| Quantity: | |
|---|---|
Mode | JH1902 |
| Dimension | 10914mm(L)*1190mm(W)*1711mm(H) 9194mm(L)*1190mm(W)*1277mm(H) 11561mm(L)*13208mm(W)*1551mm(H) |
Capacit | 1-1.5T/h |
Power specification | 380V, 50HZ, 3PH, 29KW |
The Egg Tart Shell Production Line is a fully automated system engineered to transform raw dough into high-quality, crisp egg tart shells with minimal manual intervention. Designed for bakeries, food manufacturers, and quick-service restaurants, this line integrates precision lamination and molding technologies to ensure consistent product quality while supporting rapid scaling to meet fluctuating market demands. Every stage of the process—from dough feeding to forming and stacking—is optimized for efficiency, hygiene, and cost-effectiveness, delivering uniform thickness and shape across all outputs to guarantee consistent baking results. With a versatile design that accommodates multiple dough types and tart styles, it addresses the core needs of mid-to-large-scale pastry production, reducing labor costs and human error while maximizing yield.
Fully automated workflow eliminates the need for manual dough handling, forming, and stacking, significantly reducing labor requirements and minimizing human-induced errors.
Boasts a stable production speed tailored to mid-to-large-scale bakery demands, with a capacity range of 1-1.5T/h (adjustable based on product size).
Ensures uniform thickness and shape for every tart shell, a critical factor in achieving consistent baking outcomes—whether for Portuguese-style, Hong Kong-style, or other regional egg tart recipes.
Adjustable settings for tart shell size and layer counts, allowing seamless switching between different product specifications to match diverse recipe requirements.
Compatible with multiple dough types, including butter-based, shortening-based, and plant-based alternatives, catering to evolving consumer preferences (e.g., vegan or low-fat options).
Advanced forming technology preserves the dough’s delicate layered structure during lamination and shaping, preventing tearing or deformation. This ensures each raw shell maintains its perfect shape through baking, resulting in a flaky, multi-textured finish.
Constructed with food-safe materials that comply with hygiene standards, the line’s components are easy to clean and maintain, reducing the risk of cross-contamination and extending equipment lifespan.
Operates on a 380V, 50HZ, 3PH power supply with a total power of 29KW, delivering reliable performance for continuous production runs.
Ideal for mass production of egg tart shells to fulfill large-volume market orders. The line’s high capacity and consistency ensure factories can meet customer demands efficiently, whether supplying to retail chains or food service providers.
Provides standardized egg tart shells for quick-service restaurants, coffee shops, and bakery chains. Uniform product quality across all outlets strengthens brand consistency, ensuring customers receive the same crisp, flavorful tart shell at every location.
Supports food export enterprises with an efficient, stable production system that meets international quality and hygiene standards. Its ability to scale output and adapt to regional tart styles makes it suitable for catering to global markets, from Asia to Europe and beyond.
The capacity is closely related to the size of your egg tart shells. Smaller shells allow for higher hourly output, while larger or more intricately layered designs may slightly reduce throughput. Our team can provide a customized capacity estimate based on your specific product dimensions.
To recommend the most suitable configuration, please share:
Your target product size (diameter, height, and layer count of egg tart shells).
Desired production capacity (hourly or daily output goals).
Factory layout (available floor space, access points, and existing production line integration needs).
The production cycle (from order confirmation to delivery) is approximately 3 months, though this may vary slightly based on customizations (e.g., specialized dough handling components or additional safety features).
We offer a 1-year warranty covering all core components of the Egg Tart Shell Production Line. This includes repair or replacement of defective parts resulting from normal use, excluding damage caused by improper operation or maintenance.
Mode | JH1902 |
| Dimension | 10914mm(L)*1190mm(W)*1711mm(H) 9194mm(L)*1190mm(W)*1277mm(H) 11561mm(L)*13208mm(W)*1551mm(H) |
Capacit | 1-1.5T/h |
Power specification | 380V, 50HZ, 3PH, 29KW |
The Egg Tart Shell Production Line is a fully automated system engineered to transform raw dough into high-quality, crisp egg tart shells with minimal manual intervention. Designed for bakeries, food manufacturers, and quick-service restaurants, this line integrates precision lamination and molding technologies to ensure consistent product quality while supporting rapid scaling to meet fluctuating market demands. Every stage of the process—from dough feeding to forming and stacking—is optimized for efficiency, hygiene, and cost-effectiveness, delivering uniform thickness and shape across all outputs to guarantee consistent baking results. With a versatile design that accommodates multiple dough types and tart styles, it addresses the core needs of mid-to-large-scale pastry production, reducing labor costs and human error while maximizing yield.
Fully automated workflow eliminates the need for manual dough handling, forming, and stacking, significantly reducing labor requirements and minimizing human-induced errors.
Boasts a stable production speed tailored to mid-to-large-scale bakery demands, with a capacity range of 1-1.5T/h (adjustable based on product size).
Ensures uniform thickness and shape for every tart shell, a critical factor in achieving consistent baking outcomes—whether for Portuguese-style, Hong Kong-style, or other regional egg tart recipes.
Adjustable settings for tart shell size and layer counts, allowing seamless switching between different product specifications to match diverse recipe requirements.
Compatible with multiple dough types, including butter-based, shortening-based, and plant-based alternatives, catering to evolving consumer preferences (e.g., vegan or low-fat options).
Advanced forming technology preserves the dough’s delicate layered structure during lamination and shaping, preventing tearing or deformation. This ensures each raw shell maintains its perfect shape through baking, resulting in a flaky, multi-textured finish.
Constructed with food-safe materials that comply with hygiene standards, the line’s components are easy to clean and maintain, reducing the risk of cross-contamination and extending equipment lifespan.
Operates on a 380V, 50HZ, 3PH power supply with a total power of 29KW, delivering reliable performance for continuous production runs.
Ideal for mass production of egg tart shells to fulfill large-volume market orders. The line’s high capacity and consistency ensure factories can meet customer demands efficiently, whether supplying to retail chains or food service providers.
Provides standardized egg tart shells for quick-service restaurants, coffee shops, and bakery chains. Uniform product quality across all outlets strengthens brand consistency, ensuring customers receive the same crisp, flavorful tart shell at every location.
Supports food export enterprises with an efficient, stable production system that meets international quality and hygiene standards. Its ability to scale output and adapt to regional tart styles makes it suitable for catering to global markets, from Asia to Europe and beyond.
The capacity is closely related to the size of your egg tart shells. Smaller shells allow for higher hourly output, while larger or more intricately layered designs may slightly reduce throughput. Our team can provide a customized capacity estimate based on your specific product dimensions.
To recommend the most suitable configuration, please share:
Your target product size (diameter, height, and layer count of egg tart shells).
Desired production capacity (hourly or daily output goals).
Factory layout (available floor space, access points, and existing production line integration needs).
The production cycle (from order confirmation to delivery) is approximately 3 months, though this may vary slightly based on customizations (e.g., specialized dough handling components or additional safety features).
We offer a 1-year warranty covering all core components of the Egg Tart Shell Production Line. This includes repair or replacement of defective parts resulting from normal use, excluding damage caused by improper operation or maintenance.
