Parameters
| Industrial output | ≤1500kg/hr |
| Belt width | 650mm |
| Dough width | ≤600mm |
| Dough thickness | 3mm-30mm |
| Butter tier No. | ≤7 layers |
| Butter:dough | 1：1-1:10 |
| Power | 15kw |
| Line type | L shape |
| Line size | L 13.0m* W8.5m* H2.4m |
| Hopper height | 2100mm |
| Hopper volume | ≤ 200kg/time |
Features
- Product quality is stable and pretty.
- The proportion of dough and butter can be adjusted according to specific demand;
- Equipped with Video monitoring equipment, easy to watch the running situation of main part to reduce the downtime.
- Abnormal data can be found and optimized by the remote control system.
- Thickness can be adjusted automatically. One-click switching of multiple products’ production can be achieved by saving formula.
Main Parts
- Hopper & extruder
To divide the mixed dough into pieces, and extrude the pieces into continuous dough band. Coming out dough band with 600mm; thickness 1.5~2.5 cm adjustable; With wheels, easy to remove when cleaning and maintenance - Calibrator
To reshape the dough band with ideal width and thickness and enable the dough with pretty texture. - Satellite/ Multi-roller
To further press the dough with needed width and thickness. With 12 smaller solid rollers above and 1 big roller underneath; Each smaller roller can be detached for cleaning. And the dough band thickness before and after satellite is Max. 10:1, and adjustable; - Fat pump
To squeeze the butter/ margarine / shortening out and folded into dough band with folding unit. - Laminator
To fold the dough band to get the layers. - Equipped with Freezer to produce frozen pastry dough
Max. capacity up to 2500kg/h of dough. Flexible modular design. Freezing temperature -40℃
