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| 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 Danish Bread Croissant Loaf Production Line is a specialized system for artisanal-style laminated pastries and loaves, combining precision sheeting and shaping. Designed for commercial bakeries, this line produces 1000-1500 kg/hour of croissant loaf, Danish pastries, and loaves with flaky layers and uniform rise. With customizable forming molds and other section, it balances traditional craftsmanship with industrial efficiency, catering to premium bakery chains and patisseries.
Automatic Sheeter: 600-1200 mm width capacity, rolling dough to 3-5 mm thickness with thickness control .
Rotary Molding Unit: Custom molds for croissant shapes (straight, curved) and loaf sizes.
Chain Patisseries: Supply to luxury bakeries (e.g., Parisian-style cafes) requiring consistent croissant quality.
Hotel & Restaurant Catering: Fresh-baked loaves and pastries for breakfast buffets and afternoon tea services.
Retail Ready-to-Eat: Packaged pastries for convenience stores and airport kiosks.
Supports seasonal fillings (e.g., almond, chocolate) by integrating depositor attachments during forming .
The sheeter achieves 3-5 mm thickness—ideal for delicate croissant lamination with abundant layers .
This is related to the size of your product.
First, please provide some basic information: product size, desired capacity, factory layout.
