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.


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: 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 |
