Laminated Dough Sheeting Line: Adjustable width, thickness, and layer count for multi-specification dough sheet production.
01 Low-Stress Continuous Dough Sheeting System: Uniformly extends dough into an uninterrupted web through controlled lamination pressure.
02 Edge Rolling Mechanism: Designed to compress the side portions of dough sheets, ensuring enhanced compactness.
03 Grease Extrusion Pump System: Designed for producing continuous fat strips.
04 Butter Encasing & Dough Conveying Mechanism: Wraps extruded butter strips with continuous dough sheets.
05 Fat Extrusion Mechanism
06 Oscillating Folding Mechanism: Folds dough sheets into a continuous Z-pattern through controlled oscillating motion.
07 Active Rolling Cutter
08 Reciprocating Laminating Mechanism: Achieves multi-layer stacking by reciprocating dough sheets in a controlled overlapping motion.
09 Transverse Rolling Mechanism: Designed for lateral compression of dough sheets.
10 Counter-Roller Skinning System: Designed for thinning dough sheets through paired-roller compression.
11 Planetary Gear Reduction Mechanism: Engineered for uniform thinning of dough sheets through planetary gear-driven compression.
12 Guillotine Cutter
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
• One System for Broader Product Range: With minimal component changes, this equipment enables production of diverse bread dough types, achieving multi-purpose use and cost savings.
• Custom Laminating Capabilities: Produce 10-100+ dough layers using fat-encasing, swing-folding, and draw-folding techniques, enabling scalable production of flaky pastry doughs per requirements.
• Z-Configuration Production Line, Maximum Output can be 2,000 kg/h./p>
• Industrial-Grade Production Line with Forming Speed Up to 150 Cycles/Minute.
• Dough Sheet Width: 600-800-1000-1200 mm; Thickness Range: 3-20 mm.
• Seamlessly integrates with production systems while enabling rapid product changeover to ensure output capacity.
| Technical Parameters |
Equipment Dimensions: Effective Dough Sheet Width: Maximum Dough Output Capacity: Dough Sheet Thickness: Total Power Consumption: Air Pressure Requirement: Air Consumption Rate:
Conveyor Belt Speed: |
38491*8564*3326mm 600-800-1000-1200mm 2T/h 1.5-10mm 50-140KW 0.6MPa（6kg/cm²） 2m³/min 2-12m/min |
| Applicable Dough Types |
Yeast-Free Laminated Dough Yeast-Leavened Laminated Dough Yeast-Free Shortcrust Laminated Dough Yeast Dough (Hydration 50-70%) |
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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 |
