Adonan kue kering LAMINASI dari adonan Dansk DOLOAN DAN membuat kue kering

• After-sales Service: Technical Support
• Warranty: One Year
• Application: Bread, Dough
• Voltage: 380V
• Certification: ISO, CE, TUV
• ketinggian kerja: 850 mm
• Tidak. Model.: UIM-1608
• desain lantai (l x w): disesuaikan
• lebar kerja: disesuaikan
• sertifikat: ce, iso9001
• kondisi: baru
• pengiriman: 90 hari setelah pesanan dikonfirmasi
• material: sus304
• sistem kontrol: fanuc, sidos, gsk
• Paket Transportasi: Crate
• Spesifikasi: Customizable
• Merek Dagang: UIM
• Asal: Beijing
• Kode HS: 8438100010
• Kapasitas Produksi: up to 40 Lines P/Y

Deskripsi Produk

 

Full automatic pastry production line includes dough sheeting forming part and can be connected with proofing machine to realize full automatic production process.
The  line designed for large industrial food factories . Make sure pastries shape is consistent by dough belt forming way and encrusting cutter.
Excellemt processing results thanks to the use of quality stainless steel 
Capacity :20000-60000pcs per hour

ADVANTAGES:
-High Stable Pastry Make Up Line with Optional Oven & Cooling
-Turn-key / Integrated Solution for Your Production
-Product Range: Croissant ,mesh pasty bread ,Etc.

-Dough Hopper
The mixed dough is poured into the feeding hopper of the Danish bakery machine through the elevator, and the single feeding weight is designed according to the production capacity of the production line, so as to ensure that the colleagues with constant processing of the dough do not wait too long for the dough.
 

-Dough Forming
The dough belt forming system adopts a low stress processing method to gently process the dough belt into the required width and thickness, so as not to damage the organizational structure of the dough belt and ensure that the dough softer.
 

-Dough resting and cooling system
The dough belt is transported to the low-temperature relaxation tunnel, which is relaxed as required according to the process requirements of each customer. The low-temperature tunnel is equipped with an anti condensation device, so that the dough will not be dried and cracked without direct blowing.

-Fat pump system
The professionally designed fat pump machine is the very important machine for pastry bakery machine , when the dough belt is transported to the fat outlet nozzle of the fat exitor, the grease is extruded and laid on the dough belt in the form of a thin fat belt at the same time. The dough belt with grease turns the dough belt on both sides to the grease through the flanging device, wraps the grease, and completes the thin oil action. The fat outlet nozzle can produce uniform grease of a given width and thickness according to the customer's requirements, so as to ensure no accumulation of fat.
 

-Satellite rolling
The satellite wheel type dough rolling tower gently handles the dough belt, evenly spreads the grease and dough belt, and the dough belt is repeatedly rolled to form a dough belt with the width and thickness set to the preset value, which is sent to the dough belt folding system, also known as the pastry opening system in the industry
 

Folding 1
technique is asymmetric laminating via a retracting belt. The continuous belt with the dough sheet moves back and forth above the next conveyor belt. As the entire belt is carried forward by a rail system at the left and right side, the belt itself also runs forwards in such a way that the dough is rolled out onto the lower belt. When it is carried backwards in the rails, the belt remains stationary and can thus deposit straight onto the lower belt. Here there are no restrictions regarding the laminating width. This system is suitable for all kinds of dough, but mainly for soft doughs such as Danish pastry. It forms an asymmetric laminating pattern.

Folding 2
Another A third method ,cutting and stacking ,produces of rectangular dough sheets by a guillotine cutting the dough sheets,which are then stacked slightly shifted on top of each other ,the symmetric system is very flexible as it lays even and uneven layers ,according to UIM ,It is a very stress-free laminating method and therefore suitable for soft doughs and biscuit doughs ,the laminating width starts at a workng width of 600 up tp 1200mm

-Gauging roller 
The width and thickness of the dough belt that has been extended through multiple rolling passes are determined according to the needs of the rolling dough. The final product thickness required by the travel is determined according to the production capacity requirements. The width of the rolling dough is determined according to the production capacity requirements. We can provide 680-1280mm equipment width to meet the production capacity requirements of different customers.

-Separator belt
After rolling and folding for many times, when the loosened pastry dough belt runs to the dough forming section according to the required thickness and width, it is divided into several narrow belts by the longitudinal cutting mechanism for filling or rolling.

 

-Rolling To Cylinder
When making ramen bags, chocolate bags, or filling roll products, use the roll mechanism

-Rolling To Cylinder
When making ramen bags, chocolate bags, or filling roll products, use the roll mechanism

-Tray Arrangment 
The fully automatic tray arrangement device can be made according to the size of the customer's tray, and the number of products can be placed according to the production capacity demand and the emerging demand. After years of technical improvement, we can place products across trays.