Danish Pastry Forming Line

Product Overview

The Danish pastry production line is a compact forming line in the Sheeting & Lamination Lines category, built for bakery shops and small central factories that need to shape Danish and croissant-style pastries automatically. It runs on a 620 mm working width, delivers up to 800 kg/h, and carries quick-release tooling that can be repositioned along the make-up line.

The line solves the changeover problem that slows small bakeries: one run of horns, then a run of triangles, then a filled product, all on the same machine. Tools release without assembly tools, so a baker can switch shapes between batches instead of dedicating a line to one product.

Key Features

• 620 mm working width: fits standard bakery dough sheets and keeps the line narrow enough for a small production floor.
• Quick-release tooling: reposition or swap forming tools by hand, so a shape change does not need assembly tools or a technician.
• 800 kg/h output: covers the daily volume of a shop bakery or a small central factory without running a second shift.
• Multi-shape capability: produces horn, pie, round, semicircle, triangle and square products from the same line.
• Filled-product option: runs fermented pastry and filled products alongside plain shapes, so one line covers the whole catalogue.
• Removable scraper: cleans the inner side of the belt in place, which shortens the daily washdown routine.
• Compact design: takes up little floor space, so the line can sit in an existing bakery rather than a new hall.
• 304 stainless steel construction: wipes down without corrosion and meets hygiene expectations for food contact areas.

Product Specifications

Model	Danish Pastry Forming Line
Working width	620 mm
Capacity	800 kg/h
Output range	3500-15000 pcs/h
Product shapes	horn, pie, round, semicircle, triangle, square
Product types	plain pastry, fermented pastry, filled products
Tooling	quick-release system, repositionable on the make-up line
Belt cleaning	removable scraper for the inner side of the belt
Equipment size	12000 x 1800 x 1600 mm
Equipment power	10 kW
Equipment weight	500 kg
Equipment material	304 stainless steel
Equipment voltage	380V / 220V
Floor space	compact design, minimum floor space required
Options	available on request; ask us about the danish pastry production line for sale configurations that match your shape list and voltage.

Configurations & Options

Voltage 380V	standard three-phase supply for industrial bakery buildings.
Voltage 220V	single-phase option for shops with limited power supply.
Tooling set for horn, pie, round, semicircle, triangle and square	choose the shapes your product range sells.
Filled-product configuration	adds the capability to run filled pastry alongside plain shapes.
Quick-release tooling package	extra tool sets that swap by hand for fast changeover between batches.
Removable belt scraper	standard cleaning accessory for the inner side of the belt.
Compact layout	line dimensions 12000 x 1800 x 1600 mm, planned around the space you have.

Industrial Applications

• Danish pastry line for bakery shops: a shop producing 800 kg/h or less runs one line for horns, triangles and filled pastries, and changes shapes between batches with quick-release tools.
• Danish pastry line for central factories: a small central factory supplies multiple outlets and needs 3500-15000 pcs/h across a mixed product range, so the multi-shape tooling keeps the line loaded through the day.
• Danish pastry line for filled products: bakers making filled Danish and fermented pastry run the same line as plain shapes, which removes the need for a second machine.
• Danish pastry line for multi-shape production: a distributor or bakery counter that sells six shapes uses the repositionable tooling to schedule short runs of each shape without stopping for tools.
• Croissant danish forming machine for trial batches: a bakery testing a new product runs a small batch on the same line before committing to a full production day.

Key Advantages

• Quick-release tooling cuts changeover to a manual task, so a bakery can run short batches of several shapes in one shift instead of one shape all day.
• The 620 mm width and compact frame keep the line inside an existing shop floor, which avoids building work before production starts.
• 304 stainless steel and a removable belt scraper shorten cleaning, and clean equipment is what passes a hygiene audit.
• One line covering plain, fermented and filled products means the capital goes into a single machine rather than two.
• 800 kg/h with 3500-15000 pcs/h lets a small factory take on distribution orders without adding a second line.

How to Choose the Right Configuration

380V configuration	suits an industrial bakery building with three-phase power and a fixed production floor.
220V configuration	suits a shop bakery with single-phase supply and lower daily volume.
Multi-shape tooling set	suits a bakery selling horns, triangles, squares and rounds; the shape list decides which tools to order.
Filled-product configuration	suits bakers whose range includes filled Danish and fermented pastry, not just plain shapes.
Compact layout at 12000 x 1800 x 1600 mm	suits a buyer whose floor space is fixed; confirm the footprint before ordering.

Why Choose Us

• We quote the danish pastry production line price against your shape list and voltage, so the figure matches the machine you actually need.
• The forming line is built in 304 stainless steel, and the tooling is supplied as part of the order.
• Spare tooling and scraper belts ship from stock so a broken part does not stop a production day.
• Mixed-container orders for China buyers are routine, and we document each unit before it leaves.
• OEM branding and voltage changes are handled at the order stage, not after the machine is built.

Factory Strength

The forming line is built in-house: frame fabrication, stainless steel panelling, tooling, electrical assembly and final run testing all happen in our plant before packing. Each unit runs through its shape set on the assembly floor, and the belt scraper and quick-release tools are checked by hand. Machines ship to bakery shops, central factories and distribution centers in export markets, and the same build sheet is used for every voltage variant.

Quality Control

Inspection follows the build: stainless steel sheet and bought-in components are checked on arrival, the frame and tooling are measured during assembly, and every line runs a full shape set before packing. The belt scraper and quick-release system are operated by hand in the final check.

• Incoming check on 304 stainless steel sheet and electrical components
• Dimensional check on frame and tooling during assembly
• Full run test of horn, pie, round, semicircle, triangle and square shapes
• Hand operation check of quick-release tooling and removable scraper

Packaging & Delivery

The line is packed for export in a wooden case sized to the 12000 x 1800 x 1600 mm equipment dimensions, with tooling and the removable scraper packed separately and marked. Loading, port and trade terms are confirmed per order.

• Wooden export case with the tooling set packed separately
• Container loading plan confirmed against the 12000 x 1800 x 1600 mm footprint
• Shipping marks and documents agreed before dispatch
• Lead time confirmed at order stage

FAQ

Explore the full sheeting lines range, or browse all bakery production equipment from UIM.