The Pie Dough Sheeting and Forming Production Line combines advanced mechanical technology with precise process control, designed for producing a wide range of high-quality, diversified filled and unfilled pies. Whether it is classic flavors like apple pie and cherry pie, or innovative varieties such as chocolate pie and cream pie, or unfilled flaky pastries, this production line delivers outstanding performance and flexibility to ensure every dough sheet achieves optimal texture and appearance.
01 Drop Cup System
02 Dough Bar Storage System
03 Dough Bar Cutting System
04 Stamping System
05 Discharge Translation System
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 Effective Dough Sheet Width Maximum Production Rate (Stamping Frequency) Dough Sheet Thickness Total Power Consumption Air Pressure Requirement Air Consumption Rate Conveyor Belt Speed |
13500*2520*1920mm 1100mm 26次/min 3-35mm 36-48KW 0.6MPa（6kg/cm²） 2m³/min 3.5m/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 |
