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JH1902 Semi-Automatic Tortilla Forming Line
This line begins with prepared dough balls and carries them through pressing, baking, cooling, and automated stacking. It is designed as an efficient, cost-conscious solution for producers who already have dough mixing and portioning capabilities or prefer to handle those steps manually.
| Quantity: | |
|---|---|
JH1902-semi
Shanghai Juheng
Mode | JH1902 |
| Dimension | 19233*1658*1863 (mm) |
Bread size | 30cm (for reference) |
Capacit | 7000-7500pcs/h |
Power specification | 380V, 50HZ, 3PH, 38KW |
| Finished product | Hot-pressing |
Press plate size | Customizable |
Pressing speed | About 13 times/min |
The Juheng Semi-Automatic Tortilla Forming Line delivers consistent, high-quality tortilla production. This semi-auto solution picks up at the hot press forming stage and carries the product through precision baking, controlled cooling, and automated counting and stacking.
Designed for tortilla businesses that already operate dough mixing and balling equipment—or prefer to manage those steps manually—this configuration provides a clear pathway to scale production while controlling capital expenditure. Operators simply load pre-portioned dough balls onto the infeed.
Whether you're expanding an existing facility, launching a new product line with limited floor space, or seeking a phased automation approach, this forming line offers the flexibility and performance to meet your goals.
Semi-Automatic Tortilla Production Line — Process Flow
The semi-automatic line begins at the hot pressing stage and proceeds through baking, cooling, and automatic stacking. This configuration offers an excellent balance of automation and affordability, ideal for small to medium-sized tortilla producers or facilities with existing dough preparation equipment.
Hot Press Forming Hydraulic flattening of dough balls between heated plates
Multi-Deck Baking Three-tier tunnel oven for thorough cooking and puffing
Ambient Cooling Fan-assisted multi-tier belts bring product to handling temperature
Auto Stack & Count Sensor-driven stacking into preset quantities
Outfeed Collection Ergonomic table for inspection and packaging
Hot Press Forming Unit
This station forms the heart of the semi-automatic line. Operators place dough balls directly onto the infeed belt; the hydraulic press then compresses each ball between two heated, non-stick platens. Pressure, temperature, and dwell time are all programmable via the central touchscreen, ensuring every tortilla meets exact diameter and thickness specifications.
Multi-Deck Tunnel Oven
Formed tortillas advance into a three-pass oven engineered for even heat distribution and consistent puffing. The multi-deck design maximizes oven retention time within a reduced footprint. Each deck can be set to an independent temperature profile, allowing fine-tuning for different corn flour characteristics or finished product textures.
Cooling Conveyor Module
A series of elevated, fan-cooled belts gradually reduces tortilla temperature after baking. This controlled cooling prevents the condensation that can cause tortillas to stick together in stacks. The belt material is selected for gentle product handling and easy sanitation.
Counting and Stacking Assembly
An optical sensor registers each tortilla as it passes into the stacking area. When the programmed count per stack is achieved, a soft pneumatic arm transfers the completed stack onto the discharge conveyor. The system maintains accurate counts even during high-speed operation and is adjustable
Flexible Starting Point — This line is designed to integrate seamlessly with your existing dough preparation setup. Whether you operate a standalone mixer and divider or prefer manual dough balling, the semi-automatic forming line picks up exactly where you need it. It's a practical solution for businesses that want to automate pressing, baking, and stacking without replacing functional front-end equipment.
Scalable Investment Approach — Start with the core forming and baking modules now, and add full automation components later. The modular architecture supports future upgrades to a complete mixing-to-packaging system when production volumes justify the expansion. This phased approach keeps initial capital outlay manageable while preserving a clear growth path.
Simple Operator Interface — A centralized touchscreen provides real-time visibility into key metrics: press temperature, oven belt speed, stack count, and production rate. Controls are intuitive and require minimal training—operators can become proficient within a single shift. Maintenance alerts and error diagnostics appear directly on screen, reducing downtime.
Hygienic, Cleanable Construction — Like all Juheng equipment, this line features SUS304 stainless steel on every food-contact surface. Welds are ground smooth. The open-frame design provides unobstructed access for cleaning crews.
Growing Tortilla Manufacturers
Ideal for producers who have outgrown manual or tabletop equipment but are not yet ready for full-scale automation. The semi-automatic line delivers the throughput and consistency needed to supply regional grocery chains, independent markets, and local foodservice distributors—all at an accessible price point.
Restaurant Commissaries & Central Kitchens
Supports multi-unit restaurant groups and commissary operations that supply tortillas to their own locations. The line produces uniform tortillas for tacos, burritos, and other menu items, ensuring every unit serves the same product. By automating pressing through stacking, commissaries can reallocate labor to other prep tasks while maintaining output.
Co-Packers & Private Label Producers
For contract manufacturers producing tortillas under multiple brand names, this line offers the flexibility to switch between product specifications with minimal changeover time. Adjustable thickness, diameter, and stack count settings allow quick transitions between different customer requirements without sacrificing throughput.
Export-Oriented Facilities
Engineered to comply with international equipment standards (CE certified), this forming line supports facilities targeting export markets. The stainless steel construction and sanitary design satisfy import requirements across North America, Europe, and Latin America. Custom voltage and gas configurations are available to match local utility specifications.
Capacity ranges from 7000-7500pcs/h, with tortilla size being the primary factor. Smaller tortillas (e.g., 10cm diameter) yield higher output, while larger or thicker varieties (e.g., 40cm diameter, corn-based dough) may reduce throughput slightly. Dough type (flour vs. corn) also impacts speed, as corn dough requires more precise pressing.
To create a tailored solution, please provide:
Target tortilla size (diameter, thickness, and weight).
Desired production capacity (hourly or daily output goals).
Factory layout (available space, access to power/water, and integration with existing equipment like mixers or packaging machines).
Dough type (flour, corn, gluten-free, etc.) and any specialized requirements (e.g., organic dough handling).
The production cycle is approximately 3 months, though this may vary based on customizations (e.g., adding a corn dough pre-processing module or a gluten-free cleaning system).
