The whole line is designed to create flexibility, quick product change-over, easy operation and cleaning. Products can be
made in different foils, paper containers, metal baking trays, hoops, tins as well as indented baking trays. For example:
• The blocking and crimping heads are exchangeable at operator side by one person (4 & 8).
• The space underneath the conveyor in general is 250,500,800 mm, which enables good access for cleaning.
• Relevant units are wheelable (4.6.8).
• The heating method of the Punching adopated water heating. The heating temperature is between 48-52 ℃ ± 1 which according to the moisture of the pastry dough.
• The line can be equipped with different feeders depending on different Pastry roller diameter .
• After demoulding, Egg tart billet can be arrange on a tray or directly convey frozen automatically
•The capacity of the pie line varies per size,
•Diameter 40 mm up to 20.000 pieces / hour
•Diameter 260 mm up to 5.200 pieces / hour
•Length of the line starting at 10.5 meters
•Product diameter 40 to 260 mm
•Working width 600 – 1200 mm
•Working height 850 mm
| Machine size(L*W) | 18(L)*2(W)*1.85(H) |
| Working height | 850mm |
| Working width | 600-1200mm |
| Product diameter range | 40-260mm |
| Row | 4-6-8 |
The foil denester is provided with a vacuum system to ensure that the foil is correctly placed.
Dough processing: the UIM Strip feeder
The guillotine ensure very accurate dough weight. and Precise product drop position
The dough billets are blocked to the desired shape without any scrap by a servo driven press. The blocking head is water heated for a precise and reliable operation.
The outfeed system transfers the pies from the conveyor towards dedicated panels but can also be delivered with a set-up for offload to oven band, freezer infeed or trays.