Custom SS Fruit Pie Forming Line​-Filled Pastry Make-Up Line

Fruit Pie Forming Line

Product Overview

The Automatic Filled Pastry Production Line from Shanghai Juheng is a comprehensive make-up line designed to produce filled puff pastry products, Danish pastries, and other laminated/short dough filled pastries (e.g., McDonald‘s-style red bean pie). The line accepts pre-sheeted dough from an upstream puff pastry lamination line or a dough sheeter and performs the following key operations in sequence: continuous filling deposition, folding/sealing, and final cutting/punching into individual raw pastry blanks ready for proofing and baking.

Product Features

Production Process – How the Filled Pastry Line Works

The line accepts a continuous, pre-sheeted dough band from an upstream puff pastry laminator or a dough sheeter.

Step 1: Dough Band Infeed

The incoming dough band is fed into the line. If required, an optional flour duster can be installed at this stage to prevent sticking.

Step 2: Continuous Filling Deposition

An automatic depositor extrudes a precisely measured rope or bead of filling onto the centerline of the moving dough sheet. The filling like bean paste (e.g., red bean), seasoned meat fillings, and fruit jams. Depositing width and volume are programmed via the PLC. (For other filling types, please contact us for a feasibility test.)

Step 3: Folding (Enclosing the Filling)

The filled dough sheet enters a folding unit — either a book fold or tri‑fold mechanism. The dough is guided over a folding plate or plow that folds one side over the filling, followed by the opposite side (for a seam‑less envelope). The folding process is synchronized with the depositor to ensure the filling remains centered and fully enclosed.

Step 4: Crimping & Sealing

The folded dough passes through a patterned crimping roller that applies pressure to seal the edges, preventing filling leakage during downstream proofing, freezing, or baking. The crimping pattern can be customized (ribbed, straight, or decorative).

Step 5: Cutting / Portioning

Finally, the continuous filled strip is cut into individual pastry blanks. Two cutting options:

- Rotary Die Cutter (Continuous Operation): Suitable for high‑speed production of uniform shapes (rectangular, square).

- Reciprocating Punch Cutter (Intermittent Motion): Accommodates larger or more complex shapes (e.g., curved turnovers).

The scrap dough lattice is automatically removed from the cut blanks and can be recirculated back to the upstream sheeter, maintaining a very low waste rate.

Step 6: Output

The finished raw pastry blanks exit the line onto a take‑away conveyor, ready for proofing (for yeast‑leavened Danish) or direct freezing.

Note: This equipment is a forming‑only make-up line. It does not include a proofer, fryer, oven, or cooling tunnel.

Applications

Industrial Bakeries – High‑Volume Filled Pastry Production

For bakeries producing thousands of apple turnovers, cheese Danish, or red bean pies per hour, this line automates the entire make‑up process: fill, fold, crimp, cut. It can be integrated with either a puff pastry laminating line or a standalone dough sheeter.

Frozen Food Manufacturers

Produce frozen, unbaked filled pastries for grocery and foodservice channels. The raw dough blanks freeze well, preserve filling integrity, and can be baked direct from frozen at the customer‘s location — no proofing required for puff pastry dough.

Central Kitchens (Restaurant / QSR Chains)

Supply filled pastry blanks (e.g., apple pie, curry puff, cheese danish) to hundreds of locations from a single central facility. Each store simply bakes to order — no specialized pastry staff needed.

Export‑Oriented Food Manufacturers

The line meets international hygienic and safety standards (CE, SUS304), and the product format — individually quick‑frozen raw pastry blanks — travels well, making it suitable for overseas contract manufacturing and private‑label supply.

FAQ

What crust thickness options are available?

The sheeter adjusts from 3 mm (thin crust) to 5 mm (thick crust), with pre-set profiles for sweet and savory pies .

What information do I need to provide in order to get a suitable solution?

First, please provide some basic information: product size, thickness, dough humidity, desired capacity, factory layout.