Pastry Production Line

Pastry Production Line
  • Pastry Production Line
  • Pastry Production Line
  • Pastry Production Line
  • Pastry Production Line

Pastry Production Line

Pastry production line is mainly for making baked products which have a flaky or crumby texture. Because of its modular design, Danish pastry, puff pastry, palmier, pastry swirl, and frozen laminated dough, ect, are easy to be produced on the same line by adjusting the related mechanism.

To satisfy the filled products’ production, ZLINE can supply various filling system which is suitable for ingredients in liquid, soft, particles, viscous.

The line is equipped with2 sets of freezers to be used when production processing needed. Freezer’s temperature is adjustable. Position of the freezer can be above the line or on the grand.

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Work flow

Dough hopper& extruder - Freezer - Calibrator - Fat pump - Butter feeding& folding unit - Satellite - Laminator - Satellite – Guillotine - Retractable laminator - Satellite- Quick freezer - Satellite - Satellite - Cross sheeter - Calibrator - Calibrator - Flour sweeper - Dough strips divider - Dough strips separating unit - Forming table - Dough strips closing unit - Guillotine - Panning machine

  • Hopper
    Hopper
  • Fat Folder
    Fat Folder
  • Lamination
    Lamination
  • Retractable Lamination
    Retractable Lamination
  • Dough Enter Freezer
    Dough Enter Freezer
  • Freezer on The Ground
    Freezer on The Ground
  • Freezer Above The Line
    Freezer Above The Line
  • Freezer Conveyor
    Freezer Conveyor
  • Auto. Panner
    Auto. Panner
  • Danish pastries production line
    Danish pastries production line
  • Danish pastries production line
    Puff pastry line
Parameters
Industrial output ≤1500kg/hr
Belt width 650mm
Dough width ≤600mm
Dough thickness 2mm-30mm
Butter tier No. ≤49 layers
Butter : dough 1：1-1:10
Power 105kw
Line type Z shape
Line size L 43.0m* W 9.5m* H 4.2m
Hopper height 2100mm
Machine weight 50000kg
Hopper volume ≤ 200kg/time
Features
  • Equipped with 2 sets of freezers which can be placed over the line or on the ground.
  • Rest the dough band in a low temperature to improve the final product quality.
  • Belt conveyor is adopted inside the freezer which cold wind is transported to the middle position of the belt to reduce the air-drying of dough band surface.
  • The butter tier quality of final product is improved a lot by 2 different folding units.
  • Various products can be produced on the same line by configured ideal forming cutters.
  • Automatic panning system improves the production efficiency and saves the labor cost.
Find Your Bakery Line Solution
Email: sophia@zlinebakery.com
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