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What are the main functions of Bun forming line?

Publish Time: 2024-01-29
Bun forming line is an automated equipment specially used for the production of pastries. Its main function is to mix various raw materials in a certain proportion and then press the mixture into pastries with a specific shape and size through a forming mold.
Specifically, the main functions of Bun forming line include the following aspects:
Raw material mixing: Bun forming line mixes flour, sugar, oil and other raw materials through dough mixing equipment to ensure that various raw materials can be evenly distributed and provide a stable material basis for subsequent forming work.
Forming processing: Forming equipment is the core part of the Bun forming line. It is responsible for pressing and forming the mixed raw materials according to the set shape and size. The forming mold can be replaced according to different pastry types to meet diverse production needs.
Controlling the production process: Bun forming line can precisely control the production process through the automated control system, including the amount of raw materials, the timing of replacement of the molding mold, production speed, etc. This helps ensure the consistency and stability of the pastries and improves production efficiency.
Reduce labor burden: Bun forming line has a high degree of automation, which can greatly reduce the burden of manual operations and reduce production costs. At the same time, automated equipment can also reduce production errors caused by human factors and improve product quality.
Adapt to large-scale production: Bun forming line has efficient production capacity and can adapt to large-scale production needs. Through continuous work, the Bun forming line can produce a large number of pastry products in a short time to meet market demand.
To sum up, the main function of the bun forming line is to realize the automated production of pastries. Through raw material mixing, molding processing, and control of the production process, it ensures the consistency and stability of pastry products, improves production efficiency, reduces production costs, and meets the needs of customers. demand for mass production.
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