This production line is specially designed for producing handmade imitation egg tart shells, with a maximum capacity of 30,000 pieces per hour. The tarts are gently formed by a manual-mimicking shaping to secure each level of laminated dough. Hand imitation system guarantees crispy, airy shell after baking. By swapping bottom molds and forming dies within a defined range, different product sizes can be accommodated. The equipment complies with food safety production standards, features a low-dust environment, uses food-grade lubricant design and includes an emergency shutdown function.
01 Tart Cup Handling Assembly
02 Tart Roller Conveying System
03 Tart Roller Supply and Cutting Mechanism
04 Pre-Pressing Passive Side Assembly
05 Tart Roller Conveying Assembly
06 First Expansion Module
07 Finished Product Translating Mechanism
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: 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 |
