| Quantity: | |
|---|---|
Mode | JH1902 |
| Dimension | 5548mm(L)*8045mm(W)*367mm(H) |
Capacit | 2000-3000pcs/h |
Power specification | 380V, 50HZ, 3PH, 5.8KW |
The Croissant Production Line is a space-efficient, automated solution designed to streamline the production of laminated croissant dough forms. Tailored for small to mid-scale bakeries, this line transforms raw laminated dough into consistent, perfectly layered croissants with minimal manual effort, bridging the gap between artisanal quality and industrial efficiency. Its compact footprint ensures seamless integration into limited kitchen spaces, while intuitive controls and food-safe materials prioritize ease of use, hygiene, and durability. Unlike manual shaping— which often leads to inconsistent layering and size variations—this line uses precision-engineered rollers and cutters to deliver uniform, ready-to-bake croissant forms, enhancing productivity, reducing labor costs, and preserving the buttery, flaky texture that defines premium croissants. Whether for classic straight croissants, pain au chocolat, or almond croissants, it adapts to diverse recipes, making it an essential tool for bakers seeking to scale production without compromising on taste or appearance.
Compact dimensions of **5548mm(L)8045mm(W)367mm(H) allow easy placement in small kitchens or existing production lines, maximizing workspace efficiency without sacrificing performance.
Portable build enables hassle-free relocation or storage when not in use, ideal for bakeries with seasonal demand fluctuations or limited floor space.
Precision-engineered rollers and cutters ensure uniform layering and shaping of laminated dough, eliminating inconsistencies caused by manual handling (e.g., uneven dough thickness or lopsided shapes).
Minimizes material waste by delivering a high yield per batch—fewer imperfect forms mean less dough is discarded, lowering raw material costs and improving profitability.
Operates on a 380V, 50HZ, 3PH power supply with a total power of 5.8KW, balancing energy efficiency with reliable performance for continuous use.
Intuitive control panel with quick-adjust settings simplifies operation, even for novice users. Adjusting croissant size, weight, or layer density takes minutes, no specialized technical training required.
Detachable components and food-grade stainless steel surfaces make cleaning fast and hassle-free, ensuring compliance with strict food hygiene standards and reducing downtime between production runs.
Durable construction resists wear and tear from daily use, extending equipment lifespan and minimizing the need for frequent repairs.
Perfect for independent bakeries or local pastry shops looking to expand croissant offerings without adding extra staff. The line’s compact size and easy operation allow bakers to focus on recipe refinement while automating time-consuming shaping tasks.
Provides standardized croissant dough forms for multi-location café chains, ensuring every outlet serves croissants with the same flaky texture and consistent size. This strengthens brand identity and customer loyalty by delivering a reliable product experience.
Supports producers of artisanal or gourmet croissants (e.g., whole-grain, cheese-stuffed, or seasonal flavor variations). The line’s ability to maintain dough integrity during shaping preserves the delicate layers critical to artisanal quality, even at scale.
The line’s capacity ranges from 2000-3000pcs/h, but this varies based on croissant size and complexity. Smaller croissants (e.g., 8cm length) will yield higher hourly output, while larger or filled varieties (e.g., pain au chocolat) may reduce throughput slightly.
To create a tailored solution, please provide:
Target croissant size (length, width, and desired weight per unit).
Expected production capacity (hourly or daily output needs).
Kitchen/factory layout (available space, access to power/water, and compatibility with existing equipment like proofing ovens).
The production cycle typically takes 3 months, though this may be adjusted based on customizations (e.g., adding filling injection modules for stuffed croissants or specialized dough cooling systems).
Yes, we offer a 1-year warranty covering all essential components, including rollers, cutters, and control systems. Warranty service includes free part replacement and technical support for issues arising from normal operation.
Mode | JH1902 |
| Dimension | 5548mm(L)*8045mm(W)*367mm(H) |
Capacit | 2000-3000pcs/h |
Power specification | 380V, 50HZ, 3PH, 5.8KW |
The Croissant Production Line is a space-efficient, automated solution designed to streamline the production of laminated croissant dough forms. Tailored for small to mid-scale bakeries, this line transforms raw laminated dough into consistent, perfectly layered croissants with minimal manual effort, bridging the gap between artisanal quality and industrial efficiency. Its compact footprint ensures seamless integration into limited kitchen spaces, while intuitive controls and food-safe materials prioritize ease of use, hygiene, and durability. Unlike manual shaping— which often leads to inconsistent layering and size variations—this line uses precision-engineered rollers and cutters to deliver uniform, ready-to-bake croissant forms, enhancing productivity, reducing labor costs, and preserving the buttery, flaky texture that defines premium croissants. Whether for classic straight croissants, pain au chocolat, or almond croissants, it adapts to diverse recipes, making it an essential tool for bakers seeking to scale production without compromising on taste or appearance.
Compact dimensions of **5548mm(L)8045mm(W)367mm(H) allow easy placement in small kitchens or existing production lines, maximizing workspace efficiency without sacrificing performance.
Portable build enables hassle-free relocation or storage when not in use, ideal for bakeries with seasonal demand fluctuations or limited floor space.
Precision-engineered rollers and cutters ensure uniform layering and shaping of laminated dough, eliminating inconsistencies caused by manual handling (e.g., uneven dough thickness or lopsided shapes).
Minimizes material waste by delivering a high yield per batch—fewer imperfect forms mean less dough is discarded, lowering raw material costs and improving profitability.
Operates on a 380V, 50HZ, 3PH power supply with a total power of 5.8KW, balancing energy efficiency with reliable performance for continuous use.
Intuitive control panel with quick-adjust settings simplifies operation, even for novice users. Adjusting croissant size, weight, or layer density takes minutes, no specialized technical training required.
Detachable components and food-grade stainless steel surfaces make cleaning fast and hassle-free, ensuring compliance with strict food hygiene standards and reducing downtime between production runs.
Durable construction resists wear and tear from daily use, extending equipment lifespan and minimizing the need for frequent repairs.
Perfect for independent bakeries or local pastry shops looking to expand croissant offerings without adding extra staff. The line’s compact size and easy operation allow bakers to focus on recipe refinement while automating time-consuming shaping tasks.
Provides standardized croissant dough forms for multi-location café chains, ensuring every outlet serves croissants with the same flaky texture and consistent size. This strengthens brand identity and customer loyalty by delivering a reliable product experience.
Supports producers of artisanal or gourmet croissants (e.g., whole-grain, cheese-stuffed, or seasonal flavor variations). The line’s ability to maintain dough integrity during shaping preserves the delicate layers critical to artisanal quality, even at scale.
The line’s capacity ranges from 2000-3000pcs/h, but this varies based on croissant size and complexity. Smaller croissants (e.g., 8cm length) will yield higher hourly output, while larger or filled varieties (e.g., pain au chocolat) may reduce throughput slightly.
To create a tailored solution, please provide:
Target croissant size (length, width, and desired weight per unit).
Expected production capacity (hourly or daily output needs).
Kitchen/factory layout (available space, access to power/water, and compatibility with existing equipment like proofing ovens).
The production cycle typically takes 3 months, though this may be adjusted based on customizations (e.g., adding filling injection modules for stuffed croissants or specialized dough cooling systems).
Yes, we offer a 1-year warranty covering all essential components, including rollers, cutters, and control systems. Warranty service includes free part replacement and technical support for issues arising from normal operation.
