close
Choose Your Site
Global
Social Media
| Quantity: | |
|---|---|
JH3000M
Shanghai Juheng
| Model | JH3000M |
Dimension | Part ①: 10914*1190*1711(mm) Part ②: 9194*1190*1277(mm) Part ③: 11561*1320*1551(mm) |
| Capacity | 1-1.5T/h |
| Power specification | 380V, 50HZ, 3PH, 29KW |
The Automatic SS Puff Pastry Line is a fully automated, large-scale production system engineered to manufacture high-quality puff pastry sheets in substantial volumes. Optimized explicitly for high-capacity output, this line is tailored for food manufacturers with ample factory space and a need to meet large-market demands. While its core function is to produce consistent, flaky puff pastry sheets, it can be seamlessly integrated with downstream forming lines. This integration enables the creation of a diverse range of finished pastries, such as croissants, butterfly cookies, red bean pies, and patties—making it a versatile and efficient choice for major commercial bakeries and food processing facilities.
At the heart of this line lies a series of precisely controlled automated processes, from dough mixing and lamination to folding and sheeting. These processes work in tandem to eliminate inconsistencies often caused by manual operations, ensuring every batch of puff pastry sheets meets the same high standards. With a focus on reliability and scalability, the line not only boosts production efficiency but also provides a stable foundation for businesses looking to expand their pastry product lines.
Production Process – From Dough Block to Laminated Sheet
1: Dough Block Feeding & Portioning
Pre‑mixed dough blocks are loaded into a hopper. The hopper chunks the dough into smaller portions and places them onto the infeed conveyor.
2: First Sheeting (Initial Reduction)
The dough chunks pass through the first set of sheeting rollers, which compress them into a continuous dough sheet of moderate thickness. This initial sheeting prepares the dough for fat application.
3: Fat Application (Oil/Butter Pump)
A precision pump injects fat (margarine or butter) across the surface of the dough sheet.
4: Lamination – Multi‑Folding & Sheeting
The dough‑fat composite now enters a series of alternating folding and sheeting stations:
- Folding: The dough sheet is folded to multiply the number of layers.
- Sheeting: After each fold, the dough passes through additional sheeting rollers to reduce thickness and spread the layers evenly.
This cycle repeats multiple times until the desired layer count and final thickness are achieved. The number of folding‑sheeting cycles is adjustable.
5: Final Calibration Sheeting
A final precision calibrator rolls the dough sheet to the exact target thickness. Sensors ensure uniform thickness across the entire sheet width.
6: Output – Continuous Sheet or Stacked Dough sheets
The finished puff pastry sheet can be:
- Continuous sheet: Directly fed to downstream forming lines for croissants, Danish, etc.
- Folded dough: Stacked via a folding device for bulk storage or further processing.
Built for high-speed, large-scale manufacturing, the line is perfectly suited for large food factories aiming to fulfill high-volume market demands. It guarantees a steady and reliable supply of puff pastry sheets, which serve as the base material for various downstream forming processes. This capability allows for efficient production of multiple pastry types without compromising on speed or quality. The line’s capacity ranges from 1-1.5T/h, a key specification that ensures businesses can keep up with even the most demanding order volumes.
Through automated and precisely controlled processes—including dough mixing, lamination, folding, and sheeting—the line guarantees uniform thickness, layer count, and texture in every puff pastry sheet. This consistency is critical for achieving the desired flakiness and lightness in final products, whether they are croissants, butterfly cookies, or other pastries. The high-quality pastry sheets provide a dependable foundation for creating premium finished goods, helping businesses build a reputation for reliability among customers.
Given its high output capacity, the line requires significant factory space for installation and operation, making it specifically designed for food plants with ample room to accommodate its substantial footprint. It offers three dimension options to fit different industrial layouts: 10914mm(L)*1190mm(W)*1711mm(H), 9194mm(L)*1190mm(W)*1277mm(H), and 11561mm(L)*13208mm(W)*1551mm(H). The layout is optimized to facilitate smooth material flow and efficient production, maximizing its capabilities in large-scale industrial environments. Additionally, it operates on 380V, 50HZ, 3PH, 29KW power specifications, ensuring stable performance during long production runs.
For bakeries producing croissants, Danish pastries, butterfly puffs, and mille‑feuille from scratch, this line supplies continuous puff pastry dough sheets directly to downstream forming lines. The seamless integration eliminates manual dough handling between stages—reducing labor, improving yield, and ensuring every pastry shares the same flaky foundation.
For manufacturers serving the pre‑made semi‑finished product market, this line can be configured to output frozen puff pastry sheets or blocks—wrapped with protective film, ready for distribution to smaller bakeries, cafés, and food service operators. The flexible layout can accommodate direct freeze tunnel attachment, and the protective film system prevents sticking during storage and transport.
Exporters targeting international markets need both production volume and supply chain reliability. This line’s 1–1.5 tons per hour throughput and optional rapid freezing module enable year‑round, large‑batch production of frozen puff pastry dough that can be shipped globally. With SUS304 stainless steel construction and CE compliance, the line meets the hygiene standards required by buyers in Europe, North America, and the Middle East.
The capacity is closely related to the size of your final product. Larger pastries or thicker puff pastry sheets may reduce the hourly output, while smaller, thinner products can align more closely with the line’s maximum 1-1.5T/h capacity. We recommend sharing your specific product dimensions to get a customized capacity estimate.
To tailor the line to your needs, please provide three key pieces of information: your desired product size (e.g., thickness and dimensions of puff pastry sheets or finished pastries), your target production capacity, and your factory layout (including available space for installation). This helps us optimize the line’s configuration for your operations.
The production cycle is approximately 2-3 months, though this may vary slightly depending on the specific customizations required for your solution (e.g., adjustments to dimension or integration with existing downstream equipment).
The line comes with a 1-year warranty covering manufacturing defects and mechanical issues. During this period, our team will provide repair or replacement services for qualifying components.
Payment can be made via T/T (Telegraphic Transfer) or L/C (Letter of Credit). The terms require 40% of the total amount as a deposit to initiate production, with the remaining balance paid before delivery of the line.
