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The Juheng Fully Automatic Tortilla Production Line is an integrated, end-to-end system designed for industrial bakery factory. Covering the complete process — dough mixing, dividing, proofing, hot pressing, three-layer tunnel oven baking, cooling, and automatic stacking — this line delivers uniform, high-quality corn tortillas at production rates of 3000-3,600 pcs/h and 7000-7500pcs/h.
All food-contact surfaces are constructed from SUS304 stainless steel and comply with international food safety standards. The line is CE certified for global export. A central PLC touchscreen provides real-time production monitoring and recipe storage.
Suitable for large tortilla factories, frozen food manufacturers, and central kitchen operations.
| Quantity: | |
|---|---|
JH1902
Shanghai Juheng
Mode | JH1902 |
| Dimension | 38937*2492*3496 (mm) |
Bread size | 30cm (for reference) |
Capacit | 3000-3600pcs/h, 7000-7500pcs/h |
Power specification | 380V, 50HZ, 3PH, 115KW |
| Finished product | Hot-pressing |
Press plate size | Customizable |
Juheng's Fully Automatic Tortilla Production Line is a highly efficient integrated system designed specifically for industrial-scale tortilla production. This line covers the entire process from dough mixing, dividing and rounding, proofing, hot pressing, tunnel oven baking, cooling to final stacking and counting, ensuring the production of tortillas of consistent quality and uniform size. All food contact surfaces are made of food-grade materials, meeting international food safety standards and CE certified. This system is suitable for tortilla factories, food processing plants, and large commercial kitchens, significantly reducing labor costs while maintaining strict quality control.
Fully Automatic Corn Tortilla Production Line — Process Flow
The fully automatic line integrates every stage from raw dough mixing to finished stacking, ensuring consistent quality and maximum efficiency. Below is the complete workflow.
Flexible configuration options: choose between fully automated (for maximum efficiency) or semi-automated (for smaller budgets or batch production) solutions based on your business needs.
Equipped with a touch screen interface that displays real-time production data (e.g., output count, temperature, pressing speed) and alerts for maintenance or errors. This intuitive system allows operators to learn and manage the line in hours, not days.
SUS304 stainless steel construction complies with global food safety standards, with smooth surfaces and detachable components that simplify cleaning and prevent cross-contamination.
End-to-End Automation: From flour to finished stack, reducing labor to monitoring-only operation.
Consistent Output: PLC-controlled temperature, pressure, and timing ensure every tortilla meets spec.
Food-Safe Construction: SUS304 stainless steel, CE certified compliance.
Flexible Configuration: Adjustable diameter, thickness, and stack count to match regional preferences.
Ideal for mass production of tortillas to supply grocery stores, convenience stores, and food service providers. The line’s high capacity and consistency ensure timely fulfillment of bulk orders, while its hot pressing technology delivers tortillas with a shelf-stable texture.
Provides standardized tortillas for Mexican restaurants, fast-food chains (e.g., taco outlets), and catering services. Uniform size and texture ensure every dish (tacos, burritos, enchiladas) meets brand standards, enhancing customer satisfaction.
Designed to meet international quality and hygiene standards, making it suitable for exporting to global markets (e.g., North America, Europe, or Latin America). Its ability to adapt to regional tortilla preferences (e.g., corn vs. flour, thick vs. thin) strengthens market competitiveness.
Capacity ranges from 2000-3800pcs/h to 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).
Three-Layer Tunnel Oven
