Section 1: Produces dough sheets and conveys them to the next section.
Section 2: Arranges the dough sheets, adjusts their thickness and width, and transfers them to the subsequent section.
Section 3: Completes the final forming and cutting of products, then conveys them to the next process.
Section 4: Loads sausages into the equipment. Robotic grippers place the sausages onto each dough sheet, which are then rolled into shape by the equipment. Finally, the finished products are transferred by robotic grippers to the trays on the conveyor belt and conveyed to either the oven or freezer.
01 Low stress band compression system
02 Planetary gear mechanism: This device is suitable for evenly thinning the face.
03 Horizontal compression mechanism: Used for horizontal rolling of dough.
04 Stick skin equalization system: used to thin the face.
05 Powder sweeping mechanism: Painting is used to remove dry powder from the surface of the face..
06 Motion cutting mechanism for forming cuts.
07 Dual-group automatic feeding mechanism for placing sausages into pre-cut rectangular dough sheets.
08 Wrapping sausages within pre-cut rectangular dough sheets.
09 Robotic arm bracket for connecting the manipulator.
Advanced operating system for efficient production
Quick and easy cleaning mode
Innovative design to minimize downtime and reduce costs
User-friendly operation via smartphone, tablet, computer, and built-in touchscreen
Smart efficiency for reduced energy consumption
• Proprietary operating system, highly compatible with production systems to ensure capacity, supporting smartphones, tablets, computers, and touchscreen operation modes.
• Intuitive operation, even semi-skilled personnel can operate it.
• Through an advanced control system, the stability of the dough forming system is maintained.
| Technical parameter |
Equipment Size: Maximum Production capacity: Power Supply Rated Power: Atmospheric Pressure: Gas Consumption: Conveyor Line Speed: |
30400*2330*2200mm >850-890kg/h AC380 / AC220 / DC24, 50Hz±1Hz,3∅+E+N 74KW 0.6MPa（6kg/cm²） 2000m³/min 430mm/s |
| Production scope |
All kinds of pies with and without filling |
|
| Dough range |
Yeast free crispy dough, mixed crispy cookie dough |
|
| Dough characteristics |
Suitable for lump dough and ribbon dough |
|
| Use Environment |
Ground Bearing Capacity Ambient Temperature Ambient Humidity Vibration Interfere |
Average ≧500kg/㎡ 1-40℃ Max 75% or less No frost, no dew Not greater than 0.5G No strong radio and other interference |
