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1. Manual/automatic puff pastry machines are available. 2. The scraper is specially designed. According to the characteristics of the dough, the thinnest can be pressed to 1mm, and the thickness is uniform. 3. It is suitable for puff pastry products (such as Danish pastry, wife cake, etc.), and can also roll a small amount of dough.
1. Manual/automatic puff pastry machines are available. 2. The scraper is specially designed. According to the characteristics of the dough, the thinnest can be pressed to 1mm, and the thickness is uniform. 3. It is suitable for puff pastry products (such as Danish pastry, wife cake, etc.), and can also roll a small amount of dough.
1. The cylinder body is equipped with an automatic constant temperature refrigeration system, and the lowest temperature can reach 2℃. 2. Horizontal offset double-rod structure noodle bucket structure makes the dough residue less and more stable. 3. Food-grade blades made of polymer materials have low noise and high smoothness.
Dough Portioning Options (Choose One of Five): One piece at a time (100–500 grams, 2,000 pieces/hour) Two pieces at a time (50–250 grams, 4,000 pieces/hour) Three pieces at a time (30–120 grams, 6,000 pieces/hour) Four pieces at a time (10–60 grams, 8,000 pieces/hour) Five pieces at a time (8–30 grams, 10,000 pieces/hour)
1. Voltage: 220/380 V AC, 50 Hz 2. Power: 0.75 kW 3. Production Capacity: 7,600 pcs/h 4. Dough Weight Range: 20–500 g 5. Product Dimensions: 830 × 830 × 1,300 mm 6. Packaging Dimensions: 890 × 890 × 1,430 mm 7. Net Weight: 290 kg 8. Gross Weight: 300 kg
1. The number of rolling passes can be set from 1 to 99, and the output thickness of the dough sheet (8–18 mm) is adjustable. 2. Equipped with an automatic flour-dusting system that allows adjustment of the dusting amount and frequency; additionally features safety guardrails and an emergency stop switch. 3. S-shaped continuous folding and rolling process enhances dough extensibility and gloss, while improving dough elasticity and increasing the density and uniformity of the dough structure.
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