Automatic Scallion Pancake Production Line​ – Green Onion Flatbread Production Line

Scallion Pancake Production Line

Product Overview

The Juheng Automatic Scallion Pancake Production Line is a specialized system for manufacturing authentic scallion flatbread — known regionally as scallion pancake, green onion pancake, or hand-grabbed pancake with scallions. The line automates the complete forming process: dough sheeting into a thin film, even application of oil and chopped scallions, rolling the sheet into a long cylinder, spiral coiling the cylinder into a round, and gently pressing into the final flat disc.

This spiral-coiled structure is what gives scallion pancakes their signature texture. When cooked on a griddle or pan, the oiled layers between the spiral separate under heat, creating a crisp exterior with tender, flaky layers inside. The scallions embedded throughout release their aroma during cooking — a sensory hallmark that defines the product.

The process starts with dough fed directly from the mixer. A multi-roller sheeting station and stretching machine reduces the dough into an ultra-thin, even film. A precision applicator then spreads a uniform layer of oil or shortening across the surface, followed by an even distribution of chopped scallions. The oiled, scallion-covered sheet is then rolled into a tight cylinder, which is coiled into a spiral, and finally pressed into the finished flatbread disc.

This line is the forming core of your scallion pancake production system. It integrates with any industrial dough mixer upstream, and outputs formed, uncooked discs ready for external freezing and packaging.

All food-contact surfaces is SUS304 stainless steel and other food-grade materials. The line is CE certified. Custom configuration based on your product diameter, thickness, scallion particle size, and target capacity.

Product Features

Production Flow – Complete Process with Relaxation Stages

The line accepts pre‑mixed dough prepared in a separate offline mixer. The dough is loaded into the hopper after a short gluten‑relaxation rest.

Multi‑Stage Sheeting

The dough passes through a series of sheeting rollers, gradually reduced from a thick block to a uniform, moderately thin dough sheet. The sheet width is adjusted to match the target pancake size.

Oil Brushing & Scallion Sprinkling

The dough sheet moves under a precision oil applicator (dual‑sided), followed immediately by the scallion feeder, which uniformly distributes chopped green onions across the oiled surface.

First Relaxation – Multi‑Tier Conveyor (Several Minutes)

The oiled and scallion‑covered dough sheet enters a multi‑tier relaxation conveyor. This enclosed system transports the dough through multiple tiers, providing several minutes of controlled resting time (adjustable via PLC). During this stage, the gluten network relaxes after the mechanical stress of sheeting and stretching – reducing elasticity and making the dough more extensible. The multi‑tier design saves floor space while delivering the necessary rest time.

Final Pressing

After the resting period, operators feed the relaxed dough logs into pressing unit, which flattens each portion into a uniform scallion pancake embryo at the specified disc diameter and thickness. Because the dough has been properly relaxed, the pressed discs maintain their shape with minimal shrinkage.

Precision Scallion Dispensing System

Adaptive Equipment Configuration: The line integrates a modular scallion application unit capable of handling diverse scallion formats. Clients can specify scallion particle size, moisture content, and distribution density to match their brand’s signature recipe. The system ensures even scallion dispersion across each dough sheet, preventing clumping and guaranteeing a balanced flavor profile in every bite.

High-Performance Dough Processing

Multi-Stage Sheeting: The line employs a series of rollers and coiling mechanisms to create the pancake’s characteristic flaky layers, enhancing texture and mouthfeel. Clients can choose from standard round, square with adjustable thickness settings to suit regional 

Enhanced Product Innovation & Menu Diversification

Experimental Ingredient Integration: Beyond scallions, the line’s dispensing system can be adapted to incorporate alternative fillings (e.g., cheese, herbs, spices, or even sweet ingredients like cinnamon sugar), enabling brands to launch limited-edition or seasonal variants without significant equipment overhauls.

Applications

Large-Scale Food Factories

Ideal for mass production of frozen or fresh scallion pancake for retail, grocery stores, and foodservice providers. The line’s high capacity and full-process automation enable factories to meet large-market demands and strict quality standards, supporting nationwide or international distribution.

Restaurant Chain Enterprises

Provides standardized dough and scallion pancake production for restaurant chains with multiple locations. The line ensures every dough round and finished scallion pancake has the same size, thickness, and texture across all outlets, maintaining brand consistency and customer loyalty. It can also be customized to match chain-specific recipes (e.g., signature crusts).

Export Processing Facilities

Offers a stable, high-quality production line for food export enterprises. The line’s ability to adhere to international food safety standards (via SUS304 stainless steel construction and automated quality control) and produce large volumes makes it suitable for meeting the demands of global markets, from Europe to Asia.

FAQ

How long is the production cycle?

About 2 months, depending on the specific solution.

How long is the warranty period?

1-year warranty.