Product Overview
An industrial, high-velocity production line custom-engineered for uninterrupted, high-fat puff pastry manufacturing. The system solves the primary bottlenecks of commercial pastry automation: preventing fat bleed-through during high-volume extrusion, eliminating dough temperature spikes, and securing rapid line sanitation during filling changeovers to maximize daily plant yield.
Specification
|
Model |
Dimensions |
Capacity |
Voltage |
Weight |
|
PC-400P |
L3100×W980×H1410mm |
180-250 trays/hour |
220V / 3KW |
690kg |
Production Process Flow
Fat Wrapping: The dough is extruded into a continuous sheet, and the water-jacketed pump deposits a precise butter ribbon before mechanical shoes fold the dough edges to enclose it.
Layer Lamination: Multi-roller satellite stations reduce the sheet thickness without heat, and mechanical plows fold the dough over itself to multiply the internal layers.
Gauging & Relaxation: The dough band passes through a short conveyor loop to relax the gluten network, then precision rollers press it to the final target thickness.
Depositing & Shaping: The quick-disconnect pump injects metered spots or lines of filling, while automated tools fold and pressure-seal the pastry edges.
Cutting & Recycling: A high-speed guillotine shears the band into final shapes, while side cutters route excess trim back into the main hopper to achieve zero waste.
Line Capabilities & Process Solutions
Thermal Fat Control: Water-jacketed cooling sleeves regulate fat viscosity in real time, preventing layer merging or bleeding in warm ambient factory conditions.
Proportional Scrap Blending: Integrated trim recovery continuously meters 5% to 15% recycled dough into the virgin sheet, maintaining uniform expansion with near-zero waste.
Zero-Tension Sheeting: Multi-roller satellite stations apply low-pressure reduction to protect microscopic oil layers down to a final thickness of 1.5mm.
Allergen Changeover: Quick-drop cantilevers slacken belts in seconds, while slide-out filling pumps cut flavor-changeover downtime by 40%.
Engineering Standards & Component Supply
Chemical Resistance: Certified SUS304/SUS316 stainless steel with a less than 0.8-micron surface roughness resists corrosive fruit acids, salts, and harsh caustic cleaners.
Direct-Drive Train: Driven by independent SEW-Eurodrive helical-bevel gearmotors, eliminating chains and sprockets to remove dark grease contamination risks.
Open-Architecture Control: Non-proprietary Siemens or Allen-Bradley PLC systems allow full code access for plant engineers to bridge machine data into central factory systems.
Factory & Hard-Power Focused
Timeline & Footprint:
Established in 2013, expanding into a 12,000 square meters manufacturing base strategically situated in Foshan's high-tech industrial center.
Human Resources:
A robust workforce of 400+ employees, including a dedicated engineering division led by national senior baking machinery experts.
Compliance & Intellectual Property:
Operating under strict EU CE Certification standards, supported by multiple proprietary utility and design patents.
Global Reach & Client Base:
Empowering over 3,000 global customers with reliable export capabilities across Europe, Southeast Asia, Northeast Asia, and international markets.
FAQ
Q: How does this line prevent high-fat butter from melting inside the machine?
A: The reduction rollers feature enlarged diameters to minimize friction heat, the conveyor framework supports localized cold-air hoods, and the fat pump uses a precise cooling jacket to maintain optimal fat plasticity.
Q: How long does cleaning take when switching between sticky fruit jams and savory meats?
A: The entire filling depositor slides out onto a washdown trolley via a quick-disconnect rail system. It can be swapped for a clean secondary manifold in under 15 minutes to keep production running.
Q: If the line stops unexpectedly mid-shift, will the dough band tear or buckle?
A: No. The PLC features a synchronized dynamic braking program that decelerates all multi-axis servo drives in absolute synchronization within milliseconds, preventing tension damage or buckling.
Q: How do you maintain clean cuts when the knives become dull from sugar or dense dough?
A: The guillotine system includes a micrometric depth adjustment for on-the-fly wear compensation, backed by automated oil-mist felt wipers that clean the blade on every upward stroke to prevent dough adhesion.
Q: Can this line produce flat frozen retail dough sheets, or is it strictly for formed pastries?
A: It handles both. The modular line allows the downstream filling and folding modules to slide out, routing the flat multi-layer dough sheet directly into an automatic rolling and paper-interleaving unit.
Q: What parts must we stock locally to prevent extended line shutdowns?
A: Standard parts (Festo pneumatics, Schneider switches) can be sourced locally. Custom items like specific PU belts and cutting dies are provided in a dual-set replacement kit included inside the shipping crate.
Q: How do you verify the line handles our regional flour and fat characteristics before shipping?
A: We require a batch of your local ingredients prior to dispatch. We run a full-scale 48-hour continuous production trial under your exact recipe parameters, providing high-speed video and physical product logs for final sign-off.
