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JH1902 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.
| Quantity: | |
|---|---|
JH1902
Shanghai Juheng
Mode | JH1902 |
| Dimension | 38937*2492*3496 (mm) |
Bread size | 30cm (for reference) |
Capacit | 7000-7500pcs/h |
Power specification | 380V, 50HZ, 3PH, 115KW |
| Finished product | Hot-pressing |
Press plate siz | Customizable |
Pressing speed | About 13 times/min |
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.
1. Dough Mixer
Precisely blends flour, water, and additives into a uniform dough.
2. Dough Divider & Rounder
Automatically divides the bulk dough into equal-weight portions and gently rounds each piece into a smooth ball. This step ensures uniform size and prepares the dough for even pressing in the next station.
3. Intermediate Pocket Proofer
Provides a controlled resting period for the dough balls to relax. The multi-tier conveying design saves floor space while maintaining ideal humidity to prevent surface drying.
4. Hydraulic Hot Press
The core forming station where each dough ball is pressed between heated platens into a thin, circular tortilla. Hydraulic pressure ensures uniform thickness and diameter, while the heat sets the shape and prevents shrinking.
5. Three-Layer Tunnel Oven
Bakes the pressed tortillas through independent temperature zones. The design promotes proper puffing (inflado) and even toasting, delivering the authentic corn tortilla texture and flavor.
6. Cooling Conveyor System
Cools the hot tortillas to near-ambient temperature using multi-tier belts and air fans. This prevents condensation and sticking during stacking, ensuring the tortillas remain flexible and ready for packaging.
7. Automatic Counter & Stacker
Counts and stacks cooled tortillas into pre-set quantities (e.g., 8 or 10 pieces per stack) with high accuracy. The gentle pneumatic stacking mechanism protects delicate corn tortillas from breakage.
8. Finished Product Outfeed
Delivers completed stacks to the operator for final inspection and packaging. An ergonomic outfeed table allows easy transfer to bags or boxes, with optional connection to downstream packaging automation.
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.
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 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).
