Sheeting Line
Automatic Egg Tart Shell Production Line
The egg tart shell line forms foil and paper cup shells of 40-260 mm diameter at up to 20,000 pcs/h at the 40 mm size. Blocking and crimping heads change at the operator side for 4, 6 or 8 rows, and punching runs at 48-52 C. Line from 10.5 m, 600-1200 mm working width, PLC and HMI.
Product Overview
The Automatic Egg Tart Shell Production Line is a continuous sheeting, laminating and forming system in the Sheeting & Lamination Lines category, built for industrial egg tart shell manufacturing. It handles product diameters from 40 to 260 mm, runs at up to 20,000 pieces per hour at 40 mm, and integrates automatic ingredient dosing, dough mixing, resting, sheeting, fat laminating, folding, cutting, forming and panning.
Manual dough dividing and hand forming limit output and let operator skill decide the final cup shape. This line controls dough weight, sheet thickness, laminated layers, cutting dimensions and forming pressure from a PLC, so frozen bakery manufacturers and central kitchens get the same shell batch after batch with fewer people on the floor.
Key Features
- Automatic dosing and mixing: recipes are stored digitally, so flour, water, fat, sugar and salt are weighed the same way on every batch.
- Multi-stage continuous sheeting: thickness is reduced gradually instead of in one pass, which gives a more uniform dough sheet for even flakiness.
- Automatic laminating and folding: fat application, folding, dough relaxing and continuous sheeting run in sequence for a stable layer structure.
- Precision cutting system: cutting dimensions, spacing and speed are adjustable, holding product weight and reducing trim waste.
- Automatic forming: cut pieces are pressed into molds with controlled pressure and time, holding outer diameter, height, thickness and cup shape.
- Exchangeable blocking and crimping heads: one operator changes them at the operator side for 4, 6 and 8 row configurations.
- Water-heated punching: the blocking head runs at 48–52 °C ± 1, set to the moisture of the pastry dough for reliable forming.
- Automatic panning: formed shells are arranged onto trays and can feed a freezer, conveying or packaging system directly.
Product Specifications
| Model | Automatic Egg Tart Shell Production Line |
|---|---|
| Product diameter | 40–260 mm |
| Shell types | Portuguese, standard round, laminated, butter-based, frozen, pre-formed |
| Forming capacity | up to 20,000 pcs/h at Ø40 mm; up to 5,200 pcs/h at Ø260 mm |
| Row configuration | 4, 6 or 8 |
| Control | PLC and HMI, recipes stored per product |
| Containers | foil, paper containers, metal baking trays, hoops, tins, indented baking trays |
| Forming section on its own | 18 × 2 × 1.85 m, working width 600–1200 mm, working height 850 mm |
| Line footprint | issued as a layout drawing for the confirmed configuration |
| Add-on modules | freezing, metal detection, packaging, cartoning, case packing |
Full technical details are listed in the egg tart shell production line datasheet, which we send with the quotation.
Configurations & Options
| 4-row configuration | lower output per cycle, suited to smaller diameters and buyers starting with a compact layout. |
|---|---|
| 6-row configuration | middle capacity for standard round egg tart shells in frozen bakery production. |
| 8-row configuration | highest output per cycle for high-volume egg tart shell manufacturing plants. |
| Foil and paper container feed | vacuum foil denester places the foil correctly; different feeders are available for different pastry roller diameters. |
| Freezing and packaging modules | connect the panning system to a freezing system, frozen conveying and automatic packaging for frozen egg tart shells. |
| Metal detection module | added after forming and before packing for food safety checks. |
| Custom cutting tools and molds | specified to your product dimensions, weight and forming method. |
Industrial Applications
- Egg tart shell line for frozen bakery production: frozen bakery manufacturers run the line with a freezing system and frozen conveying so formed shells go from panning to the freezer without manual handling.
- Egg tart shell line for central kitchens: central kitchens supplying their own outlets use stored PLC recipes to switch between shell sizes and keep weight consistent across shifts.
- Egg tart shell line for Portuguese egg tart shells: the laminating section applies fat, folds and relaxes the dough to build the layer structure Portuguese-style shells need.
- Egg tart shell line for restaurant chains: chains standardize cup diameter, height and thickness across sites so every outlet bakes the same product.
- Egg tart shell line for OEM pastry manufacturing: OEM and ODM food manufacturers change cutting tools and molds to run customized laminated pastry products on the same line.
- Egg tart shell line for bakery factories and food processing companies: plants producing laminated pastry at volume use the line to hold shell weight and cup dimensions inside specification shift after shift, with PLC recipes covering the 40–260 mm diameter range.
Key Advantages
- Water-heated blocking at 48–52 °C ± 1 keeps forming reliable across dough moisture levels, which cuts rejected cups and rework on a shift.
- Servo-driven pressing blocks dough billets to shape without scrap, so raw material that would be trimmed by other methods stays in the product.
- A guillotine on the dough strip holds accurate dough weight and a precise drop position. That is what keeps individual shell weight inside specification.
- Modular modules let a buyer add freezing, metal detection or packaging later instead of replacing the whole egg tart shell making machine when volumes grow.
- Exchangeable heads changed by one person at the operator side shorten changeover, so a line can run more than one shell size in a week.
How to Choose the Right Configuration
| 4-row line | suits buyers with limited floor space or smaller target capacity; the row count sets pieces per cycle. |
|---|---|
| 6-row line | the middle choice for standard round egg tart shells where output and footprint need to balance. |
| 8-row line | for high-volume plants running small diameters, where the 20,000 pieces/hour figure at 40 mm applies. |
| Line with freezing and packaging | for frozen egg tart shell producers who want panning, freezing and cartoning connected. |
| Line with custom molds and cutting tools | for buyers whose product dimensions, weight or fat type fall outside standard round shells. |
| Line sized to 260 mm products | choose this when the same automatic egg tart line must also run larger laminated pastry items at a lower output than the standard round shell configuration. |
Why Choose Us
We quote the egg tart shell production line price against your product dimensions, dough formula, fat type and target capacity, not against a catalogue number.
We build the modules in-house and supply the complete scope from dosing through packaging, so one team answers for installation and commissioning.
Buyers sourcing from abroad get process design, equipment manufacturing, operator training and after-sales support from one team.
Spare parts and change parts, including blocking heads, crimping heads, cutting tools and molds, are quoted with the line so you know the wear-item cost before ordering.
OEM and ODM requests are handled at the design stage, where cutting tools, molds and forming parameters are set to your specification.
Tell us your target output and product size, and we will confirm which egg tart shell production line for sale configuration fits your plant.
Factory Strength
The line is assembled and tested module by module before shipment: dough processing, laminating, cutting and forming, then the panning and conveying section. Dough processing, electrical and control work is done in-house, and the PLC and HMI are configured and tested with the actual recipes the buyer supplies. Each unit runs with dough before packing so sheeting thickness, cutting dimensions and forming pressure are verified, not just set. We supply complete automated egg tart shell plants for frozen bakery manufacturers, central kitchens, bakery factories and food processing companies, and we support export projects with installation, commissioning and operator training on site.
Quality Control
- Incoming inspection of food-contact materials and components
- In-process checks on sheet thickness, cutting dimensions and forming parameters
- Final dough trial with dimensional and weight checks on formed shells
- Recipe and parameter records kept for traceability
Packaging & Delivery
Modules are packed for export with the food-contact parts protected, and the line is loaded by module so it can be reassembled in your factory in the same order it was tested. Line length starts at 10.5 m and the machine footprint is 18 × 2 m at 1.85 m height, so container planning follows the final configuration. Lead time depends on the modules and customization in the order.
- Packing: export packing by module, food-contact parts protected
- Loading: container loading plan issued against the confirmed configuration
- Trade terms and port: confirmed with the quotation
- Buyer supplies: factory layout, dough formula and product samples for setting parameters
FAQ
Can one automatic egg tart shell production line make different shell sizes?
Yes. Different sizes are produced by adjusting cutting dimensions, changing molds and resetting forming parameters. Stored recipes in the PLC let you recall a product’s settings for the next run.
What does the 48–52 °C ± 1 punching temperature control?
It is the water-heated blocking head temperature, set according to the moisture of the pastry dough. Holding it in that range keeps the blocking operation precise and repeatable.
How is each egg tart shell weight kept consistent?
The guillotine on the dough strip gives accurate dough weight and a precise drop position, and the servo-driven press blocks the billet to shape without scrap. Forming pressure and time are set per product.
Can the line produce frozen egg tart shells?
Yes. A freezing system, frozen conveying and automatic packaging can be integrated after the automatic panning system to make a complete frozen egg tart shell line.
Can it run Portuguese egg tart shells and butter-based shells?
Yes. The laminating section applies fat, folds, relaxes and sheets the dough, and the process is configured to the formulation and laminating method your product needs.
What is the egg tart shell production line price and how do I get a quotation?
Price depends on row configuration, product diameter, modules such as freezing or packaging, and customization of molds and cutting tools. Send your product dimensions, weight, dough formula and target capacity and we will quote the matching configuration.
Can it run frozen shells?
Yes. A spiral freezer, frozen conveying and packaging are added after panning. It is the most common export configuration.
What is the lead time and what payment terms do you offer?
Lead time is confirmed with the quotation because it follows the modules and customization in the order. Payment terms are agreed at order stage and stated in the contract.
Do you provide installation and operator training?
Yes. Our scope covers process design, equipment manufacturing, installation, commissioning and operator training, and after-sales support continues after handover.
