I. Croissant production line, also known as croissant production line, is mainly divided into two types: forming and packaging.
1. The forming production line is the core equipment, which can roll, split, cut into triangles, roll and shape the dough, fully automatic bread making, the whole line length may reach more than ten meters.
2. The packaging production line is only responsible for sealing the finished croissants in bags, with a packaging speed of 35-150 bags/min, which is different from the forming line for bread making.
II. Capacity selection:
1. Small line can produce 2000-6000 pieces per hour, suitable for bakeries or small factories, power generally 10-13kW, relatively small footprint.
2. Medium line produces 6000-10000 pieces per hour, suitable for medium-sized food enterprises.
3. Large line can reach 12000-24000 pieces per hour, the Han-Zun efficient line can reach 24000 pieces/hour, supports 8 rows simultaneously, suitable for large factories running 24 hours continuously.
Packaging line speed can reach 150 bags/min, note that packaging speed is not forming speed.
