable Dough Types

Non-yeast laminated dough

Blended laminated cookie dough
Dough Characteristics Suitable for both block-shaped and strip-shaped dough
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

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