1.1 Swiss Roll and Layer Cake Production Line, adopting advanced technology from abroad and combined with traditional Chinese craft, has the baking ways such as gas burning, hot-wind circulation, and electricity heating.
1.2 The Swiss Roll and Layer Cake Production Line finished products made is fresh and tender, soft in taste and uniform in color.
1.3 The production line can adopt gas fired oven or electric baking ovens.
1.4 The whole-set equipment is a production line researched and developed to produce European roll cake. This type of cake does not need molds. Just through replacement of the cutter and adjustment of the horizontal cutter.the machine is able to produce Swiss roll cake and sliced sandwich cake. With crispy taste and high level, the product has enormous market potentials.The equipment is mainly composed of mixer, oil spreading machine, pulp pouring machine, gas steel tape type tunnel oven, rotating machine, slitting device, filling device, cake turning device, pressing device, transverse cutting device, cooling conveyor belt, etc.
2. Working Principle:
Directly pour the pulp on the steel tape that has been spread with oil and put it into the furnace for baking. After maturity, it turns into tape shape. After shoveled at the terminal and sprayed with oil, it will return from the bottom for conveying. At the time, the cake tape has been turned over. When conveyed back to the bottom of the filling position, it is lifted from the slope to the working platform.cut into slices longitudinally, filled with filling and turned over one after another. The finished slice is put on another slice and compacted a little. After transverse cutting, the new favorite in the market-European Swiss roll cake"is formed.
|Steel Band Width
|Swiss Roll Cake Weight
|Swiss Roll Cake Size
|Electricity, Gas, Diesel
4.Contents and Main Usage:
4.1 Mixer: Full Automatic Cake Machine Using for Stirring powder material completely.
4.2 Swiss Roll and Layer Cake Forming Machine: Adopts computer programming and air cylinder as the power, with photoelectric tracking, squeezed out automatically and accurately.
4.3 Tunnel Baking Oven: Gas/electricity/diesel energy for baking available
4.4 Cooling Conveyor: Natural cooling
4.5 Layer Cake Cream Filling Machine: For Chocolate/Cream filling onto the roll and layer cakes.
4.6 Sterilization Conveyor: After cooling or filling with cream, the cake will be irradiated by UV, kill harmful bacteria and microorganisms effectively, to keep the cake quality.
4.7 Packing Machine: Various kinds of packing style for your choice.
4.8 Nitrogen Making Machine & Free Oil Air Compressor: inflate the nitrogen into the packing for extending the shelf time to at least 6 months.
5.Sketch Layout of Swiss Roll and Layer Cake Production Line:
6.Machine Manufacturing Process:
7.Packing and Shipping:
Exporting Standard woonden box packing,shipping by sea,by air or by express (FEDEX,DHL,UPS)
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