Cake Production Line
Brand :DELON
Product origin :SHANDONG JINAN
Delivery time :15 WORKING DAYS
Supply capacity :23 SET
Custard Cake Production Line is for making Custard Cake (Vitellus Cake), as a very popular kind of snack food, these cakes could be filled with different flavors of stuffing, after packed into proper package, the finished products could be preserved for a long time. By using different shapes of metal trays, the shapes of cakes could also be very different, but in each time of production, the cakes are in same shape and even quality for sure.
Produce Cake Production Line, Sales Cream Cake Machine, Sponge Cake Machine Company
Our TA series is to offer turnkey solution for producing cakes, such as bear cakes, cupcakes, Madeleine, custard cakes, ring cake with minimal manual input, optimum throughput and maximum output.
Full Automatic Production Line | |||
Running Speed | 15-20times/min, adjustable | Oil Spraying Quantity | 0.2-6g/time |
Injecting Quantity | 2-20g/time | Dough Depositing Quantity | 10-100g/time |
Chain Speed | 0-2M/min.(Inverter Control) | Tunnel Oven Gas Consumption | 0.35 m3/h/m |
Power | About 20kW | Oven Max. Temperature | 30 degrees Celsius |
Air Pressure | 0.6-0.8MPa | Voltage and Frequency | 3PH, 380V, 50Hz |
Capacity | 200-600kg/h | Dimension | Depends on capacity |
Maximum Air Consumption | 1-2m3 /min(external gas source) | ||
Depanning Speed(max) | 4-6 times/min(1-2 trays/ time), adjustable | ||
Advantage
a- PLC Control: Touch Screen operate;
b- Fully Automaic: Auto Oil Sprayer Machine. Auto Depositor; Auto cream injecting; Auto Depanner;
c- Auto Cleaning system without disassembling. No manpower needed;
d- Stable working and Heavy Duty;
e- High quality stainless steel as main framework;
f- Main electric equipment using world renowned brands
Detailed Images
Economic madeleine cake making machine developed by our company is applied to the production of food such as madeleine cakes which is semi-automatic model.
a- The machine first spray the oil onto the trays;
b- Then accurately fills a certain amount of paste into the moulds. Labor send the moulds to the rotary oven.
c- After baking, labor sends the moulds to fill cream into madeleine cakes that have been baked and thermoformed.
d- After cream/chocolate/jam filling, the trays enter the depanning section. Madeleine Cakes will be taken out from trays in one time accurately and completely, then the cakes are conveyed into the UV line for sterilization, while the empty trays move to oil sprayer for another circular production.
