This product adopts a modular design and consists of components such as dough feeding, butter enveloping, folding station, dough sheet forming zone, and final shaping area. It is capable of producing a wide variety of laminated pastry baking products.
Production Scope: Hand-torn Buns, Croissants, Laminated Dough Sheets, Durian Puffs, Cheese Puffs, various laminated pastries, and laminated dough sticks.
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 Oscillating Folding Mechanism: Folds dough sheets into a continuous Z-pattern through controlled oscillating motion.
06 Reciprocating Laminating Mechanism: Achieves multi-layer stacking by reciprocating dough sheets in a controlled overlapping motion.
07 Transverse Rolling Mechanism: Designed for lateral compression of dough sheets.
08 Counter-Roller Skinning System: Designed for thinning dough sheets through paired-roller compression.
09 Planetary Gear Reduction Mechanism: Engineered for uniform thinning of dough sheets through planetary gear-driven compression.
10 Dust Brushing Mechanism: Designed to remove excess flour from the upper surface of dough sheets using rotating brushes.
11 Rotary Cutter Assembly: Equipped with 8 blade sets and 8 adjustment rods, enabling selective configuration based on production requirements.
12 Filling Injection System: Capable of achieving both spot injection and continuous filling through multiple control modes.
12 Filling Injection System: Capable of achieving both spot injection and continuous filling through multiple control modes.
13 Specialized Mechanical Components for Folding and Forming
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
• 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: |
49752*992*3326mm 600-800-1000-1200mm 1-2.6T/h 1.5-20mm 85-180KW 0.6MPa（6kg/cm²） 2m³/min 1.5-8m/min |
| Applicable Dough Types |
Yeast-Free Laminated Dough Yeast-Leavened Laminated Dough Yeast-Free Shortcrust Laminated Dough Yeast Dough (Hydration 50-70%) |
|
| 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 |
